Description
This Traditional Italian Easter Bread Recipe delivers a soft, brioche-like texture with a hint of citrus, featuring colorful eggs nestled inside braided dough, perfect for your holiday table.
Ingredients
Scale
3.5 to 4 cups All-Purpose Flour
1 packet Instant Yeast
1 cup Whole Milk
1/4 cup Unsalted Butter (Softened)
1/3 cup Granulated Sugar
2 Large Eggs (For dough)
1/2 teaspoon Salt
1 tablespoon Orange or Lemon Zest
3 to 5 Dyed Raw Eggs
1 Egg + 1 tbsp Water (Egg Wash)
Optional Rainbow Sprinkles
Instructions
- In a large bowl or stand mixer, combine 1.5 cups flour, instant yeast, sugar, salt, and citrus zest. Whisk together
- Heat the milk and butter until warm (110-115°F), then pour into dry ingredients
- Add the two eggs and beat mixture on medium speed for about 2 minutes until smooth
- Gradually add remaining flour until dough starts to pull away from bowl; should be slightly tacky
- Knead dough on a floured surface for 5-7 minutes or use a dough hook for 5 minutes until smooth and elastic
- Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour
- Punch down the dough and divide it; roll each piece into a long rope and braid together
- Form a circle with the braid and place on a parchment-lined baking sheet; tuck dyed eggs into the braid
- Cover and let rise for another 30-45 minutes while preheating oven to 350°F
- Brush with egg wash, add sprinkles if desired, and bake for 20-25 minutes until golden brow
Notes
Ensure the yeast is fresh for proper rising.
Avoid adding too much flour to prevent dry bread.
Use a thermometer to check bread is done (internal temp 190°F).
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 8g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg