Braided Orange Almond Easter Bread with Honey Roasted Almonds
A beautiful braided sweet bread enriched with whole milk, butter, and warm citrus flavors from fresh orange zest and almond extract. Studded with honey roasted almonds and finished with pastel sprinkles, this tender crumb bread is perfect for Easter brunch or spring celebrations. The overnight rise develops subtle flavor complexity while the braided shape creates an impressive presentation. This version balances sweetness with nutty almond notes and bright orange, making it special enough for holiday tables yet simple enough for home bakers.
Ingredients
- 1 ½ cup whole milk, 341g
- 6 tablespoon unsalted butter, 85g (3/4 stick)
- ¼ teaspoon almond extract, 1gvanilla extract0.25teaspoontree_nuts-free
substitute if almond extract unavailable; reduces almond note
Full guide → - ⅝ cup granulated sugar, 133g
- 2 tablespoon orange zest, from 1 orange
- 4 ½ teaspoon active dry yeast, 14g (2 packages)
- 1 teaspoon kosher salt, 3g
- 6 cup all-purpose flour, 720g plus more for kneading
- 3 large eggs, 150g, lightly beaten
- 1 large egg, 50g, lightly beaten
- 1 tablespoon cold water, 14g
- 1 cup honey roasted sliced almonds, 86g
- 1 tablespoon pastel sprinkles, 12g (or nonpareils)pearl sugar or coarse sugar1tablespoon
use pearl sugar for crunch or omit sprinkles entirely
Instructions
- 1
Heat milk, butter, and almond extract to 120-130°F in a small saucepan over medium-low heat.
- 2
Rub sugar and orange zest together with fingertips in stand mixer bowl with paddle attachment until combined.
- 3
Add yeast, salt, and 2 cups flour to sugar mixture; mix on low to combine.
- 4
Pour warm milk mixture into dry ingredients; beat on medium-low for 2 minutes.
- 5
Add 3 beaten eggs; beat 2 minutes more.
- 6
Gradually add remaining 4 cups flour; beat until soft dough forms, then increase speed to medium-high and beat until dough pulls from bowl sides, about 5 minutes.
- 7
Knead on lightly floured surface, adding extra flour as needed, until dough is elastic and smooth, 6-8 minutes.
- 8
Place dough in lightly buttered bowl, turn to coat all sides, cover with plastic wrap, and let rise in warm place until doubled, about 1-1.5 hours.
- 9
Line baking sheet with parchment; lightly spray with nonstick spray.
- 10
Punch down doubled dough; transfer to floured surface and cut into thirds.
- 11
Roll each third into a 20-inch rope; transfer to baking sheet and press together at one end.
- 12
Braid ropes together and tuck ends under; cover with nonstick-sprayed plastic wrap.
- 13
Let rise until doubled, 30 minutes to 1 hour.
- 14
Preheat oven to 350°F.
- 15
Lightly beat 1 egg with water; brush over loaf.
- 16
Sprinkle almonds and pastel sprinkles over loaf, concentrating majority toward center.
- 17
Bake until golden brown and hollow-sounding when tapped, 40-55 minutes.
- 18
Transfer to cooling rack; cool 30 minutes before slicing.
Tips
Milk temperature is critical for yeast activation; use an instant-read thermometer to ensure it stays between 120-130°F to avoid killing yeast.
Rubbing orange zest with sugar releases citrus oils and distributes flavor evenly throughout dough; this step matters more than adding zest later.
Let the braided loaf rise fully before baking; under-proofing results in dense bread while over-proofing causes it to collapse or bake unevenly.
Good to Know
Keep in airtight container at room temperature up to 3 days. Wrap well to prevent drying. Do not refrigerate as it accelerates staling.
Prepare through first rise up to 8 hours ahead; refrigerate covered dough overnight and bring to room temperature before shaping. Shaped loaf can be frozen up to 1 month wrapped tightly; thaw and proof before baking.
Slice and serve warm or at room temperature for Easter brunch. Pairs well with whipped butter, jam, or honey. Best served the day of baking when crumb is most tender.
Common Mistakes
Use instant-read thermometer to avoid overly hot milk killing yeast or cold milk preventing proper rise.
Do not skip the kneading step; insufficient kneading results in dense crumb without proper gluten development.
Ensure plastic wrap is sprayed with nonstick spray to prevent sticking to dough during rise phases.
Do not overbake; check at 40 minutes to avoid dry, tough crust.
Substitutions
Nut-Free Alternatives
substitute if almond extract unavailable; reduces almond note
Full guide →General Alternatives
combine and use 200g total
use pearl sugar for crunch or omit sprinkles entirely
FAQ
Can I make this bread without a stand mixer?
Yes. Mix sugar and zest by hand, then combine dry ingredients. Add warm milk and beat vigorously by hand 2 minutes. Add eggs and beat 2 minutes. Gradually incorporate flour by hand, then knead 8-10 minutes until smooth and elastic. Kneading by hand takes longer but works well.
What if my dough isn't rising properly?
Ensure milk temperature was 120-130°F and yeast was fresh (check expiration date). Place dough in a warmer spot; a turned-off oven with light on or proofing box works well. Cold kitchens dramatically slow fermentation.
Can I freeze the baked bread?
Yes. Cool completely, wrap tightly in plastic wrap and foil, then freeze up to 1 month. Thaw at room temperature 2-3 hours. Refresh by wrapping in foil and warming in 325°F oven 15-20 minutes if desired.