This Traditional Italian Easter Bread is a favorite holiday recipe. Brioche Dough, formed into pretty wreaths with braids stuffed in with colorful Eggs are baked and then topped with colorful nonpareils. This is one of the most loved Easter desserts recipes ever!
Easter is all about good food and in my home, its always Traditional food which wins the Easter Brunch. From my Baked Ham with Honey and Pineapple to Whole Roast Chicken to Crispy Whole Roasted Duck to Hot Cross Buns.
This Festive Italian Easter Bread with colorful Easter Egg in center is one such loved sweet treat I make every year for Easter.
Even if I am not hosting a party, because its been difficult these past few years to host a gathering, but I love to bake these treats and enjoy them from time to time, during Easter weekend!
Its just so cute and festive! Perfect little treats and gifts as well!!
What you'll love this Traditional Italian Easter Bread Taste Like?
- Sweet and Soft
- Traditional and Old Fashioned recipe
- Perfect festive recipe for Easter
- Worth the time it takes
Jump to:
- What you'll love this Traditional Italian Easter Bread Taste Like?
- Ingredients needed to make Traditional Italian Easter Bread
- How to make Traditional Northern Italian Easter Bread
- STEP BY STEP GUIDE
- STEP 1: MAKE THE BRIOCHE DOUGH
- STEP 2: ADD BUTTER
- STEP 3: MAKE BRAIDS
- STEP 4: BAKE
- Storage
- Top tips to make the Best Traditional Italian Easter Bread
- More Easter Desserts Recipes
- RECIPE CARD
- Italian Easter Bread
Ingredients needed to make Traditional Italian Easter Bread
FOR BRIOCHE DOUGH
- All Purpose Flour
- Salt
- Lemon Zest
- Granulated Sugar
- Active Dry Yeast
- Luke Warm Water
- Butter (at room temp)
- Eggs (beaten, at room temp.)
FOR EGG WASH
- Eggs & Water
TOPPING
- Raw Colored Eggs
- Colorful Nonpareils
See recipe card for quantities. Also, watch the video for a quick visual.
How to make Traditional Northern Italian Easter Bread
STEP BY STEP GUIDE
STEP 1: MAKE THE BRIOCHE DOUGH
- In a stand mixer bowl, whisk together, Flour, Salt, Lemon Zest and Sugar.
- Once combined, make a small well in the center and pour the milk and active dry yeast
- Also add the beaten Eggs to the mixture.
- Use the dough hook attachment to knead the dough for about 1 minute
- Cover the bowl with a kitchen towel or plastic wrap and keep in a warm place or a warm oven* for 2 hours
- After every 30-40 minutes, fold the edges of the dough to the center.
*The trick I use to make a warm and moist environment for the dough to rise is to preheat the oven to 400F and then turn off the oven. Now, I place the plastic wrapped covered dough in the hot oven.
The hot oven provides the apt temperature and atmosphere for Yeast to culture and the Brioche Dough rises to perfection.
STEP 2: ADD BUTTER
- After 2 hours, add the butter and knead the dough for 5-6 more minutes or until the dough no longer sticks to the sides of the bowl, and easily comes off from the hook attachment
- It should be soft and smooth to touch.
- Transfer the dough to a large mixing bowl. Cover with plastic wrap or kitchen towel and refrigerate for 2 hours.
STEP 3: MAKE BRAIDS
- Divide the Brioche Dough into 4 equal parts
- Now, make two long ropes from each part (10-12 inches long)
- Join the ropes at the top and twist the ends, one over the other, until you reach the other end to make braids.
- Now, simply join the ends to make a wreath (circular)
- Keep these wreaths carefully in a parchment paper or silicone mat lined baking dish
- Cover with plastic wrap and keep in a warm oven for 2 hours or until they double in size.
STEP 4: BAKE
- Preheat the oven to 375°F
- Add dyed and uncooked Egg in the center of the wreath.
- Combine beaten Eggs and Water to make Eggwash
- Brush over the Wreath. (do not brush over the Eggs)
- Top with nonpareils on top
- Bake for 20 minutes
- Cool on a wire rack before serving.
Hint: Do not rush with this recipe. The time you give for the dough to poof up, will result in soft and moist Braided Italian Easter Bread. So be patient with this recipe and follow the recipe step by step for excellent results.
