By Becky Hardin
Published Mar 31, 2023
This traditional Italian Easter bread recipe is an enriched yeast bread, made with eggs, milk, sugar, butter, and flour. The orange almond flavor is subtle but delectable, and the colorful sprinkles on top are perfectly festive for Easter Sunday. I love to serve this braided almond sweet bread for Easter brunch, a post-lunch treat, or with dinner.
What’s in this Easter Bread Recipe?
This orange and almond sweet bread definitely requires a few steps to make, but it’s well worth the effort to have this on Easter. It’s easier than it looks and it’s so delicious. I found that it’s actually really fun to make and always brings the ooo’s and awwww’s.
- Flour: Start with all-purpose flour to make the bread dough.
- Milk: The milk helps to activate the yeast, and it adds moisture into the dough.
- Yeast: Use packages of active dry yeast. It’s important to heat the milk to the right temperature (120-130F) so that the yeast activates properly.
- Eggs: Adding eggs to this bread helps with leavening, texture, and flavor.
- Butter: Unsalted butter adds richness.
- Sugar: Granulated sugar adds sweetness to the dough.
- Almond Extract: This adds a delicious almond flavor to the bread.
- Orange Zest: This brings a citrusy, zesty taste.
To make the delicious topping for this sweet bread, you’ll need another egg, cold water, sliced almonds, and of course, some colorful sprinkles for a festive finish.
Flavor Variations
The orange almond flavor of this sweet Easter bread is delicious, but you can change things up if you prefer.
Swap out the almond extract for another flavor, like vanilla extract or lemon extract .
You can skip the orange zest if you don’t want that citrus-y flavor, or you can use lemon zest instead.
How to Store
Store leftover Easter bread in an airtight container or resealable bag, and keep it at room temperature for up to 5 days.
How to Freeze
Place this egg bread in a freezer-safe container or resealable bag, and freeze for up to 2 months. Let it thaw before serving.
Serving Suggestions
This almond bread makes a great treat any time on Easter Sunday. It pairs well with coffee for a sweet breakfast, and it is perfect for the Easter Brunch table. It also makes a fun post-feast dessert bread, and it actually tastes great served alongside your Easter ham or lunch too.
Ingredients1x2x3x
- ▢ 1½ cups whole milk 341 grams
- ▢ 6 tablespoons unsalted butter 85 grams (¾ stick)
- ▢ ¼ teaspoon almond extract 1 gram
- ▢ ⅔ cup granulated sugar 133 grams
- ▢ 2 tablespoons orange zest (from 1 orange)
- ▢ 4½ teaspoons active dry yeast 14 grams (2 packages)
- ▢ 1 teaspoon kosher salt 3 grams
- ▢ 6 cups all-purpose flour 720 grams, plus more for kneading the bread
- ▢ 3 large eggs 150 grams, lightly beaten
For the Topping
- ▢ 1 large egg 50 grams, lightly beaten
- ▢ 1 tablespoon cold water 14 grams
- ▢ 1 cup Honey Roasted sliced almonds 86 grams
- ▢ 1 tablespoon pastel sprinkles or nonpareils, 12 grams
Video
Instructions
- In a small saucepan, over medium-low temperature, heat the milk, butter and almond extract. The temperature of the milk mixture, using an instant-read thermometer, should be between 120°- 130°F. 1½ cups whole milk, 6 tablespoons unsalted butter, ¼ teaspoon almond extract
- While the milk/butter mixture warms, place sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment. With your fingertips, rub the sugar and zest together until it is well combined. ⅔ cup granulated sugar, 2 tablespoons orange zest
- Add the yeast, salt and 2 cups of the flour to the sugar/orange zest, and mix on low to combine. 4½ teaspoons active dry yeast, 6 cups all-purpose flour, 1 teaspoon kosher salt
- Add the warm milk mixture to the dry ingredients; beat on medium-low speed 2 minutes.
- Add the 3 beaten eggs and beat 2 more minutes. 3 large eggs
- Gradually, add the remaining 4 cups flour and beat until a soft dough forms. Increase the speed to medium-high and continue beating until the dough pulls away from the sides of the bowl, about 5 minutes. The dough will be sticky. 6 cups all-purpose flour
- Turn the dough onto a lightly floured surface and knead (adding extra flour as needed) about 6-8 minutes or until the dough is elastic and smooth.
- Place the dough upside down in a lightly buttered, large bowl and then gently turn it upright making sure the entire surface is buttered. Cover the bowl, with plastic wrap, and let it rise in a warm place until doubled in size, about 1-1½ hours (depending on the warmth of your kitchen).
- Line a baking sheet with parchment paper and lightly spray the paper with nonstick cooking spray; set aside.
- When the dough has doubled in size, punch down the dough and transfer it to a lightly floured surface. Cut it into thirds and gently roll each third into a 20-inch-long rope. Transfer the ropes to the prepared baking sheet and press the ropes together at one end. Braid the ropes together and tuck the ends under. Cover the braided loaf with plastic wrap that has been lightly sprayed with nonstick cooking spray. This will prevent the plastic wrap from sticking to the dough. Let the dough rise until doubled in size (30 minutes-1 hour).
- While the braided dough rises, heat oven to 350°F.
- In a small bowl, lightly beat together one egg and water. Brush the loaf with the egg wash and sprinkle the loaf with almonds and pastel sprinkles. The loaf will spread when baking, so sprinkle the majority of the almonds and sprinkles toward the middle of the loaf. 1 large egg, 1 tablespoon cold water, 1 cup Honey Roasted sliced almonds, 1 tablespoon pastel sprinkles
- Bake the bread 40-55 minutes or until it turns golden brown and sounds hollow when tapped.
- Transfer the bread to a cooing rack and cool 30 minutes before slicing.
- Enjoy!
Becky’s Tips
- This recipe requires time to rise, rest, and bake, so give yourself plenty of time to make this before you’re ready to serve it (a few hours, at the very least).
- Use an instant-read thermometer to make sure the milk/butter/almond mixture is the right temperature (120-130°F).
- Create a floured surface on your counter tops to work with the dough after you’ve made it in the mixer. Spend about 6-8 minutes kneading the dough until it becomes smooth and elastic.
- After kneading the dough, butter it and place it in a large bowl, cover with plastic wrap, then put it in a warm spot to rise (it should double in size).
- To create the braided shape of this Easter bread, you’ll split the dough into thirds, and then braid them together before baking.
- When brushing the topping onto the bread, focus the almonds and sprinkles towards the middle of the loaf. The bread will expand and spread as it bakes, so that will keep it all on top of the loaf.
Nutrition information is automatically calculated, so should only be used as an approximation.
Easter bread is made with a yeast dough enriched with ingredients like butter, milk, and eggs, and sweetened with sugar and sometimes other flavors. It’s similar to brioche or challah (egg breads). It’s typically braided, sometimes formed into wreaths, and topped with colorful sprinkles.
Using active dry yeast requires a short proofing process before mixing it in with the rest of the dough. To do this, warm the milk mixture to the right temperature–it must be between 120-130F (any lower and it won’t activate, any higher and it will kill the yeast), so use a thermometer to check. You will then mix the warm milk mixture with the yeast (along with the other ingredients instructed) and beat for 2 minutes.
Separate the bread dough into 3 even sections and roll into long ropes. Place the strips of dough onto a baking tray covered with cooking spray and parchment paper (so it doesn’t stick), and press the 3 pieces together at one end. Grab a piece of dough from the outside and lay it over the middle section. Then grab the other outer section and lay it over the new middle section. Repeat, alternating which side you’re grabbing from, always bringing it over the middle section. Tuck the ends under.
This bread should be baked at 350F, for 40-55 minutes, or until it turns a golden brown color. It should also sound hollow when tapped.
