Italian Easter Bread
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.
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.