Print

Traditional Italian Easter Bread with Colored Eggs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 33 reviews

This traditional Italian Easter Bread is a beautifully braided yeast dough wreath that encases vibrantly colored eggs, perfect for festive celebrations. Soft, slightly sweet, and aromatic with lemon zest and vanilla, this bread is both decorative and delicious, ideal for sharing with family and friends during the holiday season.

Ingredients

Dough Ingredients

  • 3.5 cups bread flour (470g), spooned and leveled
  • 6 tbsp unsalted butter (melted, 85g)
  • 1 cup whole milk (warmed, 240ml)
  • 3 large eggs
  • ⅓ cup granulated sugar (70g)
  • ½ tsp salt
  • 2 tsp instant yeast (fast action yeast)
  • 1 tsp vanilla extract
  • Zest of 1 lemon

Egg Decoration

  • 8 raw eggs in their shells (preferably white eggs)
  • Food coloring for painting the eggs (optional, gel food coloring recommended)

Topping

  • 1 beaten egg (for brushing)
  • Sprinkles (for decoration)

Instructions

  1. Warm Milk and Melt Butter: Gently warm the milk until it is warm but not hot. Melt the unsalted butter separately and set both aside.
  2. Combine Dry Ingredients: In the bowl of a stand mixer, add the bread flour, granulated sugar, salt, and lemon zest. Mix to combine all the dry ingredients evenly.
  3. Add Yeast and Wet Ingredients: Add the instant yeast to the dry mixture and stir to combine. Make a well in the center of the bowl. Whisk 2 of the large eggs in a separate bowl, then add them along with the warm milk, melted butter, and 1 tsp of vanilla extract into the well.
  4. Mix and Knead the Dough: Using the paddle attachment, mix the ingredients for a few seconds to combine. Switch to the dough hook attachment and knead the dough on medium-low speed for 10 minutes. The dough will be very sticky but should not stick excessively to your hands when touched.
  5. First Rise: Transfer the dough to a clean, lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place for about 2 hours or until it has doubled in size.
  6. Color the Eggs: While the dough is rising, paint the raw, uncooked eggs with your choice of food coloring. Gel food coloring works best for vibrant results. Allow the eggs to dry completely, then gently rinse under cold water to prevent any color transfer onto the dough. Pat dry with kitchen paper. Note: White-shelled eggs are preferred for best color presentation.
  7. Prepare the Dough for Shaping: After the dough has risen, gently deflate it to release the air. Place it on a clean work surface lightly dusted with flour to prevent sticking, but do not over-flour.
  8. Divide and Shape the Dough: Cut the dough into 8 equal pieces, then cut each piece in half to create 16 pieces total. Roll two pieces into roughly 10-inch long strands each. Pinch the two strands together at one end and braid them, then join both ends to form a circular wreath.
  9. Assemble the Wreaths: Place each braided wreath on a baking sheet lined with parchment paper. Place a colored egg in the center of the wreath. Repeat until all wreaths are formed and eggs placed.
  10. Second Rise: Cover the baking tray with plastic wrap and let the wreaths rise again for 1 hour in a warm place.
  11. Preheat the Oven: When the dough has risen, preheat the oven to 350°F (180°C).
  12. Egg Wash and Decorate: Gently brush each wreath with a beaten egg to add shine and help the sprinkles adhere. Sprinkle your choice of decorative sprinkles on top.
  13. Bake the Bread: Bake the wreaths in the preheated oven for 20-25 minutes until they are golden brown on top.
  14. Cool and Serve: Remove the baked Easter bread from the oven and allow it to cool slightly before serving. For best flavor and texture, serve the bread on the same day it is baked.

Notes

  • Use white-shelled eggs for the best visual effect when dyeing.
  • Be careful not to over-flour the dough when shaping, as too much flour will make it hard to roll and braid.
  • The dough is sticky but should not be overly sticky to touch; adjust flour slightly if needed during kneading.
  • Gel food coloring is preferable for painting the eggs as it adheres better and provides brighter colors.
  • Ensure the milk is warm, not hot, to avoid killing the yeast.
  • For longer freshness, store the bread in an airtight container at room temperature, but consume within 2 days for best taste.

Find it online: https://justsosavory.com/traditional-italian-easter-bread-with-colored-eggs-recipe/