For a richer flavor, use butter instead of shortening. If you don't have time to dye the eggs, you can use brown eggs for a rustic look. The dough can be made ahead of time and refrigerated overnight. Allow it to come to room temperature before shaping.
Easter Bird's Nest Bread
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PREP TIME35 mins
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COOK TIME40 mins
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TOTAL TIME4 hrs 15 mins
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SERVING24 People
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VIEWS24
Celebrate Easter with this stunning, bird's nest-shaped bread, adorned with colorful eggs baked right into its doughy embrace. A hint of lemon brightens each bite, making it a delightful centerpiece for your holiday breakfast or brunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol79 mg
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Fiber1 g
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Protein6 g
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Saturated Fat2 g
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Sodium176 mg
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Sugar10 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs 5 mins
In a mixing bowl, sprinkle the yeast over the lukewarm water. Let it stand for 5 minutes to activate. Stir in 2 tablespoons of sugar and 1 1/2 cups of flour until smooth. Cover and set aside in a warm place until doubled in bulk, about 1 hour.
02
Step
8 mins
In a separate bowl, cream together the shortening, 1 cup of sugar, and salt until light and fluffy. Add the 2 eggs and egg white, one at a time, mixing well after each addition. Stir in the yeast mixture, lemon zest, lemon juice, and the remaining 3 1/4 cups of flour until a smooth dough forms. Turn the dough out onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
03
Step
1 hrs
Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
04
Step
2 mins
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal-sized rounds. Cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long.
05
Step
30 mins
Grease two large baking sheets. Using two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to gently slide the eggs between the braids of dough. Repeat to form the second loaf. Cover and let rise until doubled in bulk, about 30 minutes.
06
Step
0 mins
Preheat the oven to 350 degrees F (175 degrees C). Beat the egg yolk together with 1 tablespoon of heavy cream; set aside.
07
Step
40 mins
Bake in the preheated oven for 10 minutes, then brush on the egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, approximately 30 to 40 minutes.
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Please Rate
Rebeka Hayes
Jun 10, 2025This bread was a huge hit at our Easter brunch! Everyone loved the presentation and the subtle lemon flavor.
Willard Bauch
Apr 30, 2025I added a glaze after baking for extra sweetness. Delicious!
Katherine Hahn
Mar 27, 2025The recipe was easy to follow, and the bread turned out perfectly. I will definitely be making this again!