Easter bread

Miffy loves the Easter holidays, especially eating Easter eggs, giving gifts and baking cakes! Today Miffy is going to make some Easter bread, perfect to share with family, so why don’t you bake some too? 

Let’s gather the ingredients together.  


  • 300ml milk 
  • 75g unsalted butter (cut into small cubes) 
  • 1 pack of rapid rise yeast (2 ¼ teaspoons) 
  • 1/8 teaspoon salt 
  • 100g granulated sugar 
  • 3 large eggs 
  • 570g all-purpose flour 

For decoration: 

  • Coloured sprinkles 
  • 3 dyed Easter eggs 

You will also need:  

  • Small saucepan 
  • Mixer (with dough hook) 
  • Thermometer 
  • Mixing bowl 
  • Cooling rack 
  • Parchment paper 


Firstly, add the milk and butter to a small saucepan over a medium heat. Gently stir until the butter has all melted, but be careful not to let the milk go above 130°C! You’ll need an adult helper for this bit, as you’ll ned to use a food thermometer. 

Next, in a large mixing bowl combine the yeast, salt and sugar. Beat two eggs separately, then slowly add them to the yeast mixture and whisk it all together. Once it’s all mixed in nicely, add the butter and milk blend plus two cups of flour. 

Now pop it all in the mixer and turn on for two minutes on a medium speed, scraping the bowl to combine any flour which gets stuck on the sides.  

Ask an adult helper to slowly add the remaining flour to the bowl as the mixer continues to knead the bread – be careful of little fingers with this step! Keep the mixer on for about 12 minutes until the dough is slightly sticky.  

Sprinkle some flour on a flat surface and place the dough on it, kneading it carefully for about 3 minutes. You can add a little bit more flour if it starts to stick and have a quick rest if your arms get tired. 

Use your artistic skills to shape the dough into a big ball then cover with a tea towel (get a Miffy one HERE) and allow it to rest for about 10 minutes.  

Now for the fun part! Once rested, divide the dough into six pieces and roll each to form a 2.5cm thick rope, about 35cm long. Take two pieces and twist them together to make a twisted rope shape, pinch the ends together and loop them into a circle. Double check the ends are securely joined together by adding a drop of water. Repeat this step so that you end up with three braided breads. 

Place the shaped dough on parchment paper, cover with a tea towel and leave in a warm area to rise for about 45 minutes (it should double in size). 

Prepare for baking by getting an adult to set the oven to 175°C. 

Next take the last egg and beat it together with one teaspoon of water, then brush the egg wash over each bread. Now top the bread with some tasty sprinkles and you’re ready to bake! Bake them one at a time until golden brown, for approximately 15-18 minutes.  

Once they all look done, place the breads on a cooling rack. When they’re cool to the touch, place one Easter egg in the centre of each bread ring and you’re ready to serve! Who wants the first slice? 


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