Easter in Europe is not complete without a special bread: a braided one that looks good and tastes even better. Sometimes, eggs are woven into the braid, adding a fun twist. Here, we'll keep things simple with a straightforward sourdough Easter braided bread recipe. It's perfect for anyone new to sourdough, focusing just on a basic braid. This is a great way to bring a piece of European Easter tradition to your home, with the added bonus of sourdough flavor.
If you're anything like me, you know that sourdough bread is (or can be!) the heart of any meal, especially when it's a festive bread like this Easter sweet bread. Imagine slicing into this beauty for breakfast, its soft, fragrant crumb perfect with a pat of butter, or as the centerpiece of your Easter brunch.
This bread isn't just a treat; it becomes a part of your holiday traditions, a favorite recipe that you'll come back to year after year.
(And if you fall in love with the process, why not explore more? My soft and fluffy sourdough brioche bread recipe is a good place to start when deciding what to bake for any holiday!)
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Ingredients
- Sweet sourdough starter (active and bubbly): the starter gives the braids just a bit of that distinct sourdough flavor and helps with the rise.
- Bread flour: Essential for building a strong gluten structure, making our bread chewy yet tender. Ideal for sourdough recipes that need extra strength.
- All-purpose flour: Adds lightness to the dough, balancing out the bread flour for a soft, manageable dough.
- Sugar: Just a bit to feed the yeast and add a slight sweetness to the bread, without being overly sweet.
- Milk: Enriches the dough, contributing to a softer crumb and richer flavor. Make sure it's at room temperature to blend well with other ingredients.
- Salt: A crucial flavor enhancer, it also strengthens the gluten structure for a better bread texture. A pinch of real salt enhances all the flavors in any bread.
- Eggs: Adds richness and color to the dough. The recipe calls for 3 eggs, but only 2 eggs work as well if you're almost out of them.
- Butter: Ensures the bread is moist and tender. Room temperature butter is incorporated more easily into the dough, so I advise you to use it at room temperature.
- Optional egg wash A mixture of one egg yolk and a tablespoon of water (or milk) brushed on top before baking for that attractive shine and golden brown crust.
See recipe card for quantities.
How to Make Sourdough Easter Braided Bread
STEP 1: The night before, prepare a sweet stiff starter. This initial step is crucial as it kickstarts the fermentation process, ensuring our sourdough bread has that perfect rise and tang-free flavor.
STEP 2: In the bowl of a stand mixer, combine milk (make sure it's at room temperature), sugar, salt, eggs, butter, and the bubbly sourdough starter. With the dough hook attachment, mix at a low speed. Gradually add bread flour and all-purpose flour to the mixing bowl, aiming for a sticky dough consistency. Knead for 20-30 minutes, resisting the urge to add too much flour; we're looking for a tight, cohesive ball of dough.
STEP 3: For bulk fermentation, transfer your dough to a greased bowl, covering it with plastic wrap or a damp towel. Place it in a warm spot to rise. This step is essential for flavor development and should take about 5 hours, allowing the dough to nearly double in size.
STEP 4: Chill the dough in the fridge for 1-3 hours after bulk fermentation. This makes the dough easier to handle and shape, preventing it from becoming too tangy.
STEP 5: On a lightly floured surface, divide the chilled dough into 12 equal pieces using a dough scraper or sharp knife. Let them rest briefly, then roll each piece into a long rope. Braid these ropes into 4 separate braids, laying them on a baking sheet lined with parchment paper.
Braid these ropes into 4 separate braids, laying them on a baking sheet lined with parchment paper.
STEP 6: Allow the braids to undergo a final rise in a warm place until puffy, which should take about 3-6 hours. This step is crucial for achieving that light, fluffy texture.
STEP 7: Preheat your oven to 350°F (180°C). Brush the braids with an egg wash mixture for a golden brown finish. Bake for 22-25 minutes, but keep an eye on them to prevent over-browning.
STEP 8: Once baked, cool the braids on a wire rack to cool. You can enjoy them as soon as they're cool enough, they taste best that way!
Hint: If the dough feels too sticky when shaping, lightly flour your work surface, but keep it minimal to maintain the dough's moisture. The more flour you add, the denser the bread is going to be.
Variations & Add-Ins
- Sweet sourdough starter: Don't want to try making a sweet starter? Use your regular active sourdough starter; just ensure it's well-fed and bubbly before use, and be prepared for a slight tang in your final result.
