Traditional Italian Easter Bread
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 An italian easter bread
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 just to combine. Cover the bowl with plastic and let rise in a warm draft free area.
Fold both ends into the middle, repeating 4 times.
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. Knead again until the dough is smooth and does not stick to the sides of the bowl.
Place the dough in a lightly greased bowl, cover with plastic and refrigerate.
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.
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 until doubled in bulk.
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.
Immediately move the baked bread to a wire rack to cool.
How to know if the dough is proofed perfectly
Proof your dough with the “poke test”. With a fully proofed dough, you should be able to poke it and leave an indent that slowly starts to fill back in but doesn’t spring back completely.
If your dough is under-proofed, it will spring back almost immediately, if your dough is over-proofed it will not spring back at all.
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
- 1¾ cups +2 tablespoons all purpose flour (234 grams total, if you double or triple the recipe double or triple this amount)
- 1 pinch salt*
- 1 tablespoon lemon zest
- 2½ tablespoons granulated sugar
- ¼ cup lukewarm milk (I used 2 % milk)
- 1½ teaspoons active dry yeast
- 2 eggs (room temperature) (slightly beaten)
- ½ cup butter (room temperature)
If using unsalted butter add ¼ 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
Nutrition
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I hesitated to make this because of all the steps, but as you said it is worth it. I let my grandkids take a taste of one of the wreaths. They loved it so much that I let everyone have what they wanted. My husband got the last of it. He loved it!
Thank you, have a happy Easter
Hi Linda, thanks so much, so glad everyone enjoyed it especially the grandkids. Happy Easter to you too! Take care.
In what part of the process do you proof the dough? Before it goes to the fridge? After?
Thank you! Happy Easter 2025!
Hi Elie, it’s all written in the instructions in the recipe card (at the end of the post), I guess both times. Let me know. Take care!
I’m excited to try this recipe. We haven’t had this bread since I was a child. If I double the recipe, what would the cook time be?
Hi Rossanna, thanks I hope you enjoy it. I would go for an extra 10-15 minutes but check first before removing it for the oven, if it starts to brown too much, then cover it with foil and continue to bake. Take care!
I made this recipe today and I see that the food coloring is coming off on the bread around and near the egg. Why did this happen? I think when I put frosting on it I can kind of hide some of that but why does that happen anyway?
Hi Louise, I really don’t know, could be the type of food colouring. 🙂
How is the drizzle over the top of the cake in the pictures made?
Hi Jamie, which cake, there is no glaze on this bread? I usually just pour it slowly from a jar or use a spoon. Hope that helps. Take care.
Love love love this recipe! I just made them for the first time! They are so light and delicious! Making another batch now!
Hi Lisa, thanks so much, so glad you enjoyed it. Take care, and Happy Easter!
Can you tell me when the second rise should take place.
Is it straight after I put the butter in and let it rise again on the bench? Or does it go straight into the fridge after the butter is added? Thank you.
Hi Gordana, all the instructions are written in the recipe card, at the bottom of the post. After the folding you add the butter, chill the dough for 1-2 hours, then divide the dough, make the braid and let it rise until doubled. I hope that helps. Take care!
Thank you for all your wonderful recipes just wanted to know if I use instinct
Yeast ,that’s all use.its called saff yeast works so well thank you peggy
Hi Peggy, thanks so much, glad you enjoy the recipes. Yes that’s what I use also. Take care!
I was wondering if you double all the ingredients in the recipe. I want to make your recipe but unsure about doubling all. I make a lot of your recipes and your daughters. I am 79 and want to make sure I get this right. Thank you.
Hi Phyllis, thanks so much and yes if you double the recipe make sure to double everything, although for the yeast I would probably use 2 1/2 teaspoons and be sure to double the flour in the notes (234 grams x 2 if you use metric). I hope you enjoy it. Take care!
Thank you so much for you quick reply.
You’re welcome!
Hi Rosemary,
I’m glad I received your Easter 2025 Menu because I ended up here and I’m looking forward to making this Italian Easter Bread for my family.
My Calabrian mother made a traditional Easter bread every year. Her bread was most similar to this bread because she used yeast, not baking powder, but the dough was proved overnight as in your Sourdough Easter Bread recipe.
I was born in Calabria but have lived in Australia since I was five. I married an Australian but have continued with many of the traditions that are an important part of my Italian heritage and culture.
We live in a multicultural country and enjoy a diverse range of delicious foods in addition to our traditional Italian food.
This Easter I will be making Calabrian lasagna, Greek Roast Lamb and roast vegetables and my Mum’s Cos Lettuce Salad. For sweets we will be having your Traditional Italian Easter Bread, Sourdough Hot Cross Buns, Aussie Scones with jam & cream and Greek Tsoureki (a brioche style sweet bread) that I flavour with orange rind and cardamom.
Fortunately Easter takes place over four days which gives us enough time to enjoy all the different dishes.
Thank you for sharing all your lovely recipes. Wishing you, your family and your subscribers/ readers, a safe and happy Easter.
Best regards,
Maria.
Hi Maria, thanks so much, and your Easter menu sounds amazing, I love the idea of the Greek Tsoureki! Thank you and a Happy Easter to you and your family also. Take care!
Can you the dough proof over night?
Hi Sandra, I have never tried it before, but I am sure you could, sorry for the late reply but with the time difference I was already sleeping. 🙂 Happy Easter!
I left mine in the fridge overnight and just finished baking my first batch… turned out awesome!!
Hi Katie, thanks so much, so glad you enjoyed it. Take care!
Hi! If I don’t have an electric mixer can I just combine and knead with my hands?
Hi Sabrina, yes you can it will take longer but you can certainly do it by hand. Take Care!
Just made this for our Easter brunch this year. I was very nervous because I do not have a great history working with dough.
I followed the recipe exactly – doubled. They turned out perfect. I made 4 wreaths with egg and 3 cross breads all generously sized for sharing. I can’t wait to serve them and have something for guests to take home. They’re beautiful and taste amazing!
Thank you for this wonderful recipe!
Hi Kelly, thanks so much and you’re welcome, so glad you enjoyed it and so happy you shared it. Take care!
I’m confused, if I want to double it, it would be only 468 grams of flour?
When I weighed put just the 1and3/4+tablespoons it is almost 300 grams, so would you not do 600 grams of flour to double it?
Hi Katelyn, when I weigh one cup of flour it weighs 125 grams so, 125 x 1.75 + 2 tablespoons = 234 grams, I don’t know where you get 300 from. Let me know. 🙂
Maybe my flour is not loose when it goes in the measuring cup? How do you ensure it’s loose, I usually just spoon it I’m to my measuring cup and then swipe the top.
Hi Katelyn, I spoon mine in too. 150 grams for a cup of flour is just too much. 🙂
The bread came out perfect, even though my scale said it was almost 600 grams of flour. I think my scale is just wrong.
Anyway, if I wanted to prepare this a day ahead of time and bake it fresh the next day, would I do all of the steps up until the refrigeration step and then just let it go in the fridge overnight for it’s 2nd rise? Then, I would roll it out in the morning and let it sit out in it’s braided loaf form for 2 hours for the 3rd and final rise before baking it?
Hi Katelyn, oh ok, glad it worked out and yes that’s exactly what you should do. Take care!
Measuring the flour by weight is the most accurate representation of how measurements are done in Italian baking.
My dough was very dry when mixed in mixer with dry bits What’s wrong? Should I add a little Mir milk?
Hi Vivian, not all flour absorbs liquid the same, if the dough is too dry add more liquid. 🙂