This traditional Italian Easter bread recipe is an enriched yeast bread, made with eggs, milk, sugar, butter, and flour. The orange almond flavor is subtle but delectable, and the colorful sprinkles on top are perfectly festive for Easter Sunday. Serve this braided almond sweet bread for brunch, a post-lunch treat, or with dinner.
This orange and almond sweet bread definitely requires a few steps to make, but it’s well worth the effort to have this on Easter. It’s easier than it looks and it’s so delicious!
To make the delicious topping for this sweet bread, you’ll need another egg, cold water, sliced almonds, and of course, some colorful sprinkles for a festive finish.
Ways To Impress Your Family With Beautiful Easter Bread Recipes
Easter bread is made with a yeast dough enriched with ingredients like butter, milk, and eggs, and sweetened with sugar and sometimes other flavors. It’s similar to brioche or challah (egg breads). It’s typically braided, sometimes formed into wreaths, and topped with colorful sprinkles.
Using active dry yeast requires a short proofing process before mixing it in with the rest of the dough. To do this, warm the milk mixture to the right temperature–it must be between 120-130F (any lower and it won’t activate, any higher and it will kill the yeast), so use a thermometer to check. You will then mix the warm milk mixture with the yeast (along with the other ingredients instructed) and beat for 2 minutes.
Separate the bread dough into 3 even sections and roll into long ropes. Place the strips of dough onto a baking tray covered with cooking spray and parchment paper (so it doesn’t stick), and press the 3 pieces together at one end. Grab a piece of dough from the outside and lay it over the middle section. Then grab the other outer section and lay it over the new middle section. Repeat, alternating which side you’re grabbing from, always bringing it over the middle section. Tuck the ends under.
Easy Italian Easter Bread
This bread should be baked at 350F, for 40-55 minutes, or until it turns a golden brown color. It should also sound hollow when tapped.
Store leftover Easter bread in an airtight container or resealable bag, and keep it at room temperature for up to 5 days.
Place this egg bread in a freezer-safe container or resealable bag, and freeze for up to 2 months. Let it thaw before serving.
Th Century Dutch Easter Bread
This almond bread makes a great treat any time on Easter Sunday. It pairs well with coffee for a sweet breakfast, and it is perfect for the Easter Brunch table. It also makes a fun post-feast dessert bread, and it actually tastes great served alongside your Easter ham or lunch too.
This traditional bread is a must for Easter Sunday. It's deliciously flavorful thanks to the almond extract and orange zest, and the colorful sprinkles are so fun.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @ on Instagram!
Best Easter Bread Recipe
Calories: 360 kcal (18%) Carbohydrates: 60 g (20%) Protein: 9 g (18%) Fat: 8 g (12%) Saturated Fat: 4 g (25%) Cholesterol: 72 mg (24%) Sodium: 36 mg (2%) Potassium: 127 mg (4%) Fiber: 1 g (4%) Sugar: 12 g (13%) Vitamin A: 305 IU (6%) Calcium: 54 mg (5%) Iron: 3.2 mg (18%)
Becky woke up on her 30th birthday and realized she didn't know how to cook, anything! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!, also known as Italian Easter Bread, is a fluffy braided bread made with sweet yeast dough traditionally made at Easter time. This authentic recipe yields three beautiful loaves that are perfect for sharing with family and friends.
, which literally means Easter bread in Italian, is a beautiful braided lightly sweetened dough. It is made with mashed potatoes and oil instead of butter.
Russian Easter Bread
All you need are a few ingredients and some easy steps to follow. The end result is a stunningly light and delicate braided Easter bread with a beautiful golden crust.
Much like these mashed potato cinnamon rolls, this Easter bread gets its light and fluffy texture from the addition of Russet potatoes. The result is a deliciously soft and tender bread that is perfect for celebrating an Italian Easter.
There was a time I was absolutely apprehensive about using yeast. I had this preconceived idea that only professional bakers had the magical ability to decipher when the first rising was complete.
Colomba Pasquale (easter Dove Bread) Recipe
I’m here to tell you that making this recipe for the best Easter bread is not only simple, but the procedure is very straightforward.
