Sweet Easter Bread With Sprinkles

A close up of a loaf of Easter Bread

The Spruce Eats / Leah Maroney

  • Total: 90 mins
  • Prep: 60 mins
  • Cook: 30 mins
  • Yield: 2 loaves (16 servings)

Surprise your family Easter morning with a freshly baked loaf of this soft and sweet yeast bread coated with a glaze and cute colored sprinkles, similar to a traditional Italian Easter bread. The dough is studded with raisins and tinged with orange zest, making for a bread with a bit of tang and nice texture.

As long as you leave the time for the bread to rise twice, this recipe is a cinch; the dough and glaze are super easy to whip together, and decorating couldn't be simpler. Make it ahead of time and this delicious bread will be ready as soon as the Easter Bunny arrives.

Ingredients

  • 1/2 cup raisins
  • 1 (1/4-ounce) package of active dried yeast (or 2 1/2 teaspoons)
  • 1/4 cup lukewarm water
  • 1 cup scalded milk
  • 1/4 cup unsalted butter
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoon orange zest
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon milk
  • 1/2 cup powdered sugar
  • 1/4 cup round sprinkles

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Easter bread
    ​The Spruce Eats / Katarina Zunic
  2. In a small bowl, soak the raisins in warm water for about 20 minutes, or as long as it takes to make the dough. This ensures that they will be moist and delicious in the bread.

    Soak raisins
    ​The Spruce Eats / Katarina Zunic
  3. In another small bowl, combine the yeast with the lukewarm water and let sit for a few minutes.

    Combine yeast and lukewarm water
    ​The Spruce Eats / Katarina Zunic
  4. In a large bowl, combine the hot, scalded (not boiled) milk with the butter, sugar, and salt. Allow the butter to melt and the sugar and salt to dissolve in the hot milk. Cool the milk and butter mixture until it is lukewarm.

    Combine milk with butter and sugar
    ​The Spruce Eats / Katarina Zunic
  5. Add the yeast mixture to the lukewarm milk mixture and stir to combine.

    Add yeast to milk
    ​The Spruce Eats / Katarina Zunic
  6. Beat in the egg and the orange zest.

    Beat in egg and orange zest
    ​The Spruce Eats / Katarina Zunic
  7. Place the mixture in the bowl of a stand mixer; put on low speed and slowly add in the flour. Mix until it is completely incorporated and a soft dough has formed.

    Place mixture in bowl
    ​The Spruce Eats / Katarina Zunic
  8. Strain the raisins and add them to the dough. Mix again until the raisins are fully incorporated into the dough.

    Stir in raisins
    ​The Spruce Eats / Katarina Zunic
  9. Cover the dough and allow to rise for 30 minutes, until the dough has about doubled.

    Cover dough
    ​The Spruce Eats / Katarina Zunic
  10. Grease two 9 by 5-inch loaf pans.

    Grease pans
    ​The Spruce Eats / Katarina Zunic
  11. Split the dough in half. Roll each half into a rectangle and place each in a prepared loaf pan.

    Split dough
    ​The Spruce Eats / Katarina Zunic
  12. Cover the loaves with a towel and let rise for about 20 minutes. 

    Cover loaves
    ​The Spruce Eats / Katarina Zunic
  13. Preheat the oven to 350 F.

  14. Bake the loaves for about 30 minutes, or until golden brown.

    Bake the loaves
    ​The Spruce Eats / Katarina Zunic
  15. Meanwhile, whisk together the milk and powdered sugar.

    Whisk together milk and powdered sugar
    ​The Spruce Eats / Katarina Zunic
  16. Let bread cool in pans for a few minutes and then turn out onto cooling racks. Once the bread has mostly cooled, pour the glaze over the top of the loaves. Then add the sprinkles over the top.

    Let bread cool
    ​The Spruce Eats / Katarina Zunic
  17. Serve and enjoy!

    Easter bread
    ​The Spruce Eats / Katarina Zunic