Easter Bread Wreaths – Soft, Sweet, and Festive Holiday Bread

There’s something undeniably magical about baking bread from scratch. The warm scent that fills the kitchen, the simple ingredients transforming into pillowy-soft dough, the pride in pulling a golden, fluffy loaf from the oven—it’s all part of a little ritual that never fails to soothe the soul. And when that bread is braided into a delicate wreath, cradling a colorful egg in the center and speckled with cheerful sprinkles? Well, then you’ve got a Easter bread wreaths recipe that’s not just delicious, but beautiful, festive, and deeply nostalgic.

This Easter bread wreath recipe holds a special place in my heart. I first made these for a spring brunch a few years ago, and I’ll never forget the joy they brought to the table. Everyone gasped at how pretty they looked—like something from a bakery window—but then one bite in and that was it. Hooked. The bread is sweet and soft, like a cross between a dinner roll and a light brioche. The sprinkles add a little crunch on top, and the braided wreath makes each one feel like a handmade gift.

Traditionally, this type of bread is popular in many cultures around Easter, especially Italian and Greek families who have their own spins. Often, a dyed egg is nestled in the center, symbolizing rebirth and new beginnings. It’s a reminder of spring’s renewal, the changing of seasons, and the joys of sharing food with the people you love.

And don’t worry if you’ve never made yeast bread before. I promise this is one of the more approachable recipes out there. With just a few basic ingredients—flour, sugar, milk, eggs—you’ll be amazed at what you can create. I’ll walk you through every step, offer tips along the way, and by the end, you’ll feel like a bread-baking pro. Whether you’re making these as a fun family project with kids or as a thoughtful treat for a holiday brunch, these Easter bread wreaths will definitely steal the show.

So, preheat that oven, pull out the mixing bowl, and let’s make something special together.

Why You’ll Love This Recipe

There are so many reasons this Easter bread wreath will win a spot in your holiday rotation. First and foremost, it’s absolutely stunning. With its braided dough, a jewel-toned egg tucked in the center, and a dusting of colorful sprinkles, it’s the kind of centerpiece that makes people pause mid-sentence just to admire it. It’s festive, it’s fun, and it looks way more complicated than it actually is—which is always a win in my book.

Another reason to love it? The flavor. This isn’t just pretty bread for looks. It’s subtly sweet, with a tender, airy crumb that’s perfectly soft without being overly rich. The eggs and milk give it a slight richness, and the sugar adds a gentle sweetness that makes it perfect for pairing with both sweet and savory toppings. A little bit of butter and honey? Heaven. A swipe of cream cheese or jam? Even better.

If you’re hosting or bringing a dish to someone’s home, this bread makes the ultimate edible gift. You can prepare them in individual portions—one wreath per person—which means everyone gets their own little loaf. Kids especially love the dyed eggs and sprinkles, making this a fun and interactive addition to your holiday traditions.

Most importantly, this recipe is incredibly forgiving. Even if you’re not an experienced baker, I’ve broken the steps down into simple instructions, with tips to help you every step of the way. The dough is easy to work with, and you’ll feel more confident with each turn and twist. The joy of kneading and braiding dough is something I genuinely think everyone should try at least once—it’s relaxing, it’s satisfying, and yes, it’s surprisingly therapeutic.

In the end, this recipe brings together the best parts of baking: creativity, tradition, flavor, and connection. So whether you’re making it for a crowd or just to bring a little sunshine to your own kitchen, I know you’ll fall in love with it, just like I did.

Health Benefits

While Easter bread wreaths are definitely more of a celebratory treat than a superfood, that doesn’t mean they don’t come with their own set of wholesome benefits. When made with quality ingredients and enjoyed in moderation, they can absolutely be part of a balanced, joyful lifestyle.

To start with, let’s talk about homemade bread in general. One of the biggest health perks of baking your own bread is that you know exactly what’s going into it. There are no preservatives, additives, or unpronounceable ingredients here—just simple pantry staples like flour, eggs, milk, and butter. That transparency alone is a huge plus compared to store-bought baked goods.

