The scent of freshly baked bread, sweetened just enough with a hint of citrus and anise, is the kind of thing that makes any holiday feel extra special. This Italian Easter Bread is a showstopper! Its soft, pillowy texture, braided into a gorgeous loaf and topped with colorful sprinkles, will bring a smile to anyone who gets to enjoy a slice. Whether you’re celebrating Easter or just craving something sweet and comforting, this bread is a tradition worth starting.
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Why You’ll Love This Recipe
A Visual Delight: The braided shape and colorful sprinkles make this bread a stunning centerpiece for any gathering.
Flavorful: With hints of citrus and anise, this bread brings a fresh and aromatic flavor to the table.
Perfect for Sharing: It’s a big loaf, making it ideal for a family gathering or Easter celebration.
Soft and Tender: The texture is light and airy, perfect for dipping in coffee or enjoying on its own.
A Family Tradition: This recipe is perfect for making with loved ones, creating memories and passing down traditions.
Ingredients in Italian Easter Bread
This bread is soft, aromatic, and slightly sweet with just the right balance of flavors. Here’s what you’ll need:
Flour: All-purpose flour works best for that perfect texture.
Active Dry Yeast: The yeast brings the bread to life, making it wonderfully soft and fluffy.
Warm Milk: Helps activate the yeast and makes the dough nice and soft.
Sugar: Sweetens the dough just enough to make it irresistible.
Eggs: Adds richness and color to the dough.
Butter: For that tender, soft crumb and slightly buttery flavor.
Vanilla Extract: A fragrant addition that complements the bread’s sweetness.
Anise Extract: Adds that classic, slightly licorice-like flavor that makes Italian Easter Bread so distinctive.
Orange Zest: A burst of citrusy freshness that balances the sweetness.
Salt: Just a pinch to bring all the flavors together.
Sprinkles: Colorful sprinkles to top the bread and make it extra festive.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s make this delicious Italian Easter Bread:
Activate the Yeast: In a small bowl, combine warm milk, yeast, and a pinch of sugar. Stir and let it sit for about 5-10 minutes until it becomes frothy.
Make the Dough: In a large bowl, combine flour, the remaining sugar, salt, eggs, melted butter, vanilla extract, anise extract, and orange zest. Add the yeast mixture and stir until the dough begins to come together.
Knead the Dough: Transfer the dough onto a floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic. If the dough feels too sticky, add a little flour, but be careful not to add too much.
Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm spot for about 1-1.5 hours, or until it has doubled in size.
Shape the Bread: Once the dough has risen, punch it down to release the air. Divide the dough into three equal portions and roll them into long ropes. Braid the ropes together and form it into a circle, pinching the ends together to seal.
Let It Rise Again: Place the braided loaf on a parchment-lined baking sheet, cover it with a cloth, and let it rise again for about 30 minutes.
Bake the Bread: Preheat your oven to 350°F (175°C). Once the bread has risen, brush it with an egg wash (a beaten egg with a splash of water) and sprinkle colorful sprinkles on top. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve: Let the bread cool on a wire rack before slicing. Serve with a cup of coffee or tea and enjoy the sweet, aromatic flavors!
How to Serve Italian Easter Bread
This Italian Easter Bread is perfect for many occasions:
As a Breakfast Treat: Serve it with a cup of coffee or milk for a festive breakfast.
At Easter Brunch: It’s a beautiful addition to any Easter spread, alongside eggs, ham, and other holiday favorites.
Gift It: Wrap up a loaf in parchment paper and gift it to friends and family—it’s a lovely homemade gift!
With Jam or Butter: Slice and serve with your favorite jam or a pat of butter for an extra indulgent treat.
Additional Tips
Don’t Rush the Rising: Give the dough time to rise properly—it ensures that the bread is light and fluffy.
Add Raisins or Candied Fruit: For an extra touch of sweetness, add raisins or candied fruit into the dough before braiding.
Customize the Flavor: If you’re not a fan of anise, you can omit it or substitute with almond extract for a different twist.
Storage Tips: Store the bread in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze it for up to a month.
FAQ Section
Q1: Can I make this bread ahead of time?
A1: Yes! You can make the dough a day ahead and let it rise in the fridge overnight. Let it come to room temperature before shaping and baking.
Q2: Can I add other flavors to the bread?
