Italian Easter Bread

Name: Italian Easter Bread
Prep time: 20 min
Cook time: 20 min
Total time: 190 min
Ingredients: 1 cup whole milk (warm, 105-110 degrees); 2¼ tsp active dry yeast; 4 ½ all-purpose flour; 1 ½ salt; ½ cup granulated sugar; 2 eggs (lightly beaten); 4 tbsp unsalted butter (softened); 1 egg (+ 1 tablespoon water); 6 dyed eggs (raw); 2 tbsp sprinkles

Jump to Recipe Print Recipe

This traditional Italian Easter Bread recipe is a soft sweet bread that is braided and formed into wreaths. Coloured eggs are baked into the middle of the bread to make a festive and beautiful touch to your Easter holiday.

baked easter bread with colored sprinkles and a dyed egg in the middle.

Table of Contents

Easter is a time for celebration and tradition, and for many that includes Italian easter bread. With a rich history, this sweet and aromatic brioche bread is similar to a challah egg bread.

With its eye-catching colored egg in the centre, this recipe for easter bread makes a beautiful and festive addition to the holiday table. Another delcious Easter recipe is our Moist Lemon Poppy Seed Cake.

What is Easter Bread?

Easter bread, sometimes called Italian Easter bread, is an enriched bread that contains more eggs, butter, and sugar than most traditional breads, making for a soft, tender, and flavorful bread. The dough is often braided and covered with sprinkles and dyed eggs for a festive Easter look. Pane di Pasqua, which literally translates to “Easter bread,” is an Italian staple staple on spring holiday tables.

If it isn’t already, this best Italian easter bread recipe might just become a new tradition for you and your family.

Not only will you enjoy the taste of this delicious fluffy braided bread, but the whole process of making the bread along with decorating the eggs – is magical just like making our Easter Mini Bundt Cakes.

Why You’ll Love This Recipe

Easy Recipe – It’s a simple recipe, yet one that requires some time and patience, a yeast bread means it need to rise.
Festive – With beautiful colorful eggs in the middle and celebratory
nonpareil sprinkles – it’s a perfect addition to your Easter table. Another festive easter dessert is our Funfetti cake Mix Cookies.
Tasty – This bread is incredibly soft, buttery and delicious!

Total Time: 4 hours

Serves: 6

Ingredients and Notes

ingredients to make easter bread including flour, year, butter, eggs, milk, and dyed eggs.

All-Purpose Flour– Use unbleached all-purpose flour for best results. Bread flour can be substituted if preferred. Using bleached flour is not recommended, it can hinder yeast development.
Milk– Whole milk adds moisture and fat to the dough, making a softer more tender bread. 2% can be substituted if needed but avoid skim or fat free milk. Make sure milk is warm enough to proof the yeast, about 105 degrees, if too warm it can kill the yeast.
Dyed Eggs– Use raw white eggs for a brighter color, if using brown eggs, color will be a bit muted.
Butter– Butter needs to be soft when incorporating into the dough. Soft butter will leave an indent when pressed upon.

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Recipe Variations

If using instant yeast, you can skip the proofing step (step 1), and add directly to the flour mixture. Yet if so, increase the milk temperature to 115 degrees to ensure yeast is activated. OR, you can proof instant yeast like the active dry in step 1 if you’d like, yet it’s not required.
Weighing the flour is best practice for baking. For accurate measure: stir the flour to loosen, using a large spoon, scoop the flour into the measuring cup, slightly overfilling it, and careful not to pack the flour. Using a straight edge, scrape the excess flour from the top of the cup.
Make a savory version of this sweet bread with garlic and sun-dried tomatoes.
Change the flavor and add some citrus like lemon zest or orange zest.
You can bake the bread without the eggs in the middle. Then you have the option of placing dyed hard-boiled eggs afterward.

Tips for Success

How to tell if the dough is proofed: Give the dough a poke. If it leaves an indent that takes its time springing back, it’s proofed dough. If it spring back immediately, it’s not done yet. If it doesn’t at all, it’s unfortunately over-proofed.
Have patience. This isn’t a difficult recipe, yet includes a fair amount of time to allow it to rise properly on its own. Yet, it’s time that is absolutely worth it, to have the best easter bread.

Do you need to cook the eggs before baking?

No, you use uncooked eggs for this recipe. The eggs cook in the oven with the bread, to a medium consistency.

How do you decorate the eggs for the bread?

You can use any store-bough egg coloring kit. A good time to color the eggs and give them time to dry, is when the dough is rising.

How to Make Italian Easter Bread

STEP 1 – Proof the yeast; in a small bowl or 2-cup measuring cup, add warm milk, yeast, and 1 teaspoon of sugar, mix until just combined, allow to set for 4-5 minutes until foamy.

