Easter Braided Buns

(Soft & Beautiful Holiday Bread)

Easter braided buns are a beautiful and traditional treat often during the Easter season. These soft, lightly sweet yeast buns are braided by hand, giving them a festive and elegant look that makes them perfect for Easter brunch, family gatherings, or gifting to friends and neighbors. I usually glaze the braided buns with a mixture of icing sugar and whipping cream and sprinkle with festive colorful sprinkles.

These buns taste wonderful served warm with butter, jam or honey especially for breakfast on Easter Sunday morning. There are a few ways to braid these buns, I use a very simple method and brush them with egg yolk and whipping cream for that nice golden crust.

The soft and fluffy texture is irresistable, lightly sweet with a delicate buttery flavor. You can add raisins for that traditional touch.

What You’ll Need:

• 250ml warm milk
• 100g granulated sugar
• 1-2 packages vanilla sugar
• 1 Tbsp dry yeast
• 500g + All-purpose flour
• 1/2 tsp salt
• 70g butter melted
• 2 eggs

Instructions:

Activate the Yeast:

• In a small bowl, combine a little bit of warm water, sugar and yeast. Cover and let it sit for 5-10 minutes until foamy.

Make the Dough:

• In a mixing bowl of a stand mixer add melted butter, sugar, vanilla sugar, warm milk, and activated yeast. Mix on medium low speed until combined adding eggs one at a time.
• Gradually add flour and salt until well incorporated. Knead the dough with dough hook attachment for 8-10 minutes on medium speed until smooth and elastic. The dough will be slightly sticky. Don’t be tempted to add more flour.

First rise:

• Cover the dough with plastic cling and let rise for 1.5 hours in a warm place. I usually keep it close to my fireplace, or place the dough in the oven of 100 degrees turn oven off once temperature is reached.

Shape the Braids:

• On a well floured surface divide the dough into half. Roll out 3 small ropes of each half and braid them together. Pinch the ends underneath.
• Place on a lined baking sheet.

Second Rise:

• Cover and let rise for 30 minutes.

Brush & Bake:

• Preheat oven to 360F
• Brush braids with egg wash of 1 egg yolk and whipping cream.
• Bake at 360F for 30-35 minutes, until golden brown. Internal temp 190-200F.

Add Glaze (optional)

• Mix powdered sugar with whipping cream and drizzle over cooled buns. Decorate with festive colorful sprinkles.

Tips for Perfect Braided Buns:

• Don’t add too much flour – the dough should stay soft.
• Warm milk only (not hot) – so the yeast stays active.
• Let them rise fully – to keep the buns fluffy.
• Brush with egg wash – for a beautiful golden shine.

Storage:

• Room temperature: 2-3 days in an airtight container
• Freezer: up to 2 months
• Reheat: warm in oven 300F for 5-7 minutes or microwave for a few seconds.

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