Italian Easter Bread
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!
Servings: 6 Easter breads
Ingredients
Easter Bread
- 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
Egg Wash
- 1 large egg
- 1 teaspoon water
Glaze (optional for a sweeter bread)
- 1 cup powdered sugar
- 1-2 tablespoons milk
Instructions
- 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.
- Add yeast and whisk together to let yeast proof for 5 minutes or until bubbles form at the top.
- Add the warm milk mixture and half of the flour in the bowl of a stand mixer. Knead with the dough hook 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.
- 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)
- 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 even 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.
- Preheat the oven to 350F. 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!