- Butter: Feel free to use either unsalted or salted butter. If opting for salted, slightly reduce the amount of added salt to the dough.
- Flours: While bread flour is recommended for its high protein content, you can use just all-purpose flour. The braids will probably not be as puffed up, but they'll be just as soft and delicious.
- Eggs: For a richer dough (or for a more yellow-colored bread), use an extra egg yolk in the dough. This is my trick for enriching any recipe I deem a little too bland! Use an extra pinch of flour to balance out the liquid of the old if needed.
- Add-ins: Consider incorporating dried fruits like raisins or cranberries, or spices such as cinnamon or nutmeg for warmth. Like I said, there are probably hundreds of variations of traditional bread recipes for easter time (pane di pasqua is just the most famous one), so go ahead and make your own variation!
- Zests: Lemon zest or orange zest can be added to the dough for a fresh, citrusy aroma. If you decide to add that, just mix it in with all the other ingredients in the bowl of a stand mixer.
💭Crucial Success Tips
- Starter consistency: I usually develop and test a recipe with a 100% hydration sourdough starter, but this recipe uses a sweet stiff starter. If you use your normal starter, be sure to get the consistency right before you use it - you'll probably need to add a bit of flour to the dough.
- Mixing time: I know we're probably going against the manufacturer's instructions but you NEED to knead this dough for at least 15 minutes straight. I usually let it fo for 20-30 minutes because the gluten develops really nicely this way, and you can't substitute that step with anything else.
- Shaping the dough: Allowing the gluten to relax during the shaping process is key. After dividing the dough into pieces, let it rest for at least 5 minutes before rolling into ropes, and again before braiding. This rest period makes the dough easier to work with and helps achieve a uniform shape.
- Braiding: Be gentle yet firm when braiding to maintain an even shape without deflating the dough. A tight braid looks beautiful and ensures even baking.
FAQ
My top tip is to focus on the dough's consistency and the fermentation times. Use a large bowl to mix your dough, ensuring it has enough space to rise. Don’t rush the fermentation process; a longer fermentation time is key to developing texture as well as flavor. When shaping your braids on a flat surface, make sure each piece of dough is evenly sized (or close to it) for a uniform bake. Lastly, brushing with a milk or egg mixture before baking will give your bread a glossy, golden finish.
While this recipe is designed for the natural fermentation of sourdough, you can incorporate a small amount of instant yeast as a booster. If it's your first time trying this, add about ¼ teaspoon of instant yeast to the milk mixture when mixing your dough. This can help accelerate the rise, especially in cooler environment. But remember, the rising time can shorten significantly, so it's best to check on your dough every hour or so, to avoid overproofing. You should plan for about 3-4 hours of bulk rise, followed by a 1-2 hours of second rise.
Decorating your sourdough Easter braided bread with colored eggs is a beautiful Easter tradition! To include them without affecting the bread's bake, put the raw eggs between the braids before the final rise. As the bread bakes, the eggs will cook too. Just ensure they're deeply set in the dough to prevent them from rolling off. I tried to do this with already decorated eggs, and no matter which paint I used, it came off a bit, making everything look ugly, so I don't recommend doing that!
More Sourdough Recipes
Looking for other sourdough recipes like this? Try these:
📖Printable Recipe
📖 Recipe
Sourdough Easter Braided Bread
Jump to VideoEquipment
- 1 stand mixer with a hook attachment
- 1 baking mat or parchment paper
- 1 Mixing bowl
- 1 kitchen scale or measuring cups and spoons
- 1 plastic wrap or damp tea towel
- 1 Dough scraper or a very sharp knife for dividing the dough
- 1 Pastry brush for egg wash, optional
Ingredients
For Sweet Stiff Starter (using 1:3 ratio)
- 143 grams all-purpose flour
- 51 grams water
- 41 grams soudough starter active
- 25 grams sugar
For Dough
- 390 grams bread flour
- 240 grams sourdough starter sweet stiff starter
- 120 grams milk whole milk is best
- 95 grams butter unsalted, if using salted, adjust the salt!
- 60 grams all-purpose flour
- 25 grams sugar
- 5 grams salt
- 2 eggs
Instructions
- STEP 1: The night before, prepare a sweet stiff starter. This initial step is crucial as it kickstarts the fermentation process, ensuring our sourdough bread has that perfect rise and tang-free flavor.
