Traditional Italian Easter Bread

A Traditional Italian Easter Bread recipe is a soft yeast dough that is shaped into a braided wreath. Colored eggs are baked into the center of the wreath and then the bread wreath is decorated with a sugar glaze and rainbow nonpareils for a festive Easter treat.

Italian Easter Bread is a family tradition that my great grandmother started and has been shared and enjoyed by many and it is one of my favorite Easter morning memories. This Traditional Italian Easter bread is a rich, eggy bread with a pop of citrus flavor, eggs (dyed or whited) braided into a wreath, a sweet sugar glaze, and covered in rainbow nonpareil sprinkles.

History

Throughout many years of sharing our family's Easter Bread, I quickly learned that it is not only an Italian tradition, but one spans many other cultures.

Italian Easter bread (Pane di Pasqua)
The wreath symbolizes the crown of thorns, and the eggs represents birth and life.

Greek Easter Bread (Tsoureki)
This is very similar to the Italian tradition.  Three strands of bread symbolize the holy trinity, and red dyed eggs represent the blood of Christ.

British Easter Bread (Hot Cross Buns)
These are spiced sweet buns made with currents or raisins and enjoyed on Good Friday.
The cross represents the Crucifixion of Christ.

Croatian Easter Bread, Pinca
Round loaf with a cross cut into the surface of the bread symbolizing the Crucifixion.  It is flavored with raisins, rum and citrus zest.

Spanish Easter Bread, Mona de Pascua
-Mona de Pascua means “gift of Easter”and is very similar to the Italian tradition as well, but is typically made with quail eggs, olive oil instead of butter and accented with flavors of orange zest and rosewater.

Ingredients

All Purpose Flour
Granulated Sugar
Vegetable Shortening
Whole Milk
Active Dry Yeast
Eggs
Orange Zest and Juice
Salt
Vanilla Extract

Eggs (for decoration)

Glaze
Powdered Sugar
Whole Milk

Sprinkles for garnish

Step-By-Step Instructions

Mix Place flour and sugar in a large mixing bowl with dough hook attachment and add shortening until a course crumb forms.

Warm Milk Heat milk in a saucepan until warm to the touch (110 degrees F) and add yeast.

Whisk Whisk together eggs, orange zest and juice, vanilla extract and salt in a mixing bowl and whisk until combined. Slowly add yeast mixture to the flour mixture and knead until it comes together (it will be dry at this point). Add egg mixture a little at a time until fully combined.

Knead Knead the dough in the mixer or by hand until dough is soft and elastic.

Rise Place the dough in an oiled bowl and cover loosely with plastic wrap. Allow the dough to rise until doubled in size (approximately 1 hour).

Shape Divide dough into two pieces and roll each piece into 24-inch-long pieces. Twist the two pieces together. Form the rope into a 12” round circle, pinching the ends together to seal, and nestle 4 eggs into the dough.

Second Rise Cover the dough with plastic wrap and let rise until doubled in size (approx 45 minutes).

Bake Preheat the oven to 350 degrees F; After the second rise, bake the easter bread for 30-40 minutes or until golden brown on top.

Glaze Allow the bread to cool completely before glazing and adding sprinkles.

Glaze Whisk together powdered sugar and milk, adding more of either ingredient to achieve the desired consistency. Use a pastry brush to glaze the top of the Easter Bread.

Sprinkles Before the glaze dries, garnish the bread with rainbow sprinkles

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