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Traditional Italian Easter Bread

By: Rosemary Published: Updated on: April 8, 2023

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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.

2 individual easter bread on a wooden board

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

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.
mixing the dry ingredients adding the yeast
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.
adding the egg and kneading the dough 1 minute
Every 30 minutes fold both ends into the middle (repeating 4 times).
folding the dough into the middle x 4
When the time has passed add the butter a little at a time at medium high speed with the dough hook, knead to just combine all the butter, then let the dough rest 10 minutes. Knead again until the dough is smooth and does not stick to the sides of the bowl. 
adding the butter and kneading until smooth
Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
dough in a bowl to be chilled.
Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes, join the 2 ropes at the top.
forming into 2 ropes and joining the ends.
Twist the ends one over the other join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on the prepared cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
ropes twisted and formed into wreaths and placed on cookie sheet for rising
Before baking an uncooked dyed egg can be placed in the dough, then the dough is brushed with a simple egg wash and covered in sprinkles (nonpareils) and baked.
dough risen an egg and sprinkles added and ready for baking.
Immediately move the baked bread to a wire rack to cool.

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.

up close easter bread

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.

2 individual easter bread on a wooden board

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!

2 easter breads on a wooden board

Traditional Italian Easter Bread

Rosemary Molloy
This Traditional Italian Easter Bread is a soft sweet brioche dough formed into wreaths or braided then topped with coloured eggs & sprinkles.
4.99 from 191 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 6 hours
Total Time 40 minutes
Course Bread and Pizza, Breakfast, Dessert
Cuisine Italian
Servings 4 small breads
Calories 503 kcal

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 eggs. 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.

    Notes

    If the area where the dough rises is cooler, then be sure to let the dough rise longer.
    *I used nonpareils and not jimmies, these are the tiny round rainbow coloured balls used for decorating.
    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 eggs before freezing.

    Nutrition

    Calories: 503kcalCarbohydrates: 52gProtein: 12gFat: 27gSaturated Fat: 15gCholesterol: 185mgSodium: 271mgPotassium: 167mgFiber: 2gSugar: 8gVitamin A: 900IUCalcium: 55mgIron: 3.2mg
    Keyword brioche bread, Italian Easter bread, sweet bread
    Tried this recipe?Let us know how it was!

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    1. Tiffany says

      I am an experienced baker. For instruction #3 do you mean knead with the dough hook or by hand?

      3. 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.

      Reply

    2. Michelle B says

      5 stars
      Love this recipe! I have made this recipe twice now. Each time I have altered it slightly and I will again next year, which I think will be my final alteration. The recipe is wonderful as is! I just prefer a sweeter bread.
      • I make this as one large bread and I use 5 cooked and colored eggs in it. The eggs are only for decoration for us and we don’t bother to eat them.
      • I triple the sugar ingredient.
      • I increased the zest. Next year I will increase the lemon zest to 1 full cup, just because I love all things lemon flavored.
      • After I egg wash, I heavily cover in large sugar crystals before sprinkling the pastel nonpareils sprinkles.
      • NOTE: In my experience, if your home isn’t very warm, your dough may not rise well. I had to heat my oven slightly then turn it off and allow my dough to rise in the oven. It just wouldn’t rise on my counter.

      Reply

      • Rosemary says

        Hi Michelle, thanks so much, and thanks for the tips on the nonpareils, I also have to rise my dough by heating my oven first. My house is also pretty chilly. Take care and have a great weekend!

        Reply

    4. Sam says

      5 stars
      Followed directions to a T and it was amazing, it definitely went really good with frosting on it (I did 1cup powdered sugar, 2tbs milk and 1/2 teaspoon vanilla for that)

      Reply

      • Rosemary says

        Hi Cathy, yes you can bake it as a loaf, I would bake for about 25-30 minutes of check to make sure it’s baked, internal temperature is 190F/88C. If it starts to brown too much on top, then cover it loosely with foil and continue baking. Hope that helps.

        Reply

    7. Nick says

      Can I leave in the refrigerator for longer than two hours?
      I prep the door on a Saturday can I bake it on the Sunday and just leave in the refrigerator?

      Reply

        • Nick says

          Sorry for the spelling and grammar errors in the last message. I was making the dough (door LOL), and I tried to speak to my phone instead of typing the message.

          Thanks for getting back so quickly. I made this bread last year, and it was excellent.

          I told my mom I would make for her Easter dinner And bring it.

          Now that I know I can leave the dough overnight, I will bake it before I leave tomorrow so it’s fresh.

          Happy Easter, and thanks for the recipe.

        • Rosemary says

          Hi Nick, haha don’t worry, glad you like the bread. Let me know how it goes. Happy Easter to you and your family. Take care!

      • Rosemary says

        Hi Carly yes I think oil would work, I would recommend you use 6 tablespoons of oil instead for the butter. Let me know how it goes. If you find it too dry then add a bit more oil, too wet a bit more flour. But I think that should work. Let me know how it goes. Take care and Happy Easter!

        Reply

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