Milk is a great source of calcium and vitamin D, both of which are essential for strong bones and teeth. It also provides protein, which helps keep you feeling satisfied longer. The warm milk in this recipe not only enriches the dough but also contributes to the bread’s soft texture and gentle rise.

Eggs, meanwhile, pack a nutritional punch. They’re full of protein, B vitamins, and healthy fats. In this recipe, the eggs are both mixed into the dough for structure and moisture, and placed whole (dyed) in the center of each wreath. If you soft-boil the center egg, you’ll even get the added benefit of a protein-rich breakfast centerpiece.

Butter, while often viewed as indulgent, is used in moderation here and offers a dose of fat-soluble vitamins like A, E, and K. It also contributes to the bread’s rich flavor and tender crumb, which makes each bite more satisfying—and helps you feel full with a smaller portion.

Flour is the base of the bread and provides carbohydrates for energy. If you’re looking for a bit of added nutrition, you could even substitute part of the all-purpose flour with whole wheat flour to increase fiber content. That can help slow digestion and promote more stable blood sugar levels.

Let’s not forget the mental health angle, too. The process of baking—measuring, mixing, kneading, waiting—is incredibly grounding. Studies show that creative activities like baking can reduce stress, increase mindfulness, and even improve your mood. There’s something incredibly nourishing about creating something with your hands, and then sharing that creation with the people you love.

So yes, while this recipe is definitely a treat, it’s also a beautiful way to nourish your body and your spirit—especially when it’s part of a joyful, meaningful celebration like Easter.

Preparation Time, Servings, and Nutritional Information

Before you jump into the kitchen, let’s quickly go over what to expect in terms of time, serving size, and nutritional content. This will help you plan your baking session and make sure you’ve got everything you need on hand.

Total Time Required:

• Preparation time: 30 minutes
• Resting and rising time: 1 hour and 15 minutes
• Baking time: 20–25 minutes
• Total: Approximately 2 hours and 15 minutes

While that may sound like a lot, most of it is hands-off time while the dough is rising. So you can tidy the kitchen, prep your decorations, or just relax with a cup of tea while the magic happens.

Servings:

This recipe makes three individual Easter bread wreaths, which are perfect for gifting or serving at a small brunch. If you’d like to make more, you can easily double the recipe.

Nutrition (per wreath):

• Calories: ~430
• Protein: 10g
• Carbohydrates: 60g
• Fat: 15g
• Sugar: 12g
• Fiber: 2g

Keep in mind that this is a general estimate and can vary depending on exact ingredient brands and whether your eggs are soft-boiled or raw. The sprinkles will also slightly increase the sugar content depending on how generous you are with them.

This recipe is also a great base for customization. Want to add some more nutrition? Try incorporating whole grain flour, a tablespoon of chia seeds, or topping with sesame seeds in place of sprinkles for a more savory twist.

Now that you’ve got the basics, let’s take a look at what you’ll need to make this delicious and festive bread.

Ingredients List

To make these soft, sweet Easter bread wreaths, you’ll need a handful of pantry staples. Don’t worry—nothing here is hard to find, and most of it you probably already have in your kitchen.

Here’s what you’ll need:

• 1¼ cups warm milk (120–130°F)
  Milk enriches the dough, making it soft and tender. Be sure it’s warm but not hot—too high of a temperature can kill the yeast.
• ⅓ cup unsalted butter, cubed
  Butter adds flavor, richness, and softness to the bread. Make sure to use unsalted butter so you can control the salt content.
• 2¼ teaspoons rapid rise instant yeast
  This helps the dough rise faster and is perfect for this recipe. If you’re using active dry yeast instead, you may need to activate it in the warm milk first.
• ⅛ teaspoon kosher salt
  Just a pinch is enough to balance out the sweetness and enhance all the flavors.
• ½ cup granulated sugar
  This gives the bread its gentle sweetness and also helps feed the yeast for a good rise.
• 2 large eggs, beaten
  Eggs give structure, richness, and a bit of natural color to the dough. They also make it more elastic and easier to work with.
• 4 cups all-purpose flour, divided
  Start with two cups in the mixing bowl, then gradually add the rest. You might not need all four cups, so pay attention to the texture of the dough.
• 1 large egg + 1 teaspoon water (for egg wash)
  This gives the bread a glossy, golden finish. Don’t skip it—it makes a big difference in appearance.
• 3 dyed Easter eggs, raw or soft-boiled
  These sit in the center of each wreath. If you plan to eat them later, soft-boiled is safer and tastier.
• Colored sprinkles (nonpareils)
  These add a festive, fun finishing touch. Choose your favorite colors to match the season or theme.

