Delicious Italian Easter Bread: A Sweet Family Tradition

This Italian Easter Bread recipe captures the spirit of family togetherness during the Easter season.

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Prep Time 30

Cook Time 28

Rising Time 2

Total Time 2 58

Servings: 12 slices

Course: Desserts

Cuisine: Italian

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

Dough Ingredients

1 cup Whole Milk Can substitute with 2% milk or water
1/3 cup Granulated Sugar Provides sweetness and food for the yeast
2 tsp Active Dry Yeast Can substitute instant yeast with about 25% less
4 large Large Eggs One reserved for egg wash
4 cups All-purpose Flour Bread flour can be used instead
1 tsp Kosher Salt Enhances flavor
1/2 cup Butter Ensure it's softened for easy incorporation
1 tsp Vanilla Extract Enhances flavor
1 tsp Orange Extract Optional; can substitute with lemon extract

Decoration Ingredients

1 cup Rainbow Nonpareils Can substitute with sprinkles, white sparkling sugar, or nuts

Equipment

Stand mixer
Bowls
Oven
Drying rack

Method

Instructions

Dye Easter Eggs: Prepare dye solution and let eggs sit for 5-10 minutes.
Make Brioche Dough: Combine milk, sugar, yeast; add eggs, vanilla, flour; knead with butter.
First Rise: Let dough rise in an oiled bowl for 1.5 to 2 hours.
Shape and Second Rise: Braid dough into wreath, tuck in eggs, let rise for 30-60 minutes.
Prepare for Baking: Preheat oven, brush with egg wash, sprinkle with nonpareils.
Bake: Bake for 25-28 minutes until golden brown.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 7gVitamin A: 250IUCalcium: 100mgIron: 1mg

Notes

To store, keep in an airtight container for up to 3 days. Refrigerate for up to 1 week, or freeze for up to 1 month, thawing overnight when ready to enjoy.

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