Easter Bird's Nest Bread

Easter Bird's Nest Bread

7 Reviews 3 Pics
  • Prep

    35 m
  • Cook

    40 m
  • Ready In

    4 h 15 m
Dorese
Recipe by  Dorese

“This decorative, tasty bread looks like a bird's nest when finished. Use raw eggs that you've colored to put in the center. They cook right along with the bread! This is a favorite in my family, and we have it for breakfast every Easter Sunday with the eggs we've colored. This Easter bread is especially tasty because it has a faint hint of lemon in it. My favorite way to eat it is warmed up, with butter spread on top.”

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Ingredients

Adjust Servings

Original recipe yields 2 braided rings

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Directions

  1. Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour.
  2. Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long.
  5. Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes.
  6. Preheat oven to 350 degrees F (175 degrees C). Beat egg yolk together with 1 tablespoon heavy cream; set aside.
  7. Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes.

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Reviews (7)

Rate This Recipe
Robyn
13

Robyn

I had no problems with making this bread. It was very easy to cut in half to only make one nest. Turned out wonderful, and will definately become a family tradition from now on! Thanks for the recipe!

Beth
13

Beth

I followed the recipe as written. I did find that the dough was VERY soft and had to add extra flour to be able to knead it. I kneaded the dough on parchment paper so I would not have to continue to add a lot of extra flour. To color the uncooked eggs I covered them with food coloring and let them sit for a few minutes to let the color set in. Then I rinsed the extra color off. (Make sure you wear gloves to protect your hands from the color.) This had a nice sweet lemon taste, and looks so pretty.

SONOGAL
12

SONOGAL

I've been making this Easter bread for at least 20 years ~ my kids are grown but still ask for it! I make the braids the night before & refrigerate, then warm to room temp before baking. It is so good. Just a hint of lemon makes it a little different from traditional sweet rolls.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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