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Easter Bread Rings


Looking to impress your guests for Easter? Try this amazing brioche bread with dyed Easter egg in center. This recipe is sure to be a show-stopper at your Easter event this year. This recipe is a great way to start Easter day or serve it for dessert or with dinner for a sure-fire hit. Bake the eggs raw or already cooked, but if the eggs are baked raw you can actually eat them after they bake for an extra treat.

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  • 1/2 cup all purpose flour, sifted 2 times
  • 2 teaspoons dry yeast
  • 1/2 cup lukewarm 1% milk
  • 1/4 cup sugar
  • 2 eggs, lightly beaten, room temperature
  • 4 tablespoons butter, melted but cooled
  • 3/4 cup sour cream, room temperature (do not use light)
  • 2 to 3 oranges, zested
  • 1 teaspoon salt
  • 4 1/4 cup all purpose flour, sifted 2 times
  • 3 tablespoons vegetable oil
  • 6 hard boiled eggs, dyed
  • sprinkles to decorate
  • 2 tablespoons milk


Servings 12
Preparation time 120mins
Cooking time 150mins


Step 1

In a mixing bowl add 1/2 cup flour, the yeast, and the lukewarm milk. With a whisk or a wooden spoon mix well and leave at room temperature until the yeast is proofed.

With the dough hook on, start mixing on the lowest speed, slowly adding the eggs, sour cream, melted butter, orange rind, sugar and salt. Slowly add the rest of the flour, 1/4 cup at a time. When the flour is incorporated the dough will start to clean itself from the sides of the bowl, but it's still going to be quite sticky.

Place the dough on a clean surface and start kneading by hand, pouring few drops of oil at a time on top of it. Knead by hand until all 3 tablespoons of oil are incorporated and the dough is soft but not sticky. Kneading by hand should take anywhere from 15 to 25 minutes. Place the dough into a clean oiled bowl, cover with plastic wrap and leave at room temperature until doubled in volume, about 1 hour and 30 minutes.

When risen, take the dough out, place it on your work area, and press it lightly with your fingers until you form a sort of rectangle that is about 10x16 to 18-inches.

Divide it in 12 small balls. Shape each ball into a 13 to 15-inch long rope. Take 2 ropes and braid them together, forming a ring by pinching the ends. Do the same with the remaining ropes.

Place the dough rings on a baking sheet, nest a colored egg in the middle of each one, cover with plastic foil, and leave to rise for another 30 minutes. Meanwhile heat the oven to 375°F.

Just before baking the rings, brush them with milk, and top with sprinkles. Careful to not wet the dyed eggs and brush away any sprinkles from the eggs.

Bake for 22 minutes or until golden brown.

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