Italian Easter Bread
Italian Easter Bread is a traditional Italian Easter accompaniment. It's a delicious, tender, easy to follow recipe. This Italian sweet bread will make your Easter table even more festive! Spectacular step-by-step photos!
Every family has their own special traditions and their own special recipes. This is my version of the traditional Italian Easter Bread, we prefer a sweet Easter bread.
You can also make this savory. You can add fruits, vegetables, garlic, sun-dried tomatoes. There are so many options.
It is like a little Easter present for each guest.
And lets be honest. Sprinkles make me happy! There, I said it. I think my daughter, "the sprinkle princess" has rubbed off on me, because they are now my favorite too. It is really hard to eat rainbow sprinkles and be cranky.
One of our readers wrote in and shared that her family makes this every Easter, but shapes it like an eternity symbol and uses two eggs for families to prosper. I am absolutely doing that this year.
About the egg: If you are serving right away the egg is fantastic to eat, otherwise you need to remove the egg from the bread and refrigerate. When you are ready to serve, place the egg back on the bread.
How to Make Italian Easter Bread
- Add warm milk, melted butter, sugar and yeast to a stand mixer bowl. And allow to bloom until fragrant (yeasty smelling).
- Add beaten eggs, vanilla and flour. Beat until combined. Add the remaining flour.
- Place dough in a bowl. Let rise until doubled.
- Punch the dough down and separate into 12 somewhat equal pieces.
- Roll the dough pieces out to 12" ropes. Braid 2 pieces together and pinch the ends to hold them together. Form them into a ring and pinch to seal.
- Add the colored egg to the center and brush with egg wash.
- Bake, cool and top with simple syrup and sprinkles.
Have a blessed Easter!!
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Helpful Tips to make Italian Easter Bread:
- Simple Syrup can be made by combining 1 part sugar and 1 part water in a saucepan over medium heat. Cook until it comes to a boil and sugar dissolves. Remove from heat and cool to room temperature. Store in refrigerator until ready to use (keeps for several days).
- If you are serving right away the egg is fantastic to eat, otherwise you need to remove the egg from the bread and refrigerate. When you are ready to serve, place the egg back on the bread.
What you will need to make Italian Easter Bread:
- Stand Mixer -
- Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
- Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite Easter bread recipes:
The Best Ever Challah BreadRed Lobster Copycat Cheddar Bay Biscuits
Copycat Texas Roadhouse Rolls
Yield: 6
Italian Easter Bread
Sweet Italian Easter Bread is a traditional Italian Easter accompaniment. It's a delicious, tender, easy to follow recipe. And an oh so sweet bread that will make your Easter table even more festive! Spectacular step-by-step photos!
Ingredients
- 1/2 cup unsalted butter + 1 tablespoon, divided
- 1 1/4 cup milk
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 3 large eggs, divided
- 1 teaspoon pure vanilla extract
- 3-4 cups all-purpose flour
- 1/2 cup simple syrup*see Cook's note
- Nonpareil sprinkles
- 6 large eggs, uncooked and colored
Instructions
- Combine milk and 1/2 cup of butter in saucepan over low and cook until butter melts. Pour butter mixture into bowl of stand mixer.
- Allow mixture to cool to 110°-120° degrees. Add yeast and sugar. Stir to combine. Allow mixture to stand for 10 minutes so yeast can bloom.
- Meanwhile: Beat 2 eggs and set aside. In a separate bowl beat the remaining egg and add 1 tablespoon water and whisk to combine. Set aside.
- Add 2 beaten eggs, vanilla extract and 2 cups of flour. Combine with the dough hook attachment. Add flour 1/2 cup at a time until dough is not sticky anymore. I use the full 4 cups. Knead bread dough until smooth with the dough hook, about 5 minutes.
- Turn out onto floured surface and knead until you have a smooth ball. Place 1 tablespoon butter in large glass bowl and microwave for 30 seconds. Place dough in greased bowl and flip to coat both sides. Cover with plastic wrap and a towel and let rise until doubled (about 90 minutes).
- Turn dough out onto a lightly floured surface. Punch dough down, divide into 12 pieces.
- Roll each piece to form a 1 inch thick rope about 12-14 inches long. Taking two pieces, braid together, pinching the ends, and loop into a circle.
- Place circle on a parchment lined baking sheet and lightly cover and let rise until doubled in size (about 60 minutes).
- Preheat oven to 350°F. Brush each bread ring with egg wash and set dyed Easter egg in the center of the ring, gently pushing down to make an indentation in the bread. Bake until golden brown, approximately 20-25 minutes.
- Cool for 10 minutes on the baking sheet.
- Remove from pan and place on cooling rack. Brush each Easter bread with simple syrup and sprinkle with Nonpareil sprinkles. Serve and enjoy!
DONNA'S NOTES
- Simple Syrup can be made by combining 1 part sugar and 1 part water in a saucepan over medium heat. Cook until it comes to a boil and sugar dissolves. Remove from heat and cool to room temperature. Store in refrigerator until ready to use (keeps for several days).
Originally posted April 4, 2012
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