Italian Easter Bread

4.77 from 591 votes
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A traditional festive Italian Easter Bread recipe that’s easy to make! This holiday bread with an egg in the middle is fun to decorate with family and makes a great gift for loved ones.

Easter Bread recipe with colored eggs

This Italian Easter bread is a fun and festive recipe similar to a challah egg bread. It’s a slightly sweet yeast-leavened baked treat that yields soft and tender slices with colorful sprinkles on top. You can work through each step, mixing, proofing, shaping and have time in between to decorate Easter eggs.

The eye-catching egg in the center will have your guests saying “oohs, and ahhs” about your beautiful creation. This recipe has been a family tradition starting with my husband’s grandmother Rose who made this every holiday. I love the vibrant colors and the fact this bread can be shaped in a variety of designs.

cutting a large piece of dough in half

What is yeast?

This Italian Easter Bread is made from a yeast-raised dough, the yeast acting as the leavening agent. Yeast is living organisms, so just like us, they need food to grow. During fermentation, the yeast eats the sugars in the dough, and the result (by-product) is the creation of alcohol and carbon dioxide. The alcohol evaporates during baking and the carbon dioxide assists in leavening giving you airy bread.

three long ropes of dough on a lightly floured cutting board

How do you make yeast-leavened bread?

I use Fleischmann’s RapidRise instant yeast, which is added directly to the dry ingredients. The advantage of using instant yeast compared to active dry is you need only one rising step after shaping the bread into wreaths. This cuts preparation time in half!

I like to make my own homemade oven proofing box to create a warm and moist environment for the dough to elevate and expand. Just simply place the dough in a pan and cover with plastic wrap then place it in the oven.

twisting two pieces of dough around each other

How do you shape and decorate Easter bread?

This recipe yields three large wreaths, or you can make six mini wreaths with the dough. Two long ropes of dough are rolled out and then twisted to form a ring. A simple egg wash is brushed on each wreath just before baking to achieve the perfect golden brown color and shine on the Italian Easter bread.

Oh yeah, and don’t forget the sprinkles! The added pop of colors not only makes the finished product look beautiful, but it also adds just a touch of extra sweetness to each bite.

blue colored hard boiled eggs in the center of a ring of dough

Do you need to cook the eggs before baking?

No need for hard-boiled eggs since they will cook in the oven during the baking process. However, the eggs will be medium-hard with a soft center once baked. If you want a hard boiled egg, use the steam or boil method, or Instant Pot eggs work great too.

How do you decorate the eggs for the bread?

While the dough rises at room temperature, this is an excellent opportunity to color eggs, so they have plenty of time to dry. I use 24 Karat Easter Egg Coloring Kit which is a paint that sticks better to the shell, or Paas Golden Egg Decorating Kit from Target which is a traditional dye.

Raw eggs can be used, but make sure to remove them if you plan on saving the bread to be eaten the next day (food safety first!).

italian easter bread with a colorful blue egg in the center

How to not kill the yeast

Yeast is living organisms, sitting dormant when dried. When rehydrated with warm liquid, the yeast wakes up, become active, and starts to eat and ferment. Yeast dies at temperatures above 138°F (59ºC). In this recipe, warm milk is added at between 120 to130°F (49 to 54ºC). Any higher and the yeast will die, and the bread will not rise!

Italian Easter Bread

A traditional Italian Easter Bread recipe that’s easy to make! A holiday bread with a colorful egg in the middle that's fun to decorate with family.
4.77 from 591 votes
Prep Time2 hours 20 minutes
Cook Time35 minutes
Total Time2 hours 55 minutes
Servings 18 servings
Course Bread
Cuisine Italian


  • 1 ¼ cups milk
  • cup unsalted butter, cut into small cubes
  • 2 ¼ teaspoons rapid rise instant yeast, 1 package
  • teaspoon kosher salt
  • ½ cup granulated sugar
  • 2 large eggs, beaten
  • 4 cups all-purpose flour, divided, plus more for kneading
  • 1 large egg, beaten plus 1 teaspoon water
  • 3 dyed easter eggs, raw or hard boiled
  • colored sprinkles


  • In a small saucepan, add milk and butter. Heat to 120 to 130°F (49 to 54ºC), stirring until the butter melts. Do not allow the milk to go above 130°F (54ºC).
  • In a large mixing bowl, combine yeast, salt, and sugar. Add the eggs and whisk together. Add the warmed milk and butter mixture. Add 2 cups of flour.
  • 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.
  • 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.
  • Place the dough on a lightly floured board and hand knead for about 3 to 4 minutes, adding a little more flour to prevent sticking. Do not use more than ¼ cup of flour.
  • Shape dough into a ball, cover with a dish towel and allow to rest for 10 minutes.
  • Divide into 6 pieces. Roll each piece to form a 1-inch wide rope, about 14-inches long.
  • Taking 2 pieces, braid the rope, pinching the ends together and then loop into a circle. Make sure the ends are securely joined together.
  • Place on a parchment-lined baking sheet (2 per sheet), providing enough room to rise.
  • Loosely cover the baking sheet with plastic wrap or a dish towel and allow to rise in a warm area, like a proofing box, until it doubles in size, 45 to 60 minutes.
  • Preheat the oven to 350°F (177ºC). Set the rack in the middle position. 
  • Whisk together the large egg and 1 teaspoon 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 one tray at a time until golden brown, approximately 15 to 18 minutes.
  • Quickly transfer the baked bread to a cooling rack.


