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    Home » Recipes » Italian Desserts

    Italian Easter Bread (Pane di Pasqua)

    Published: Mar 26, 2021, Last updated: Jan 18, 2022 by Emily This post may contain affiliate links.

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    How to make traditional Italian Easter bread. Braided soft, sweet and buttery brioche style bread baked with fun colourful eggs and bright sprinkles. This bread is perfect for Easter breakfast or served as a snack with butter or jam.

    Italian Easter bread with a blue egg in the middle covered with sprinkles

    Pane di Pasqua or Italian Easter Bread is such a fun and delicious treat. It's made with a sweet brioche style dough that's super soft and buttery flavoured with lemon zest and vanilla.

    The bread is shaped into wreaths or nests and pretty coloured eggs are placed in the middle to symbolise new life.

    Traditionally, the nests are made with 3 braids to represent The Father, The Son and The Holy Spirit and eggs were not coloured nor were sprinkles ever added (those are modern additions).

    The eggs and sprinkles are optional but are a fun addition and the bright colours make them perfect for celebrating the start of Spring.

    Jump to:
    • Ingredients - what you need
    • Step by step photos and recipe instructions
    • How to dye the eggs different colours
    • How to braid the Easter bread
    • Top tips and recipe FAQs
    • More Italian Easter and celebration recipes
    • 📖 Full Recipe

    Ingredients - what you need

    See the photo below that shows you all of the ingredients you need plus some important notes!

    An overhead shot of all the ingredients you need to make Italian easter bread
    • Flour - bread flour gives this bread a nice soft texture. You can use all-purpose flour if you don't have any but just bear in mind it'll change the texture slightly.
    • Sugar - use white granulated sugar.
    • Milk - use whole milk (full fat) for a richer dough.
    • Vanilla - use real vanilla extract or vanilla bean paste don't use essence.
    • Yeast - use a dry instant yeast. The yeast I use doesn't have to be activated in liquid first but yours might. If so, add it to a little bit of the warm milk.
    • Citrus zest - you can add the zest of 1 lemon or orange to the dough. I used lemon but both are delicious.
    • Salt - although this is a sweet easter bread salt is essential for enhancing the flavours so don't skip it.
    • Sprinkles - the sprinkles are optional so you don't have to use them.
    • Coloured eggs - you can use any colour of food colouring you like to paint the raw eggs. Don't boil them first.

    Step by step photos and recipe instructions

    Add the flour, sugar, salt and lemon zest to a bowl of a stand mixer and mix to combine (photo 1).

    Add the yeast, mix to combine then make a well in the centre of the bowl. Add the whisked eggs (2 large), warm milk, melted butter and 1 teaspoon of vanilla (photos 2 & 3).

    Step by step photos showing how to mix dry and wet ingredients together

    Using a paddle attachment mix everything for a few seconds until a rough dough forms then swap to a dough hook attachment and knead the dough for 10 minutes on a medium/low speed. The dough will be very sticky but shouldn’t stick to your hands when touched (photos 4-6).

    Step by step photos showing how to prepare Italian Easter bread dough in a stand mixer

    Transfer the dough to a clean, lightly oiled bowl, cover with plastic wrap and let it rise for 2 hours or until doubled in size (photos 7 & 8).

    How to dye the eggs different colours

    Make sure to paint raw eggs, don't cook them first and white coloured shells work best to give you clear and bright colours.

    I find that gel food colouring is best (you can choose any colour you like).

    Step by step photos showing how to paint eggs with food colouring

    Using a damp clean paintbrush, dip it into the gel food colouring and brush it all over the eggs then rub a dry kitchen paper towel over the egg, this gets rid of any visible brush strokes and gives them a nicer finish (photos 9-11).

    Once dried gently rinse them under cold water to remove excess colour and pat dry.

    How to braid the Easter bread

    Once risen, knock the air out of the dough and place it on a clean work surface very lightly dusted with flour (don’t add too much or it’ll be too difficult to roll) (photos12 & 13).

    Step by step photos showing how to cut Italian Easter bread dough into portions

    Cut the dough into 8 then cut each piece in half so you have 16 pieces. Roll two pieces of dough into roughly 10 inch long strands (photos 14 & 15).

    Pinch the strands together at the top and weave them together to create a braid (photos 17 & 18).

    Join the top and bottom ends together to create a wreath then place on a baking tray lined (2 inches apart) with baking parchment and place a coloured egg in the middle of the wreath. Repeat with the remaining pieces (photos 19 & 20).

    Step by step photos showing how to shape Italian Easter bread into nests with an egg in the middle

    Cover the baking tray with plastic wrap and leave to rise again for 1 hour (photo 20).

    Gently brush the Easter bread with a beaten egg and top with sprinkles. Bake in the oven for 20-25 minutes until golden brown on top (photos 21-23).

    Step by step photos showing Italian Easter bread before and after baking

    Remove from the oven, let cool and serve. Best eaten the same day (photo 24).

    See how soft and fluffy the inside of the bread is in the photo below!

    A close up of the inside of Italian Easter bread

    Top tips and recipe FAQs

    • Serve the same day - this Italian Easter bread is best served the same day when it's fresh and extra soft. Like most brioche breads it dries out quickly so it's best spread with jam or butter or toasted the next day.
    • Measure the flour correctly - if you don't have a kitchen scale and are using cups make sure to spoon the flour into the cups and level it off with a knife so you don't overpack the flour.
    • Use whole milk - although you can use lower-fat milk just fine you won't get the flavour and richness that you get from using whole milk!
    • Colouring the eggs - I find that gel food colouring is best (you can choose any food colouring you like). White shelled eggs give will give you brighter colours.
    • Additional flavours - you can add in candied peel or raisins if you like and can adapt the flavours with something like anise or almond extract.
    • Leftovers - leftover bread can be made into the most delicious French toast or dunked into a frothy cappuccino for breakfast if it has dried out too much.
    What's the best way to serve it?

    Italian Easter bread is delicious eaten just as it is but can also be spread with jam or butter for breakfast or as a snack.

    How do I stop the food colouring from running onto the bread?

    The best way to stop the food colouring from running onto the bed is to run them under cold water after the colouring has dried. Pat them dry before using.

    What do you do with the cooked eggs?

    Chop the eggs up and use them in salads or sandwiches. Make sure to store them in the fridge.

    Can I prepare this in advance?

    You can prepare the dough and place it into the fridge overnight until doubled in size. The next day you can shape them into wreaths and let them rise. They may take a little longer to rise since the dough is cold.

    Can I freeze this?

    You can freeze the baked bread for up to 3 months. Defrost completely then warm up in the oven or toast if preferred.

    More Italian Easter and celebration recipes

    • Pizza Rustica recipe
    • Italian Lamb Ragu
    • Torta Pasqualina!
    • Cenci di Carnevale (Chiacchiere, Crostoli, Bugie) Italian Fried Pastries

    If you’ve tried this Italian Easter Bread or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    A close up of Italian Easter bread with sprinkles and a blue egg in the middle
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    5 from 1 vote

    Italian Easter Bread

    How to make Italian Easter bread. Braided soft, sweet and buttery brioche style bread baked with fun colourful eggs and bright sprinkles. This bread is perfect for Easter breakfast or served as a snack with butter or jam.
    Course Breakfast
    Cuisine Italian
    Prep Time 30 minutes
    Cook Time 20 minutes
    Proving time 3 hours
    Total Time 3 hours 50 minutes
    Servings 8 breads
    Calories 378kcal
    Author Emily Kemp

    Ingredients

    • 3.5 cups bread flour (470g) *spooned and leveled
    • 6 tablespoon unsalted butter melted (85g)
    • 1 cup whole milk warmed (240ml)
    • 3 large eggs
    • â…“ cup granulated sugar (70g)
    • ½ teaspoon salt
    • 2 teaspoon instant yeast fast action yeast
    • 1 teaspoon vanilla extract
    • Zest of 1 lemon
    • 8 raw eggs in their shells
    • Food coloring for painting the eggs (optional)

