Description
This traditional Italian Easter Bread is soft, slightly sweet, and braided with colorful eggs baked right into the dough. A festive treat that brings memories of family gatherings and holiday celebrations. A beautiful, delicious bread to brighten up any Easter table
Ingredients
-
For the Dough:
- 3 ½ cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 2/3 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp lemon zest (optional, for extra flavor)
For the Decoration:
- 3–5 raw eggs, dyed in pastel colors (do not hard-boil first!)
- 1 tbsp milk (for egg wash)
- 2 tbsp sprinkles (optional, for extra festive touch)
Instructions
-
Activate the Yeast:
In a small bowl, dissolve the yeast in the warm milk with 1 teaspoon of sugar. Let it sit for 5-10 minutes until foamy. -
Make the Dough:
In a large bowl, mix the flour, sugar, and salt.
Add the yeast mixture, softened butter, eggs, vanilla extract, and lemon zest (if using). Mix until well combined.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for about 5 minutes.)
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 ½ to 2 hours, or until doubled in size. -
Shape & Braid the Bread:
Once risen, punch down the dough and divide it into three equal parts.
Roll each piece into a long rope (about 16 inches long).
Braid the three ropes together and shape them into a circle or wreath on a baking sheet lined with parchment paper.
Gently nestle the dyed raw eggs into the dough, spacing them evenly. -
Final Rise & Bake:
Cover the braided dough loosely with a towel and let it rise for another 30-45 minutes.
Preheat oven to 350°F (175°C).
Brush the dough with milk and sprinkle with festive sprinkles (optional).
Bake for 25-30 minutes, or until golden brown.
Notes
- Make sure the eggs are raw and not hard-boiled, as they will cook during baking.
- You can use any sprinkles or decorations for an added festive touch!
- If the bread starts to brown too quickly, you can cover it loosely with foil and continue baking.
Nutrition
- Serving Size: 1/8 of the wreath
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg