This traditional festive Italian Easter Bread recipe is easy to make! This holiday bread with an egg in the middle is fun to decorate with family and an excellent gift for loved ones.
Jessica’s Recipe Science
- Instant yeast mixes directly with dry ingredients and requires only one rise after shaping, cutting prep time in half.
- Warm milk at 120–130°F activates yeast without killing it, helping it produce carbon dioxide for a light, airy bread.
- Eggs enrich the dough for a soft texture, create a golden, shiny crust as an egg wash, and add festive decoration in the center.
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“Absolutely love this recipe!! Easy to make and is very delicious! Made it two years in a row for Easter and my family loves it.”—Rosa
Why It Works
This Italian Easter bread is a fun and festive recipe similar to enriched brioche bread or challah. 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, and 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 it every holiday. I love the vibrant colors and that this bread can be shaped in various designs.
Ingredients You’ll Need
- Yeast: I use a packet of 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!
- Flour: All-purpose flour provides a balanced protein content, creating a dough sturdy enough to hold its shape yet tender enough for a soft, fluffy crumb.
- Milk: Milk enriches the bread by adding proteins for structure, fats for tenderness, and natural sugars for subtle sweetness. It enhances hydration for balanced gluten development and promotes Maillard browning, creating a soft, golden-crusted loaf.
- Butter: Butter tenderizes the dough by limiting gluten development, producing a soft, delicate crumb. Its fat content traps moisture, preventing dryness while enhancing richness and flavor. During baking, the milk solids promote Maillard browning, giving the bread a golden, flavorful crust.
- Salt: Salt enhances flavor, strengthens gluten for better structure, and regulates yeast for controlled fermentation.
- Sugar: Sugar adds sweetness, feeds yeast for a better rise, retains moisture for a soft texture, and promotes browning for a golden crust.
- Eggs: Eggs are used in three different ways in the bread recipe. They add richness to the dough, act as an eggwash to make the surface of the baked bread golden brown and shiny, and are colored hard-boiled eggs added in the center for decoration.
- Decorations: Don’t forget the sprinkles! I use the tiny round nonpareils. The added pop of colors makes the finished product look beautiful and adds a touch of extra sweetness to each bite.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This Italian Easter bread recipe is easy to customize! Try these delicious ideas:
- Using Active Dry Yeast: First dissolve it in warm milk (about 110°F) with a pinch of sugar and let it sit for 5–10 minutes until foamy. After mixing the dough, allow it to proof for about 1 hour before shaping. Once shaped, let it rise again until doubled in size, about 45–60 minutes, before baking.
- Using Bread Machine Yeast: Select the dough setting to handle mixing and the first rise. After the cycle is complete, shape the dough and let it rise again until doubled in size, about 45–60 minutes before baking.
- Using Salted Butter: Omit the added salt in the recipe if using salted butter.
- Add Flavoring: You can add vanilla extract, anise, almond, lemon extract or juice, or orange extract. Start by using ½ to 1 teaspoon of the flavor. Add orange or lemon zest for a wonderful aroma, about 1 to 2 teaspoons.
- Add Spices: Ground cinnamon, nutmeg, allspice, ginger, or cardamom. Start by using ¼ to 1 teaspoon; you don’t want to overpower the dough.
- Add Fruit: Add dried fruit like raisins, golden raisins, currant, cherries, or apricots. Use ½ to ¾ cups.
- Add a Glaze: Brush simple syrup on top of the bread while it’s warm for a sweeter crust.
- Decorations: Add festive colored pastel or rainbow sprinkles or nonpareils. Try adding white or black sesame seeds or poppy seeds.
How to Make Easter Bread
Step 1: Warm the Milk and Butter
Warming the milk and butter to 120–130°F (49–54ºC) ensures even butter distribution and optimal yeast activation. Exceeding 130°F (54ºC) can kill yeast, preventing proper rise and leading to dense bread.
Step 2: Make the Yeast Mixture
This Italian Easter Bread is made from a yeast-raised dough, the yeast acting as the leavening agent. This step activates the yeast and starts building the dough. Sugar feeds the yeast, while warm milk wakes it up to begin fermentation, creating the air pockets that make the bread rise. Eggs add richness, and the flour forms the dough’s structure for a soft, airy texture.
