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Easter Bread Colored Eggs (Braided Wreath)

A soft, lightly sweet braided bread wreath studded with dyed raw eggs that bake right into the loaf a festive springtime centerpiece that's easier to make than it looks.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 4 hours
Course: Breakfast
Cuisine: Greek-inspired, Italian-American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 4 to 6 raw eggs, room temperature (for dyeing)
  • Egg dye tablets or liquid food coloring
  • White vinegar (for dyeing)
  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ¾ cup whole milk
  • ⅓ cup granulated sugar, divided
  • 2 large eggs, plus 1 for egg wash
  • ¼ cup melted butter, cooled
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon or orange (optional)
  • Sprinkles or pearl sugar (optional, for topping)

Equipment

  • Large mixing bowl
  • Small saucepan or microwave-safe bowl
  • Kitchen thermometer (optional but helpful)
  • Bench scraper or sharp knife
  • Kitchen scale, optional
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Wire cooling rack
  • Clean kitchen towel

Method
 

  1. Dye the raw eggs using dissolved dye tablets and vinegar, following box timing for desired shade. Refrigerate until ready to use.
  2. Warm the milk to 110°F to 115°F.
  3. Sprinkle yeast and 1 tablespoon sugar over the warm milk. Let sit 5 to 10 minutes until foamy.
  4. Whisk in eggs, melted butter, vanilla, remaining sugar, and zest if using.
  5. Stir in salt and flour gradually until a shaggy dough forms.
  6. Knead 8 to 10 minutes until smooth and elastic.
  7. Place in an oiled bowl, cover, and let rise 1 to 1 ½ hours until doubled.
  8. Punch down and divide into 3 equal pieces.
  9. Roll each piece into a 14 to 16 inch rope.
  10. Braid the ropes and curl into a wreath, pinching ends to seal.
  11. Tuck dyed eggs evenly into the gaps of the braid.
  12. Cover and let rise a second time, 30 to 45 minutes.
  13. Brush with egg wash; add toppings if using.
  14. Bake at 350°F for 28 to 32 minutes, until deep golden and hollow-sounding.
  15. Cool on a wire rack at least 1 hour before slicing.

Notes

  • The dyed eggs are raw when tucked into the dough and cook fully during baking — no pre-boiling needed.
  • For a shinier crust, apply a second light coat of egg wash halfway through baking (carefully, using oven mitts).
  • Store leftover bread wrapped at room temperature for up to 2 days, or freeze without the eggs for up to 1 month.
  • Natural dyes like beet juice, turmeric, or red cabbage water can replace boxed dye tablets for a softer color palette.