    Instructions

    • Gently warm the milk (it shouldn't be hot) and melt butter separately.
    • Add the flour, sugar, salt and lemon zest to a bowl of a stand mixer and mix to combine.
    • Add the yeast, mix to combine then make a well in the center of the bowl. Add the whisked eggs (2 large), warm milk, melted butter and 1 teaspoon of vanilla.
    • Using a paddle attachment mix everything for a few seconds then swap to a dough hook attachment and knead the dough for 10 minutes on a medium/low speed. The dough will be very sticky but shouldn’t stick to your hands when touched.
    • Transfer the dough to a clean, lightly oiled bowl, cover with plastic wrap and let is rise for 2 hours or until doubled in size.

    Colouring the eggs

    • Paint raw, uncooked eggs with any food coloring of your choice. I find that gel food coloring works best. Let them dry completely then give them a gentle rinse under cold water to stop the colour running onto the dough. Pat them dry with kitchen paper.
    • Note: It’s best to use white shelled eggs rather than brown.

    Assembling the Easter bread

    • Once risen, knock the air out of the dough and place it on a clean work surface very lightly dusted with flour (don’t add too much or it’ll be too difficult to roll).
    • Cut the dough into 8 then cut each piece in half so you have 16 pieces. Roll two pieces of dough to roughly 10 inch long strands. Pinch the strands together at the top and weave them together to create a braid. Join the top and bottom ends together to create a wreath then place on a baking tray lined with baking parchment and place a colored egg in the middle of the wreath. Repeat with the remaining pieces.
    • Cover the baking tray with plastic wrap and leave to rise again for 1 hour.
    • Once risen, pre-heat the oven to 350F/180C.
    • Gently brush the Easter bread with a beaten egg and top with sprinkles. Bake in the oven for 20-25 minutes until golden brown on top.
    • Remove from the oven, let cool and serve. Best eaten the same day.

    Notes

    • Preparing in advance - You can prepare the dough and place it into the fridge overnight until doubled in size. The next day you can shape them into wreaths and let them rise. They may take a little longer to rise since the dough is cold.
    • *Measure the flour correctly - if you don't have a kitchen scale and are using cups make sure to spoon the flour into the cups and level it off with a knife so you don't over
    • Serve the same day - this Italian Easter bread is best served the same day when it's fresh and extra soft. Like most brioche breads it dries out quickly so it's best spread with jam or butter or toasted the next day.
    • Use whole milk - although you can use lower-fat milk just fine you won't get the flavour and richness that you get from using whole milk!
    • Additional flavours - you can add in candied peel or raisins if you like and can adapt the flavours with something like anise or almond extract.
    • Leftovers - leftover bread can be made into the most delicious French toast or dunked into a frothy cappuccino for breakfast if it has dried out too much.
    • Freezing - You can freeze the baked bread for up to 3 months. Defrost completely then warm up in the oven or toast if preferred.

    Nutrition

    Calories: 378kcal | Carbohydrates: 54g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 189mg | Potassium: 156mg | Fiber: 2g | Sugar: 11g | Vitamin A: 417IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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    Reader Interactions

    Comments

    1. Elena

      April 20, 2022 at 10:10 am

      love the recipe, I was looking for one like that. there is a similar recipe in Eastern Europe, you also paint the eggs raw(mainly red) and they cook in the oven. The eggs are then used during the Easter Sunday meal to greet the persons around the table, knocked against eachother (the eggs not the persons :)) and the words:"He is risen" are said to one another. The eggs taste really nice with the bread and dipped in a bit a mustard..a weird combination but once a year it works!5 stars

      Reply
      • Emily

        April 20, 2022 at 3:37 pm

        What a lovely tradition, thank you for sharing! 🙂

        Reply

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