{"id":254428,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/easy-italian-easter-bread\/"},"modified":"2024-11-19T08:53:37","modified_gmt":"2024-11-19T14:53:37","slug":"easy-italian-easter-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/easy-italian-easter-bread\/","title":{"rendered":"Italian Easter Bread"},"content":{"rendered":"
Italian Easter bread (pane di Pasqua<\/em>) 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<\/a> represent new life.<\/p>\n While the bread is considered a holiday recipe, you can certainly make it at other times of the year!<\/p>\n For the bread:<\/strong><\/p>\n For the glaze:<\/strong><\/p>\n In a large bowl, combine 1 cup of flour with the sugar, yeast and salt.<\/p>\n In a large saucepan, heat the butter and milk to 120\u00b0 to 130\u00b0F.<\/p>\n 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.<\/p>\n Stir in enough of the remaining flour to produce a soft dough.<\/p>\n Turn the dough out onto a lightly floured surface. Knead the dough until it’s smooth and elastic, six to eight minutes.<\/p>\n 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.<\/p>\n Preheat the oven to 350\u00b0. Punch down the dough, lightly flour your work surface again and turn the dough out.<\/p>\n 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.<\/p>\n Roll each portion into a 24-inch rope.<\/p>\n Loosely twist the ropes together.<\/p>\n Place the ropes on a greased baking sheet and form them into a ring. Pinch the ends together.<\/p>\n 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.<\/p>\n Brush the dough with the remaining egg.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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<\/a>, French toast casserole<\/a> or bread pudding<\/a>.<\/p>\n 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<\/a> 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\u2019s big enough to fit the egg after the dough rises.<\/p>\n 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.<\/p>\n 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.<\/p>\n This traditional Italian Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes a gorgeous Easter centerpiece. \u2014June Formanek, Belle Plaine, Iowa<\/p>\n","protected":false},"author":8036,"featured_media":1849164,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305616,305615,305271,305487,304430,307033,305334,307044,304408,304368,303887,306848,305353,305669,324623,304150,303883],"categories-v2":[310461,309438,310897,310890,308988,309216,310796,308830,310079,309337,310082,308813,308745,308478,309603,309362,310938,309177,309434,308476],"coauthors":[343419],"recommended_recipes":[{"post_title":"Italian Easter Bread","post_link":"\/recipes\/italian-easter-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1477_TH2030C1-3.jpg"},{"post_title":"Italian Ricotta Easter Bread","post_link":"\/recipes\/italian-ricotta-easter-bread\/","post_image":"\/wp-content\/uploads\/2025\/01\/Italian-Ricotta-Easter-Bread_EXPS_TOHD25_199407_JonathanMelendez_05.jpg"},{"post_title":"Easter 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The braided ring contains colorful hard-cooked eggs, candied fruit and nuts, and you can even add a glaze.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Form the dough","text":"In a large bowl, combine 1 cup of flour with the sugar, yeast and salt. In a large saucepan, heat the butter and milk to 120\u00b0 to 130\u00b0F. 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. Stir in enough of the remaining flour to produce a soft dough.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Easter-Bread_TOHVS24_29704_MF_11_05_1.jpg"},{"@type":"HowToStep","name":"Let the dough rise","text":"Turn the dough out onto a lightly floured surface. Knead the dough until it's smooth and elastic, six to eight minutes. 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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Easter-Bread_TOHVS24_29704_MF_11_05_5.jpg"},{"@type":"HowToStep","name":"Shape the bread","text":"Preheat the oven to 350\u00b0. Punch down the dough, lightly flour your work surface again and turn the dough out. 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. Roll each portion into a 24-inch rope. Loosely twist the ropes together. Place the ropes on a greased baking sheet and form them into a ring. Pinch the ends together.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Easter-Bread_TOHVS24_29704_MF_11_05_6.jpg"},{"@type":"HowToStep","name":"Add the Easter eggs","text":"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. Brush the dough with the remaining egg.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Easter-Bread_TOHVS24_29704_MF_11_05_11.jpg"},{"@type":"HowToStep","name":"Bake and glaze","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Easter-Bread_TOHVS24_29704_MF_11_05_14.jpg"}],"recipeYield":"1 loaf (20 pieces)","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 145 calories","fatContent":"4g fat (2g saturated fat)","cholesterolContent":"78mg cholesterol","sodiumContent":"166mg sodium","carbohydrateContent":"22g carbohydrate (7g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.6666667,"reviewCount":3,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","video":{"@type":"VideoObject","name":"Italian Easter Bread","description":"Check out this video for how to make Italian Easter Bread","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/ItalianEasterBreadDIYD29704110624H_thumbnail.jpeg"],"uploadDate":"2025-01-27 16:04:24","duration":"P0DT0H0M0S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2025\/01\/ItalianEasterBread_DIYD_29704_110624_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Judi715"},"reviewBody":" This was so good, everyone loved it, even my adult daughter who initally turned her nose up at the anise. I made it exactly as written, including the glaze, candies and candied fruit. Makes me wish there were more than one Easter per year!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"June890"},"reviewBody":" TERRIBLE directions! \"Add eggs; mix well.\" Didn't figure out until AFTER I'd spent precious ingredients and precious time and read \"Brush with remaining egg\" in Step 3 that I was supposed to add only TWO eggs. GRRR! Money down the drain!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"reneeksar"},"reviewBody":"it is really great. I did not use the dried fruit. and i will make it all the time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Italian Easter Bread","description":"Check out this video for how to make Italian Easter Bread","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2025\/01\/ItalianEasterBread_DIYD_29704_110624_H.mp4","duration":"","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2025\/01\/PS_FT23_29704_ST_01_04_1200.jpg","advertising":true,"jw_id":"YiuhnO4X","jw_url":"","jw_thmub_url":"","jw_publish_date":""},"rms_legacy_id":"29704","romance_copy_dek":"This Easter, try baking Italian Easter bread. 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","DigitalHeadnotes":"This traditional Italian Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes a gorgeous Easter centerpiece. \u2014June Formanek, Belle Plaine, Iowa","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Italian Easter Bread Recipe ","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and butter to 120\u00b0-130\u00b0. 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. ","SequenceNo":1},{"Direction":" 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.","SequenceNo":2},{"Direction":" Preheat oven to 350\u00b0. 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.","SequenceNo":3},{"Direction":" 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.","SequenceNo":4}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Bread Baking","ID":111685}],"Course":[{"Name":"Course","ID":0},{"Name":"Bread Recipes","ID":94254},{"Name":"Vegetarian Bread Recipes","ID":95174},{"Name":"Vegetarian Recipes","ID":94306},{"Name":"Yeast Bread Recipes","ID":94458}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Asian Recipes","ID":89444},{"Name":"Asian Vegetarian Recipes","ID":89468},{"Name":"Cuisine","ID":0},{"Name":"Indian Recipes","ID":89660},{"Name":"Italian Bread Recipes","ID":89692},{"Name":"Italian Recipes","ID":89684},{"Name":"Italian Vegetarian Recipes","ID":89732}],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Almond Recipes","ID":100609},{"Name":"Milk","ID":102025},{"Name":"Nut Recipes","ID":100501}],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cuisines","ID":305271},{"Name":"Europe","ID":305334},{"Name":"Italian","ID":305353},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Bread Recipes","ID":305616},{"Name":"Breads, Rolls & Pastries","ID":305615},{"Name":"Loaf","ID":305669},{"Name":"Holidays & Events","ID":304368},{"Name":"Easter","ID":304430},{"Name":"Holidays","ID":304408},{"Name":"Ingredients","ID":306848},{"Name":"Eggs","ID":307033},{"Name":"Hard-Boiled Eggs","ID":307044},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 piece: 145 calories, 4g fat (2g saturated fat), 78mg cholesterol, 166mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 5g protein.","NoOfRatings":3,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Easy-Italian-Easter-Bread_EXPS_FT23_29704_ST_01_04_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Easy-Italian-Easter-Bread_EXPS_FT23_29704_ST_01_04_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Italian Easter Bread Tips","TipText":"Italian Easter Bread Ingredients<\/h2>\n
\n
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Directions<\/h2>\n
Step 1: Form the dough<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 2: Let the dough rise<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span>Taste Recipes<\/span><\/span><\/p>\n
Step 3: Shape the bread<\/h3>\n
Taste Recipes<\/span><\/span>Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 4: Add the Easter eggs<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 5: Bake and glaze<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n
Italian Easter Bread Variations<\/h2>\n
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How to Store Italian Easter Bread<\/h2>\n
How long does Italian Easter bread last?<\/h3>\n
Italian Easter Bread Tips<\/h2>\n
Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n
Can you make miniature Italian Easter breads with this recipe?<\/h3>\n
Can you eat the eggs after the Italian Easter bread has been baked?<\/h3>\n
Can you make miniature Italian Easter breads from this recipe? <\/h3>
After the first rise, place an egg in the center of each circle. Cover as directed for the second rise. Let the circles rise until almost doubled in size, about 15-20 minutes.
Brush with remaining egg as directed in the recipe and bake for 18-20 minutes or until golden brown. The finished breads will be 2-3 servings each. The individual loaves are too small to braid (the braided breads symbolize the crown of thorns) but they still contain the egg in the center symbolizing new life.
The richness of the sweet dough enriched with eggs, sugar and dried fruit is considered a celebration bread after the fasting Christians observe during Lent.
If your mini Italian Easter breads are a hit, try more Easter bread recipes<\/a>. Can you eat the egg after the Italian Easter bread has been baked? <\/h3>
<\/div>How long will Italian Easter bread last? <\/h3>