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Gluten Free Braided Easter Egg Bread

Course Dessert

Equipment

  • Mixer I'm using a Kitchen Aide
  • 1 Mixer attachment/ bread hook
  • Measuring cups
  • Measuring spoons
  • 1 Bowl
  • 1 Small bowl
  • 1 Whisk
  • Grater

Ingredients
  

  • 2 Packages of Gluten Free Dry Active Yeast
  • 1/2 Cup Sugar
  • 1 Orange grated
  • 1 tbsp Gluten Free Vanilla
  • 1 tsp Salt
  • 6 1/2 Cups Gluten Free Flour The gluten free flour you use must be able to accept yeast. Read the gluten free packaging. I used Arrow Root Gluten Free All baking flour
  • 1 1/2 Cup Milk I used 2 percent milk
  • 6 tbsp unsalted butter cut
  • 4 Large eggs, keep one egg aside for the egg wash
  • 3 Hard boil egg/ you could dye the eggs

Egg wash, 1 egg with 1 tsp water, mix

    Instructions
     

    • Heat oven to 375, my oven cooked on 350 convection baking 
    • In your mixing bowl, combine yeast, sugar, salt and 2 cups flour using the hook attachment.
    • Heat milk (1-2 minutes in the microwave) and then place cut butter pieces into hot milk and let melt
    • Once the mixture is lukewarm, pour milk & butter mixture into the flour mixture.  Mix for 3 minutes
    • Add in 3 eggs and grated orange peel,1 tablespoon of gluten free vanilla mix on medium for an additional 3 minutes
    • Pour in the rest of the gluten free flour and mix for 3 more minutes at a medium speed. Dough will be somewhat sticky. Gluten free dough will be a little more stiff, it's okay you'll work with it.
    • Next turn onto a very lightly floured surface and knead for 4-5 minutes, until the dough is soft and elastic.  Place dough in greased bowl, turn in the bowl to grease the dough, cover and allow to rise somewhere warm for 45 minutes to 2 hours. Depending on the temperature of your home. 
    • Push down on the dough and turn out.  Cut dough into three equal pieces and roll each piece into a rope evenly
    • On a greased baking sheet, braid dough ropes and then pull ends together to form a wreath by braiding each rope together.
    • Place hard boiled eggs into the braided wreath. You can use colored eggs, Coat each eggs with oil and the bread with an egg wash.
    • Bake for 25 min at 375 or 350 convection baking.  Allow to cool on the baking sheet! When cool cut and enjoy!

    Notes

    Heat oven to 375, my oven cooked on 350 convection baking 
    In your mixing bowl, combine yeast, sugar, salt and 2 cups flour using the hook attachment.
    Heat milk (1-2 minutes in the microwave) and then place cut butter pieces into hot milk and let melt.
    Once the mixture is lukewarm, pour milk & butter mixture into the flour mixture.  Mix for 3 minutes.
    Add in 3 eggs and grated orange peel,1 tablespoon of gluten free vanilla, mix on medium for an additional 3 minutes.
    Pour in the rest of the gluten free flour and mix for 3 more minutes at a medium speed. Dough will be somewhat sticky. Gluten free dough will be a little stiffer, it's okay you'll work with it.
    Next turn onto a very lightly floured surface, and knead for 4-5 minutes, until the dough is soft and elastic.  Place dough in greased bowl, turn in the bowl to grease the dough, cover and allow to rise somewhere warm for 45 minutes to 2 hours. Depending on the temperature of your home. 
    1. Push down on the dough and turn out.  Cut dough into three equal pieces and roll each piece into a rope, evenly.
    2. On a greased baking sheet, braid dough ropes and then pull ends together to form a wreath by braiding each rope together.
    3. Place hard boiled eggs into the braided wreath. You can use colored eggs, Brush a coat of oil on each egg, and the bread with an egg wash.
    4. Bake for 25 min at 375 degrees.  Allow to cool on the baking sheet!
    5. When cool cut and enjoy!