Description
Traditional Easter Breads featuring soft, slightly sweet yeast buns topped with hard-boiled eggs cradled in a cross of dough strips, baked to golden perfection. These festive breads are perfect for celebrating Easter with a rich, tender crumb and beautiful presentation.
Ingredients
Scale
Yeast Mixture
- 2 envelopes (1 1/2 Tbsp or 15 grams) active dry yeast (Red Star brand recommended)
- 1/2 cup very warm milk (heated 30 seconds)
- 1 tsp (5 grams) granulated sugar
Dough
- 1 1/2 cups very warm milk (heated 1 minute)
- 1 cup (200 grams) granulated sugar + 1 tsp (5 grams)
- 1/2 cup (8 Tbsp) unsalted butter, softened
- 1 tsp (5 grams) salt
- 3 large eggs, well beaten
- 7 cups (875 grams) unsifted, all-purpose flour, measured correctly
Topping and Assembly
- 12 large white eggs, room temperature, uncooked with shell-on
- 1 large egg
- 1 tsp water
Instructions
- Activate the yeast: Pour 1/2 cup warm milk into a small bowl. Add 1 tsp sugar and sprinkle yeast over the surface. Stir gently and let it sit for 10 minutes until bubbly and frothy, indicating active yeast.
- Prepare the dough base: In a stand mixer bowl, combine 1 cup very warm milk with 1 cup sugar, 1 tsp salt, and softened butter. Stir until most butter melts. If needed, warm the bowl over a water bath to help melt the butter.
- Add eggs and flour: Stir in the 3 beaten eggs followed by the proofed yeast mixture. Using a dough hook, gradually beat in 7 cups flour one cup at a time until a soft dough forms. Knead for 8-12 minutes until dough is smooth, elastic, slightly sticky to touch, but doesn’t stick to dry fingers.
- First proof: Transfer dough to a large buttered bowl, turning to coat all sides with butter. Cover with a tea towel and proof in a warm, draft-free spot, ideally in a 100ËšF oven for 1 1/2 hours, until doubled in size. Then punch down the dough.
- Shape buns and place eggs: Turn dough onto a lightly floured surface and divide into 14 pieces. Form 12 round buns approximately 3/4 inch thick and space them out on two large buttered baking sheets or a single large sheet. Press the center of each bun with a tablespoon to make a hollow and gently nest one raw egg (with shell) into each hollow.
- Make dough crosses: Shape the remaining two pieces of dough into long thin rolls about 13 inches long. Cut each roll into 12 very thin strips about 6 inches in length. Form a cross with two of these strips over each egg, tucking the ends under the bun to secure.
- Apply egg wash and bake: Just before baking, beat one large egg with 1 tsp water. Generously brush this egg wash over the buns, carefully brushing the dough crosses to avoid splatter. Bake in the center of a preheated 375ËšF oven for 18-20 minutes, until the buns are golden and eggs are fully cooked through.
Notes
- Make sure the milk is warm but not hot to not kill the yeast.
- Measuring flour correctly (by spooning into the cup and leveling) ensures dough consistency and prevents toughness.
- Proof dough in a warm place for best rise; a slightly warm oven works great.
- Use fresh eggs at room temperature to prevent cracking during baking.
- For softer buns, brush egg wash gently to avoid drying the dough crosses.
- Baking time may vary slightly depending on oven; watch for golden color and firm eggs.
