Sourdough Easter bread is a soft, slightly sweet, enriched bread traditionally made for Easter. It’s known for its beautiful braided shape, golden crust, and decorative eggs baked into the dough. The sourdough starter adds a mild tang and deeper flavor compared to regular yeast bread.
Ingredients
Dough
- 1 cup active sourdough starter
- 3–3½ cups all-purpose flour
- ½ cup warm milk
- ¼ cup sugar
- 2 eggs
- 4 tbsp butter (soft)
- 1 tsp salt
- 1 tsp vanilla (optional)
- Lemon/orange zest (optional)
Decoration
- Dyed raw eggs
- 1 egg (for egg wash)
- Sprinkles (optional)
Instructions
1. Mix Dough
Combine starter, milk, sugar, and eggs. Add flour and mix. Add butter and salt, then knead until smooth (8–10 minutes).
2. First Rise
Cover and let rise for 4–6 hours until puffy.
3. Shape
Divide dough into strands, roll into ropes, and braid. Shape into a ring or loaf.
4. Add Eggs
Place dyed eggs into the braid, pressing gently.
5. Second Rise
Let rise again for 2–3 hours until light and airy.
6. Bake
- Preheat oven to 180°C (350°F)
- Brush with egg wash
- Bake 25–30 minutes until golden
7. Cool
Let it rest 20–30 minutes before slicing.
Total Time
7–10 hours (including fermentation)
Tips
- Use active sourdough starter (very important)
- Don’t overproof or bread may collapse
- For richer flavor, let dough rise overnight in fridge
FAQs
Q: Can I skip the eggs on top?
Yes, they’re decorative and optional.
Q: Why is my bread not fluffy?
Your starter may not be active enough.
Q: Can I make it sweeter?
Yes—add 2–3 tbsp extra sugar.
Q: How to store it?
Keep at room temp for 2 days or refrigerate up to 5 days.
🥗 Nutrition (Per Slice Approx.)
- Calories: 180–220 kcal
- Carbs: 28g
- Protein: 5g
- Fat: 6g
Final Note
This bread is both festive and symbolic, often shared with family as a centerpiece during Easter celebrations. The sourdough version gives it a unique artisan touch.
