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Easy Easter Bread Recipe (Orange Almond Sweet Bread) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 58 reviews
  • Author: Melanie
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes plus rising time (approximately 3 to 3.5 hours total)
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Easy Easter Bread Recipe is a delightful orange almond sweet bread, perfect for celebrating the season with its fragrant citrus zest, nutty almonds, and sweet sprinkles. Soft, tender, and beautifully braided, this homemade bread combines the warm flavors of orange and almond extract with a light, fluffy texture. It’s an ideal festive treat that’s both visually appealing and delicious.

Ingredients

Scale

Wet Ingredients

  • 1½ cups whole milk (341 grams)
  • 6 tablespoons unsalted butter (85 grams, ¾ stick)
  • ¼ teaspoon almond extract (1 gram)
  • 3 large eggs (150 grams, lightly beaten)
  • 1 large egg (50 grams, lightly beaten)
  • 1 tablespoon cold water (14 grams)

Dry Ingredients

  • â…” 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)

Toppings

  • 1 cup Honey Roasted sliced almonds (86 grams)
  • 1 tablespoon pastel sprinkles or nonpareils (12 grams)

Instructions

  1. Warm milk and butter mixture: In a small saucepan over medium-low heat, gently warm the milk, butter, and almond extract until the temperature reaches 120°-130°F. This warm mixture will activate the yeast without killing it.
  2. Combine sugar and orange zest: While the milk mixture warms, place the sugar and orange zest in the bowl of a stand mixer fitted with a paddle attachment. Rub together with your fingertips until well combined and fragrant.
  3. Mix dry ingredients: Add the yeast, kosher salt, and 2 cups of all-purpose flour to the sugar and zest mixture. Mix on low speed until combined.
  4. Add warm milk mixture: Pour in the warmed milk and butter mixture and beat on medium-low speed for 2 minutes to activate the yeast further and blend the ingredients.
  5. Add beaten eggs: Incorporate the 3 lightly beaten eggs and continue beating for another 2 minutes to develop the dough’s structure.
  6. Add remaining flour: Gradually add the remaining 4 cups of flour while beating until a soft dough forms. Increase the mixer speed to medium-high and beat until the dough pulls away from the sides of the bowl, about 5 minutes. The dough will be sticky.
  7. Knead dough: Turn the sticky dough onto a lightly floured surface and knead for 6-8 minutes, adding flour as needed, until the dough is elastic and smooth.
  8. First rise: Place the dough upside down in a large bowl lightly buttered. Gently turn it upright ensuring all surfaces are buttered. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1½ hours depending on your kitchen temperature.
  9. Prepare baking sheet: Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
  10. Shape the dough: Punch down the risen dough and transfer it to a lightly floured surface. Divide into thirds and roll each into a 20-inch-long rope. Place the ropes on the prepared baking sheet, press them together at one end, braid loosely, and tuck the ends underneath.
  11. Second rise: Cover the braided loaf with plastic wrap lightly sprayed with nonstick spray to prevent sticking. Let the dough rise again until doubled in size, about 30 minutes to 1 hour.
  12. Preheat oven: While the dough rises the second time, preheat your oven to 350°F (177°C).
  13. Apply egg wash and toppings: In a small bowl, beat together the large egg and cold water. Brush the dough gently with the egg wash. Sprinkle the loaf with the sliced almonds and pastel sprinkles, concentrating the toppings toward the middle to account for spreading during baking.
  14. Bake the bread: Bake the bread for 40-55 minutes or until golden brown and hollow sounding when tapped on the bottom.
  15. Cool the bread: Transfer the loaf to a wire rack and cool for at least 30 minutes before slicing to allow the crumb to set.
  16. Serve and enjoy: Slice and serve this fragrant and festive orange almond Easter bread fresh or toasted for a perfect seasonal treat.

Notes

  • Ensure milk temperature does not exceed 130°F to avoid killing the yeast.
  • When brushing with egg wash, use a light hand to avoid deflating the dough.
  • Use a stand mixer with a paddle attachment for best results; kneading by hand is possible but requires patience.
  • Store bread in an airtight container to maintain softness for up to 3 days.
  • For a dairy-free version, substitute milk with almond milk and butter with a plant-based alternative.
  • Adding orange zest directly to sugar helps intensify the citrus flavor throughout the bread.

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Find it online: https://flavorfestkitchen.com/easy-easter-bread-recipe-orange-almond-sweet-bread-recipe/