Braided Easter Bread with Colored Eggs | Kitchen on the Cliff with Giovanna Bellia LaMarca

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, and water is a budget-friendly option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor and is a natural sweetener.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative.

Measure 6 cups of all-purpose flour and level it off.

Add 1/4 cup of sugar to the flour.

Add 2 tablespoons of instant yeast to the dry ingredients.

Add 1/4 cup of vegetable oil.

Crack 4 eggs into the mixture, ensuring to crack them on a flat surface to avoid shell fragments.

Add 1 teaspoon of salt to the mixture.

Gradually add 1 1/2 cups of water, starting with part of it to ensure the dough forms correctly.

Mix until a dough forms on the dough hook.

Dust the surface with flour and shape the dough into a ball.

Place a drop of oil on top of the dough to keep it moist and cover it to rise.

Prepare colored eggs by adding color tablets and 1 tablespoon of vinegar to glasses of water.

Stir the mixture and ensure the eggs are submerged in the dye.

Decorate eggs using techniques such as wrapping with parsley leaves and nylon stockings for natural dye effects.

After dyeing, hold the eggs close to a flame to melt and remove the wax used in decoration.

Divide the risen dough into three equal pieces.

Dust the table with flour and roll each piece into a long rope, stretching them gradually.

Braid the three ropes together, crossing them over each other, ensuring to end up with the outer ropes in the middle.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens