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A deliciously sweet and rich bread that is braided for a beautiful centerpiece on the table. Add rainbow sprinkles for a more festive look.


Recipe Summary

30 mins
25 mins
1 hr 15 mins
2 hrs 10 mins
2 braided loaves


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.

  • Preheat the oven to 170 degrees F (75 degrees C).

  • Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.

  • Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.

  • Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.

  • Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.

  • Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.

  • Turn off oven. Let braids rise in the warm oven for 45 minutes.

  • Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).

  • Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.

Cook's Note:

You can keep the braid straight or join the ends together into a wreath shape.

Nutrition Facts

258 calories; protein 5.5g; carbohydrates 36.9g; fat 9.8g; cholesterol 56.1mg; sodium 158.9mg. Full Nutrition