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!!
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.
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.
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!
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).
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
Originally posted April 4, 2012

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
LOVE it! so colorful. i adore sweet breads. Happy Easter! :)
ReplyDeleteHappy Easter Sally!
DeleteDo the eags cook and do yo eat them
DeleteThis looks adorable. I'm sure the kids would love it. Question for you though. You are baking an egg that is already hardboiled? How does the egg taste after that? Is it just for appearance at that point? Or would you still eat the egg?
ReplyDeleteThe egg is uncooked, but dyed when you place it in the oven. It cooks in the oven. It will come out hard cooked, or soft cooked depending on how long you bake your bread. 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.
DeleteOk, that makes sense. It didn't occur to me that you were dying uncooked eggs. That is very cool. Thanks for the reply. I knew I'd forget to ask you later. :) Hope your day is a great one!
DeleteThat looks beautiful!
ReplyDeleteSO cute and clever, I love this!! Happy Easter. :)
ReplyDeletenever thought to make easter bread for easter? Duh! Its a genius idea and the bread looks so utterly delicious
ReplyDeleteWow, this is so cute and adorable! A perfect bread for Easter! Love it!
ReplyDeleteThis is so amazing, love the post! I can't help but fall for all these versions of Easter breads, but the pastel center piece eggs are just so adorable. So when are you mailing me a loaf? :)
ReplyDeleteWhat beautiful Easter breads! I like that you can make different variations on the dough as well. I've pinned this on my Easter board. Happy Easter!
ReplyDeleteI love this:)) So pretty and festive!! Just pinned!
ReplyDeleteThis looks easy and good! What is simple syrup?
ReplyDeleteSimple syrup can be made by adding 1/4 cup sugar and 1/4 cup water to a saucepan and cook until it comes to a boil and sugar is melted. Cool to room temp. Enjoy!
Deletewhat do you mean by 'simple syrup'?
ReplyDeleteSimple syrup can be made by adding 1/4 cup sugar and 1/4 cup water to a saucepan and cook until it comes to a boil and sugar is melted. Cool to room temp. Enjoy!
DeleteWhat do you suggest if you don't have a stand mixer, thanks.
ReplyDeleteMy mother in law always used to make these and send them to us, some she made in a different shape. Happy Easter!
ReplyDeleteLovely Easter bread Donna. If you felt like adding it to the Food on Friday: easter foods collection that would be fab! Cheers from Carole's Chatter
ReplyDeleteCan you use the bread machine to make the dough and finish it ?
ReplyDeleteDumb question.... Is the simple syrup mixed with the egg for the egg wash?? I have read this recipe 10 times and not sure if I am missing something. Just can't see where to ass simple syrup.
ReplyDeleteNot dumb at all do NOT mix as simple syrup with egg wash. Do it this way when your ready to bake the bread brush with egg wash, when it's done and you pull it out to cool brush with the simple syrup and sprinkles
DeleteWhere do I add the simple syrup?? Is it with the egg wash?? I have read recipe a bunch of times and not sure if I am missing something. Sorry rookie Easter bread maker LOL
ReplyDeleteam making these as we speak!!! recipe is clear and easy, just my style. will serve them at my son's house with dinner tomorrow, Easter Sunday.. Happy Easter!!
ReplyDeleteand I did mine by hand (no dough mixer!!)
ReplyDeleteThat is awesome Ang! Have a happy Easter and enjoy.
Deleteas an italian its better to use...icing sugar,squeeze of lemon and little water..mixing it.needs to be stiff...and drizzled..my mom makes these every easter....itailian background....this is a must at easter..we also make into the infinity shape with two eggs...for families to prosper....
ReplyDeleteHow about the colored eggs; can you cool, peel and eat them or are they just for decoration?
ReplyDeleteHello: I am wondering if anyone knows if these can be frozen after baked. I would imagine you would not put the egg in it. I am Italian and grew up around several WONDERFUL Italian ladies. I saw it done with the egg and without. I have made them for years without the egg but never tried freezing them. ANY help appreciated. Thanks
ReplyDeleteI just had this conversation with a friend who has been making these with her family for years... she actually makes some without the egg in the middle & does freeze the bread so she can have some throughout the year..
DeleteWould love to try these, looks so good.
ReplyDeleteCan I use bread machine to make this dough?
ReplyDeletegood recipis, i love this
ReplyDelete