Colorful Sweet Braided Easter Bread

Follow our step-by-step guide on how to make Colorful Sweet Braided Easter Bread.

1. Step 1

   Begin by pouring heated milk into your bread machine, followed by vegetable oil, salt, orange extract, two room temperature eggs, sugar, orange zest, flour, and yeast, layering them in that precise order.

2. Step 2

   Set your machine to the Dough cycle and hit start.

3. Step 3

   Keep an eye on the mixing process, adding extra flour as needed until you achieve a soft, non-sticky dough.

4. Step 4

   Once the dough has risen and doubled in size, which should take about an hour, prepare a medium pot of water and bring it to a rolling boil.

5. Step 5

   Lower the heat to a rapid simmer, gently introducing four whole eggs into the pot.

6. Step 6

   Let them simmer for six minutes, then swiftly transfer the eggs to a bowl filled with ice water to cool them down.

7. Step 7

   After the dough has completed its rise, punch it down and turn it out onto a floured surface.

8. Step 8

   Divide the dough into three equal portions and roll each into a 12-inch-long rope, about 1.

9. Step 9

   5 inches thick.

10. Step 10

    Braid the ropes together, pinching the ends to secure the shape.

11. Step 11

    Form the braid into a circle, pinching the ends to seal, and place it on a parchment-lined baking sheet.

12. Step 12

    Retrieve the cooled eggs from the ice water, dry them gently, and arrange them evenly atop the braid, pressing them in gently about one-third of the way down.

13. Step 13

    Cover the braid and allow it to rise again for approximately one hour.

14. Step 14

    While the dough rises, preheat your oven to 350°F (175°C).

15. Step 15

    In a small bowl, whisk together the remaining room temperature egg, two tablespoons of water, and anise extract.

16. Step 16

    Brush this egg wash over the braid, being careful to avoid the boiled eggs to keep their vibrant colors intact during baking.

17. Step 17

    Bake the braid in the preheated oven, rotating to another parchment-lined baking sheet every ten minutes to prevent excessive browning on the bottom.

18. Step 18

    Bake until the braid turns a beautiful golden brown, which should take around 30 minutes.

19. Step 19

    Once baked, remove it from the oven and let it cool for 20 to 30 minutes.

20. Step 20

    When cooled, delicately paint the eggs on the bread with liquid food dye, taking care to avoid any drips on the bread itself.

21. Step 21

    Allow the dye to dry for about ten minutes.

22. Step 22

    Finally, brush the bread with anisette liqueur and let it dry for an additional five minutes before serving.

23. Step 23

    Enjoy this delightful creation that not only tastes amazing but also adds a festive touch to your table!.