Braided sweet Easter bread
Prep time
Cook time
Total time
Recipe type: Traditional / Bread
Serves: 1 braided bread
  • 3 + ⅓ cups (500 g) all-purpose flour
  • 1 tsp dry yeast
  • 2 eggs
  • pinch of salt
  • ¼ cup (50 g) butter
  • ¼ cup (50 g) sugar, I sed xylitol sugar
  • 1 tsp vanilla extract (or 1 sachet vanilla sugar)
  • ¾ cup + 2 tbsp (200 ml) milk, I used oat milk
  • 1 lemon zest
  • 1 egg white (for 'egg wash')
  • 1 tbsp sugar for sprinkling on top
  • Note: 1 cup = 250 ml
  1. In a large mixing bowl combine flour with yeast, add sugar, vanilla, melted butter, whisked eggs, pinch of salt and grated lemon zest. Stir well.
  2. Heat up the milk to be warm and use it to knead the dough until it's smooth and elastic.
  3. Place dough into large bowl and cover with a clean kitchen towel. Allow to rise in a warm place for approx. 2 hours.
  4. Transfer dough to a lightly floured cutting board. Knead and divide it into 2 parts, one part should be ⅓rd of the dough and other part ⅔rd.
  5. Form 2 logs and flatten them slightly with your hands. With a sharp knife, in each log separate the dough into three strings. Make sure to leave the upper part intact.
  6. Beginning from the top, carefully braid dough into a loaf.
  7. Place smaller (thinner) braid on top of the larger one and tightly seal loose ends.
  8. Transfer braid to a lined baking sheet. Cover and allow to rise in a warm place for approx. 45 min.
  9. Preheat oven to 180 C / 356 F.
  10. Brush the bread with egg white and sprinkle with sugar.
  11. Transfer to oven and bake for approx. 45 min until golden.
  12. Enjoy for your Easter breakfast on any other occasion!
Recipe by Travelling oven at