Easter Bread



25 Mins


3 Hrs 30 Mins


2/3 cup Maxigenes Skim Milk Powder premade with warm water

1 ¼ cup plain flour

1 ¼ cup whole wheat flour

1 packet instant yeast

1 Tsp salt

2 Tbsp sugar or honey

2 Tbsp unsalted butter = 1 Tbsp melted and divided

2 Large eggs + 6 dyed eggs


  1. Combine whole wheat flour, plain flour, yeast and salt in a mixer with the dough hook attachment.
  2. Add 2 eggs, milk, sugar and the 2 tablespoons of softened butter.
  3. Mix on low speed until the dough is smooth and elastic, about 6 minutes.
  4. Coat a large bowl with cooking spray, scrape the dough into the bowl and coat with the cooking spray.
  5. Cover and let it rise in a warm place for about an hour.
  6. Punch the dough down and place onto a lightly floured surface. Divide into 3 equal pieces, roll each piece into ropes of about 35cm.
  7. Loosely braid the 3 ropes together.
  8. Transfer the braid to a lined baking sheet and nestle the dyed eggs into the spaces.
  9. Cover and let it rise in a warm place for about 45 minutes.
  10. Preheat oven to 175 degrees Celsius.
  11. Melt the remaining butter and brush the dough with half of it. Bake for about 30 – 45 minutes.
  12. Transfer to a rack and brush with remaining butter, and let it rest for 30 minutes before serving.