This Traditional Italian Easter Bread is a soft sweet brioche dough formed into wreaths or braided. Coloured eggs are baked into the bread and the bread is sprinkled with lots of nonpareils. Festive and bright for the Easter Holiday.
Another very popular yeast bread is a recipe called Casatiello Napoletano which is a savory stuffed bread.
I absolutely love Brioche Bread and of course this Sweet Soft Bread is a must in any Italian home on Easter.
I wanted to find a true Traditional Italian Recipe and I came upon this recipe Brioche di Pasqua from a fellow Food Blogger, Chiara from Chiarapassion.com.
How to make it
Tips on making the best Easter Bread
- This Italian Easter bread is a yeast bread which means you need time and patience. It’s not difficult just time consuming but absolutely worth it.
- This dough needs to rise 3x, the first time the dough (without the butter added) is placed in a bowl for 2 hours. Every 30 minutes the dough needs to be folded over.
- The second rise is done once the butter has been added to the dough and then refrigerated for 1-2 hours.
- Believe me they are worth every minute of your time!
This bread is very popular all over Italy. Sometimes I like to make an Easter Bread from the South of Italy, it is a much drier bread and is used as a dunking bread in your morning caffe latte or afternoon espresso or this Easter Sweet bread from the North of Italy. But the most popular Easter Bread which is called Colomba or Dove Bread is also worth a try.
How to colour eggs with Natural Dyes
If you decide to use coloured eggs in your bread and you don’t want to use regular dyes then there are Natural Dyes that you can use. Vegetables and spices are great for dying eggs especially red onions, paprika, dill seed and even red cabbage.
What is the significance of Easter Bread?
Italian Easter Bread when it is baked in the shape of a wreath it is to symbolize the crown of thorns worn by Jesus Christ. When the dough is braided with three pieces it represents the Holy Trinity.
Adding an egg to the bread represents rebirth, Christ rising from the dead.
How to Store Italian Easter Bread
Be sure to store the Brioche Bread in an air tight container or bag for up to 5 days. The breads can also be frozen again in an airtight container or freezer bag for up to 2 months. Just be sure to remove the egg before freezing.
So if you would like to surprise your family and friends with a delicious soft Italian Easter Bread, then I hope you give this a try and let me know how you like it. Enjoy!
Traditional Italian Easter Bread
Ingredients
BRIOCHE DOUGH
- 1 3/4 cups +2 tablespoons all purpose flour
- 1 pinch salt*
- zest of 1 lemon
- 2 1/2 tablespoons granulated sugar
- 1/4 cup lukewarm milk (I used 2 % milk)
- 1 1/2 teaspoons active dry yeast
- 2 eggs (room temperature) (slightly beaten)
- 1/2 cup butter (room temperature)
If using unsalted butter add 1/4 teaspoon of salt.
EGG WASH
- 1 egg
- 1 tablespoon water
TOPPING
- 2-4 eggs (uncooked and dyed whatever colour you like)
- 2-4 tablespoons sprinkles* (if desired)
Instructions
BRIOCHE DOUGH
- In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the egg. With the dough hook attachment knead for approximately 1 minute just to combine.
- Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
- When the time has passed add the butter a little at a time, on medium high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
- Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches / 25-30cm), join 2 ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
- 15 minutes before rising time has finished pre heat oven to 390F (195C).
- Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!
EGG WASH
- In a small bowl beat together the egg and water.
FDG says
THEY TASTED LOVLEY AND HELPED ME DO MY HOMEWORK
Rosemary says
Hi FDG, thanks glad I could help. Take care!
Suzanne W says
I’ve made these several times now and every time they come out perfect. Thanks for the great recipe.
Rosemary says
Hi Suzanne, thanks so much, so glad you enjoyed it. Take care.
Karen says
Excellent recipe ! Was looking to make a sweet Italian Easter bread . Had misplaced an old recipe. This came out beautiful. Took a bit to incorporate the butter in the recipe but the results were beautiful and tasty. Made two. Gave one to my neighbors for Easter. They loved it! Only thing I did different was I used orange zest in place of lemon
Rosemary says
Hi Karen, thanks so much, so glad you and your neighbours enjoyed it. I like it with orange zest also. Take care.
Brenda Lasky says
Made them for the first time this year. I’m very proud of them. The instruction and directions are super simple to follow.
Rosemary says
Hi Brenda, thanks so much, so glad you enjoyed it. Take care.
Cynthia B says
I had to double the flour to get a workable dough. Any idea of what went wrong?
Rosemary says
Hi Cynthia, I don’t know maybe you used a different type of flour, did you add too much butter or milk? Did you watch the video?
Elle says
Probably you weighed out your flour. I did that and this dough totally didn’t work for me. This recipe works be more helpful with weights of ingredients.
Sheila says
Could I make this recipe into one larger braided loaf? I’d like to make it for a gift for a neighbour.
Thank you! I’m anxious to try it.
Rosemary says
Hi Sheila, yes you can, bake it for a bit longer. Check with the bread in the middle with a thermometer to be sure, it should measure 190F. Happy Easter.
sasa says
Loved the recipe all the steps went so well up until baking. After 8mins my top were so brown already but bottom not At all hollow. My bread was already on lowest rack had to lower temp down but def too over cooked on top.
Rosemary says
Hi Sasa, if it browns too much and it still isn’t baked, then just cover it with foil and continue baking.
Donna says
Can zest be substituted with lemon juice
Rosemary says
Hi Donna, yes it can, 1-2 tablespoons should be enough. I hope you enjoy it. Happy Easter.
Nick says
How much should the dough rise
Rosemary says
Hi Nick, let the dough rise until doubled. Happy Easter.
Amber says
Hello, this is my first time making Easter Bread. Which type of butter do you recommend, unsalted or salted?
Thanks for your time
Rosemary says
Hi Amber, you can use either, I use salted because I can’t find unsalted in Italy. If you use unsalted then add 1/4 teaspoon of salt instead of a pinch. I hope you like it. Happy Easter.
Rodgen says
Need to make resepies printable .
Rosemary says
Hi Rodgen, they are all printable, under the photo in the recipe card it says “print recipe”. 🙂
Nina says
Wanted to try this because my mom’s receipt is from Sicily…and although it is dryer, i think it had a better taste. This needs a little more sugar for my liking…but the texture is wonderful.
Nina
Rosemary says
Hi Nina, if it is dry it could be it was slightly over baked. Glad you liked it. Happy Easter.
Kathleen says
Hi! When you mention it can be stored in the fridge overnight and baked the next day, at what point should I refrigerate it? After mixing in the butter or after shaping into wreaths and resting? Thanks!
Rosemary says
Hi Kathleen, I would probably refrigerate the dough overnight after it has been shaped. Bring it to room temperature for about an hour or 2 and then bake. I hope you enjoy it. Happy Easter.
Kathleen says
Thank you, Happy Easter!
Filomena says
Can I double this recipe? Thanks!
Rosemary says
Hi Filomena, yes you can double it. I hope you enjoy it. Happy Easter.
Eileen says
Hi! At what point do I put the dough in the fridge if I’m refrigerating it overnight? Should I do it after I add the butter or after I’ve shaped the dough into wreaths and let rise?
Rosemary says
Hi Eileen, I would probably refrigerate the dough overnight after it has been shaped. Bring it to room temperature for about an hour or 2 and then bake. I hope you enjoy it. Happy Easter.
Ann says
The eggs were kind of runny. What can I do to fix this?
Rosemary says
Hi Ann, you could boil them to cook them through, but it is strange after all that time in the oven they didn’t bake. Let me know.