Glazed Easter Bread

Update : April 7, 2026

why make this recipe

Glazed Easter Bread is soft, sweet, and pretty. It makes your table bright for spring and holiday meals. The dough is simple and the glaze adds a nice touch. If you like quick sweet loaves, try a different simple bake like this easy banana bread recipe for another quick treat.

introduction

This Glazed Easter Bread is an enriched yeast loaf with a sweet glaze. It uses common ingredients and easy steps. The bread works well for family meals or gifts. It takes some time to rise, but the hands-on work is short.

how to make Glazed Easter Bread

Make the dough, let it rise, shape it, bake, then add the glaze. Use warm milk and room temperature eggs for a good rise. Knead until the dough feels smooth and elastic. After baking, wait until the bread cools before you add the glaze so it holds on top.

Ingredients :

4 cups all-purpose flour
2 teaspoons instant yeast
1 teaspoon salt
1/2 cup sugar
1 cup milk
1/2 cup butter, melted
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup powdered sugar
2 tablespoons milk (for glaze)
Sprinkles or colored sugar (optional)

Directions :

In a large mixing bowl, combine the flour, yeast, salt, and sugar. In a separate bowl, combine the milk, melted butter, eggs, vanilla extract, and almond extract. Add the wet ingredients to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 350°F (175°C). Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan.
Bake for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool completely.
For the glaze, mix the powdered sugar and milk until smooth. Drizzle over the cooled bread and top with sprinkles if desired.

how to serve Glazed Easter Bread

Slice the bread and serve at room temperature. It goes well with tea, coffee, or milk. You can spread a thin layer of butter or cream cheese if you like. The glaze makes each slice sweet and pretty.

how to store Glazed Easter Bread

Wrap the cooled bread in plastic wrap or place it in an airtight container. Store at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped tightly for up to 2 months. Thaw at room temperature before serving.

tips to make Glazed Easter Bread

Warm the milk slightly (not hot) to help the yeast work well.
Use room temperature eggs so the dough mixes smoothly.
Knead until the dough is smooth and slightly springy.
Let the bread cool fully before glazing to avoid a runny glaze.
Add sprinkles just after glazing so they stick.

variation (if any)

Add 1/2 cup of raisins or chopped dried fruit to the dough for extra flavor.
Mix a little lemon or orange zest into the dough for a citrus note.
For a richer dough, try a version that uses sweetened milk as in this easy sweet condensed milk bread recipe technique to change texture and taste.

FAQs

Q: Can I make the dough the night before?
A: Yes. After kneading, cover the dough and place it in the fridge. Let it rise slowly overnight. Shape and bake the next day.

Q: Can I skip the almond extract?
A: Yes. You can leave it out or replace it with another 1/2 teaspoon of vanilla if you prefer.

Q: How do I know when the bread is fully baked?
A: The top should be golden brown and a toothpick in the center should come out clean. The loaf will also sound hollow when you tap the bottom.

Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If you use active dry yeast, dissolve it in the warm milk with a little sugar first and let it sit for 5-10 minutes to become foamy before mixing with the dry ingredients.

Q: Can I make smaller rolls instead of a loaf?
A: Yes. Divide the dough into smaller pieces, shape into rolls, let them rise, and bake for 15-20 minutes until golden.