Soft and Sweet Easter Bread

Easter Bread
Leah Maroney
  • 90 mins
  • Prep: 60 mins,
  • Cook: 30 mins
  • Yield: 2 loaves (16 servings)
Ratings (11)

Soft and sweet, this Easter bread is pretty and delicious!  I love the cute little sprinkles on top of the bread! The sweet glaze add a delicious bite to the soft and slightly savory bread. The glaze is super easy to whip together and besides the time it takes for the bread to rise, this recipe is a cinch!

This bread uses yeast, eggs, and milk and is very similar to the hot cross bun and cinnamon roll recipes!  

Surprise your family Easter morning with a freshly baked loaf of this bread, or make it ahead of time and have it with coffee and tea!  It is also delicious toasted with butter! 

What You'll Need

  • 1 package of active dried yeast (or 2 1/2 teaspoons of active dry yeast)
  • 1/4 cup lukewarm water
  • 1 cup of milk, scalded
  • 1/3 cup of sugar
  • 1/4 cup of butter
  • 1 teaspoon of salt
  • 3 1/2 cups of all-purpose flour
  • 1 egg
  • 1/2 cup raisins
  • 1 Tablespoon of orange zest
  • 1/2 cup of powdered sugar
  • 1 Tablespoon of milk
  • 1/4 cup of round sprinkles

How to Make It

  1. Soak the raisins in some warm water for about twenty minutes, or as long as it takes to make the dough. This ensures that they will be moist and delicious in the bread!
  2. Combine the yeast with the lukewarm water and let sit for a few minutes.
  3. Combine the hot, scalded (not boiled!!!) milk with the butter and sugar. Allow the butter to melt and the sugar to dissolve in the hot milk. Cool the milk and butter mixture until it is lukewarm.
  1. Combine the lukewarm milk mixture with the water and yeast mixture. Beat in the egg and the orange zest.
  2. Place the mixture in the bowl of a stand mixer and slowly add in the flour until it is completely incorporated and a soft dough has formed. Strain the water off of the raisins and add them into the dough. Mix again until the raisins are fully incorporated into the dough.  
  3. Cover the dough and allow to rise for 30 minutes, until the dough has about doubled. 
  4. Split the dough in half. Roll the half into a rectangle and roll long ways. Place in a loaf pan. Repeat with the other half of the dough. Cover the loaves with a towel and let rise for about 20 minutes. 
  5. Bake the loaves for about thirty minutes, or until golden brown.
  6. Whisk together the milk and powdered sugar. Once the bread has mostly cooled, pour the glaze over the top of the loaf of bread. Then sprinkle the sprinkles over the top!