Italian Easter Bread
This traditional Italian Easter Bread is an old family recipe brushed with icing and decorated with sprinkles. These Italian Easter breads are fluffy, slightly sweet, rich and soft.
Every Easter, I say I am going to attempt Easter Bread. Every Easter, I chicken out. Growing up my Great Aunt would make Easter Bread for everyone. I remember going to her house, climbing up her front steps, walking into the kitchen, and seeing all of the Easter Bread on the kitchen table.
My parents attempted Easter Bread a few times but I remember the struggling. Some years it would turn out great. Others, the dough would end up in the trash before it was even baked. You can see why I was hesitant.
But this Easter, I was insistent on making Easter Bread.
Tips for making Italian Easter Bread:
- I went simple with my Italian Easter Bread. If you want to get fancy, you can add dried fruit (raisins are popular) or citrus zest. Me? I think less is more!
- You have to be patient and let this dough rise! If you don’t give it time to do it’s thing, you will be disappointed.
- Don’t worry about those raw eggs though, because the eggs cook as the bread bakes.
More Easter Recipes you might enjoy:
Italian Easter Bread
Italian Easter Bread
Ingredients
Bread
- 1 1/4 cups milk or half and half
- 1/3 cup unsalted butter
- 2 1/4 teaspoons instant yeast
- Pinch of salt
- 2 eggs, lightly beaten
- 1/2 cup sugar
- 3 to 4 cups flour, approximate
- 6 raw eggs, room temperature, dyed in rainbow colors
Glaze
- 1 cup confectioner’s sugar
- 1-2 tablespoons milk
- Rainbow nonpariels
Instructions
- Combine the milk and butter in a small saucepan over medium-low heat. Remove from heat when butter is completely melted.
- Combine the yeast, salt, eggs and sugar in the bowl. Add the warm milk and half of the flour. Knead together until combined. Gradually, add more flour until the dough starts to pull away from the sides of the bowl. Knead the dough about 3-5 minutes longer, or until completely smooth and elastic.
- Place the dough in a greased bowl and turn it over once to coat the top. Cover with plastic wrap and allow the dough to rise in a warm place for at least an 1 hour. I let mine sit until after dinner (about 3 hours). You want the dough to double in size.
- Gently deflate the dough with your fist. Turn the dough out onto a floured work surface and pat it down slightly so that it has an even thickness. Cut the dough into 12 even pieces. Roll each piece to form a 1-inch thick rope about 14 inches in length. Take two lengths and twist them together. Loop the twist into a circle and pinch the ends together. Place the circle onto parchment lined baking sheets. Cover the loaves with plastic wrap and let rise again for 1 hour, or until doubled.
- Preheat the oven to 350F.
- Gently place a dyed egg in the middle of each loaf. Your egg will hard-boil while in the oven! Bake for 20-25 minutes, or until the bread is golden and fragrant.
- Make a glaze with 1 cup of confectioner’s sugar and 1-2 tablespoons of milk. Once your loaves are cooled, drizzle on top. Sprinkle nonpariels.
So pretty! My grandma would make these by the dozen on Easter. Can’t wait to try it 🙂
Even though I dated an Italian boy for 5 years…I have never some across one of these in person. I feel deprived! These are gorgeous! I need to give them a whirl! Thanks for the inspiration Steph!
I’ve always wanted to try to make this. Yours is SO pretty. You made it seem not too difficult, so I may give this a try this Easter.
Oh my word, these look absolutely amazing! I remember as a kid we would go to the Italian pastry shop before Good Friday, and buy up a few of these.
I’ve always wanted to make these! I never knew how easy they were! They seem simple enough though!
This looks so pretty! I have never made real bread before with yeast and all that, it does sound challenging!
You did it! And I agree – less is more with this Easter Bread. I made one years ago and haven’t tried it again since – this will be the year 🙂
I saw your post on Titus 2sday, and I am so glad I hopped over because that bread looks delicious. I may attempt it this Easter because even though we are not Italian we are having lasagna for Easter dinner. : )
This looks so good! My kids will love it. Thank you for sharing.
I invite you to come share and link up with me {now} for WW at http://www.wrightsimply.com/2015/03/wordless-wednesday-link-up.html
Have a great rest of your week! xx Ashleigh @SimplyWright
Gorgeous! I actually owned a bakery for a few years, but I’ve never made these! Great job!
They look delicious and festive! I will have to try to make them : )
Your bread looks delicious and beautiful… very nice. 🙂
Your Easter bread looks so spring-y! We also make an Easter bread, it’s a Romanian Easter bread, quite different from the Italian one (although Romania has Italian roots). It’s called Sweet Walnut Bread, and it’s also made for Christmas. I made a video tutorial here: https://heritageofgrace.wordpress.com/2014/12/19/simply-swap-favorite-christmas-recipe/
I have always wanted to learn how to make one of these. Yours came out so pretty!
This is so pretty Stephanie! I love it! I love colourful things in the spring/at Easter.
Thanks for sharing (and for linking up to the #SHINEbloghop).
Wishing you a lovely weekend.
xoxo
Hi Stephanie,
Your Italian Easter Bread is just beautiful and I am sure would be delicious! Thanks so much for sharing with Full Plate Thursday and have a very special weekend!
Miz Helen
Congratulations!! Your recipe has been featured at Tickle My Tastebuds on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.
Lori
Congrats your being featured on the Inspiration Spotlight party today! Feel free to share again with us this week!
Thank you for contributing to Motivation Monday!
I’ve always wanted to try to make this. Yours is SO pretty. You made it seem not too difficult, so I may give this a try this Easter.