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Home » Popular » Bread & Yeast Breads » Italian Easter Bread

Italian Easter Bread

Last Updated June 27, 2019. Published March 23, 2019 By Rosemary 23 Comments

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Italian Easter Bread, the ultimate dunking Easter Bread Cake,  topped with a sweet glaze. This Italian Easter Traditional Bread is a must make.

Italian Easter Bread sliced on a wooden board

Easter Bread

Since the age of nine this Italian Easter Bread made me appreciate even more Easter foods. I am not the only one in my family who married an Italian. My oldest sister started it!

She had a mother-in-law who could cook too. How many times did I go over to her house and when I was asked if I had eaten I would naturally answer that I hadn’t just so I would get an amazing bowl of pasta.

Mamma Jen, as she was affectionately called, seemed to be always in the kitchen stirring up some delicious dish after another. The first time my sister arrived bearing this delicious Italian Easter Bread I was sold.

easter bread how to make mixing the wet ingredients, making and shaping the dough

I couldn’t wait for the next Easter.

Unfortunately things change, we grow up, people leave us and I received no more Italian Easter Bread. Lucky for me I was still in contact with Mamma Jen’s granddaughter and she so kindly sent me the recipe.

She also informed me that this delicious cake is actually known as  Cuculi, it is an Easter Bread typical to Calabria. I remember that eggs were baked into this cake ring, but since my family is not the hard-boiled egg type I make it without.

If you do wish to add eggs to your bread, then you can either use died or non died Raw eggs. Just place them gently but firmly in the dough before baking. The eggs will cook while baking.

Italian Easter bread how to make forming the dough and baked

How to make Easter Bread

  • In a large bowl beat eggs and sugar together, stir in milk then mix in the vegetable oil.
  • In another bowl whisk flour and baking powder together, add the flour mixture to the wet mixture, combine well.
  • Then stir in the a cup of flour.
  • On a flat surface add one cup of flour, make a well in the centre and add the mixture from the large bowl. Knead all together to form a smooth dough.
  • Shape into desired shapes and bake for approximately 45-60 minutes, until golden, or until toothpick comes out dry. Cool completely before drizzling with glaze.

How to Make a Sugar Glaze

In a medium bowl add sugar and slowly stir in the milk and vanilla, stirring continuously to make a smooth glaze. Pour over cooled Easter Bread.

Can this Recipe be halved?

If this recipe is too large for you then yes the recipe can be halved.

Italian Easter Bread

Italian Easter Bread drizzled with glaze

Is Easter Bread moist?

This Italian Easter Bread or Cuculi is a typical Italian Bread/Cake that is not too sweet, so an icing sugar glaze is the perfect topping and it is on the drier side this is not one of those moist breads.

This is why it makes the perfect dunking bread / cake with an afternoon tea or coffee. As the Italian says “the perfect dipping sweet bread”.

How to Store Italian Easter Bread

This Easter Bread once baked should be stored in an airtight container and will keep from 7-10 days. If you like you can always slice it then and toast it. A delicious Breakfast idea.

Enjoy!

Italian Easter Bread on a wooden board

Italian Easter Bread
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4.91 from 10 votes

Italian Easter Bread

Italian Easter Bread, a delicious Italian sweet bread recipe, a Traditional Easter Sunday, treat.Perfect with a cup of coffee or tea. 
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Course Breakfast, Desserts, Snack
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 30 servings
Calories 219kcal
Author Rosemary Molloy

Ingredients

  • CAKE DOUGH
  • 6 eggs
  • 1 1/2 cups sugar (300 grams)
  • 1 cup milk (240 grams)
  • 6 tablespoons vegetable oil (75 grams)
  • 7 1/2 cups flour (divided) (975 grams)
  • 6 teaspoons baking powder

VANILLA GLAZE

  • 1 1/2 cups icing sugar (180 grams)
  • 3-4 tablespoons milk (more or less depending on desired thickness)
  • 1 teaspoon vanilla

Instructions

  • Pre-heat oven 350° (180° celsius)

BREAD DOUGH

  • In a large bowl beat eggs and sugar together, stir in milk then add vegetable oil.
  • Whisk 5 1/2 cups (715 grams) and baking powder together, add flour mixture to wet mixture, combine well.
  • Then stir in 1 cup of flour (130 grams).
  • On a flat surface add the remaining 1 cup of flour (130 grams) make a well in the centre and add the bread dough from the large bowl. Knead all together to form a smooth dough.
  • Shape into desired shapes* and bake for approximately 45-60 minutes, until golden, or until toothpick comes out dry. Cool completely before drizzling with glaze.

VANILLA GLAZE

  • In a medium bowl whisk together the powdered sugar and vanilla then slowly whisk in the milk, stirring continuously to make a smooth glaze. Pour over cooled cake.

*If you wish to add hard boiled eggs, then either use died or non died raw eggs, carefully place firmly in the dough before baking.

    Notes

    Recipe can be halved.

    Nutrition

    Calories: 219kcal | Carbohydrates: 40g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 18mg | Potassium: 139mg | Sugar: 16g | Vitamin A: 65IU | Calcium: 55mg | Iron: 1.7mg
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

     

    Recipe updated from March 29, 2015.