STEP 2 – Mix the dry ingredients; in the bowl of a stand mixer fitted with the dough hook attachment, add the flour, remaining sugar, and salt, stir until well incorporated.

STEP 3 – After the yeast has proved, mix the lightly beaten eggs into the milk and yeast mixture. With the mixer running on low, add the milk mixture. Mix on low until a shaggy dough forms, 1-2 minutes.

STEP 4 – Continue to knead dough on medium-low speed for 2 minutes. Reduce the speed to low, with the mixer running, add the butter one tablespoon at a time, mixing well after each addition, 1-2 minutes, scraping down the bowl if necessary.

making easter bread by mixing the dough, letting it rise, and separating it into dough balls.

STEP 5 – Continue to knead until a soft dough forms, 8-10 minutes, scraping down the bowl and dough hook once or twice during kneading. Dough will be very soft, with some dough remaining in the bottom of the bowl, not quite pulling all the way from the sides of the bowl to form a ball.

STEP 6 – Turn dough out onto a lightly floured surface, knead 4-5 turns, to form a ball. Place dough in a greased bowl (lightly oiled bowl) turning to coat.

STEP 7 – Cover the bread dough with plastic wrap or a damp towel. Allow dough to rise in a warm place until doubled in size, 1 ½ to 2 hours.

STEP 8 – Punch down dough and turn out onto a lightly floured surface. Divided dough into 12 equally sized pieces, for best results weigh the dough to ensure equal sizing. Dough pieces will weigh 82-84 grams. Cover dough pieces while working with the remaining dough to prevent dough from drying out.

steps to make braided easter bread including placing colored eggs into the midd and baked until golden brown.

STEP 9 – To make the dough ring, roll two pieces of dough into two 12-inch-long pieces. Lay the two pieces parallel, pinch the ends of the two pieces together. Twist the two pieces of dough around each other forming a coiled rope shape. Form the rope into a circle and gently pinch the ends to adhere. Place formed rolls on a parchment lined baking sheet. Repeat with the remaining dough. Cover and allow rolls to rise for 1 hour.

STEP 10 – 20 minutes before baking, preheat oven to 350 degrees. In a small bowl, whisk together one egg and one tablespoon of water to make an egg wash. Brush the rolls with the egg wash, top with sprinkles, and place a dyed Easter egg in the center of the dough ring, pressing gently to secure. Bake for 20 minutes, or until a deep golden brown.

STEP 11 – Remove the rolls from the oven, gently remove rolls from baking sheet and place on a wire rack to cool 20-30 minutes. Serve slightly warm.

Easter bread is commonly glazed with a sugar glaze after baking.
To make a glaze, mix 1 cup of powdered sugar, 3-4 teaspoons of milk, and ¼ teaspoon of vanilla extract. Allow bread to cool for 10-15 minutes, then brush or drizzle glaze onto the bread.

How to Make 1 Large Wreath Ring

Instead of making small individual Easter breads, you can make 1 large ring instead. Here is how to do this.

Divide the risen dough from step 7 into two equally sized pieces. Then roll each piece into a 24-inch rope.
Pinch together and twist to shape like in step 8.
Cover and rise for 1 hour, brush with an egg wash, and top with sprinkles.
Press 4-5 Easter eggs into the dough to secure.
Bake for 20-25 minutes at 350 degrees or until cooked through or the internal temperature reaches 190 degrees.

What to Serve with Easter Bread

This is a delicious Easter sweet bread recipe, so it technically can be served as a snack, for breakfast, or a side dish with Easter dinner.

For Breakfast: Serve with butter, cream cheese, honey and/or jam. You could try our Homemade Strawberry Chia Seed Jam. As well, you could serve with french toast, such as Strawberry Stuffed French Toast. You could even use the Easter Bread itself as the ‘toast’ and offer syrup.

For Easter Dinner: Serve as a side dish along with your favourite Easter dishes such as Ham and Pineapple in Crockpot main dish, and Crock Pot Stuffing. Our Chocolate Macaroon Nests make the perfect Easter sweet treat.

Storage and Freezing

Leftover bread can be stored at room temperature in an air-tight container for 4 days, and the egg for 3 days. It’s just as good the next day. I suggest storing the egg separately from the bread.

Can you freeze Easter bread?

Yes, you can. The bread without the egg can be frozen in an airtight container or freezer bag for up to 2 months.

Recipe FAQ

Can you double this easter bread recipe?

Technically, yes. Yet keep the size of your mixer in mind. You might have to instead make a double batch.

Is Easter bread the same as Challah?

They are almost the same kinds of bread, as they both come from eastern European religious backgrounds. yet they are enjoyed during different times, and Challah is often made with honey.

Why is there an egg in Easter bread?

The symbolism has religious roots. The braid and wreath represents the crown that Jesus wore, and the coloured eggs represent the resurrection and the birth of the spring season. For others, it’s a birds nest.

More Easter Recipes

If you’ve tried this Easy Italian Easter Bread or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Italian Easter Bread

This traditional Italian Easter Bread recipe is a soft sweet bread with a coloured egg baked into the middle for a festive and beautiful touch to your Easter holiday. Impress your friends and family with this homemade Easter bread, that tastes just as good as it looks.

5 from 1 vote

Print Pin

Prep Time: 20

Cook Time: 20

Rise Time: 2 30

Total Time: 3 10

Servings:

Course: Side Dish

Cuisine: Italian

Author: Tammi

Ingredients

1 cup whole milk (warm, 105-110 degrees)
2¼ tsp active dry yeast
4 ½ all-purpose flour
1 ½ salt
½ cup granulated sugar
2 eggs (lightly beaten)
4 tbsp unsalted butter (softened)
1 egg (+ 1 tablespoon water)
6 dyed eggs (raw)
2 tbsp sprinkles

Instructions

Proof the yeast; in a small bowl or 2-cup measuring cup, add warm milk, yeast, and 1 teaspoon of sugar, mix until just combined, allow to set for 4-5 minutes until foamy.
Mix the dry ingredients; in the bowl of a stand mixer fitted with the hook attachment, add the flour, remaining sugar, and salt, stir until well incorporated.
After the yeast has proved, mix the lightly beaten eggs into the milk and yeast mixture. With the mixer running on low, add the milk mixture. Mix on low until a shaggy dough forms, 1-2 minutes.
Continue to knead dough on medium-low speed for 2 minutes. Reduce the speed to low, with the mixer running, add the butter one tablespoon at a time, mixing well after each addition, 1-2 minutes, scraping down the bowl if necessary.
Continue to knead until a soft dough forms, 8-10 minutes, scraping down the bowl and hook once or twice during kneading. Dough will be very soft, with some dough remaining in the bottom of the bowl, not quite pulling all the way from the sides of the bowl to form a ball.
Turn dough out onto a lightly floured surface, knead 4-5 turns, to form a ball. Place dough in a greased bowl, turning to coat.
Cover with plastic wrap or a damp towel. Allow dough to rise in a warm place until doubled in size, 1 ½ to 2 hours.
Punch down dough and turn out onto a lightly floured surface. Divided dough into 12 equally sized pieces, for best results weigh the dough to ensure equal sizing. Dough pieces will weigh 82-84 grams. Cover dough pieces while working with the remaining dough to prevent dough from drying out.
To make the dough ring, roll two pieces of dough into two 12-inch-long pieces. Lay the two pieces parallel, pinch the ends of the two pieces together. Twist the two pieces of dough around each other forming a coiled rope shape. Form the rope into a circle and gently pinch the ends to adhere. Place formed rolls on a parchment lined baking sheet. Repeat with the remaining dough. Cover and allow rolls to rise for 1 hour.
20 minutes before baking, preheat oven to 350 degrees. In a small bowl, whisk together one egg and one tablespoon of water to make an egg wash. Brush the rolls with the egg wash, top with sprinkles, and place a dyed egg in the center of the dough ring, pressing gently to secure. Bake for 20 minutes, or until a deep golden brown.
Remove the rolls from the oven, gently remove rolls from baking sheet and place on a wire rack to cool 20-30 minutes. Serve slightly warm.

Notes

Leftover bread can be stored at room temperature in an air-tight container for 4 days, with the egg removed.

If wishing to keep the egg, store in the refrigerator in an air-tight container for up to 3 days.

To make 1 large wreath ring – Divide the risen dough into two equally sized pieces. Roll each piece into a 24-inch rope. Pinch together and twist to shape like in step 8. Cover and rise for 1 hour, brush with an egg wash, and top with sprinkles. Press 4-5 eggs into the dough to secure. Bake for 20-25 minutes at 350 degrees or until cooked through or the internal temperature reaches 190 degrees.

Optional – Easter bread is commonly glazed with a sugar glaze after baking. To make a glaze, mix 1 cup of powdered sugar, 3-4 teaspoons of milk, and ¼ teaspoon of vanilla extract. Allow bread to cool for 10-15 minutes, then brush or drizzle glaze onto the bread.

Tried this recipe?Tag @MyOrganizedChaosBlog so I can share!