Can I substitute milk with a non-dairy alternative?

Yes, you can use full-fat coconut milk or unsweetened almond milk, but keep in mind that the flavor and texture might be slightly different. Coconut milk adds a subtle tropical note, while almond milk yields a lighter crumb. Always warm the substitute to 110°F/43°C for proper yeast activation.

Can I make this bread ahead of time for Easter breakfast?

Absolutely! For best flavor, prepare the dough the evening before. After the first rise, punch it down, reshape, and refrigerate overnight. The next morning, let it come to room temperature (about 45 minutes), shape and braid, then proceed with the second rise and baking.

What can I serve with Mennonite Easter Bread?

This bread is delicious on its own, but pairing it with homemade jam, clover honey, or softened butter elevates the experience. Try serving it alongside a cheese platter or fresh fruit salad for a festive brunch. Personally, I love to top warmed slices with a thin layer of apricot preserves—trust me, you’ll see the difference!

Mennonite Easter Bread Recipe

Name: Mennonite Easter Bread
Prep time: 30 min
Cook time: 30 min
Total time: 4 h
Cuisine: Mennonite
Ingredients: 1 cup whole milk, warmed to 110°F (43°C); ½ cup unsalted butter, melted; 2¼ teaspoons active dry yeast (1 packet); ½ cup granulated sugar; 3 large eggs, at room temperature; 4–4½ cups all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1½ teaspoons salt; 1 egg white + 1 teaspoon water (for egg wash)

Description

A cherished spring tradition, this sweet, braided Mennonite Easter Bread is rich with butter, eggs, and warm spices, perfect for sharing with family and friends.

A beautiful braided Mennonite Easter Bread loaf, freshly baked and ready to serve.

Ingredients

Scale

1 cup whole milk, warmed to 110°F (43°C)
½ cup unsalted butter, melted
2¼ teaspoons active dry yeast (1 packet)
½ cup granulated sugar
3 large eggs, at room temperature
4–4½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1½ teaspoons salt
1 egg white + 1 teaspoon water (for egg wash)

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Instructions

In a large bowl, mix warmed milk and melted butter. Sprinkle in yeast and 1 tbsp sugar. Let sit for 5–7 minutes until foamy.
Whisk in the remaining sugar and eggs, one at a time.
In a separate bowl, combine 3¾ cups flour, cinnamon, and salt. Gradually add to the wet mixture. Mix until the dough starts to pull away from the sides.
Knead on a floured surface for 8–10 minutes, or in a stand mixer for 6–7 minutes, until smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm place for 1½–2 hours or until doubled in size.
Punch down dough. Divide into 3 equal parts. Roll each into 16–18 inch ropes, braid, and tuck ends under. Place on a parchment-lined baking sheet or in a greased loaf pan.
Cover and let rise again for 45–60 minutes until puffy. Preheat oven to 350°F (175°C).
Mix egg white with water and brush over braid. Bake 25–30 minutes, rotating halfway through. Bread is done at 190°F (88°C) internal temp or when it sounds hollow.
Cool on a wire rack for at least 30 minutes before slicing and serving.

Notes

Use fresh ingredients and don’t rush the rising process for best flavor. Tent with foil if browning too quickly. Optional: dust braid with flour before rising for a rustic look.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: Mennonite

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 8g
Sodium: 180mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg