Name: Italian Easter Bread
Prep time: 15 min
Cook time: 20 min
Total time: 275 min
Ingredients: 1 1/4 cups milk (whole preferred); 1/3 cup salted butter; 2 1/4 teaspoons instant yeast; 2 whole large eggs (at room temperature and slightly beaten); 1 1/2 teaspoons vanilla extract or vanilla bean paste; 1/2 cup granulated sugar; 4 1/4 cups all-purpose flour; rainbow sprinkles; 6 raw eggs room temperature, dyed in rainbow Easter colors of choice (be sure they are completely dried); 1 large egg; 1 teaspoon water; 1 cup powdered sugar; 1-2 tablespoons milk

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Italian Easter Bread makes a festive and delicious breakfast or dessert that the whole family will love. Made with a soft and fluffy dough that’s slightly sweetened, has colorful eggs, and rainbow sprinkles on top. You could top these breads with a sweet glaze or leave them plain!

PIN this Sweet Italian Easter Bread to try later!

italian easter bread

Italian Easter Bread brings back so many memories and has been a family tradition since I was a little girl. It will always remind me of my Nana (Italian grandmother) because she made these every year and would give one to each of us on Easter. She would wrap them up so pretty and I always thought they were so special and looked forward to them every year.

Over the years, my Nana would change her recipe and sometimes she would use sugar cookie dough and sometimes she would make her own dough from scratch..whatever she made the dough with was always so delicious. This Italian Easter Bread recipe tastes just like the sweet bread I remember growing up with.

The sweet dough has hints of vanilla and is twisted and shaped like a mini wreath. A colorful dyed Easter egg is place on top and coated with an egg wash or glaze and sprinkles. The soft dough- similar to challah or brioche, has a light and fluffy interior with a light golden brown exterior. Perfect for Easter morning breakfast and pairs well with morning coffee or tea!

Other Italian traditional recipes that are special to me are these Cannoli Cookies, Pastina, Italian Ricotta Cookies, and Italian Roasted Peppers.

Why You’ll Love This Recipe

Perfect Easter treat: Add this to your Easter traditions each year since they will be so memorable. The recipe requires a little bit of time but is made with simple ingredients and has easy steps.

Portable: These breads are perfect for any Easter gathering and can be transferred easily by placing them in an airtight container or ziplock bag.

Kid-friendly: Kids can help dye the eggs, twist the dough together or add the sprinkles. They will love all the different colors on each bread.

This bread is: Soft, fluffy, slightly sweetened and makes a colorful breakfast or dessert.

Perfect for: Gifting (kids and adults will love these), Easter morning breakfast, Palm Sunday, an Easter celebration, or Easter dessert!

Glazed Italian Easter Bread with rainbow sprinkles.

key ingredients

Colorful Easter eggs: You don’t need to boil the eggs before dying them since they will bake in the oven. You can also leave the eggs plain but the dyed eggs make the bread extra colorful and festive.
All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
Milk: Whole milk is preferred since it contains more fat but you could also use low-fat milk.
Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe.
Eggs: You’ll need two whole eggs at room temperature slightly beaten so it incorporates into the dough better.
Sugar: Granulated sugar makes the dough sweet.
Vanilla extract: Adds a warm flavor, vanilla bean extract works well and has the most flavor.
Yeast: Instant yeast is used but you could also use active dry yeast, it may require the dough to sit for a little longer.
Colorful sprinkles: Added for fun and color! Non-pareil sprinkles, jimmie sprinkles, or Easter sprinkles all work great.

Ingredients to make Italian Easter Bread.

how to make easter bread

Melt butter: Combine the milk and butter in a small saucepan and place over medium-low heat. Warm just until the butter is completely melted and remove from the heat. Let cool until just warm, test with your finger.

Proof yeast: Add yeast and whisk together to let yeast proof for 5 minutes or until bubbles form at the top.

Combine yeast mixture and 1/2 of flour mixture: Add the warm milk mixture and half of the flour in the bowl of a stand mixer. Knead with the dough hook attachment until combined, then add the eggs, vanilla extract and sugar. Gradually add more flour until the dough starts to pull away from the sides of the mixer. Knead the dough for about 5 minutes longer, or until completely smooth and elastic.

How to make Italian Easter Bread recipe.

First rise: Lightly grease a large bowl with butter or nonstick spray and place the dough on the bottom of the bowl and then turn it over to coat the top. Cover with plastic wrap and allow the dough to rise in a warm place until doubled, about 1-3 hours. (The time will vary depending on the temperature of your house, it’s best to put it in a warm spot)

Roll long ropes, twist dough and form into circles for second rise: Gently deflate the dough with your fist then place it on a lightly floured work surface. Pat it down so that the dough has an even thickness. Cut the dough into 12 equal pieces. Roll each piece to form a 1-inch thick rope about 14 inches in length. Take two lengths and twist them together; loop the twist into a circle and pinch the ends together. Place the circle onto parchment lined baking sheets. Cover the loaves with plastic wrap and let rise again for 1 hour.

Make simple egg wash and bake: Preheat the oven to 350 degrees F. Whisk together the egg and 1 teaspoon of water in a small bowl. Use a pastry brush to coat the breads with egg wash. Top with the sprinkles and gently place a dried dyed egg in the middle of each loaf- do not press in otherwise it can sink in. Bake for 15-20 minutes, or until the bread is light golden. Let cool and enjoy!

Optional: Instead of the egg wash, top baked breads with a glaze. Mix powdered sugar and milk until thick. Add more powdered sugar to thicken if needed. Brush icing on baked breads with a pastry brush, then add sprinkles. Let set to harden and then enjoy!

what is the significance of easter bread?

In Italy, it’s called Pane di Pasqua which is a fluffy bread similar to challah bread or brioche. It’s shaped like a wreath to represent that crown of thorns worn by Jesusu Christ, braid (or twist) represents the Holy Trinity, and the Egg represents the resurrection of Jesus and the rebirth of spring.

Italian Easter Bread has many different flavorings such as vanilla, citrus zest, anise and can be decorated with candied fruit and almonds. Each bread can customize each bread to your preference.

Easter bread with dyed egg in the middle.

recipe tips & variations

Braid the bread: Instead of twisting the bread, you can braid it with 3 pieces of dough for a different look.
Change the flavor: Add a citrus flavor or anise flavor by adding fresh lemon juice, orange juice, or anise extract to the dough. You can also add anise seeds, fresh lemon zest or orange zest for even more flavor.
Don’t cook the eggs: Let the eggs be raw when coloring them, they will look when the breads get baked. Hard-boiled eggs will come out rubbery.
Fresh is best: This bread is best when eatenn fresh and will get dry the next day. If you eat it the next day, I highly recommend toasting it in the oven or toaster.
Double the recipe: This recipe makes 6 Easter breads so I recommend making 2 separate batches since there may not be enough room in the mixer.
Fresh yeast: Make sure the yeast you use is fresh otherwise it will not rise properly or at all.
Don’t rush the steps: Even though this recipes requires a few extra steps and time, the dough rise is important to creating fluffy and soft bread.

how to dye easter eggs

Mix hot water with a teaspoon of white vinegar and a few drops of food coloring gel or food coloring to a small bowl (for each desired color).

Carefully dip each egg into the colored water for a few minutes, allowing the dye to set on each egg. The longer the eggs soak, the more vibrant and deeper the color will be. *You will need to use raw eggs for this recipe.

Remove the colored eggs from the bowls and place them on a dish lined with a paper towel or in an egg carton. Let the eggs dry completely before using in the breads.

Braided Easter bread with sprinkles and dyed eggs.

leftovers & storage

To store: Easter Bread will dry out quickly so it’s best eaten within 1 or 2 days. Store leftovers in an airtight container or wrap the bread in plastic wrap and store it at room temperature for 1-4 days. Transfer to the refrigerator to store for a few more days.

To freeze: Place the cooled Easter bread in a freezer bag or wrap each bread in plastic wrap and then in aluminum foil. Freeze for up to four months. Thaw bread on the counter or in the refrigerator overnight.