A2: Absolutely! You can add a little lemon zest or a sprinkle of cinnamon for a different flavor.
Q3: How do I store leftovers?
A3: Store leftover bread in an airtight container or tightly wrapped in plastic wrap. It’ll stay fresh for a few days, or freeze it for later.
Q4: Can I use instant yeast instead of active dry yeast?
A4: Yes! Instant yeast can be used directly in the flour without needing to activate it first.
Q5: Can I make this bread without the anise extract?
A5: Yes! If you prefer a different flavor, you can substitute with almond extract or just omit it for a simpler bread.
Q6: Can I use a bread machine for this recipe?
A6: Yes! You can use a bread machine to knead and rise the dough—just follow the machine’s instructions for sweet bread recipes.
Q7: Can I double this recipe?
A7: Absolutely! If you’re hosting a larger gathering, doubling the recipe will ensure you have enough to go around.
Q8: How can I make this bread gluten-free?
A8: You can try using a gluten-free flour blend, but note that the texture may be a bit different.
Q9: How long will the bread stay fresh?
A9: This bread is best enjoyed within 3-4 days. You can freeze it for longer storage.
Q10: Can I freeze this bread?
A10: Yes! Let the bread cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing.
Final Thoughts
This Italian Easter Bread is more than just a recipe it’s a tradition filled with love, flavor, and a little bit of fun. Whether you’re celebrating Easter or simply craving something sweet, this bread is sure to become a favorite in your kitchen. It’s warm, aromatic, and guaranteed to bring a smile to everyone who gets a slice! Enjoy it fresh from the oven or as part of your holiday spread—either way, it’s a win!
Print
Italian Easter Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings 1x
- Category: Bread, Pizza
- Method: Baking
- Cuisine: Italian
Description
Italian Easter Bread is a traditional, fluffy, and soft bread that celebrates spring and renewal. Resembling Challah in texture, this sweet, aromatic bread is made with lemon and orange zest and topped with colorful dyed eggs, symbolizing the resurrection. A perfect centerpiece for any Easter celebration!
Ingredients
For the Sponge:
- 1 cup (240ml) whole milk, lukewarm
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1/4 cup (50 grams) granulated sugar
- 2 large eggs, at room temperature
- 2 cups (240 grams) all-purpose flour
For the Dough:
- 2 cups (240 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (57 grams) unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
For the Decoration:
- 4 dyed eggs (uncooked)
- Multicolored nonpareils or sprinkles
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
Instructions
-
Make the Sponge:
In the bowl of a stand mixer, dissolve the yeast in lukewarm milk and let it stand for 5–10 minutes until it begins to foam. Add sugar, eggs, and flour, stirring with a rubber spatula until combined. The mixture will resemble pancake batter. Cover and let rise in a warm spot for 30 minutes until bubbly. -
Make the Dough:
To the sponge, add flour, sugar, butter, salt, vanilla, and citrus zest. Attach the dough hook to the mixer and mix on low speed until the dough comes together into a rough ball (about 1 minute). Increase the speed to level 2 and knead for 7 minutes until smooth and elastic. The dough should pull away from the sides but may stick to the bottom of the bowl. -
First Rise:
Cover the bowl and set aside in a warm spot for 1 1/2 hours or until doubled in size. -
Divide the Dough:
Punch down the dough and divide it into 8 equal portions (about 120-125g each). -
Assemble the Loaves:
Line two sheet pans with parchment paper. Roll each piece of dough into a 12-inch rope, pinch two ropes together at the ends, and twist several times to form a wreath. Tuck the ends underneath and repeat with the remaining dough. -
Second Rise:
Place two loaves on each baking sheet. Cover with a damp towel or plastic wrap and let rise for 1 hour until puffy and nearly doubled in size. -
Prepare the Oven:
Preheat the oven to 400°F (200°C), positioning racks in the upper and lower thirds of the oven. -
Decorate the Loaves:
Nestle a dyed uncooked egg into the center of each loaf. For the egg wash, whisk together the egg and milk. Brush each loaf lightly with the egg wash (avoid brushing the dyed eggs) and sprinkle with nonpareils. -
Bake:
Bake for 20 minutes, or until golden brown, rotating the pans halfway through baking. -
Cool:
Transfer the loaves to a wire rack to cool before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of the loaf)
- Calories: 200
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg