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+ servings

Braided Egg Bread

This light and tender braided egg bread is both beautiful and delicious!


  • ½ cup unsalted butter (113 grams), melted
  • ¾ cup honey (255 grams)
  • 1 cup water (250 ml)
  • 1 teaspoon salt
  • 5-6  cups bread flour (600-720 grams), divided
  • 1 envelope active dry yeast (2 ¼ teaspoons)
  • 4 large eggs
  • 1 egg , for egg wash


  • Melt butter in a small saucepan over low heat. Add honey and water and heat to 120-130°F, or until very warm but not too hot to the touch.
  • Add 3 cups of the flour, salt and yeast to the bowl of a stand mixer. Add butter mixture and eggs and mix until it forms a very wet dough.
  • With the mixer fitted with a dough hook on medium speed, add the remaining flour 1/4 cup at a time. You may not need all 6 cups of the flour, or you may need more. Use only enough dough to achieve a dough that is moist and sticky, but does not actually stick and come off on your hands when handled.
  • Knead the dough until smooth and elastic, another few minutes more.
  • Place dough in lightly greased bowl, cover and let rise in a warm place until doubled, about 1 to 1 ½ hours.
  • Punch down dough and divide into 6 equal portions. On a clean un-floured surface, roll each portion into rope-like pieces approximately 18 inches long. Work with 3 ropes at a time to braid into two loaves, pinching and tucking the ends under.
  • Place dough on parchment paper lined sheet pans. Cover with plastic wrap and let rise until doubled again, about 45 minutes.
  • Whisk together egg and brush onto loaves. Bake at 350°F until loaves are golden brown and sound hollow when thumped, approximately 40 minutes. Cool completely before slicing.


Calories: 2126kcal, Carbohydrates: 334g, Protein: 57g, Fat: 64g, Saturated Fat: 34g, Cholesterol: 626mg, Sodium: 1381mg, Potassium: 599mg, Fiber: 9g, Sugar: 106g, Vitamin A: 2149IU, Vitamin C: 1mg, Calcium: 144mg, Iron: 6mg
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