Orange Scented Easter Bread | Recipes

Orange Scented Easter Bread

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Makes:2 loaves

This beautifully braided bread adds orange zest for a fresh twist on a holiday favourite. Serve it for brunch and enjoy it together with the whole family!



2 tbsp 30mL active dry yeast
½ cup 125mL granulated sugar
2 tsp 10mL salt
6-7 cups 1.5-1.7L Robin Hood® Best for Bread White Flour
1 ¾ cups 425mL warm milk (248ºF/120ºC)
4 eggs, lightly beaten
½ cup 125mL butter, melted
1 tbsp 15mL orange zest


1 ½ cups 375mL icing sugar
2-3 tbsp 30-45mL orange juice


  1. Combine yeast, sugar, salt and 2 cups (500ml) of the flour in a large bowl with a whisk or in the bowl of an electric mixer with a dough hook. Add the warm milk, eggs, butter and orange zest. Mix until smooth, about 3 minutes. Add remaining flour, ½ cup (125ml) at a time (you may not need all the flour), until dough is too stiff to stir by hand or if using a mixer, it starts to pull away from the sides of the bowl. Just add enough flour to make a soft dough. Knead dough 10 minutes by hand or 5 minutes in a mixer.
  2. Place dough in an oiled bowl and roll around to coat. Cover with plastic wrap. Let rise in a warm place until doubled, about 1 – 1 ½ hours.
  3. Punch dough down and divide in half. Divide each half into 3 strands and roll onto long ropes 14” (36cm) long. Braid 3 strands together and place on parchment lined baking sheet. Cover loosely with oiled plastic wrap and let rise for 60 minutes or until doubled in size.
  4. Preheat oven to 350ºF (180ºC).   
  5. Bake in preheated oven for 25 to 30 minutes, or until internal temperature reaches 190ºF (88ºC). If making 1 large bread, bake for 50 to 60 minutes.
  6. Glaze: Combine icing sugar and orange juice. Drizzle over warm bread.

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