I can confidently tell you that you’ll feel as though every effort has been worth it after you make this delectable Easter bread!
This recipe yields three braided Italian Easter loaves of bread, one to enjoy immediately and two to share with friends or to freeze for later.
Easy Italian Easter Bread Recipe: How To Make It
Boil the potatoes: First, you’ll need to boil 2 medium russet potatoes for about 15 minutes or until they are fork-tender. You need about 200 grams of riced potatoes. If you do not have a scale, this is about 1½ cups. If you do not have a potato ricer, you can use the large holes of a box grater or mash lightly with a fork. Be careful not to overmanipulate.
Room temperature eggs: Simply remove 5 eggs from the refrigerator and set them on the counter. Allow them to come to room temperature, for about 30 minutes.
Warm the milk: Place 1 cup of milk (2% or whole) in a small saucepan over medium heat and warm until it is lukewarm, about 105°F (41°C). Do not let it get any hotter than that or you risk deactivating the yeast.
Easter Bread Nests
Dissolve the yeast: In a small bowl, combine 1 cup of lukewarm milk with 1 tablespoon of granulated sugar and 8 grams (2¼ teaspoons) of active dry yeast.
Stir gently until the yeast is completely dissolved and set it aside for about 10-15 minutes to allow the mixture to become frothy.
If you do not see any foam after 10 minutes, your yeast is likely inactive and you’ll need to start over with fresh yeast.
Easter Bunny Bread Recipe
Make the orange sugar: Combine1 cup of granulatedsugar and the zest of one orange in a small bowl. Using your fingertips, rub them together in a circular motion for a couple of minutes.Notice how the sugar undergoes a color and aroma change as it absorbs the oils from the orange. Set aside for now.
Sift the flour: Sift 1kg of all-purpose flour in a large bowl. If you do not have a scale, this is about 7 cups of flour. To properly weigh flour, fluff, then scoop and level it off with the back of a knife.
Prepare the simple egg wash: Whisk together one whole egg with a tablespoon of milk in a small bowl. Set this aside until you are ready to use it.
Neapolitan Casatiello (italian Easter Bread) Recipe
In a large mixing bowl of a stand mixer, whisk the eggs at medium speed until they are nice and frothy, about 3-4 minutes.
Gradually add 1 cup of orange sugar (refer to details in the previous section on preparing the ingredients). Whisk for another 3-4 minutes.
In a small bowl, whisk together 200 grams of riced potatoes and the yeast mixture (refer to details in the previous section on preparing the ingredients). This will create a slurry.
Easter Bread Recipes
Now, with the mixer still on low speed, add about ⅓-½ of the sifted all-purpose flour (1 kg total). Whisk together for 1 minute.
Switch to the dough hook attachment. Add the rest of the flour and knead for 8-10 minutes until smooth and elastic. The dough should pull away from the sides of the bowl, but it should be sticking to the bottom.
To test the dough consistency, press your finger lightly into the dough. It should be soft and slightly tacky to the touch.
Vegan Braided Bread
Place the dough in a lightly oiled bowl. Make sure to give the dough a good turn while coating it with oil. Cover the bowl with plastic wrap.
After the first rise, gently deflate it by punching and pressing down. Cover and allow it to rest for an additional 30 minutes.
Working with one ball of dough at a time, use a kitchen scale to divide it into three equal pieces. Cover loosely with plastic cling wrap.
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Cover with a clean kitchen towel and let rise until almost double in size, 45 minutes. The dough should spring back lightly if you poke it with your knuckles.
When the dough is ready, brush the entire surface lightly with the egg wash (1 large egg beaten with 1 tablespoon of milk) using a pastry brush. This will give the bread a nice, glossy finish.
Depending on your oven, you might want to place a sheet of aluminum paper loosely over the loaves, to prevent them from over-browning.
Italian Easter Cheese Bread
The bread should sound hollow when tapped on the bottom. Remove them from the oven and let them cool completely on a wire rack before slicing and serving.
You can make the dough the night before
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