Once you’ve got your ingredients ready, you’re just a few simple steps away from beautiful, braided Easter wreaths.

Step-By-Step Cooking Instructions

Making Easter bread wreaths may look complicated, but when you break it down into manageable steps, it’s actually very beginner-friendly. I’ll walk you through each stage, from making and kneading the dough to shaping the wreaths and baking them to golden perfection. With these detailed instructions and some handy tips, you’ll feel confident and excited to make these festive little masterpieces.

Step 1: Warm the Milk and Melt the Butter

Start by pouring 1¼ cups of milk into a small saucepan. Add the cubed butter and warm the mixture over low heat, stirring occasionally until the butter melts. You don’t want it to get too hot—aim for a temperature between 120°F and 130°F. If it gets hotter than that, let it cool slightly before proceeding. Use a kitchen thermometer to be sure, especially if you’re new to working with yeast.

Why this matters: Too much heat can kill the yeast before it gets a chance to do its job. Warm liquids, on the other hand, help activate the yeast and kickstart the rising process.

Step 2: Prepare the Dough Base

In the bowl of a stand mixer fitted with a dough hook, add your yeast (2¼ teaspoons), kosher salt (⅛ teaspoon), sugar (½ cup), and the two beaten eggs. Then pour in the warm milk and butter mixture. Give everything a quick mix to combine.

Next, add in 2 cups of all-purpose flour. Mix on medium-low speed until a sticky, shaggy dough forms. This is the foundation of your bread, and it should start coming together quickly.

Pro tip: If you don’t have a stand mixer, you can do this step by hand using a large wooden spoon or silicone spatula. It may take a little more elbow grease, but the results will be just as delicious.

Step 3: Add Remaining Flour and Knead

With the mixer running on low, gradually add the remaining flour, about ½ cup at a time, until the dough begins to pull away from the sides of the bowl. You may not need the full 4 cups, or you might need a touch more—it depends on humidity, flour brand, and even your measuring style.

When the dough is still slightly sticky but no longer wet or overly tacky, knead it for about 4 to 5 minutes in the mixer (or 8 to 10 minutes by hand on a floured surface) until smooth and elastic.

Test the dough: Press a finger gently into the surface. If it springs back, you’re good to go.

Step 4: Rest the Dough

Turn the dough out onto a floured surface. Knead it a few times by hand just to bring it into a nice round ball. Then cover it with a clean kitchen towel and let it rest for 10 minutes. This short rest helps relax the gluten in the flour, making it easier to shape later.

While the dough rests, line a large baking sheet with parchment paper and set it aside.

Step 5: Divide and Shape the Dough

Once rested, divide the dough into six equal pieces. You can do this by eye, or weigh the dough and divide it evenly for consistent wreaths.

Take two pieces and roll each into a rope about 14 inches long. Don’t worry if they seem thin—they’ll puff up quite a bit as they rise and bake.

Now, lay the two ropes side by side and gently twist them around each other to create a loose braid. Curve the braid into a circle and pinch the ends together to seal.

Repeat this process with the remaining dough to make three braided wreaths in total.

Place each wreath on the prepared baking sheet, spaced apart to give them room to rise.

Step 6: Proof the Dough

Cover the wreaths loosely with a piece of plastic wrap or a clean towel and set them aside in a warm spot. Let them rise for 45 to 60 minutes, or until doubled in size.

This is called proofing, and it’s what gives the bread its soft, fluffy texture. During this time, the yeast creates tiny air bubbles that expand the dough.

