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How To Make Easter Circle Bread

Updated on February 10, 2010

Easy, Colorful and Delicious Easter Bread

Easter bread is a great way to brighten up the usual way bread is served. Placing a circular bread with colorful Easter eggs snuggled in the top of the dough is delightful. The golden bread and brightly colored eggs compliments any Easter menu.

There are five colored eggs in this Easter Circle Bread, however, more could be included. Preparation time is approximately 1 ½ hours. The baking time is 35 minutes.

Ingredients needed for the bread:

3 to 3 ½ cups

¼ cup granulated sugar

1 package active dry yeast

1 teaspoon sale

2/3 cup warm milk

2 tablespoons softened butter

2 eggs

½ cup chopped candied fruit

¼ cup chopped almonds (blanched)

½ teaspoon anise seed


5 uncooked eggs

non-toxic egg coloring

vegetable oil

In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add the milk and butter. Beat with an electric mixer for about 2 minutes on medium speed. Add the eggs and ½ cup flour and beat on high speed for 2 minutes.

Stir in the fruit, nuts, and aniseed, and mix well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6-8 minutes). Place the dough in a greased bowl and turn once to grease the top. Cover with a damp cloth (or plastic wrap) and let rise in a warm place until doubled in size (about 1 hour).

Color the 5 uncooked eggs with non-toxic dyes. Let dry and rub the eggs with vegetable oil.

Punch down the risen dough and divide in half. Roll each half into a 24-inch rope, using your hands. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends of the dough together.

Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes).

Bake in a 350 degree F. oven for 30-35 minutes, or until a golden brown. Remove the bread from the baking sheet and let cool on a wire rack.


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    • ivori profile image

      Barbara Eisenberg 8 years ago from Titusville

      Thank you, Creative One, but I'm not much of a bread baker. Mine turned out more like something that could have been used as a weapon! Hard as a rock! But, this is my sister's recipe, and she makes it every year and it's good, so maybe I'll give it another try.

    • creativeone59 profile image

      benny Faye Douglass 8 years ago from Gold Canyon, Arizona

      Thank you ivori, it looks and sounds delicious. Thank you for sharing. Godspeed. creativeone59