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Easter Egg Bread

Easter Egg Bread

By: Janie's Mill (Read Bio)

Easter Egg Bread
Our miller, Jill Brockman-Cummings, makes this slightly sweet, yeasted bread for breakfast on Easter morning. We suspect that the recipe originates with the Italian side of her family, but like any good tradition, its origins remain deliciously mysterious. We recommend using half Sifted Artisan and half High-Protein Bread flours for a balance between strong gluten formation and a soft, tender crumb. This is a wonderful recipe to involve little helpers in rolling the strands, dyeing the eggs, and decorating with sprinkles! Whatever you celebrate this spring, we hope you find joy in new life, green shoots, and sweet sunshiny desserts!
Yield: 1 large or 2 small rings


For the egg wash:
  • 1 egg yolk
  • 1 T. milk
  • Colored sprinkles, demerara, or turbinado sugar for topping


  1. Mix warm water with yeast, stirring until dissolved, then add 1 ½ cups of Sifted Artisan. Stir until smooth, cover, and let sit in a warm place for about 40 minutes.

  2. Beat butter, sugar, and salt until light and fluffy. Beat in 2 eggs, an egg white, lemon zest, and lemon juice until smooth and fluffy. Stir in yeast mixture.

  3. In a large bowl, measure out the remaining 1 ½ c. Sifted Artisan and 3 c. High-Protein. Create a well in the middle and transfer the butter/yeast/egg mixture to the bowl. Work in the flour with your hands until a shaggy dough forms.

  4. Place dough in a large, oiled bowl. Cover and let rise in a warm place until doubled, about an hour.

  5. When doubled, turn dough out onto a floury or wet surface, depending on how wet or dry your dough is, and knead until smooth. Divide into four equal pieces and roll each piece into a rope about 24” long. You may need to pause and relax the dough periodically. Gently twist two together and repeat until you have two twisted strands.

  6. Grease a large baking sheet. Loosely intertwine the twisted strands into a ring. Make sure to leave some space for the dough to rise again. Create holes for the raw eggs and nestle them into the strands. Cover and let rise until nearly doubled, 30 minutes to an hour. Be careful not to overproof your dough.

  7. Heat oven to 350F. Brush the ring with the egg wash and sprinkle with decorative sugar. Bake for about 30-40 min., depending on the size of your ring(s), until deep golden brown and fragrant!


A half-recipe loaf.

Posted on March 31 2021