Italian Easter Bread – A Sweet Springtime Tradition

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Golden-brown braided Italian Easter bread with colorful dyed eggs nestled in the dough, placed on a festive table
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Growing up, my kitchen was always filled with the sweet aromas of baking, especially during the Easter season. One of my fondest memories is of my grandmother, her apron dusted with flour, and her hands expertly kneading dough for her famous Italian Easter Bread. This beautiful braided bread was a staple centerpiece at our family gatherings, symbolizing new beginnings and the joy of Spring. With its glossy finish and colorful eggs nestled within, this bread captures the essence of Easter, making it not just a treat but a cherished tradition. This recipe combines rich flavors and vibrant colors, creating a visually stunning dish that tastes as good as it looks. Let’s dive into this delightful recipe that will surely become a beloved part of your family’s holiday celebrations!

Why You’ll Love This Italian Easter Bread

  • Visually Stunning: The braided design and colorful eggs make it a showstopper for any table.
  • Family Tradition: Pass down this recipe just as my grandmother did, creating new memories.
  • Delightfully Sweet: A hint of vanilla and sugar adds just the right touch of sweetness.
  • Customizable: Adapt the flavors with your favorite extracts or add-ins.
  • Kid-Approved: Kids love decorating with the colorful eggs and the fun process of braiding.

Ingredients

  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 teaspoon salt
  • 2/3 cup warm milk (about 110°F)
  • 2 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 6 dyed raw eggs (to bake with the bread)
  • 1 egg yolk + 1 tablespoon water (for egg wash)
  • Sesame seeds for sprinkling

Step-by-Step Instructions

Step 1: Prepare the Yeast Mixture

  1. In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar.
  2. Let sit for 5-10 minutes until foamy.

Step 2: Mix the Dough

  1. Add the remaining sugar, melted butter, eggs, vanilla extract, salt, and 2 cups of flour.
  2. Mix until well combined.

Step 3: Knead the Dough

  1. Gradually add the remaining flour until a soft dough forms.
  2. Knead on a floured surface for 8-10 minutes until smooth and elastic.

Step 4: First Rise

  1. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm spot for 1 hour or until doubled in size.

Step 5: Shape the Bread

  1. Punch down the risen dough and divide it into 6 equal portions.
  2. Divide each portion into two ropes and twist them together to form a braid.
  3. Shape the braided dough into a nest, pinching the ends to seal.

Step 6: Prepare for Baking

  1. Place the braided dough on parchment-lined baking sheets and nestle one dyed raw egg in the center of each nest.
  2. Cover loosely and let rise for an additional 30 minutes.
  3. Preheat your oven to 350°F (175°C).

Step 7: Bake

  1. Brush the dough with the egg wash (egg yolk mixed with water) and sprinkle with sesame seeds.
  2. Bake for 20-25 minutes, or until the bread is golden brown and cooked through.
  3. Allow to cool on a wire rack before serving.
Hands braiding two ropes of dough to form the traditional Italian Easter bread before baking

Tips & Variations

  • Flavor Boost: Add orange zest or anise extract for extra aromatic flavors.
  • Dyeing Eggs: Use natural dyes like beet juice or turmeric for a vibrant color palette.
  • Dietary Adaptations: Substitute almond milk for a dairy-free option or use a gluten-free flour blend if needed.

Storage Instructions

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Reheating: Warm in a preheated oven at 350°F for about 10 minutes to restore freshness.

Nutritional Information

  • Prep Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Calories per Serving: 260 kcal
  • Servings: 6

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

    • Yes, you can. Use the same amount, and there’s no need to activate it in warm milk.

    How can I make this bread ahead of time?

      • You can prepare the dough and let it rise in the fridge overnight before shaping and baking.

      Is there a vegan version of this recipe?

        • Substitute the eggs with flax eggs and use plant-based milk and butter to create a vegan-friendly version.

        What if I don’t have dyed eggs?

          • You can skip the dyed eggs or use hard-boiled eggs instead for decoration.

          Serving Suggestions or Pairings

          • Pair this bread with a sweet glaze or honey butter for a delightful breakfast.
          • Serve alongside a fresh fruit salad or a light brunch spread with coffee or tea.
          • It also makes a great dessert with a scoop of vanilla ice cream or whipped cream.

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          Final Thoughts

          This Italian Easter Bread recipe is not just about baking; it’s about creating lasting family memories and sharing traditions. I encourage you to try it out and customize it to make it your own. What flavors do you love? Share your version and leave a comment below; I would love to hear your stories and variations! Happy baking!

          Golden-brown braided Italian Easter bread with colorful dyed eggs nestled in the dough, placed on a festive table

          Italian Easter Bread

          Rosalind Chef
          A sweet, soft braided bread with colorful eggs nestled in each nest, this traditional Italian Easter Bread is as beautiful as it is delicious, perfect for spring celebrations and family traditions.
          Print Recipe Pin Recipe
          Prep Time 1 hour 30 minutes
          Cook Time 25 minutes
          Total Time 1 hour 55 minutes
          Servings 6 braided nests
          Calories 260 kcal

          Ingredients
            

          • 4 cups all-purpose flour
          • 1/2 cup sugar
          • 2 1/4 teaspoons active dry yeast 1 packet
          • 1/2 teaspoon salt
          • 2/3 cup warm milk about 110°F
          • 2 tablespoons unsalted butter, melted
          • 2 large eggs
          • 1 teaspoon vanilla extract
          • 6 dyed raw eggs to bake in bread
          • 1 egg yolk for egg wash
          • 1 tablespoon water for egg wash
          • sesame seeds for sprinkling

          Instructions
           

          • In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
          • Add the remaining sugar, melted butter, eggs, vanilla, salt, and 2 cups of flour. Mix until combined.
          • Gradually add the remaining flour until a soft dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
          • Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
          • Punch down dough and divide into 6 portions. Split each into two ropes and braid together. Shape into a nest and pinch the ends to seal.
          • Place each braided nest on a parchment-lined baking sheet and gently nestle a dyed raw egg in the center.
          • Cover loosely and let rise for 30 minutes. Preheat oven to 350°F (175°C).
          • Brush with egg wash (egg yolk + water) and sprinkle with sesame seeds.
          • Bake for 20–25 minutes, or until golden brown. Cool on a wire rack before serving.

          Notes

          Add orange zest or anise extract for extra flavor. Substitute almond milk or gluten-free flour as needed. Use hard-boiled dyed eggs for decoration if preferred. These make lovely edible gifts or table centerpieces.

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