Follow/Be a Fan

Follow

Honeymoon Ravioli

Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

Nutella Bread for Dessert or for Breakfast!

 

I love to sew - come on over and see what I'm making!

Make Homemade Limoncello

 

These Aren't Pasta Noodles - They're Zucchini Noodles!

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

A Delicious Vegetarian Dish: Pasta alla Norma

Chocolate Zucchini Cake

Love knitting? Come read my knitting blog, Italian Dish Knits.

Eating Our Way Through the Amalfi Coast

My Camera Bag that does not look like a Camera Bag!

Make Whipped Cream Firm

My Favorite Chocolate Cake Recipe

SUBSCRIBE for free and never miss a post:

 

 

or Use Key Words to Search this Site

Spring Asparagus Appetizers

Lemon Cake from Capri

Cacio e Pepe

Thoughts About Making Espresso

Charred Corn Summer Salad

 

Green Bean, Potato, Pasta Salad with Pesto

Learn How to Make Artisan Bread with no Kneading for Pennies

 

 Thanks, Mom!

 

Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract

 

Spicy Bucatini all'Amatriciana - a Roman Classic

My Mom's Pork Chops

Chocolate Panna Cotta

 


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

« Sun-Dried Tomato No-Cook Sauce | Main | Warm Chocolate Cakes with Toasted Marshmallow Meringue »
Sunday
Apr172011

Italian Easter Bread, Revisited

 

When I first posted the recipe for Italian Easter Bread three years ago, I couldn't believe the response. Every year as Easter approaches, I still get many e-mails about this recipe, so I thought I would make it again in a little different way and this also gives me the chance to update the recipe a little.

This bread is a sweet, delicious bread and so kids love it.  When I've made it for my kids I've usually topped it with colored sprinkles and eggs dyed different colors.  This year, I made golden eggs and topped the breads with Swedish Pearl Sugar from Lars, which doesn't melt when you bake the bread and looks pretty. 

 

 

Italian Easter Bread

for a printable recipe, click here

makes 6 breads

Ingredients: 

  • 1 package Rapid Rise (instant) yeast, about 2-1/4 teaspoons
  • 1.25 cups milk
  • pinch of salt
  • 1/3 cup butter
  • 2 eggs, beaten
  • 1/2 cup sugar
  • 3.5 cups flour (approximate)
  • 1 egg, beaten with 1 teaspoon of water
  • 6 dyed Easter eggs *
  • sprinkles or pearl sugar

 

 

Instructions:

* tip:  the Easter eggs do not need to be hard boiled.  They cook when the bread bakes.  I usually just dye the eggs uncooked, without hardboiling them.  Saves time.  Just be careful they don't crack!

In a small saucepan, warm the milk and butter together, just till butter melts.    In a large mixer bowl, combine yeast, salt, eggs and sugar.  Add the warm (not hot - it will kill the yeast) milk and butter. Add about half the flour and beat until smooth with dough hook.   Slowly add the remaining flour to form a stiff dough.  Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.  Knead until smooth with either dough hook attachment or turn out on floured board and knead.  Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.


Punch dough down, divide into 12 pieces.  Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends,  and loop into a circle.

Place on two baking sheets lined with parchment paper or Silpats.  Cover and let rise until double, about an hour again.  Brush each  bread with beaten egg wash.  Put on the sprinkles or sugar.   In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.

Bake at 350 degrees until golden - about 20 minutes.  Cool on rack.

You can eat the eggs, but if you leave the bread sitting out for a few hours, don't eat them.  Common sense.

 

 . . . or you can use sprinkles and colored eggs:

Try another Italian Easter recipe, Easter Torta:

 

Buona Pasqua! 

PrintView Printer Friendly Version

Reader Comments (108)

From The Italian Dish:

Jennifer: It is not hard to swap out yeasts. You just need a little bit more of the active dry yeast than the instant. I wrote a post about this, if you are interested: http://theitaliandishblog.com/imported-20090913150324/2010/1/23/yeast-explained.html

If you use 2-1/2 teaspoons of active dry yeast, you should be just fine. The downside, however, is that you need to proof the yeast first in a little water. That is why I like instant yeast - no proofing required. So proof your yeast in about 1/4 cup of water and then cut back the amount of milk in the recipe by that much.

Hope this helps.

March 24, 2016 | Registered Commenter[Elaine]

With the Rapid Rise yeast, I can make bread start to finish in 5 hours. With regular yeast it takes a lot longer.

March 25, 2016 | Unregistered CommenterSister Julianna

Just made these and they are awesome! My egg dye ran a bit though. Any tips on how to prevent that?

March 26, 2016 | Unregistered CommenterMegansf

Can I do the first rise, form the bread braids then put them in the refrigerator to rise slowly for the following day?

March 26, 2016 | Unregistered CommenterLindsey

From The Italian Dish:

Megan: Look through the comments - there has been some discussion about this. The dye will bleed a little.
Lindsey: My only concern with doing that is that the dough may rise too much overnight and may disrupt your form of your braid!

March 27, 2016 | Registered Commenter[Elaine]

Can i freeze the Easter bread??

April 10, 2017 | Unregistered CommenterLisa

This recipe is one of the best I have tried. I made several to distribute among friends. The egg, however, did not cook during the allotted time in the oven. It was the consistency of a three-minute egg. Fortunately, I told the recipients not to eat it. I will hard boil the eggs in the future, before adding to the dough ring.

April 18, 2017 | Unregistered CommenterChristina

From The Italian Dish:

Lisa: I have never frozen the bread, but I would imagine it would freeze well (not the egg) because most breads freeze pretty well. If you freeze it, let me know how it is!

Christina: I'm mystified by why your egg would not be cooked all the way through. Cooking it at 350 degrees at 20 minutes should be plenty. I have no explanation for that!

April 19, 2017 | Registered Commenter[Elaine]

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>