Storage
You can store this Italian Easter Bread in an airtight container in the refrigerator for about 5-6 days. Alternatively, you can freeze this Italian Easter Bread for up to 2-3 months. However, make sure you remove the Egg, before freezing.
So, you can easily make this Italian Easter Bread ahead of time and store in the refrigerator. Just reheat in the oven lightly before serving!
Top tips to make the Best Traditional Italian Easter Bread
- Use good quality Yeast
- If you are using instant yeast, then the prep time will be reduced by half
- Use Luke Warm Milk to activate the yeast
- Check the Yeast for expiry date before use
- Don't use very hot milk or else the Yeast will die. You can check the temperature of milk. if its between, 120F to 130F, its perfect for use. Milk which is hotter than 135f is not suitable for use as it WILL kill the yeast.
- Do not over knead the Dough
- Allow enough time to poof the dough
- Do not apply Egg wash over Uncooked Eggs
- You can use natural dye to dye the Eggs
More Easter Desserts Recipes
- Best Easter Pie Recipes
- No-Bake Easter Egg Oreo Truffles
- Peanut Butter Easter Bunny Cookies
- Easter Thumbprint Cookies
- Easter Bird's Nest Muffins
- Easter Colored Crinkle Cookies
- Easter Bunny Cakes
RECIPE CARD
Italian Easter Bread
INGREDIENTS
Bricohe Dough
- 4 cups All Purpose Flour
- ⅛ teaspoon Salt
- 1 teaspoon Lemon Zest
- ¼ cup Luke Warm Milk
- 3 tablespoon Granulated Sugar
- 2 large Eggs beaten (at room temp)
- 2 tablespoon Active Dry Yeast
- ½ cup Butter unsalted (at room temp)
Egg Wash
- 1 large Eggs beaten
- 1 tablespoon Water
Topping
- 4 large Eggs dyed (uncooked)
- ¼ cup Rainbow Sprinklers
INSTRUCTIONS
- MAKE THE BRIOCHE DOUGH: In a stand mixer filled with paddle attachment, add All Purpose Flour, Granulated Sugar, Salt and Lemon Zest. Beat until combined. Make a small well in the center. Pour Luke Warm Milk, Active Dry Yeast, & Beaten Eggs in the center. Beat until combined for 1 minute. Cover the dough with plastic wrap or kitchen towel or plate. Place in a warm and moist place or in a heated oven for 2 hours and let the dough rise. After every 30 minutes, bring the edges together and knead again.
- After 2 hours, add the butter and knead again for about 5 minutes or until the dough no longer sticks to the bowl or the hook. Cover with plastic wrap and refrigerate for 1 hour.
- Lightly flour the surface. Divide the Dough into 4 equal parts. Now, roll each part into two elongated cylinders for about 10-12 inches long. Join the ropes at the top and twist the ends, one over other until you reach the end to make braids. Now, simply join the ends to make a wreath (circular). Pinch at the top. Keep these wreaths carefully in a parchment paper or silicone mat lined baking dish. Cover the baking dish with plastic wrap and keep it in a warm oven for 2 hours or until the breads puff up and double in size.
- Meanwhile, preheat the oven to 375F. Combine Beaten Egg with Water to make Eggwash. Brush Eggwash over each Braided Bread. Top with Dyed and Uncooked Egg in the center. (Do not push in the egg in the center, just gently keep it on top. The Egg will sink into the Bread as it bakes). Sprinkle the rainbow colored sprinklers on top. Bake for 20 minutes or until the top gets golden brown in color.
- Transfer the baked Braided Breads on a cooling wire rack. Serve as it cools down.
Notes
- Use good quality Yeast
- If you are using instant yeast, then the prep time will be reduced by half
- Use Luke Warm Milk to activate the yeast
- Check the Yeast for expiry date before use
- Don't use very hot milk or else the Yeast will die. You can check the temperature of milk. if its between, 120F to 130F, its perfect for use. Milk which is hotter than 135f is not suitable for use as it WILL kill the yeast.
- Do not over knead the Dough
- Allow enough time to poof the dough
- Do not apply Egg wash over Uncooked Eggs
- You can use natural dye to dye the Eggs
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