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italian easter bread recipe

Italian Easter Bread (Traditional Braided or Wreath-Style Holiday Bread)

This Italian Easter bread is soft, lightly sweet, and scented with citrus and vanilla. The braided or wreath shape holds a dyed egg in the center, symbolizing renewal. The tender, brioche-like crumb makes it a warm, comforting holiday tradition.
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Prep Time 25 minutes
Cook Time 20 minutes
Rising & Cooling time 1 hour
Total Time 1 hour 45 minutes
Servings: 6
Course: bread, Dessert, Holiday Recipe
Cuisine: Italian, Italian-American, Mediterranean Holiday Traditions
Calories: 350
Ingredients Method Notes

Ingredients
  

Dough
  • 4 cups 480g all-purpose flour
  • 1 cup warm milk 95–110°F for active dry yeast, up to 120–130°F for instant yeast
  • 1 packet 2 ¼ tsp active dry or instant yeast
  • ⅓ cup sugar
  • 2 large eggs room temperature
  • 4 tbsp softened unsalted butter
  • 1 tsp salt
  • 1 –2 tsp citrus zest orange or lemon
  • ½ –1 tsp vanilla or anise extract
For Shaping & Topping
  • 3 –6 dyed eggs raw or hard-boiled depending on preference
  • 1 beaten egg for egg wash
  • Rainbow nonpareils
  • Simple syrup optional: equal parts sugar + water

Method
 

Bloom the Yeast (if using active dry)
  1. In a bowl, mix warm milk with a pinch of sugar and the yeast.
  2. Let it sit 5–10 minutes until foamy.
  3. If using instant yeast, skip blooming and mix it directly with the dry ingredients.
Mix the Dough
  1. In a mixing bowl or stand mixer, whisk together flour, sugar, zest, and salt.
  2. Add eggs, vanilla or anise, and the milk/yeast mixture.
  3. Mix for about 2 minutes until it forms a rough dough.
  4. Let it rest 10 minutes.
Add the Butter and Knead
  1. Add softened butter a little at a time.
  2. Knead 8–12 minutes until the dough is smooth, elastic, and slightly tacky.
  3. Use the windowpane test—stretch a small piece until thin and see-through.
First Rise
  1. Shape the dough into a ball.
  2. Place it in a greased bowl, cover, and let rise until puffy.
  3. Use the poke test—if the indent slowly comes back halfway, it’s ready.
Shape the Wreaths or Braids
  1. Turn the dough onto a lightly floured surface and divide into 6 equal pieces.
  2. Roll each piece into a rope about 14 inches long.
  3. Twist two ropes together, then form a circle and pinch the ends.
  4. Tuck ends under for a clean look.
  5. Place on parchment-lined baking sheets (two per sheet).
  6. Add one dyed egg in the center of each wreath.
Final Rise
  1. Let shaped wreaths rise until puffy and lighter.
  2. Use the poke test again to avoid overproofing.
Bake
  1. Preheat oven to 350°F.
  2. Brush wreaths with egg wash and add a light sprinkle of nonpareils.
  3. Bake 15–20 minutes, one sheet at a time.
  4. Check for an internal temperature near 185°F.
  5. Transfer to a wire rack to cool.
Optional Finish
  1. Brush warm bread with simple syrup for extra shine and a soft sweetness.
  2. Let cool before slicing.

Notes

  • Room-temperature butter and eggs make the dough smoother and help it rise well.
  • Instant yeast speeds things up if you're short on time.
  • If your kitchen is cool, give the dough a little extra time to rise—yeast likes warmth more than the clock.
  • Hard-boiled dyed eggs are safer for long display; raw dyed eggs work if the bread will be eaten soon.
  • Let the bread cool slightly before slicing so the crumb sets and stays soft.