Italian Easter Bread

Golden brown soft bread wreath with a yellow easter egg on the top

4.10 from 22 reviews

This traditional Italian Easter Bread recipe makes the most tender braided wreaths of soft, tender and slightly sweet yeasted bread. Decorated with colorful eggs and sprinkles, this Italian bread loaf is a great addition to your Easter festivities.

Course Baking, Breakfast, Brunch, Dinner

Cuisine Italian

Keyword Italian Easter Bread

Prep Time 1

Cook Time 20

Rising 1

Total Time 2 20

Servings servings

Calories 178kcal

Author Chef Kathy McDaniel

Ingredients

1 ¼ cups 300 ml milk
⅓ cup unsalted butter, cut into small cubes (74 grams)
2 ¼ teaspoons rapid rise instant yeast (1 package)
⅛ teaspoon kosher salt
½ cup granulated sugar (100 grams)
2 large eggs beaten
4 cups all-purpose flour divided, plus more for kneading (568 grams)
1 large egg beaten plus 1 teaspoon water
3 dyed easter eggs raw or soft boiled
colored sprinkles (nonpareils)

Instructions

In a small saucepan, combine the milk and butter over medium-low heat. Heat to 120 to 130 degrees Fahrenheit, stirring until the butter melts. Don’t allow the milk to go above 130 degrees Fahrenheit. Too much heat can kill the yeast.
In the bowl of a stand up mixer, combine the yeast, salt, and sugar. Add the eggs and whisk together. Add the warmed milk and butter mixture. Add 2 cups of flour.
With the dough hook attachment, knead on medium speed until smooth, about 2 minutes. Scrape the sides with a spatula as needed to incorporate the flour.
Slowly add the remaining 2 cups of flour to the mixer on medium-low speed and scrape the sides as needed. Knead until the dough is stiff and slightly sticky, about 12 minutes.
Transfer the dough to a lightly floured surface and knead for about 3 to 4 minutes, adding a little more flour to prevent sticking. Don’t use too much flour, 1/4 cup at the most.
Shape dough into a ball, place the dough into a lightly greased bowl and cover. Allow the dough to rest for 10 minutes.
Divide the dough into 6 pieces. Roll each piece to form a 1-inch wide rope, about 14-inches long.
Taking 2 pieces, braid the rope, pinching the ends together and then loop into a circle. Make sure the ends are securely joined together.
Place on a parchment-lined baking sheet (2 per sheet), providing enough room to rise.
Loosely cover the baking sheet with plastic wrap or a dish towel and allow to rise in a warm area, or proofing box, for 45 to 60 minutes or until it doubles in size.
Preheat the oven to 350°F (177ºC). Set the rack in the middle position.
Make an egg wash by whisking together the large egg and 2 teaspoons of water.
Place a dyed uncooked egg in the center of each wreath (if desired) You don’t need to press the egg into the dough. The egg will sink as it bakes.
Brush the wreaths with the egg wash and top with sprinkles, if desired. Bake one tray at a time until golden brown, approximately 15 to 18 minutes.
Quickly transfer the baked bread to a cooling rack.

Notes

The recipe makes 3 Easter breads that serve about 6 people. You can also make 6 small rings. If making smaller rings, baking times need to be adjusted.
Raw or soft-boiled dyed eggs can be used.

Nutrition