Italian Easter Bread
Soft, sweet, and beautifully braided, Italian Easter Bread is a festive tradition that brings warmth and joy to the holiday table. Topped with colorful sprinkles and sometimes decorated with dyed eggs, this bread is as fun to make as it is to eat!
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Stand mixer or hand mixer
- Baking sheet
- Pastry brush
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- 3/4 cup warm milk (about 110°F)
- 1/3 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon orange zest (optional)
- 1/2 teaspoon anise extract (optional, for traditional flavor)
- 4 dyed raw eggs (optional, for decoration)
- 2 tablespoons sprinkles (for decoration)
Instructions
- In a small bowl, stir together the warm milk and yeast. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, whisk together the sugar, eggs, melted butter, vanilla, salt, orange zest, and anise extract (if using). Stir in the yeast mixture.
- Gradually add the flour, one cup at a time, mixing until a sticky dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope and braid them together. Form a circle or leave it as a straight braid.
- If using dyed eggs, gently press them into the braid.
- Cover and let the shaped dough rise for another 30 minutes.
- Brush the bread with an egg wash (1 beaten egg + 1 tablespoon milk) and sprinkle with sprinkles.
- Bake at 350°F (175°C) for 25-30 minutes, or until golden brown.
- Let the bread cool slightly before slicing and serving.
Notes
This bread stays fresh for 2-3 days at room temperature when stored in an airtight container. To freeze, wrap tightly in plastic wrap and store for up to 3 months. Thaw at room temperature before serving.