If your kitchen is on the cooler side, you can place the tray in a slightly warm (but off) oven or near a sunny window to help the dough rise.

Step 7: Preheat the Oven and Make the Egg Wash

Once the wreaths have doubled in size, preheat your oven to 350°F. While the oven heats, prepare your egg wash.

In a small bowl, whisk together 1 large egg with 1 teaspoon of water. This simple mixture gives your bread a beautiful golden color and helps it develop that shiny, professional-looking crust.

Step 8: Decorate the Wreaths

Gently place a dyed egg into the center of each wreath. These can be raw (they’ll cook in the oven) or soft-boiled if you prefer a firmer, fully cooked egg center.

Brush the tops and sides of each wreath gently with the egg wash, being careful not to drag it over the dyed eggs, which might smear the color.

Finish by adding a generous pinch of colorful sprinkles over the top. Nonpareils work beautifully here, adding crunch and a pop of festive flair.

Step 9: Bake to Golden Perfection

Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

The sprinkles may melt slightly, but that’s totally normal. They’ll set again once the bread cools.

Remove the tray from the oven and let the wreaths cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 10: Admire and Enjoy

Once cooled, these wreaths are ready to serve, gift, or simply admire on your counter. They’re soft, sweet, and just as tasty as they are beautiful. Plus, they stay fresh for a couple of days, making them great make-ahead treats.

Now that your kitchen smells like a bakery and you have three gorgeous wreaths ready to go, let’s talk about how to serve them for maximum impact.

How to Serve these Easter bread wreaths

Serving Easter bread wreaths is half the fun, and there are so many ways to showcase them. Whether you’re hosting a festive brunch or looking for creative ways to enjoy leftovers, here are some serving ideas that will help you get the most out of this delightful bake.

First and foremost, you can serve each wreath whole, placing it directly on each guest’s plate. It’s a striking visual and makes for a lovely edible centerpiece. Just add a pat of butter on the side, and you’ve got an instant crowd-pleaser.

For a family-style brunch, place the wreaths on a large platter or cake stand in the center of the table. You can slice them in halves or quarters so guests can grab a piece along with their other breakfast favorites.

If you’re enjoying the bread the next day, consider toasting slices and spreading them with your favorite toppings. A little whipped honey butter or cinnamon cream cheese takes things up a notch. You can even layer thinly sliced cheese or turkey for a sweet-and-savory breakfast sandwich.

These wreaths also make wonderful edible gifts. Wrap them in clear cellophane with a ribbon or tuck one into a basket with some fruit and a jar of homemade jam. It’s a thoughtful gesture that friends and neighbors will love.

When serving to kids, let them help decorate with extra sprinkles just before eating—it adds a playful, hands-on element they’ll adore.

Pairing Suggestions

Since this Easter bread wreaths is lightly sweet, it pairs beautifully with both sweet and savory items, making it incredibly versatile for any time of day.

For breakfast or brunch, serve with:

• Fresh fruit salad or berry compote
• Greek yogurt with honey and nuts
• Scrambled eggs with herbs and cheese
• Halal turkey bacon or smoked chicken sausage

To create a more indulgent brunch spread, add:

• A citrusy arugula salad with a lemon vinaigrette
• Roasted vegetables like asparagus or baby carrots
• Whipped ricotta or mascarpone with honey drizzle
• Soft cheeses like brie or labneh with a touch of fig jam

For beverages:

• Offer hot tea (chai or herbal blends work great)
• Serve fresh squeezed orange juice or a mango lassi
• Brew a pot of cardamom-spiced coffee or Turkish tea for a warm, comforting drink

The mild sweetness of the bread also makes it a great backdrop for spices like cinnamon, cardamom, or cloves—so feel free to get creative with your pairings depending on your theme.

Storage, Freezing & Reheating Instructions

Once you’ve gone through the love and care of baking your Easter bread wreaths, the last thing you want is for them to dry out or go stale too quickly. The good news is, these wreaths store beautifully, freeze well, and reheat like a dream with just a little attention to detail.