- STEP 2: In the bowl of a stand mixer, combine milk (make sure it's at room temperature), sugar, salt, eggs, butter, and the bubbly sourdough starter. With the dough hook attachment, mix at a low speed. Gradually add bread flour and all-purpose flour to the mixing bowl, aiming for a sticky dough consistency. Knead for 20-30 minutes, resisting the urge to add too much flour; we're looking for a tight, cohesive ball of dough.
- STEP 3: For bulk fermentation, transfer your dough to a greased bowl, covering it with plastic wrap or a damp towel. Place it in a warm spot to rise. This step is essential for flavor development and should take about 5 hours, allowing the dough to nearly double in size.
- STEP 4: Chill the dough in the fridge for 1-3 hours after bulk fermentation. This makes the dough easier to handle and shape, preventing it from becoming too tangy.
- STEP 5: On a lightly floured surface, divide the chilled dough into 12 equal pieces using a dough scraper or sharp knife. Let them rest briefly, then roll each piece into a long rope. Braid these ropes into 4 separate braids, laying them on a baking sheet lined with parchment paper. Braid these ropes into 4 separate braids, laying them on a baking sheet lined with parchment paper.
- STEP 6: Allow the braids to undergo a final rise in a warm place until puffy, which should take about 3-6 hours. This step is crucial for achieving that light, fluffy texture.
- STEP 7: Preheat your oven to 350°F (180°C). Brush the braids with an egg wash mixture for a golden brown finish. Bake for 22-25 minutes, but keep an eye on them to prevent over-browning.
- STEP 8: Once baked, cool the braids on a wire rack to cool. You can enjoy them as soon as they're cool enough, they taste best that way!
Video
Notes
- Starter consistency: I usually develop and test a recipe with a 100% hydration sourdough starter, but this recipe uses a sweet stiff starter. If you use your normal starter, be sure to get the consistency right before you use it - you'll probably need to add a bit of flour to the dough.
- Mixing time: I know we're probably going against the manufacturer's instructions but you NEED to knead this dough for at least 15 minutes straight. I usually let it fo for 20-30 minutes because the gluten develops really nicely this way, and you can't substitute that step with anything else.
- Shaping the dough: Allowing the gluten to relax during the shaping process is key. After dividing the dough into pieces, let it rest for at least 5 minutes before rolling into ropes, and again before braiding. This rest period makes the dough easier to work with and helps achieve a uniform shape.
- Braiding: Be gentle yet firm when braiding to maintain an even shape without deflating the dough. A tight braid looks beautiful and ensures even baking.
Nutrition
Baking Schedule
Option 1: Start the night before and finish in the early afernoon
- 8:00 PM (night before) - Prepare stiff starter
- 8:00 AM - Mix dough ingredients
- 8:30 AM - Start mixing with a stand mixer
- 9:00 - 12:00 PM - Bulk ferment, covered
- 12:00 PM - Refrigerate dough for 1 hour
- 1:00 PM - Shape into braids, proof
- 3:00 PM - Bake
- 3:25 PM - Cool
Option 2: Start in the morning and enjoy after dinner
- 7:00 AM - Prepare stiff starter
- 12:00 PM - Mix dough
- 12:30 PM - Start mixing with a stand mixer
- 1:00 - 4:00 PM - Bulk ferment, covered
- 4:00 PM - Refrigerate dough for 1 hour
- 5:00 PM - Shape and proof
- 7:00 PM - Bake
- 7:25 PM - Cool
How To Store Sourdough Easter Braided Bread
- At room temperature: To maintain the perfect crust and soft interior, store your sourdough Easter braided bread in an airtight container or securely wrap it in plastic wrap. This method keeps the bread fresh for up to 3 days.
- Refrigerate: If you're planning to savor your bread a bit longer, refrigerating is a safe bet. Wrap the bread well or place it in a container, and it can last for up to 1 week. However, be mindful: if your bread includes hard-boiled eggs, you should adhere to the same storage guidelines as you would for refrigerated hard-boiled eggs to ensure safety and freshness.
- Freezing: I'm probably the worst food blogger out there, but I have no idea how to freeze these braids because there are never any left after 3 days! If you do decide to freeze them, please let me know how it went in the comments!
However, be mindful: if your bread includes hard-boiled eggs, you should go by the same storage guidelines as you would for hard-boiled eggs to ensure safety and freshness.
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Diana says
Am I missing when you are supposed to add in the butter?
Tina says
Hi Diana,
it goes right in with the other ingredients before both flours. I think it should be there in the recipe card and the instructions? Let me know if anything else is unclear!