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EASTER BREAD (PANE DI PASQUA)
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EASTER BREAD (PANE DI PASQUA)

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.

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

Ingredients

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 milk about 110°F/43°C, warm
  • 2 egg large
  • ¼ cup butter melted, unsalted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
For Decoration:
  • 3-4 egg uncooked, as they bake in the oven, raw, dyed
  • 1 tablespoon milk for brushing
  • 2 tablespoons Sprinkles optional

Instructions

Step No.1: Activate the Yeast
    Cup of Yum
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.

Nutrition Information

Calories 250kcal (13%) Carbohydrates 42g (14%) Protein 6g (12%) Fat 6g (9%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 250

% Daily Value*

Calories 250kcal 13%
Carbohydrates 42g 14%
Protein 6g 12%
Fat 6g 9%

* Percent Daily Values are based on a 2,000 calorie diet.