Easter Bread
A sweet, tender yeast bread topped with a simple icing and festive sprinkles, perfect for Easter brunch or a springtime treat.
- Total time
- 60 min
- Servings
- 8
- Calories
- 280
- Protein
- 7g
Ingredients
- 2.5 cups all-purpose flour
- 1 tbsp active dry yeast
- ¾ cup milk
- ½ cup sugar
- ¼ cup butter
- 2 large egg
Instructions
- 1
Warm 3/4 cup milk and 1/4 cup butter in a small saucepan over low until butter melts, about 2 minutes. Remove from heat and let cool to lukewarm.
- 2
In a large bowl, stir together 2.5 cups flour, 1 tbsp yeast, and 1/2 cup sugar. Pour in the milk mixture and add 2 eggs. Mix until a soft dough forms.
- 3
Knead the dough on a floured surface for 5 minutes until smooth and elastic. Shape into a round loaf and place on a greased baking sheet. Cover with a towel and let rise in a warm spot for 30 minutes, until doubled.
- 4
Bake at 350°F for 25-30 minutes, until golden brown and hollow when tapped. Let cool completely on a wire rack.
- 5
For the icing, mix 1 cup powdered sugar with 2-3 tbsp milk until smooth. Drizzle over the cooled bread and decorate with sprinkles or a ribbon if desired.
Tools you’ll need
- Large bowl
- Baking sheet
- Wire rack
- Small saucepan
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