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Italian Easter Bread: A Festive Treat to Cherish Together

This Italian Easter Bread is a soft, sweet, and visually striking centerpiece perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Bread
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup milk Can substitute with almond milk for dairy-free.
  • 3 tablespoons butter Use unsalted.
  • 2.25 teaspoons instant yeast
  • 1 teaspoon salt
  • 1/4 cup sugar Can reduce for less sweetness.
  • 2 large eggs
  • 4 cups all-purpose flour Bread flour can be used for more chewiness.
Decoration
  • 6 dyed Easter eggs Use plastic eggs if not consuming.
  • sprinkles Pastel colors are ideal for decoration.

Equipment

  • Saucepan
  • mixing bowl
  • Stand Mixer
  • Kitchen Towel
  • baking sheet
  • Wire Rack

Method
 

Preparation Steps
  1. Warm the milk and butter over low heat until butter melts and the mixture is between 120-130°F.
  2. In a mixing bowl, combine the instant yeast, salt, and sugar. Add warm milk and butter, and mix in the eggs.
  3. Gradually add flour until a shaggy dough forms.
  4. Using a stand mixer, mix on low speed for 2 minutes, then add more flour until dough is stiff yet slightly sticky after about 12 minutes.
  5. Knead by hand for 3-4 minutes until smooth and elastic; perform the windowpane test.
  6. Cover the dough and let it rest for about 10 minutes at room temperature.
  7. Divide the dough into 6 equal pieces and roll into 14-inch ropes.
  8. Braid the ropes together to form a circular wreath.
  9. Place wreaths on a greased baking sheet, cover, and let rise for 45-60 minutes until doubled.
  10. Preheat oven to 350°F, brush with egg wash, add sprinkles and eggs, then bake for 15-18 minutes.
  11. Cool on a wire rack for at least 10-15 minutes before serving.

Notes

Store in an airtight container at room temperature for up to 3 days, or wrap and refrigerate for up to 5 days. Can be frozen for up to 2 months.