How to Store Fresh Wreaths

If you’re planning to eat the Easter bread wreaths within 1 to 2 days, store the wreaths at room temperature in an airtight container or wrapped tightly in plastic wrap. You can also place them in a resealable freezer bag, pushing out as much air as possible.

Make sure the bread is completely cool before sealing it up. If there’s still warmth, it can create condensation, which leads to sogginess or mold.

For slightly longer freshness, wrap the bread in foil and place it in the refrigerator for up to 4 days. However, bread does dry out faster in the fridge, so if possible, room temperature is better for short-term storage.

Freezing Instructions

Easter bread wreaths are freezer-friendly, and freezing them can be a lifesaver if you’re baking in advance for a holiday or simply want to save leftovers.

To freeze:

• Let the wreaths cool completely after baking.
• Wrap each one tightly in plastic wrap or foil.
• Place the wrapped wreaths in a freezer-safe bag or container.
• Label with the date and freeze for up to 3 months.

If you’re planning to freeze them with the dyed eggs inside, keep in mind that the egg texture may change slightly. For best results, you can remove the eggs and reinsert fresh ones later when serving.

How to Reheat

When ready to enjoy, thaw the bread wreaths at room temperature for a few hours or overnight in the refrigerator. To reheat and bring back that fresh-baked softness:

• Preheat your oven to 300°F.
• Wrap the wreath in foil and warm it in the oven for 8 to 10 minutes, or until heated through.
• For a lightly crisp top, remove the foil for the last 2–3 minutes of reheating.

This gentle warming brings the texture right back to life and makes the bread taste like it just came out of the oven. If you stored them without the egg, you can also reinsert a fresh egg and warm them up to create the same visual appeal as freshly baked ones.

Common Mistakes to Avoid

Even though this Easter bread wreaths recipe is straightforward, there are a few common pitfalls that can affect the final result. But don’t worry—I’ll guide you through what to watch for, so you’ll be prepared from start to finish.

1. Overheating the Milk

One of the biggest culprits for flat, dense bread is milk that’s too hot. Yeast is a living organism, and it dies at high temperatures. Always check your milk and butter mixture with a thermometer—anything above 130°F can be risky. Aim for the safe zone between 120°F and 130°F.

2. Adding Too Much Flour

It’s tempting to keep adding flour if the dough feels sticky, but resist the urge. Over-flouring leads to dry, tough bread. The dough should be slightly sticky to the touch but still hold its shape. If it clings too much to your hands, dust with just a tablespoon or two at a time.

3. Skipping the Rest Time

After kneading, the 10-minute resting period allows the gluten to relax, which makes it easier to roll and braid the dough. If you skip this step, the dough will fight back when you try to shape it, making braiding much harder.

4. Under-Proofing or Over-Proofing

Proofing gives the bread structure and airiness. If you bake it too early (under-proofed), the bread will be dense. If you let it go too long (over-proofed), it can collapse in the oven. Look for the dough to double in size and spring back slowly when poked.

5. Not Using an Egg Wash

Skipping the egg wash might not affect the flavor, but it absolutely affects the look. Without it, the bread will bake up pale and dull. The egg wash gives that glossy, golden-brown finish that makes your wreaths look bakery-level beautiful.

Avoiding these five common mistakes can make the difference between a good bake and a great one.

Pro Tips

Now that you know what to avoid, let’s talk about how to level up your Easter bread wreaths. These pro tips come from experience, trial and error, and lots of happy baking days in the kitchen. Use them to get the best results every time.

1. Use a Kitchen Scale for Consistent Portions

Eyeballing dough is fine, but if you want perfectly even wreaths, weighing each dough piece ensures consistency in both shape and bake time. A small digital scale makes it easy and accurate.

2. Make the Dough Ahead of Time

You can prepare the dough the night before and refrigerate it overnight for an even more flavorful result. Simply cover the bowl tightly with plastic wrap and let the dough rise slowly in the fridge. Bring it to room temperature for about 30 minutes before shaping.

