Italian Easter Bread (Traditional Recipe) + Video
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 (4 tablespoons + 1 tablespoon)
- 1 1/4 cups milk
- 2 1/4 teaspoons active dry yeast (2 1/4 teaspoons is one packet of yeast)
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 cup simple syrup See Notes for instructions
Garnish
- Nonpareil sprinkles
- 6 large eggs uncooked and colored
Instructions
- Combine milk and 4 tablespoons 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°F. 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 with 1 tablespoon water, whisking to combine. Set aside.
- Add 2 beaten eggs, vanilla extract and 2 cups of flour to the stand mixer bowl. Combine with the dough hook attachment. Add more flour, 1/2 cup at a time, until dough is not sticky anymore. I use a total of 4 cups but the amount can vary depending on the altitude and temperature where you live. Knead bread dough with the dough hook until dough is smooth, 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 with melted butter. Cover with plastic wrap and a towel and let rise until doubled in size, about 90 minutes.
- Turn dough out onto a lightly floured surface, punch down to release gas bubbles, then divide into 12 pieces.Roll each piece to form a 1 inch thick rope about 12-14 inches long. Braid two ropes of dough together, pinching the ends, then loop into a circle.
- Place circles of dough on a parchment lined baking sheet, cover with a clean kitchen towel and let them rise until doubled in size, about 60 minutes.
- Preheat oven to 350°F. Brush each bread ring with egg wash and set a dyed uncooked Easter egg in the center of each ring, gently pushing down to make an indentation in the bread. Bake until Easter bread rings are 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 (see notes) and sprinkle with Nonpareil sprinkles. Serve and enjoy!
Video
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).
Nutrition
Serving: 1 | Calories: 649cal | Carbohydrates: 98g | Protein: 21g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 311mg | Sodium: 138mg | Sugar: 41g | Fiber: 3g | Calcium: 121mg | Iron: 6mg