EASTER BREAD (PANE DI PASQUA)

Name: EASTER BREAD (PANE DI PASQUA)
Prep time: 20 min
Cook time: 30 min
Yield: 6 people
Ingredients: 3 ½ cups all-purpose flour; ½ cup granulated sugar; 1 packet; ½ teaspoon salt; ⅔ cup warm milk; 2 large eggs; ¼ cup unsalted butter; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 1 teaspoon orange zest; 3-4 dyed raw eggs; 1 tablespoon milk; 2 tablespoons Sprinkles

User Reviews

0.0

0 reviews

Unrated

Prep Time
20 mins
Cook Time
20 mins
Servings
6 people
Calories
250 kcal
Course
Bread
Cuisine
Italian

EASTER BREAD (PANE DI PASQUA)

Iris Warren

Report

Pane di Pasqua, or Easter Bread, is a traditional Italian sweet bread with a soft, fluffy texture and a hint of citrus. Decorated with colorful eggs and sprinkles, this festive bread is a centerpiece for Easter celebrations.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

For the Dough:

3 ½ cups all-purpose flour
½ cup granulated sugar
1 packet 2 ¼ teaspoons active dry yeast
½ teaspoon salt
⅔ cup warm milk about 110°F/43°C
2 large eggs
¼ cup unsalted butter melted
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon orange zest

For Decoration:

3-4 dyed raw eggs uncooked, as they bake in the oven
1 tablespoon milk for brushing
2 tablespoons Sprinkles optional

Add to Shopping List

Instructions

Step No.1: Activate the Yeast

In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.

Step No.2: Mix the Dough

In a large bowl, whisk together flour, sugar, and salt. Add the yeast mixture, eggs, melted butter, vanilla, lemon zest, and orange zest. Mix until a sticky dough forms.

Step No.3: Knead the Dough

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.

Step No.4: First Rise

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-1.5 hours or until it doubles in size.

Step No.5: Shape the Bread

Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope and braid them together. Form the braid into a circle or wreath shape and pinch the ends together.

Step No.6: Second Rise

Place the braided dough on a parchment-lined baking sheet. Gently press the dyed eggs into the dough. Cover and let it rise again for 30-45 minutes.

Step No.7: Bake the Bread

Preheat the oven to 350°F (175°C). Brush the dough with milk and sprinkle with sprinkles if using. Bake for 25-30 minutes until golden brown.

Step No.8: Cool and Serve

Let the bread cool on a wire rack. Slice and enjoy this soft and slightly sweet Easter Bread with butter or jam!

Notes

Raw Eggs are Safe: The dyed eggs will cook in the oven while the bread bakes.
Soft Texture: For an extra soft texture, use bread flour instead of all-purpose flour.
Storage: Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
Chocolate Chip Easter Bread: Add ½ cup mini chocolate chips to the dough.
Almond Easter Bread: Stir in ½ teaspoon almond extract for a nutty flavor.
Glazed Easter Bread: Drizzle with powdered sugar glaze after baking.
Coconut Easter Bread: Sprinkle shredded coconut on top before baking.