Description
This festive Easy Sticky Chicken Rice Bowl recipe is actually a traditional braided Easter bread studded with colorful dyed hard-boiled eggs. The bread is soft, slightly sweet, and enriched with milk, butter, and eggs, making it a perfect centerpiece for spring celebrations. Its beautifully braided and circular shape adorned with pastel eggs makes it both visually appealing and delicious.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour, plus extra for kneading
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup milk, warmed to 110°F
- 1/2 cup water, warmed to 110°F
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional, for flavor)
Additional Ingredients
- 1/4 cup sugar (for sprinkling)
- 4-6 hard-boiled eggs (dyed in pastel colors for Easter)
- 1 egg yolk (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, combine the warm milk, warm water, and 1 tablespoon of sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix the Ingredients: In a separate large bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, softened butter, eggs, vanilla extract, and optional orange zest. Mix everything until the dough begins to come together.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-8 minutes, or until smooth and elastic. Add extra flour if the dough is too sticky. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Shape the Bread: Punch down the dough and divide it into three equal portions. Roll each portion into a long rope about 12-15 inches long. Twist the ropes together to form a braid and shape it into a circle, pinching the ends to seal.
- Add the Dyed Eggs: Gently press the hard-boiled, pastel-dyed eggs into the dough at evenly spaced intervals around the braid, ensuring they are securely nestled into the dough.
- Let the Dough Rise Again: Cover the braided loaf with a clean towel and let it rise for 30-45 minutes until puffed up and slightly doubled.
- Prepare the Egg Wash: In a small bowl, whisk the egg yolk with a tablespoon of water. Brush this mixture evenly over the entire loaf to achieve a shiny, golden-brown crust after baking.
- Bake the Bread: Preheat the oven to 350°F (175°C). Place the loaf on a parchment-lined baking sheet and bake for 25-30 minutes or until the bread turns golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Transfer the bread to a wire rack and let cool completely before slicing. Enjoy the pastel eggs as part of the bread or keep them for decoration.
Notes
- Warming the milk and water to 110°F is crucial for activating yeast without killing it.
- Use fresh yeast for the best rise and fluffy texture.
- For extra flavor, orange zest is optional but recommended.
- If the dough feels sticky during kneading, add flour gradually to avoid a dense loaf.
- The dyed eggs must be hard-boiled and cooled before embedding to prevent cracking during baking.
- Baking time may vary slightly depending on your oven; check for a hollow sound when tapping the bottom to confirm doneness.
- Store leftover bread in an airtight container for up to 3 days or freeze for longer storage.
