Description
This festive Italian Easter Bread is a beautiful braided sweet bread adorned with colorful dyed eggs and sprinkles. With its soft texture and subtle sweetness, this traditional holiday bread makes a stunning centerpiece for your Easter celebration while delighting everyone with its delicious flavor.
Ingredients
Units
Scale
- 1 1/4 cups (300 ml) milk
- 1/3 cup (74 g) unsalted butter, cut into small cubes
- 2 1/4 teaspoons (7 g) rapid rise instant yeast (1 package)
- 1/8 teaspoon kosher salt
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, whisked
- 4 cups (568 g) all-purpose flour, divided, plus more for kneading
- 1 large egg, whisked with 1 teaspoon of water (for egg wash)
- 3 large dyed easter eggs, raw or hard-boiled
- Colored sprinkles
Instructions
- Warm the Milk and Butter – In a small saucepan, add milk and butter. Heat over medium-low heat until it reaches 120 to 130°F (49 to 54ºC), stirring until the butter melts. Do not allow the milk to go above 130°F (54ºC).
- Make the Yeast Mixture – In a large mixing bowl, combine yeast, salt, and sugar. Add 2 eggs and whisk together. Add the warmed milk and butter mixture. Add 2 cups of flour.
- Mix the Dough – Attach a dough hook to a stand mixer and combine on medium speed until smooth, about 2 minutes. Scrape the sides with a spatula as needed to incorporate the flour.
- Add More 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.
- Knead the Dough by Hand – Place the dough on a lightly floured board and hand knead for about 3 to 4 minutes, adding more flour to prevent sticking. Do not use more than ¼ cup of flour.
- Rest the Dough – Shape dough into a ball, cover with a dish towel, and allow to rest for 10 minutes.
- Roll the Dough – Use a kitchen scrapper to divide the dough into 6 pieces. Roll each piece to form a 1-inch wide rope, about 14 inches long.
- Shape the Dough – Twist two dough ropes together to create a braided effect, then pinch the ends firmly to secure them. Form the twisted dough into a circle, ensuring the ends are tightly joined. Place it on a large parchment-lined baking sheet. Repeat with the remaining dough ropes. Arrange only two loaves per baking sheet to allow enough space for rising.
- Let the Dough Rise – Loosely cover the shaped dough with plastic wrap or a dish towel and place it in a warm area, such as a proofing box. Let it rise until doubled in size, about 45 to 60 minutes.
- Heat the Oven – Set the rack in the middle position. Heat the oven to 350°F (177ºC).
- Brush with Egg Wash – Whisk together 1 egg and 1 teaspoon of water. Brush each braided bread with the egg wash. If desired, top the bread with sprinkles. Gently place one dyed egg in the center of each braided ring. Do not press into the dough; it will sink as it bakes.
- Bake – Bake one tray at a time until golden brown, approximately 15 to 18 minutes. Quickly transfer the baked bread to a cooling rack to cool.
Notes
- If you’re using raw eggs for decoration, they will be soft-boiled after baking. For food safety, consume the egg within 2 hours of baking.
- To make ahead, you can shape the dough, cover it, and refrigerate without letting it rise. The next day, bring to room temperature and then let rise until doubled.
- For smaller portions, divide the dough to make six smaller loaves instead of three.
- To ensure freshness, if the bread has an egg on top, remove and store it separately. The bread can be stored in an airtight container at room temperature for up to 5 days.
- This recipe is deeply rooted in Italian Easter traditions, where the braided wreath symbolizes the crown of thorns, and the eggs represent new life and resurrection.
- For a flavor variation, you can add 1 teaspoon of anise extract or 1 tablespoon of orange zest to the dough.
Nutrition
- Serving Size: 1 slice
- Calories: 168kcal
- Sugar: 6g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 38mg
