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Traditional Italian Easter Bread
5 from 393 votes

Traditional Italian Easter Bread

Traditional Italian Easter Bread is a brioche-style braided bread made with a rich dough of flour, sugar, eggs, milk, active dry yeast, butter, lemon zest, and salt. The dough is kneaded, folded multiple times during initial rising, then enriched with butter before chilling. After shaping into braided ropes twisted with dyed eggs nestled on top and optional sprinkles, the bread is proofed and baked until golden. This bread features a tender, buttery crumb with a subtly sweet lemon aroma, often enjoyed during Easter celebrations.

Prep Time
20 mins
Cook Time
20 mins
Rising Time
6 hrs
Total Time
40 mins
Servings: 4 small breads
Calories: 503 kcal
Course: Dessert, Breakfast, Baked Goods
Cuisine: Italian

Ingredients

BRIOCHE DOUGH
  • 1¾ cups all-purpose flour 234 grams total, if you double or triple the recipe double or triple this amount, 2 tablespoons
  • 1 pinch salt
  • 1 tablespoon lemon zest
  • 2½ tablespoons granulated sugar
  • ¼ cup milk lukewarm, 2% fat
  • 1½ teaspoons active dry yeast
  • 2 egg slightly beaten, room temperature
  • ½ cup butter room temperature
If using unsalted butter add ¼ teaspoon of salt.
EGG WASH
  • 1 egg
  • 1 tablespoon water
TOPPING
  • 2-4 egg uncooked, dyed whatever colour you like
  • 2-4 tablespoons Sprinkles if desired

Instructions

BRIOCHE DOUGH
    Cup of Yum
  1. In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the eggs. With the dough hook attachment knead for approximately 1 minute just to combine.
  2. Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
  3. When the time has passed add the butter a little at a time, on medium high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
  4. Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches / 25-30cm),  join 2 ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
  5. 15 minutes before rising time has finished pre heat oven to 390F (195C).
  6. Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!
EGG WASH
  1. In a small bowl beat together the egg and water.

Notes

  • Use the "poke test" to check if the dough has fully proofed: a well-proofed dough slowly fills an indent without springing back completely.
  • If the dough springs back immediately, it is under-proofed; if it does not spring back at all, it is over-proofed.
  • Keep dough warm for rising if your environment is cool, allowing extra time as needed.
  • Nonpareils (tiny round rainbow sprinkles) are used for decoration rather than jimmies.
  • Store the baked bread airtight for up to 5 days or freeze for up to 2 months; remove eggs before freezing.

Nutrition Information

Calories 503kcal (25%) Carbohydrates 52g (17%) Protein 12g (24%) Fat 27g (42%) Saturated Fat 15g (75%) Cholesterol 185mg (62%) Sodium 271mg (11%) Potassium 167mg (4%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 900IU (18%) Calcium 55mg (6%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4 small breads

Amount Per Serving

Calories 503

% Daily Value*

Calories 503kcal 25%
Carbohydrates 52g 17%
Protein 12g 24%
Fat 27g 42%
Saturated Fat 15g 75%
Cholesterol 185mg 62%
Sodium 271mg 11%
Potassium 167mg 4%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 900IU 18%
Calcium 55mg 6%
Iron 3.2mg 18%

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