Italian Easter Bread
Italian Easter Bread features a tender, sweet dough baked with an Easter egg in the center. Your family will love this classic bread recipe!
Ingredients
- 5 tablespoons unsalted butter divided
- 1 1/4 cups whole milk
- 2 1/4 teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar
- 3 large eggs divided
- 1 tablespoon pure vanilla extract
- 3 1/2 to 4 cups all-purpose flour spooned and leveled
- 1 1/2 teaspoons kosher salt
- 1/2 cup simple syrup (see Notes)
- Nonpareil sprinkles for garnish
- 6 large eggs hard boiled and dyed
Instructions
- PREPARE MILK MIXTURE: In a microwave-safe bowl, combine 1 1/4 cups whole milk and 4 tablespoons unsalted butter. Microwave in 30-second intervals, stirring between each, until the butter is melted and the milk is warm, not hot. It should feel like warm bath water, about 110-120°F. Pour into the bowl of a stand mixer.
- ACTIVATE YEAST: Sprinkle 2 1/4 teaspoons active dry yeast and ½ cup granulated sugar over the top of the warm milk mixture. Stir gently. Let sit for 10 minutes until foamy and bubbly on top. It should smell lightly sweet and yeasty, like fresh bread dough.
- PREP EGGS: In a small bowl, beat 2 large eggs until smooth. Pour the beaten eggs into the stand mixer bowl. Set the remaining egg aside to use as an egg wash after the 2nd rise.
- START DOUGH: Attach the dough hook to the stand mixer. Add 1 tablespoon pure vanilla extract, 2 cups all-purpose flour, and 1 1/2 teaspoons kosher salt to the yeast mixture. Mix on low speed until combined and shaggy.
- BUILD DOUGH: With the mixer on low, add more all-purpose flour, ½ cup at a time, until the dough pulls away from the sides of the bowl. The dough should feel soft and slightly tacky, but should not stick to clean fingers. Mine takes a total of 3 1/2 to 4 cups.
- KNEAD DOUGH: Increase speed to medium-low and knead for 5 minutes. The dough should look smooth and elastic and bounce back slowly when pressed.
- FIRST RISE: Melt the remaining 1 tablespoon unsalted butter in the microwave and coat a large bowl. Transfer the dough to the bowl and turn to coat. Cover with plastic wrap and a towel. Let rise in a warm spot for about 60-90 minutes, until doubled in size. It should look puffy, airy, and feel light when touched.
- SHAPE DOUGH: Punch down the dough to release air. Divide into 12 equal pieces. Roll each piece into a rope about 12 to 14 inches long and about 1 inch thick.
- FORM RINGS: Twist 2 ropes together, pinch the ends, then shape into a circle and seal the ends. Place on a parchment-lined baking sheet.
- SECOND RISE: Cover loosely with a towel and let rise again for 60 minutes, until doubled again and very puffy. The dough should slowly spring back when gently pressed.
- MEANWHILE, PREPARE FOR BAKING: Preheat oven to 350°F. Whisk the remaining 1 large egg with 1 tablespoon water to make the egg wash. Set aside. Brush each dough ring with the prepared egg wash. Gently press 1 dyed hard boiled egg into the center of each ring.
- BAKE: Bake for 20 to 25 minutes, until golden brown. The tops should be shiny, lightly crisp, and sound slightly hollow when tapped.
- FINISH: Cool on the baking sheet for 10 minutes, then transfer to a rack. Brush each warm bread with ½ cup simple syrup and sprinkle with nonpareil sprinkles.
Video
Notes
Make-Ahead: You can prepare the dough the night before and let it rise slowly in the refrigerator. Bring to room temperature before shaping.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm in a 300°F oven for 5 to 7 minutes until soft and fragrant.
Freezing: Freeze baked bread without the egg for up to 2 months. Thaw at room temperature and warm before serving.
Simple Syrup (Microwave Method): In a microwave-safe bowl, combine ½ cup granulated sugar and ½ cup water.
Microwave for 1 to 2 minutes, stirring halfway through, until the sugar is fully dissolved and the liquid is clear. Cool before using.
Beginner Tip: Yeast should smell pleasantly bready and slightly sweet. If it smells sour or like nothing at all, it will not rise properly.
Nutrition
Serving: 1 | Calories: 628cal | Carbohydrates: 96g | Protein: 19g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 299mg | Sodium: 141mg | Sugar: 40g | Fiber: 2g | Calcium: 121mg | Iron: 6mg