  • The recipe makes 3 Easter bread rings.
  • Each ring serves 6 people.
  • Six smaller rings can be made, adjust baking time accordingly.
  • Raw or hardboiled and dyed eggs can be used. Raw eggs will be softboiled after baking.

Nutrition Facts

Serves: 18 servings
Calories 163kcal (8%)Carbohydrates 27g (9%)Protein 3g (6%)Fat 4g (6%)Saturated Fat 2g (10%)Cholesterol 10mg (3%)Sodium 24mg (1%)Potassium 52mg (1%)Sugar 6g (7%)Vitamin A 135IU (3%)Calcium 24mg (2%)Iron 1.3mg (7%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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272 Comments Leave a comment or review

  1. Cynthia Crimi says

    Just made your Italian Easter bread. It was a success! Delicious! Was very timid to try bread but your recipe was very straightforward and easy to follow. Reminded me of the bread my mom used to make.Ppl

    • Jessica Gavin says

      You can double or triple the recipe, but it depends on the size of your mixer. A large mass of dough could make it difficult to mix. I would personally mix separate batches for consistent mixing, or not more than double the recipe. Feel free to shape the bread however you’d like.

    • Jessica Gavin says

      Yes, you can freeze the dough after shaping, but before proofing. You’ll have to defrost and increase proofing time in a warm area until the bread doubles in size. You could also bake the bread, remove the eggs (or add later), freeze, then defrost. I like to warm it up before serving and add back the eggs.

  2. Rosemary Yanosik says

    I grew up every Easter having this bread and was so delicious. Look forward to making it this morning. I would like to double the recipe however your recipe has 1 packet of yeast for single double or triple. Please inform. Thank you.

    • Jessica Gavin says

      Hi Rosemary- If doubling or tripling the recipe, than also increase the amount of yeast. You’ll see in the recipe card that the teaspoon amounts of yeast increase, follow that amount.

  3. Vicki says

    In the directions for the doubled recipe..u have 8 cups of flour, however in the directions it states to add 2 cups of flour at first and then add the remaining 2 cups of flour…ummm that’s only 4 cups of flour total….so did u mean to say add the remaining 4 cups of flour?

    • Jessica Gavin says

      Sorry for the confusion! Yes, you would double the amount to 4 cups of flour at a time if doubling the recipe.

  4. Mary Ann Motto says

    Hi I just made your Easter bread but for some reason it didn’t double in size when rising. I’m not sure what happened. I followed the instructions completely. I have made homemade Sicilian pizza several times over the last 38 years and never had any issue with the dough rising. I will give it a second chance during the week. I did make Easter bread in the 80’s and it came out perfectly I guess I missed something this time.
    I’ll be back. Mary Ann Motto

    • Jessica Gavin says

      Yes, you can shape the bread into wreaths, then cover with plastic wrap and refrigerate. I would then do the long proofing step the day you plan bake. Give yourself a few hours, know that the dough is cold and will need more time to warm up and rise.

  5. Elizabeth L. says

    The best Italian Easter sweet bread I’ve made! Recipe is easy to follow ( I made half a recipe). I used dyed, hard boiled eggs.Also brushed with simple syrup after bread had cooled. Very clear instructions and relatively quick to make. Make it!!!

  6. Nancy Lee says

    Omg. I love your recipe. I tried another one and did not come out great. I tried yours with your instructions and they came out beautiful!! Thank you . A definite keeper.

  7. Carolyn Price says

    This is THE BEST recipe and the bread … which I generally over-handle … came out perfectly!! There are many elements in this recipe that I have not seen in an Easter bread recipe before (and I’ve tried several over the years), which I attribute to the success I experienced: the min.-max. temp for the milk-butter combination, the use of the upright mixer (my bread came out fine w/out the hook; used the paddle I had instead), the use of Rapid Rise yeast, the step to “rest” the bread for 10 mins., and the use of parchment (slid right off the sheet of parchment) paper.
    The flavoring my Nona always used was always lemon. Because there is no “flavoring” called for, I remembered the flavoring at the last minute and could have cried. But just as I broke the dough into thirds to braid, I zested two lemons and added the rinds. Next time, I will add 1 teaspoon of lemon juice to the liquids on the stove.
    My grandmother never braided in eggs or used sprinkles but I had to dress it up a bit with sprinkles.
    This is my Italian Easter Bread recipe forever!! As it baked last night, the aroma made my eyes water. It is absolutely just like my grandmother’s … only a touch lighter and more moist. Don’t tell her I said that, OK? ; )

    • Jessica Gavin says

      Thank you so much! It’s an honor to be able to help you create traditional family recipes. I’ll have to try the lemon zest next year. Happy baking!

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