Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a very nice bread to serve anytime of the year not just at Easter. My mother always made this at Easter time, and I was finally able to get the recipe out of her. Now I want to share it with you. This recipe makes 2 loaves.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
3 hrs
total:
3 hrs 45 mins
Servings:
16
Yield:
2 loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Icing:

Directions

Instructions Checklist
  • Mix 2 cups flour and yeast together in the bowl of a stand mixer.

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  • Stir milk, butter, sugar, and salt together in a saucepan; heat and stir over medium-low heat until the mixture is smooth and the temperature is between 90 degrees F (32 degrees C) to 100 degrees F (37 degrees C).

  • Pour the milk mixture into the flour mixture, add eggs, and beat on low speed for 30 seconds. Increase speed to high and beat for 3 minutes more. Add 1 cup flour and 3 tablespoons orange juice to the mixture; mix on high for 3 minutes more.

  • Fit the mixer with a dough hook. Add remaining flour to the mixture; beat with dough hook until the flour is completely incorporated.

  • Grease a glass bowl. Put dough into the bowl. Let dough rise until doubled in volume, 1 to 2 hours.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Punch dough down. Divide the dough into two halves. Split each half into three even pieces, roll each piece into a cylinder, and braid into loaves. Put loaves onto a baking sheet. Let rise, about 1 hour.

  • Bake in preheated oven until the middle is baked, 25 to 30 minutes.

  • Stir confectioners' sugar and 1 tablespoon orange juice together in a bowl; brush onto the tops of the loaves.

Nutrition Facts

312 calories; protein 28.4g; carbohydrates 31.2g; fat 6.7g; cholesterol 39.7mg; sodium 201.6mg. Full Nutrition
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