3. Add Flavor Variations to the Dough

This dough is a beautiful blank canvas. For added depth, try mixing in ½ teaspoon of cardamom, cinnamon, or orange zest. You could also stir in mini chocolate chips or dried cranberries for a fun twist.

4. Use Soft-Boiled Eggs for Eating

If you want the center egg to be edible, soft-boil it first for about 6 minutes. It will continue cooking slightly in the oven, resulting in a tender but safe-to-eat egg that looks and tastes amazing.

5. Don’t Skip Cooling Time

Allowing the wreaths to cool fully before wrapping or serving is key to maintaining their texture. If you wrap them while warm, steam will soften the crust and make them soggy.

These small adjustments and insights can elevate your baking and ensure that every time you make these wreaths, they’re as beautiful as they are delicious.

Frequently Asked Questions (FAQs)

You’ve got questions—I’ve got answers! Here are the most common things people wonder when making Easter bread wreaths for the first time. These tips should help troubleshoot any surprises along the way.

Can I use active dry yeast instead of instant yeast?

Yes, you can. If using active dry yeast, you’ll need to activate it first. Add it to the warm milk and butter mixture along with a teaspoon of sugar, then let it sit for 5–10 minutes until foamy. Once it’s activated, proceed with the rest of the recipe as written.

Do I have to use dyed eggs?

Not at all. Dyed eggs are traditional and festive, but you can absolutely use plain white or brown eggs. You can also skip the eggs entirely and just enjoy the wreath as a beautiful braided bread.

Can I make the wreaths smaller?

Yes. You can divide the dough into more than six pieces to create smaller individual portions. For mini wreaths, cut the dough into 12 pieces, make six small braids, and bake for 15–18 minutes.

Will the dyed eggs crack in the oven?

If you’re gentle while inserting them and don’t overbake, they usually hold up well. Using room temperature eggs helps prevent cracking. If you’re worried, soft-boil them first for added strength.

How do I make this gluten-free?

You can try using a gluten-free all-purpose flour blend, though the texture may vary slightly. Be sure to use a blend that includes xanthan gum for better elasticity.

Can I freeze the dough before baking?

Yes, you can freeze the shaped, unbaked wreaths. After shaping, place them on a tray and freeze until solid. Transfer to a freezer bag. When ready to bake, thaw overnight in the fridge, then let them rise for an hour before baking.

What kind of sprinkles work best?

Nonpareils are ideal because they hold their shape and color during baking. Avoid large or soft sprinkles that can melt or bleed into the dough.

Can I add a glaze on top?

Absolutely! Once the wreaths are cooled, you can drizzle them with a simple powdered sugar glaze for extra sweetness. Just whisk together 1 cup powdered sugar with 1–2 tablespoons of milk until smooth.

How long do the wreaths stay fresh?

They’re best eaten within 2–3 days, though they’ll stay soft up to 4 days if properly stored. Toasting slices can revive slightly stale bread.

What can I do with leftovers?

Slice and toast for breakfast, use as the base for a bread pudding, or serve alongside a bowl of soup. The possibilities are endless!

Conclusion & Call to Action

If you’ve made it this far, I hope you’re feeling inspired and excited to give these Easter bread wreaths a try. Whether this is your first time working with yeast or your fiftieth, this recipe is a true celebration of the joy of baking—from the hands-on kneading to the final, golden-brown, sprinkle-topped reveal.

These wreaths bring together so many things we love about food: creativity, tradition, flavor, and that oh-so-satisfying sense of accomplishment. There’s just something about taking simple ingredients and turning them into something beautiful and festive that makes you fall in love with baking all over again.

So, grab your apron, warm up that milk, and get ready to fill your kitchen with the sweet smell of fresh-baked bread and the cheer of springtime color. Don’t forget to snap a photo of your finished wreaths—they’re almost too pretty to eat—and share your creation with friends or on social media. I’d love to see how yours turn out!

Have questions, want to share your twist on the recipe, or just want to tell me how your bake went? Drop a comment below. Let’s keep the conversation going—because food is always better when shared.

Happy baking, and may your kitchen be filled with joy, color, and the warmth of a freshly baked loaf.

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