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–+ servings
Overhead of Italian Easter Bread.
Tara Noland

Italian Easter Bread Recipe

Perfect for holiday gatherings, this homemade Italian Easter Bread is both delicious and meaningful. Whether served as part of an Easter breakfast, brunch, or dessert table, this classic recipe brings a touch of Italian tradition and festive charm to your holiday table.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting the dough 2 hours 15 minutes
Total Time 3 hours
Servings: 12 servings
Course: Side Dish
Cuisine: Italian
Calories: 374
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup warm milk 95-100 degrees F
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar divided
  • 5 ½ cups all-purpose flour divided
  • 2 teaspoons salt
  • 3 eggs slightly beaten
  • 1 tablespoon orange zest
  • 3 tablespoons orange juice
  • ⅓ cup salted butter melted and cooled
  • 1 teaspoon vanilla extract
Glaze
  • 1 cup powdered sugar
  • 1-2 tablespoons milk or more to achieve the desired consistency
Decorations
  • 1 egg for egg wash
  • 5 eggs for dyeing

Equipment

Method
 

  1. In a large mixing bowl, add the warm milk, yeast, and 2 tablespoons of sugar. Mix slightly and allow the mixture to rest for 5-10 minutes. This will allow the yeast to activate and bloom.
  2. Add the remaining of the granulated sugar and half of the flour. Mix until all ingredients are combined.
  3. Add in the salt and the eggs. Mix well.
  4. Add the remaining of the flour, orange zest and juice, butter, and vanilla extract.
  5. Mix until all ingredients are combined, and you have a dough ball. If mixing with a stand-up mixer, mix for 2-3 minutes. If making the bread by hand, knead for 5-8 minutes. The dough will be tacky but not sticky.
  6. Place the dough into a mixing bowl, cover with plastic wrap, and allow the dough to rise in a warm, draft-free place for 60-90 minutes or until the dough has doubled.
  7. Dyeing the eggs. In a glass of water or a cup, add 1 tablespoon of white vinegar and 1 cup of water. Add the food coloring to the desired color. Add the egg and leave it in the water mixture until you have reached the desired color. Take it out of the water and allow it to dry completely before adding it to the bread.
  8. Once the dough has doubled in size, divide the dough into 3 equal parts.
  9. Roll each part into a 20-22-inch-long rope.
  10. Loosely braid the bread. Pinch the ends.
  11. Place the braid on parchment paper on a cookie sheet.
  12. Place the dyed eggs on the braided bread. Make sure the eggs are well-nested in the dough.
  13. Loosely cover with plastic wrap and allow the bread to rise for 45 minutes.
  14. 15 minutes before the end of the rise, preheat the oven to 350 degrees F.
  15. Brush the egg wash on the dough.
  16. Bake in the preheated oven for 28-30 minutes or until the bread has an internal temperature of 190 degrees F and is golden.
  17. Cool the bread completely.
  18. Make the glaze by mixing the powdered sugar and milk.
  19. Add the glaze and sprinkles *optional*.
  20. Serve and Enjoy!

Nutrition

Serving: 1gCalories: 374kcalCarbohydrates: 60gProtein: 11gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 139mgSodium: 485mgPotassium: 157mgFiber: 2gSugar: 16gVitamin A: 381IUVitamin C: 3mgCalcium: 57mgIron: 3mg

Notes

See the post for more information, photos and tips. 

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