Menu

Italian Easter Bread

3 reviews
Total Time
Prep: 30 min. + rising Bake: 30 min.

By Suzanne S. Wiley

Recipe by June Formanek, Belle Plaine, Iowa

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Nov. 19, 2024

This Easter, try baking Italian Easter bread. The braided ring contains colorful hard-cooked eggs, candied fruit and nuts, and you can even add a glaze.

Now Trending

Italian Easter bread (pane di Pasqua) is meant to be a special treat after fasting for all of Lent. The shape of the dough, plus several of the ingredients, represent different aspects of the Easter season. The sweet, rich dough filled with eggs, nuts and candied fruits symbolizes celebration for Christians who have finished fasting. The braided shape of the dough represents the crown of thorns placed on Jesus’ head at his crucifixion, and the dyed Easter eggs represent new life.

While the bread is considered a holiday recipe, you can certainly make it at other times of the year!

Italian Easter Bread Ingredients

For the bread:

  • All-purpose flour: Do not use bread flour in this recipe; it contains too much protein and will make the baked loaf overly chewy.
  • Sugar and active dry yeast: The yeast is what makes the bread rise, and the sugar gives the yeast a boost.
  • Milk: For a well-hydrated dough that makes a soft, slightly sweet finished bread, use 2% milk.
  • Butter: Use unsalted butter to help keep the dough soft.
  • Eggs: Eggs help bind everything, give the dough some structure and help the dough rise more.
  • Fruit, almonds and aniseed: The mix-ins add color, flavor and texture to the dough.
  • Easter eggs: Use uncooked eggs; they’ll sit in the bread and bake right along with the dough.

For the glaze:

  • Confectioners’ sugar: This forms the bulk of the glaze for the bread.
  • Vanilla extract: Use real vanilla extract for the best flavor.
  • Milk: Whisk 2% milk with confectioners’ sugar and vanilla to make a silky-smooth glaze.

Directions

Step 1: Form the dough

overhead shot of a light grey bowl with a white rim sits on a grey and white speckled surface; inside the bowl is a mixture of flour, sugar, and yeastTaste Recipes

In a large bowl, combine 1 cup of flour with the sugar, yeast and salt.

overhead shot of a white pot with melted butter sits on a black electric stovetop that is turned on, the stovetop is on a gray countertop; the pot has a wooden handle and the stovetop has a cord hanging downTaste Recipes

In a large saucepan, heat the butter and milk to 120° to 130°F.

3/4th shot of a hand is holding a handle of a hand mixer, which is mixing a batter in a white bowl; the batter is thick and creamy and the bowl is sitting on a grey and white countertop; the hand mixer is black, the mixer is plugged in and the cord is laying on the countertopTaste Recipes

Pour the butter and milk into the dry ingredients and beat them together on medium speed for two minutes. Add two eggs and mix well.

overhead shot of a white bowl with a wooden handle contains dough being stirred by a white spatula; the bowl is on a white countertop with grey speckles, a hand holds the spatula and another hand is to the left of the bowl; the dough looks sticky and softTaste Recipes

Stir in enough of the remaining flour to produce a soft dough.

Step 2: Let the dough rise

horizontal shot of A pair of hands, one wearing a ring, knead dough on a floured surface; the hands are covered in flour, and the dough is a light brown color; the surface is white and speckled with brown flecks, and there is a trail of flour around the doughTaste Recipes

Turn the dough out onto a lightly floured surface. Knead the dough until it’s smooth and elastic, six to eight minutes.

overhead shot of a ball of dough sits in a glass bowl on a white countertop with gray flecks;Taste RecipesTaste Recipes

Place the dough in a greased bowl, turning it once to grease the top of the dough ball. Cover the bowl, place it in a warm spot and let the dough rise for one hour or until it has doubled in size.

Step 3: Shape the bread

overhead shot of a ball of dough sits in a glass bowl on a white countertop with gray flecks;Taste RecipesTaste Recipes

Preheat the oven to 350°. Punch down the dough, lightly flour your work surface again and turn the dough out.

overhead shot of a triangle shaped piece of dough on a white surface; the dough is covered with almonds and candied fruitTaste Recipes

Knead in the fruit, almonds and aniseed until they’re well distributed. Let the dough rest for 10 minutes, then divide the ball in half.

overhead shot of a person's hands are shown rolling a long piece of dough on a counter; they are pressing the dough down with their fingers to create a long, even shape; a ring is visible on their left ring finger; to the right of the dough there is another piece of dough which appears to be a single, round roll; the countertop is a light gray colorTaste Recipes

Roll each portion into a 24-inch rope.

overhead shot of a person is braiding a loaf of dough; they are using both hands to shape the dough and the dough is on a white surface, possibly a countertop; the dough is braided in a three-strand pattern and looks like it will be braided bread, there are visible specks of something in the dough, perhaps raisins or nuts;Taste Recipes

Loosely twist the ropes together.

overhead shot of A person is holding a braided dough ring in their hands; the dough is light brown and has small bits of red and yellow inside; the background is grey and textured; the ring of dough is in the center of the imageTaste Recipes

Place the ropes on a greased baking sheet and form them into a ring. Pinch the ends together.

Step 4: Add the Easter eggs

overhead shot of A hand is placing a blue Easter egg into a braided bread dough, on a baking sheet; the dough is in a wreath shape and already contains two eggs, one orange and one blue; the baking sheet is silver and has a diamond pattern; the background is a white concrete surfaceTaste Recipes

Gently separate the ropes in spots and nestle dyed eggs into those openings. Cover the dough and let rise again until doubled in size, about 40 minutes.

overhead shot of A hand with a pastry brush is brushing the top of a braided Easter bread on a baking sheet; the bread is shaped like a ring and has five colorful Easter eggs embedded in it; the baking sheet is on a white counter top; the bread is golden brown and shinyTaste Recipes

Brush the dough with the remaining egg.

Step 5: Bake and glaze

overhead shot of a hand is drizzling a white glaze over a homemade easter bread ring; the bread is decorated with colorful eggs, and the glaze is being drizzled over the top, the bread is sitting on a piece of parchment paper, and the background is a light gray countertopTaste Recipes

Bake the bread until the top is golden brown, 30 to 35 minutes. Cool the bread on a wire rack. If you want to glaze the bread, whisk the confectioners’ sugar and vanilla extract together in a small bowl with enough milk to make the glaze pourable. Drizzle the glaze over the bread.

Overhead Shot of Italian Easter BreadSarah Tramonte for Taste Recipes

Italian Easter Bread Variations

  • Try a savory topping: Instead of decorating the bread with candies, use sesame seeds or sea salt.
  • Use natural Easter eggs: For a more neutral look, pick up brown, light blue and olive eggs from a farmers market.

How to Store Italian Easter Bread

Store leftover Italian Easter bread in a sealed bag at room temperature for three to five days. Remove the eggs before placing the bread in the bag; the eggs should be stored in the refrigerator.

How long does Italian Easter bread last?

The bread itself will last between three and five days at room temperature when sealed in a bag. However, you can’t store the eggs at room temperature; remove those from the bread and store them in the refrigerator for up to one week. The bread will be at its softest and freshest the day you bake it; after that, you might want to slice it and toast it, or use it in French toast, French toast casserole or bread pudding.

Italian Easter Bread Tips

Overhead Shot of Italian Easter BreadSarah Tramonte for Taste Recipes

Can you make miniature Italian Easter breads with this recipe?

For miniature Easter breads you will need eight eggs for the breads plus one to glaze the loaves, for a total of nine eggs. Divide the dough into eight pieces instead of three to make individual Italian Easter breads. Roll each piece into a smooth ball, then make a hole in the center with your thumb and gently stretch the circle so it’s big enough to fit the egg after the dough rises.

After the first rise, place an egg in the center of each circle. Cover the dough as directed for the second rise. Let the circles rise until they’ve almost doubled in size, 15 to 20 minutes.

Brush the dough with the remaining egg as directed in the recipe and bake for 18 to 20 minutes or until golden brown. The individual loaves are too small to braid, but they still contain the egg in the center to symbolize new life.

Can you eat the eggs after the Italian Easter bread has been baked?

The bake time and temperature for this bread make the eggs safe to eat. However, the texture of the baked eggs will be between a soft-boiled egg and a hard-boiled egg, but drier. You may find that adding them to a salad that uses mayonnaise, like a creamy potato salad, is the tastiest way to enjoy the eggs.

Watch How to Make Italian Easter Bread

Test Kitchen Approved

Italian Easter Bread

3 reviews
Prep Time 30 min
Cook Time 30 min
Yield 1 loaf (20 pieces)

Ingredients

  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 2/3 cup 2% milk
  • 2 tablespoons butter
  • 3 large eggs, room temperature, divided use
  • 1/2 cup chopped mixed candied fruit
  • 1/4 cup chopped blanched almonds
  • 1/2 teaspoon aniseed
  • 5 uncooked eggs, dyed
  • GLAZE (optional):
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 tablespoons 2% milk
  • Decorator candies
Text Ingredients

Directions

  1. In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add 2 eggs; mix well. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Preheat oven to 350°. Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes. Brush with remaining egg.
  4. Bake until golden brown, 30-35 minutes. Cool on a wire rack. If desired, for glaze, in a small bowl, whisk confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread and sprinkle with candies.

Nutrition Facts

1 piece: 145 calories, 4g fat (2g saturated fat), 78mg cholesterol, 166mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 5g protein.

Loading Popular in the Community
This traditional Italian Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes a gorgeous Easter centerpiece. —June Formanek, Belle Plaine, Iowa
Recipe Creator
Loading Reviews
Back to Top