More Homemade Bread Recipes We Love
- Hot Cross Buns
- Rosemary Focaccia
- Skillet Bread
- Homemade Croissants
- Apple Cinnamon Bread
- Easy Monkey Bread
- Lemon Zucchini Bread
Easy Easter Bread Recipe (Orange Almond Sweet Bread)
Ingredients
- 1½ cups whole milk 341 grams
- 6 tablespoons unsalted butter 85 grams (¾ stick)
- ¼ teaspoon almond extract 1 gram
- ⅔ cup granulated sugar 133 grams
- 2 tablespoons orange zest (from 1 orange)
- 4½ teaspoons active dry yeast 14 grams (2 packages)
- 1 teaspoon kosher salt 3 grams
- 6 cups all-purpose flour 720 grams, plus more for kneading the bread
- 3 large eggs 150 grams, lightly beaten
For the Topping
- 1 large egg 50 grams, lightly beaten
- 1 tablespoon cold water 14 grams
- 1 cup Honey Roasted sliced almonds 86 grams
- 1 tablespoon pastel sprinkles or nonpareils, 12 grams
Instructions
- In a small saucepan, over medium-low temperature, heat the milk, butter and almond extract. The temperature of the milk mixture, using an instant-read thermometer, should be between 120°- 130°F. 1½ cups whole milk, 6 tablespoons unsalted butter, ¼ teaspoon almond extract
- While the milk/butter mixture warms, place sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment. With your fingertips, rub the sugar and zest together until it is well combined. ⅔ cup granulated sugar, 2 tablespoons orange zest
- Add the yeast, salt and 2 cups of the flour to the sugar/orange zest, and mix on low to combine. 4½ teaspoons active dry yeast, 6 cups all-purpose flour, 1 teaspoon kosher salt
- Add the warm milk mixture to the dry ingredients; beat on medium-low speed 2 minutes.
- Add the 3 beaten eggs and beat 2 more minutes. 3 large eggs
- Gradually, add the remaining 4 cups flour and beat until a soft dough forms. Increase the speed to medium-high and continue beating until the dough pulls away from the sides of the bowl, about 5 minutes. The dough will be sticky. 6 cups all-purpose flour
- Turn the dough onto a lightly floured surface and knead (adding extra flour as needed) about 6-8 minutes or until the dough is elastic and smooth.
- Place the dough upside down in a lightly buttered, large bowl and then gently turn it upright making sure the entire surface is buttered. Cover the bowl, with plastic wrap, and let it rise in a warm place until doubled in size, about 1-1½ hours (depending on the warmth of your kitchen).
- Line a baking sheet with parchment paper and lightly spray the paper with nonstick cooking spray; set aside.
- When the dough has doubled in size, punch down the dough and transfer it to a lightly floured surface. Cut it into thirds and gently roll each third into a 20-inch-long rope. Transfer the ropes to the prepared baking sheet and press the ropes together at one end. Braid the ropes together and tuck the ends under. Cover the braided loaf with plastic wrap that has been lightly sprayed with nonstick cooking spray. This will prevent the plastic wrap from sticking to the dough. Let the dough rise until doubled in size (30 minutes-1 hour).
- While the braided dough rises, heat oven to 350°F.
- In a small bowl, lightly beat together one egg and water. Brush the loaf with the egg wash and sprinkle the loaf with almonds and pastel sprinkles. The loaf will spread when baking, so sprinkle the majority of the almonds and sprinkles toward the middle of the loaf. 1 large egg, 1 tablespoon cold water, 1 cup Honey Roasted sliced almonds, 1 tablespoon pastel sprinkles
- Bake the bread 40-55 minutes or until it turns golden brown and sounds hollow when tapped.
- Transfer the bread to a cooing rack and cool 30 minutes before slicing.
- Enjoy!
Video
Notes
- This recipe requires time to rise, rest, and bake, so give yourself plenty of time to make this before you’re ready to serve it (a few hours, at the very least).
- Use an instant-read thermometer to make sure the milk/butter/almond mixture is the right temperature (120-130°F).
- Create a floured surface on your counter tops to work with the dough after you’ve made it in the mixer. Spend about 6-8 minutes kneading the dough until it becomes smooth and elastic.
- After kneading the dough, butter it and place it in a large bowl, cover with plastic wrap, then put it in a warm spot to rise (it should double in size).
- To create the braided shape of this Easter bread, you’ll split the dough into thirds, and then braid them together before baking.
- When brushing the topping onto the bread, focus the almonds and sprinkles towards the middle of the loaf. The bread will expand and spread as it bakes, so that will keep it all on top of the loaf.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