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      Filed Under: Bread & Yeast Breads, Breakfast / Brunch, Cakes & Cupcakes, Easter, Most Posts

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      1. Vittoria says

        April 18, 2022 at 5:20 pm

        5 stars
        We LOVED this! I halved the recipe and it worked perfectly to make one large wreath for our Easter dinner table. This recipe is identical to my nonna’s – with the minor exception that instead of the baking powder, she used the bertolini packets of baking powder with vanillin added in. I am living outside of the country now and cannot find the bertolini packets, so in order to replicate that flavour, I substituted one pkg of vanilla sugar (8 grams) for 8 grams of the regular sugar. I also used olive oil instead of vegetable oil. This is indeed a dry biscuit/cake type dough -similar to an S cookie perhaps – but it is absolutely wonderful for dipping into milk or coffee or tea or whatever you choose! My young kids (now 4 and 7) absolutely love this recipe – and they like helping to make it too 🙂

        Reply
        • Rosemary says

          April 21, 2022 at 9:39 pm

          Hi Vittoria, thanks so much, so glad I could bring back memories. And good idea with the vanilla sugar. Take care.

          Reply
      2. Rena says

        March 19, 2020 at 12:35 am

        This Easter bread looks so much easier than what I usually make. (With yeast and fresh orange juice…just a ton of steps, and evey once in a while it just doesn’t turn out correctly). I’m so excited to make this version! Thanks!

        Reply
        • Rosemary says

          March 19, 2020 at 8:27 pm

          Thanks Rena, let me know how it goes.

          Reply
      3. Ste says

        April 1, 2018 at 1:53 pm

        The recipe calls for CAKE DOUGH but it isn’t a link and I cannot find it on your site. I would really like to make this recipe.

        Reply
        • Rosemary says

          April 1, 2018 at 5:24 pm

          Hi Ste, cake dough is the sub title with the ingredients and directions listed underneath. Hope that helps.

          Reply
      4. Roseann Allen says

        April 13, 2017 at 8:13 pm

        5 stars
        Your recipe is the same as my grandmother’s and I just made it this morning. It turned out so delicious. My gradmother was Napolitan and she made it every year! I didn’t have her exact recipe but remember her using evaporated milk. I added some lemon zest to the batter also. Thanks for publishing this.

        Reply
        • Rosemary says

          April 13, 2017 at 9:31 pm

          Hi Roseann, so glad you liked it and have a wonderful Easter.

          Reply
      5. Kathy says

        April 5, 2015 at 6:32 pm

        My friend told me it was dry…Not sure if this is normal

        Reply
        • Rose says

          April 5, 2015 at 6:42 pm

          Hi Kathy, actually Italian sweet breads and sponge cakes do tend to be on the drier side because they contain less fats. I guess that is why they go great with a cup of tea or coffee. Happy Easter!

          Reply
      6. elmimage says

        April 3, 2015 at 8:15 pm

        We are going to give it a try tomorrow wish me luck

        Reply
        • Rose says

          April 3, 2015 at 8:38 pm

          Good luck, let me know how it goes! Happy Easter.

          Reply
          • Jeanne says

            December 19, 2016 at 2:45 am

            I was wondering why this Easter bread has no yeast

          • Rosemary says

            December 19, 2016 at 6:57 pm

            Hi Jeanne, because this more a typical bread/cake so therefore no yeast. It is on the dry side but I love it.

          • GOUVOUSIS says

            March 23, 2019 at 6:50 pm

            5 stars
            thank you for the recipe can I bake the bread in a loaf pan thank you

          • Rosemary says

            March 23, 2019 at 7:27 pm

            Hi yes that should be no problem, although it does make enough for 3 loaves. Hope that helps. Let me know how it goes.

      7. Veronica@downcakerylane says

        April 2, 2015 at 4:18 am

        Looks amazing! Going to give it a try for Easter…my family is going to love this!

        Reply
        • Rose says

          April 2, 2015 at 4:55 pm

          Hi Veronica, thanks you hope you like it.

          Reply
      8. Julie says

        March 30, 2015 at 3:06 pm

        5 stars
        We are from Calabria and this Cuculi is our traditional sweet Easter bread. So fun to see it on your website! Thank you!

        Reply
        • Rose says

          March 31, 2015 at 2:26 pm

          Hi Julie, thanks, I love that bread.

          Reply
      9. Barbara says

        March 30, 2015 at 6:41 am

        Rose,
        I just love reading about you, your family, your memories and your life.
        Thank you for this recipe. You take such good photos!
        My kids won’t eat hard-boiled eggs, either, so I will leave them out, even though they make it look even prettier.

        Reply
        • Rose says

          March 31, 2015 at 2:25 pm

          Hi Barbara, thanks so much, hope you enjoy it.

          Reply
      10. Diane P. says

        March 29, 2015 at 6:29 pm

        My family is from Calabria, and they made Easter bread with the colored eggs as well. Although I don’t remember it being a sweet dough, or having icing. It was more like regular Italian bread, but I do remember it was made with lard. Unfortunately, nobody thought to write down Nonna’s recipes until after she passed away! Sad that she took so many wonderful family recipes with her. But, I thank you, Rose for bringing back some wonderful memories of our Italian Easter celebrations. Buona Pasqua!

        Reply

      Hi, I'm Rosemary.

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