Italian Easter Bread

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

5 from 1 vote

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.

Prep Time20

Cook Time20

Rise Time2 30

Total Time3 10

Course: Side Dish

Cuisine: Italian

Servings:

Calories: 270kcal

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.

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