Easter crown bread was both easy and surprisingly impressive — Kavi was impressed, and one of the little kids asked me how I made it, and I got to say “Magic.” Very tasty slathered with Irish butter. The eggs were dyed raw, and they cook through while the bread is baking.
If you haven’t made yeasted bread before, it’s really not hard — my main note is that just to be aware that it takes 4-6 hours, so start it early enough. There’s very little actual hands-on cooking in there, and if you have a mixer with a dough hook, the mixing / kneading part is very easy.
As you can see in the last photo, my eggs tipped over a little while baking, but it was easy enough to lift and reset them. Do it right out of the oven if you need to; after the bread cools, the eggshells do adhere to them a bit.
Recipe here (I skipped her drizzle and sprinkles, mostly because I ran out of time, though the bread doesn’t need it for taste, and I pulled the strands a little longer so I could shape it into a crown): https://www.thepioneerwoman.com/…/easter-bread-recipe/