Italian Easter Bread + Video

Italian Easter bread features a tender, sweet dough baked with a colorful egg in the center. Top with simple syrup and colorful sprinkles!

Every family has their own special holiday traditions, and one of ours is making braided Italian bread for Easter.

Pane di Pasqua, which literally translates to “Easter bread,” has long been a staple on spring holiday tables across Italy.

Deliciously tender and lightly sweet, these braided baskets are like a festive present for each of your guests!

Italian Easter Bread

While we prefer a sweet Easter bread, you could easily make a savory version. Vegetables, garlic, sun-dried tomatoes — the options for additions are nearly endless!

Create more traditional Italian treats at home with my recipes for struffoli (crispy honey balls) or pignoli and wedding cookies.

And if you need an entree to steal the show, you can’t do better than Papa’s Braciole!

Recipe Tips and Tricks

• Take your time. While this Italian Easter bread recipe may be time consuming, the finished product is well worth the wait! Don’t rush the process — a double rise is key to that delicious tender texture.
  
• Use fresh yeast. This one is my favorite. It’s important to have a really good yeast, and I keep mine in the freezer in a mason jar for optimum freshness.
  
• Don’t boil the eggs! They will cook through in the oven, so all you need to do is color them first. If chilled, set them on the counter while you prepare the dough to bring them to room temperature.
  
• Serve immediately. Every part of this Easter bread with eggs can be eaten fresh from the oven. If you’ll be making this ahead of time, remove each egg from the center and keep them in the refrigerator. Then, pop them right back in the middle before serving.

Kitchen Tools You Will Need

• Stand Mixer with the dough hook attachment
  
• Medium Saucepan - Heats evenly and is easy to clean too.
  
• Baking Sheets lined with parchment paper
  
• Mixing Bowls - You will need a variety of sizes for this Italian Easter bread recipe, and this set has them all!

Italian Easter Bread FAQ

What is best way to store Sicilian Easter bread?

First, gently remove the eggs and store them in the refrigerator for up to a week. Your pane di pasqua can be kept at room temperature for 4 to 5 days or in the freezer for up to 2 months.

Either way, place it in a zippered storage bag or airtight container to prevent it from drying out.

How do you make simple syrup?

No need to spend money at the store. Just combine equal parts water and sugar in a saucepan over medium heat.

Stir occasionally until it starts to bubble and the sugar is dissolved. Then, let it cool to room temperature. You can use the syrup immediately or store in a sealed container in the refrigerator for up to a month.

Can I double this Easter bread recipe?

Technically, yes — I would recommend making several batches at once since there’s only so much room in your mixer!

But as long as you have space in the oven, you can easily bake more than one tray at a time.

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 6

Author: Donna Elick

Italian Easter Bread

Italian Easter bread features a tender, sweet dough baked with a colorful egg in the center. Top with simple syrup and colorful sprinkles!

Prep time: 25 MinCook time: 25 MinInactive time: 2 H & 30 MTotal time: 3 H & 20 M

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. Turn dough out onto a lightly floured surface. Punch dough down, divide into 12 pieces.
7. 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.
8. Place circle on a parchment lined baking sheet and lightly cover and let rise until doubled in size (about 60 minutes).
9. 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.
10. Cool for 10 minutes on the baking sheet.
11. 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

1. 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).

https://www.theslowroasteditalian.com/2012/04/italian-easter-bread.html

Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.

Originally published April 2012, updated and republished MArch 2022

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