Go Back
–+ servings
Print Recipe
No ratings yet

Italian Easter Bread

This Italian Easter Bread will be a delicious accompaniment to your Easter dinner. You can also make this recipe any time of the year as a braided bread by leaving out the Easter eggs.
Prep Time15 minutes
Cook Time30 minutes
Rise Time1 hour 45 minutes
Total Time2 hours 30 minutes
Course: Breads
Cuisine: Italian
Servings: 8 servings
Author: Mary Bryant Shrader

Equipment

  • 1 Large bowl
  • 1 Whisk
  • 1 Large spoon or Danish dough whisk
  • 1 Electric stand mixer with whisk and dough hook optional

Ingredients

  • 1/2 cup Water, warm 110°F (43°C)
  • 1 tbsp Sugar This is for the yeast.
  • 2 1/4 tsp Active dry yeast Or one packet of active dry yeast.
  • 1 tsp Vanilla extract Almond extract can be substituted.
  • 3 large Eggs, raw
  • 1 stick Butter, unsalted and softened to room temperature This is equal to a half cup of butter
  • 1/2 cup Milk, preferably whole
  • 2/3 cup Sugar
  • 4 1/2 - 5 cups Flour, preferably white whole wheat flour You can substitute all-purpose or bread flour.
  • 1 tsp Salt
  • 1 tsp Olive oil
  • 3 large Eggs, raw and colored These are for inserting into the braided bread as decorations before baking. The eggs will cook as the bread bakes.
  • 1 large Egg This is an additional egg that will be for the "wash."
  • 1 tbsp Water This is additional water for the "wash".
  • 1 tbsp Rainbow nonpareils sprinkles

Instructions

  • Add 1 tablespoon of sugar into the 1/2 cup of water and stir. Add the yeast, and stir. Set aside for 5 minutes until the mixture is frothy.
  • In a large bowl, whisk the 3 raw eggs with 2/3 cup sugar until light and frothy. You can whisk by hand or use an electric mixer. This process takes approximately 30 seconds to 1 minute.
  • Add butter and vanilla to the bowl and whisk until thoroughly mixed., You can whisk by hand or use an electric mixer. This process takes approximately 30 seconds to 1 minute.
  • Using a wooden spoon or Danish dough whisk, begin adding flour to the bowl, 1 cup at a time until the flour is completely incorporated with the wet mixture and dough begins to form. (If you are using a stand mixer, remove the whisk attachment and switch to the dough hook.)
  • Continue adding one cup of flour at a time to the bowl until the dough easily pulls away from the sides and does not stick to your fingers when touched.
  • Add salt and knead the dough for 10 minutes by hand or 5 minutes by machine.
  • Remove the dough from the bowl and grease the bowl with a bit of olive oil.
  • Return the dough to the greased bowl and turn the dough over a few times in the bowl until it is fully greased.
  • Cover the bowl and place it in a warm place to allow the dough to rise for one hour or until it doubles in bulk.
  • After one hour, punch down the dough and transfer it to a floured surface. Cut the dough into four even pieces.
  • Roll out each piece into a 20" long strip.
  • Braid two pieces together and set aside on a floured surface.
  • Braid additional two pieces together and set aside on a floured surface.
  • Cover both braids and allow them to rise for 45 minutes.
  • After 45 minutes, take each braid and join them together into a circle. Transfer the circled braid to a parchment-lined or greased baking sheet. (See video.)
  • Preheat the oven to 350°F (177°C).
  • Nestle the 3 colored raw eggs evenly spaced in the circled braid. (See video.)
  • Whisk together 1 egg and 1 tablespoon of water in a small bowl. Using a pastry brush or the back of a spoon, coat the braid with the egg "wash." Do not coat the colored eggs with the wash, only the braid. Once the braid is coated, shake the sprinkles over the braid.
  • Place the baking sheet with the circled braid on the middle rack of the preheated oven. Bake for 30 minutes or until golden brown.
  • Remove the cooked circled braid from the oven and transfer it to a cooling rack.
  • After cooling, serve and enjoy!
  • Italian Easter Bread is best eaten the same day it is made. But if you decide to make it a day in advance, wrap it well and keep it at room temperature.
  • If you have any leftovers, wrap well and refrigerate. The bread will stay fresh for 3-4 days. Before serving, uncover the bread and bring it up to room temperature. You can also freeze the bread for 2-3 months, if wrapped well. As with refrigerated bread, allow the frozen bread to come up to room temperature, uncovered, before serving.

Video

Notes

Find this recipe and video at https://marysnest.com/how-to-make-italian-easter-bread/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
Copyright © 2022 Mary's Nest, LLC, All Rights Reserved