Ingredient Chemistry: This type of yeast stays dormant when dry but activates with warm liquid, feeding on sugar to produce carbon dioxide for leavening. Keep the milk between 120–130°F (49–54ºC) for proper rise and a light, airy texture to prevent killing the yeast.
Step 3: Mix the Dough
Mixing with a dough hook in the bowl of a stand mixer creates a smooth, elastic dough while scraping prevents dry spots. This ensures even hydration and proper gluten development for a soft yet sturdy texture.
Step 4: Add More Flour
Gradually adding the remaining flour ensures proper hydration and gluten development without overloading the dough. Kneading for about 12 minutes strengthens the gluten network, creating a firm yet slightly sticky dough that will rise adequately and bake into soft, structured bread.
Step 5: Knead the Dough by Hand
Hand kneading on a lightly floured surface further develops gluten for structure, ensuring even flour incorporation. Use no more than ¼ cup of flour to prevent dryness, keeping the dough soft and slightly sticky for the best texture.
Step 6: Rest the Dough
Letting the dough rest for 10 minutes relaxes the gluten, making it easier to shape without bouncing back. Since this recipe doesn’t require a full rise at this stage, a brief rest is enough to ensure a smooth, workable dough.
Step 7: Roll the Dough
Dividing and rolling the dough into a 1-inch-wide, 14-inch-long rope creates even strands for twisting. This step ensures uniform shaping and an even bake, giving the bread its signature braided wreath look.
Step 8: Shape the Dough
Twist the two long ropes of the dough to create a classic braided effect.
Pinch and shape them into a circle, ensuring a secure structure. Place only two loaves per parchment-lined baking sheet, and give them enough space to rise properly for an even, well-shaped bake.
Experimentation Encouraged: Get creative with the shape! You can use three thinner ropes to make a more intricate braid. Try a longer, braided loaf like challah bread with multiple eggs nestled along the braid, or make six smaller rings for individual servings. One of my readers made bunny-shaped bread. You can skip the braiding and shape the dough into simple rounds—there’s no wrong way to do it!
Step 9: Let the Dough Rise
Let the dough rise for 45 to 60 minutes to allow the yeast to produce carbon dioxide, expanding the gluten network for a light, airy texture. Proper rising ensures the bread bakes up soft and well-structured rather than dense.
Tips for Perfect Execution: A warm environment, like an oven-proofing box, speeds up fermentation, ensuring an even rise and a well-structured final loaf.
Step 10: Heat the Oven
Position the oven rack in the middle to ensure even heat circulation for consistent baking. Preheat to 350°F (177ºC) to create the ideal environment for the dough to rise further in the oven while developing a golden, well-structured crust.
Step 11: Brush with Egg Wash
The egg wash adds shine and promotes even browning.
Sprinkles enhance the decoration. Gently placing the dyed egg prevents it from sinking too deep as the bread bakes.
Step 12: Bake
Bake one tray at a time for even cooking until golden brown, about 15 to 18 minutes. Trays with two loaves may take longer. Transfer immediately to a wire rack to prevent sogginess and allow proper airflow. My family loves enjoying the Easter bread while it’s still warm!
Frequently Asked Questions
Pane di Pasqua, or Italian Easter bread, is named for its significance in Easter celebrations. This soft, slightly sweet bread is traditionally twisted or braided to represent the holy trinity. It’s traditionally shaped as a wreath to represent the crown of thorns. The egg symbolizes Christ’s resurrection and the rebirth of the spring. Adding colorful sprinkles and dyed eggs gives it a festive look, making it a cherished part of the holiday feast.
Yes, you can double the Easter bread recipe if your mixer is large enough to handle the dough and properly develop the gluten. Be mindful of the rise time—if the dough sits too long before baking, it may overproof and lose its structure. If needed, refrigerate the dough before shaping to slow fermentation and keep it manageable between batches.
Yes! To make the dough ahead, shape, cover, and refrigerate it before the first rise. Bring it to room temperature the next day, then let it double in size in a warm spot or proofing box—allow extra time since the dough will be cold. You can freeze the shaped dough before proofing, then thaw and let it rise until it is doubled before baking.
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; the paint sticks better to the shell. Alternatively, Paas Golden Egg Decorating Kit is a traditional dye but the color won’t be as vibrant.
There is no need for hard-boiled eggs since they will cook in the oven during the baking process. However, once baked, the eggs will be medium-hard with a soft center. If you want a hard-boiled egg, use the steam or boil method, or Instant Pot eggs work great, too.
