This Italian Easter Bread is a delightful, festive treat that brings warmth and tradition to any springtime celebration! Soft, slightly sweet, and beautifully braided with a colorful egg nestled in the center, this bread is as stunning as it is delicious. Infused with hints of citrus and a touch of vanilla, its fluffy texture and golden crust make it the perfect addition to your Easter brunch or holiday table. Whether enjoyed with a cup of coffee in the morning or shared with loved ones during a festive feast, this classic Italian favorite is a symbol of joy, renewal, and togetherness!
Original recipe from Jessica Gavin Cook Smarter
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Ingredients:
- 1 ¼ cups milk
- ⅓ cup unsalted butter, cut into small cubes
- 2 ¼ teaspoons rapid rise instant yeast, 1 package
- ⅛ teaspoon kosher salt
- ½ cup granulated sugar
- 2 large eggs, whisked
- 4 cups all-purpose flour, divided, plus more for kneading
- 1 large egg, whisked with 1 teaspoon of water
- 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 – 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:
- Recipe Yield: Makes three bread loaves.
- Serving Size: Each bread wreath serves about 6 to 8 people.
- Make Smaller Ring: Six smaller loaves can be made; adjust the baking time accordingly.
- The Egg for Decoration: Raw, hardboiled, and dyed eggs can be used. Raw eggs will be softboiled after baking. After cooling, eat the egg within 2 hours, or do not eat if left out longer.
- Making the Dough Ahead: Shape the dough, cover it, and refrigerate it without letting it rise. The next day, bring it to room temperature, then allow it to double in size in a warm area or proofing box. Since the dough will be cold, allow extra time for rising. You can also freeze the shaped dough before proofing, then defrost and proof until doubled in size.
- Storage & Make-Ahead Tip: If the bread has an egg on top, remove and refrigerate it separately. Store the bread in an airtight container at room temperature for up to 5 days, refrigerate for up to a week, or freeze for up to 2 months. For make-ahead, bake first, then store and re-warm before serving. To prevent foodborne illness, add the decorated egg just before serving.
- Prep Time: 2 hours 20 mins
- Cook Time: 35 mins