Italian Easter Bread
User Reviews
5
Italian Easter Bread
Description
This recipe combines bread flour with sugar, salt, and lemon zest before adding instant yeast and wet ingredients including warm milk, melted butter, eggs, and vanilla extract. The dough is kneaded until sticky but manageable, then left to rise until doubled in size. Raw eggs, painted with optional food coloring, are nestled into braided or wreath-shaped dough before a final rise and baking.
The bread bakes to a golden crust with a soft, light interior typical of enriched yeast breads. The lemon zest imparts a subtle citrus brightness, and the vanilla adds warmth and depth to the dough. The raw eggs embedded in the dough bake alongside and form a symbolic Easter decoration.
Typically enjoyed fresh on the day it's baked, Italian Easter Bread is excellent spread with jam or butter and often served during holiday breakfasts or celebrations. Leftovers can be toasted or repurposed into dishes like French toast.
The dough can be prepared a day ahead and refrigerated for a slower rise, allowing flexibility. Proper measuring of flour ensures a light texture. Whole milk is recommended for flavor and richness, though substitutions are possible. The bread can be frozen baked for up to three months and warmed before serving.
Ingredients
- 3.5 cups bread flour (470g) *spooned and leveled
- 6 tbsp butter melted (85g, unsalted
- 1 cup milk warmed (240ml, whole
- 3 large egg
- ⅓ cup granulated sugar (70g)
- ½ tsp salt
- 2 tsp instant yeast fast action yeast
- 1 tsp vanilla extract
- lemon zest of 1
- 8 egg raw in their shells
- Food Coloring optional, for painting the eggs
Instructions
- Gently warm the milk (it shouldn't be hot) and melt butter separately.
- Add the flour, sugar, salt and lemon zest to a bowl of a stand mixer and mix to combine.
- Add the yeast, mix to combine then make a well in the center of the bowl. Add the whisked eggs (2 large), warm milk, melted butter and 1 tsp of vanilla.
- Using a paddle attachment mix everything for a few seconds then swap to a dough hook attachment and knead the dough for 10 minutes on a medium/low speed. The dough will be very sticky but shouldn’t stick to your hands when touched.
- Transfer the dough to a clean, lightly oiled bowl, cover with plastic wrap and let is rise for 2 hours or until doubled in size.
Colouring the eggs
- Paint raw, uncooked eggs with any food coloring of your choice. I find that gel food coloring works best. Let them dry completely then give them a gentle rinse under cold water to stop the colour running onto the dough. Pat them dry with kitchen paper.
- Note: It’s best to use white shelled eggs rather than brown.
Assembling the Easter bread
- Once risen, knock the air out of the dough and place it on a clean work surface very lightly dusted with flour (don’t add too much or it’ll be too difficult to roll).
- Cut the dough into 8 then cut each piece in half so you have 16 pieces. Roll two pieces of dough to roughly 10 inch long strands. Pinch the strands together at the top and weave them together to create a braid. Join the top and bottom ends together to create a wreath then place on a baking tray lined with baking parchment and place a colored egg in the middle of the wreath. Repeat with the remaining pieces.
- Cover the baking tray with plastic wrap and leave to rise again for 1 hour.
- Once risen, pre-heat the oven to 350F/180C.
- Gently brush the Easter bread with a beaten egg and top with sprinkles. Bake in the oven for 20-25 minutes until golden brown on top.
- Remove from the oven, let cool and serve. Best eaten the same day.
Notes
- You can prepare the dough in advance and refrigerate overnight until it doubles in size; shape and let rise the next day, though rising may take longer due to the cold dough.
- Measure flour by spooning and leveling to avoid adding too much and making the bread dense.
- Best served same day for optimal softness; reheat or toast leftovers as it dries quickly.
- Use whole milk for best flavor and richness, but lower-fat milk can be used if needed.
- Optional additions include candied peel, raisins, or flavor variations like anise or almond extract.
- Freeze baked bread for up to three months; thaw completely before warming or toasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8breads
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 189mg | 8% |
| Potassium | 156mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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