Description

Easter Bread is a cherished tradition in many cultures, representing rebirth and new beginnings. It’s often a sweet, enriched dough, similar to challah or brioche, and it’s frequently shaped into a braid, a wreath, or other symbolic forms

Ingredients

Scale

2 tablespoons warm water (about 110°F)
2 tablespoons dill pickle brine
1 tablespoon active dry yeast (from 2 ¼-ounce packets)
¾ cup warm milk (about 110°F)
½ cup granulated sugar
6 tablespoons unsalted butter, melted
3 large eggs, divided
4 ½ cups all-purpose flour, plus more for the surface
2 ½ teaspoons salt
1/8 teaspoon dill pickle powder
Nonstick cooking spray
4 dyed uncooked eggs, at room temperature (optional)
1 cup powdered sugar
2 tablespoons whole milk, plus more as needed
Rainbow sprinkles, for topping (optional)
Finely chopped fresh dill, for topping (optional)

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Instructions

Step 1: Activate the Yeast. In a small bowl, stir together the warm water, dill pickle brine, and the yeast. Let the mixture stand until it is foamy, about 5 minutes.

Step 2: Combine Wet Ingredients. In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, warm milk, sugar, melted butter, and 2 of the eggs, beaten. Beat on medium-low speed until combined, about 30 seconds.

Step 3: Add Dry Ingredients. Add the flour, salt, and dill pickle powder and mix with a spatula until a shaggy dough forms.

Step 4: Knead the Dough. Return the bowl to the mixer; increase the speed to medium and beat until the dough is smooth, elastic, and tacky, about 5 minutes.

Step 5: First Rise. Transfer the dough to a large bowl lightly greased with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until it is doubled in size, 1 to 1 ½ hours.

Step 6: Shape the Dough. Turn the dough out onto a lightly floured surface and divide it into 3 equal portions (about 12 ounces each). Roll each of the portions into an 18- to 20-inch long rope.

Step 7: Braid the Dough. Braid the ropes together, pinching the ends to seal and tucking them underneath.

Step 8: Transfer to Baking Sheet. Transfer the braid to a parchment-lined baking sheet.

Step 9: Add Dyed Eggs (Optional). If you like, tuck dyed eggs into the braid, spacing them evenly apart.

Step 10: Second Rise. Cover the loaf loosely with plastic wrap and let it rise at warm room temperature until it has puffed, 30 to 45 minutes.

Step 11: Preheat Oven. During the last 30 minutes of proofing, preheat the oven to 350°F (175°C).

Step 12: Egg Wash. Uncover the loaf and brush it lightly with the remaining beaten egg.

Step 13: Bake. Bake the loaf until it is golden brown, 28 to 32 minutes.

Step 14: Cool. Slide the loaf and the parchment paper onto a wire rack to cool completely, about 1 ½ hours.

Step 15: Make the Glaze. In a medium bowl, whisk together the powdered sugar and milk until smooth. (Add a touch more milk, if needed to make a smooth, pourable glaze).

Step 16: Glaze and Decorate. Drizzle the glaze over the cooled loaf and decorate with sprinkles and/or fresh dill, if you like.