Sure! You can omit the egg and bake the shaped loaves.
More Easter Treats
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Italian Easter Bread
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 – Use a kitchen scrapper to 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.
Recipe Video
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.
Nutrition Facts
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.
Keith Bender says
I made this first time, taste just like my grandmas from 40 years ago. Can I add cinnamon and raisins to make raisin bread? How much of each?
Jessica Gavin says
Awesome, Keith! That’s the best when you can recreate something so special, like your grandma’s version of easter bread. I think you can add cinnamon, about 1 teaspoon, and raisins 1/2-3/4 cups. Let me know how it turns out! You can adjust the levels as you make it, adding more if desired.
Hoda Saba says
Hi thank you so much for the recepie just want to ask if I add more sugar is it going to affect the texture?
Jessica Gavin says
If you add more sugar the dough with be tender but more sticky.
Graceann Pepe says
Hi Jessica, This looks great. I do prefer a sweeter Easter Bread and am wondering if I can add more sugar and also some Vanilla Extract? I know baking is chemistry and don’t want to do all this for it not to turn out good. Thank you ?
Jessica Gavin says
You could add more vanilla, but I wouldn’t add more sugar. The dough will get really sticky and require more flour, which might risk making it tough.
Dina says
Hi there, thank you so much for the recipe, excited to try it. Have you tried this with gluten-free flour? The dairy-free options would be easy to swap out. Your insight is appreciated.
Jessica Gavin says
Hi Dina- I have not tried it with gluten-free flour. However from what I read you want a gluten-free flour blend that doesn’t have xanthan gum (a stabilizer that helps trap the gas bubbles created by the yeast), so you can add the amount you want later. You would need to experiment with the recipe since it’s not a straightforward ad. Let me know if you try it!
Kelly Russo says
Your yeast temp for rapid rise is wrong. For active yes, not rapid.
Jessica Gavin says
Hi Kelly- According to the Fleischmann’s yeast company (the brand I use), 120°–130°F is the ideal temperature for RapidRise and 100°–110°F is the ideal temperature for Active Dry Yeast. The temperature listed in the recipe is correct.
Teresa says
Is it 1 cup or 1 an 1/4 cup milk
Jessica Gavin says
Hi Teresa- 1 1/4 cups of milk.
Maria says
Can I use this recipe in a bread machine
Jessica Gavin says
I wouldn’t use the recipe in a bread machine unless you change the type of yeast. With the instant rise yeast you don’t have to do the bulk proofing of the dough. Just mix, let it sit for 10 minutes, then shape and proof.
Liz says
They came out great! But I lost the braided look… they puffed up… any suggestions to keep the braided shape? And how do I store them? I baked a day ahead… but they have an egg so in the fridge? Will that make the bread hard though? Thank you!
Jessica Gavin says
How long did you let them rise for? Sometimes if it’s over-proofed it may lose shape or volume. Also, you could try doing a 3 rope braid for more design. If you don’t eat the egg you can store it at room temperature wrapped well in plastic wrap and foil. If you store it in the fridge it will make the bread less soft. I would recommend lightly reheat in the oven to bring back some freshness, but the surface may be a little sticky with the sprinkles.
Ron says
This was the first time a made bread.I wanted to make Easter bread and I came across your recipe. It was easy and they just came out of the oven ,and they look great. This is a keeper. Thank you and Buona Pasqua.
Jessica Gavin says
Thank you, Ron! Great job! I’m so happy you gave the recipe a try and had success. Buona Pasqua!
mark says
Can I make this a day ahead of time, or is it best the day-of? Thanks!
Jessica Gavin says
It tastes the best freshly baked. You can make it ahead of time, wrapped well, and I like to reheat it in a warm oven before serving to regain the fresh, soft texture.
Anne says
Hi! Can I make the dough one day and bake it the next? At what step do I stop and how can I keep the dough properly? Thank you!
Jessica Gavin says
You can shape the dough, then cover it well in the refrigerator, then let it rise in a warm area the next day until doubled in size. Brush, sprinkle and bake.
Luisa says
Can dough be made a day in advance; put in fridge after has doubled; taken out in morning to get to room temp and then baked for brunch?
Jessica Gavin says
I would shape the dough, then let it double in size in a warm area the next day, not the day before. It could lose it’s volume (air bubbles) if not baked the same day and get flat.