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Italian Easter Bread Recipe

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3.8 from 11 reviews

This traditional Italian Easter Bread recipe yields soft, sweet braided bread adorned with colorful dyed eggs and sprinkles, perfect for holiday celebrations. The dough is enriched with butter, eggs, and milk, braided into festive rings, brushed with egg wash for a shiny finish, and baked to golden perfection in about 3 hours total, including rising time.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 18 servings (6 braided bread rings, 3 servings each)
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Ingredients

Dough Ingredients

  • 1 ¼ cups milk
  • ⅓ cup unsalted butter (cut into small cubes)
  • 2 ¼ teaspoons rapid rise instant yeast (1 package)
  • ⅛ teaspoon kosher salt
  • ½ cup granulated sugar
  • 2 large eggs (whisked)
  • 4 cups all-purpose flour (divided, plus more for kneading)

Topping Ingredients

  • 1 large egg (whisked with 1 teaspoon of water)
  • 3 large dyed Easter eggs (raw or hard-boiled)
  • Colored sprinkles

Instructions

  1. Warm the Milk and Butter: In a small saucepan, combine milk and butter and heat over medium-low until the temperature reaches 120 to 130°F (49 to 54ºC), stirring until the butter is fully melted. Be careful not to overheat the milk beyond 130°F.
  2. Make the Yeast Mixture: In a large mixing bowl, combine yeast, kosher salt, and granulated sugar. Add the 2 whisked eggs and mix well. Pour in the warmed milk and butter mixture, then add 2 cups of the flour.
  3. Mix the Dough: Using a stand mixer fitted with a dough hook, mix on medium speed until the dough is smooth, about 2 minutes. Scrape down the sides to incorporate all ingredients evenly.
  4. Add More Flour: Gradually add the remaining 2 cups of flour to the mixer on medium-low speed. Continue to knead until the dough becomes stiff yet slightly sticky, approximately 12 minutes.
  5. Knead the Dough by Hand: Transfer the dough to a lightly floured surface and knead by hand for 3 to 4 minutes, incorporating up to ¼ cup additional flour to prevent sticking, making sure the dough maintains some stickiness.
  6. Rest the Dough: Shape the dough into a ball and cover it with a dish towel. Let it rest for 10 minutes to relax the gluten.
  7. Roll the Dough: Divide the dough into 6 equal pieces using a kitchen scraper. Roll each piece into a 1-inch wide rope approximately 14 inches long.
  8. Shape the Dough: Twist two ropes together to form a braided effect, pinching the ends securely to hold the braid. Shape the twisted braid into a circular ring by joining the ends tightly. Place each ring on a large parchment-lined baking sheet, spacing to allow rising. Repeat for all dough pieces, placing only two rings per sheet.
  9. Let the Dough Rise: Cover the shaped dough loosely with plastic wrap or a dish towel and place in a warm location. Allow the dough to rise until it doubles in size, typically 45 to 60 minutes.
  10. Heat the Oven: Position the oven rack in the middle and preheat the oven to 350°F (177ºC).
  11. Brush with Egg Wash and Add Decorations: Whisk together one egg with 1 teaspoon water and brush the tops of each braided ring generously. Add colored sprinkles if desired. Gently nestle one dyed Easter egg in the center of each bread ring without pressing it into the dough, allowing it to sink naturally during baking.
  12. Bake: Bake each tray individually for 15 to 18 minutes until the bread is golden brown. Immediately transfer the baked rings to a cooling rack to cool completely before serving.

Notes

  • Use rapid rise yeast for quicker proofing and reliable rise.
  • Milk and butter temperature should be carefully monitored to avoid killing the yeast.
  • Do not over-flour the dough; some slight stickiness is desired for a soft texture.
  • Twisting two ropes provides a classic braided look while ensuring enough dough to form the ring shape.
  • Dyed eggs can be raw or hard-boiled; raw eggs will cook fully during baking.
  • Allow the bread to cool on racks to prevent sogginess on the bottom.
  • Store leftover bread tightly wrapped to maintain freshness for up to 3 days.

Find it online: https://cheftinaskitchen.com/italian-easter-bread-recipe-2/