Cooking with Chef Bryan - Easter Daisy Twist Bread


This beautiful twisted bread is perfect for Easter morning or anytime. Use your favorite preserves and serve the decadent treat with coffee or your favorite morning beverage. Here is a video link of me making this bread from my Facebook page:


2 cups luke warm water

1/2 cup dry milk

1/4 cup sugar

1 tbsp yeast

2 eggs lightly beaten

2 tsp salt

1/4 cup olive oil

6-8 cups flour


1) For the Dough: Combine the water, dry milk, sugar, and yeast in a mixing bowl, mix, and allow to sit for 5 minutes.

2) After the above mixture has sat for approximately 5 minutes add to it the eggs, salt.

3) Add the flour just until the mixture pulls together into a soft dough. The dough should be slightly sticky when finished. To help manage the dough, spray some vegetable oil on your hands.

4) Once dough has formed, knead for 5 minutes.

5) Place the dough into a large bowl you’ve sprayed with vegetable spray. Spray the top of the dough to prevent it from drying out. Cover with a clean kitchen towel.

6) Allow the dough to double in size. (Approx. 1 ½ hours)

7) The Shaping Process: On lightly floured surface, roll the dough to a 14 inch circle. Place a glass in the center of the circle and cut out 4 sections. Cut each section into 5 strips. There should be 20 in all.

8) Take 2 strips that are side by side and crisscross them together. Pinch the ends to seal the strips. Continue around the circle until all of the strips are done.

9) Remove the glass from the center of the dough. Coil one of the crisscrossed pairs loosely in a circle and place it where the glass was. This will form the center of the dough.

10) Bring each of remaining sets up loosely around the center to form “daises”. Place each loosely around center coil. When finished it will resemble a bouquet of daisies, 10 in all.

11) Brush the prepared Easter twist cake with egg wash (1 egg plus 1 tbsp water mixed together) and let it double in size.

12) Preheat your oven to 350 degree’s.

13) Bake for approximately 45 minutes to 1 hour or until it is golden brown and an internal temperature is at least 190 degree’s.

14) Remove from the oven and let the bread rest for about 10 minutes.

15) While the Easter twist bread is still warm, spoon your favorite preserves into the center of each twist.

16) Drizzle the Easter twist bread with confectioners’ icing (combine confectioners’ sugar, 1 ½ tbsp milk, and vanilla. Blend icing until smooth). Serve and enjoy!