A traditional festive Italian Easter Bread recipe that’s easy to make! This holiday bread with an egg in the middle is fun to decorate with family and makes a great gift for loved ones.
This Italian Easter bread is a fun and festive recipe similar to a challah egg bread. It’s a slightly sweet yeast-leavened baked treat that yields soft and tender slices with colorful sprinkles on top. You can work through each step, mixing, proofing, shaping and have time in between to decorate Easter eggs.
The eye-catching egg in the center will have your guests saying “oohs, and ahhs” about your beautiful creation. This recipe has been a family tradition starting with my husband’s grandmother Rose who made this every holiday. I love the vibrant colors and the fact this bread can be shaped in a variety of designs.
Mini Braided Easter Bread Recipe
This Italian Easter Bread is made from a yeast-raised dough, the yeast acting as the leavening agent. Yeast is living organisms, so just like us, they need food to grow. During fermentation, the yeast eats the sugars in the dough, and the result (by-product) is the creation of alcohol and carbon dioxide. The alcohol evaporates during baking and the carbon dioxide assists in leavening giving you airy bread.
I use Fleischmann’s RapidRise instant yeast, which is added directly to the dry ingredients. The advantage of using instant yeast compared to active dry is you need only one rising step after shaping the bread into wreaths. This cuts preparation time in half!
I like to make my own homemade oven proofing box to create a warm and moist environment for the dough to elevate and expand. Just simply place the dough in a pan and cover with plastic wrap then place it in the oven.
Braided Easter Bread
This recipe yields three large wreaths, or you can make six mini wreaths with the dough. Two long ropes of dough are rolled out and then twisted to form a ring. A simple egg wash is brushed on each wreath just before baking to achieve the perfect golden brown color and shine on the Italian Easter bread.
Oh yeah, and don’t forget the sprinkles! The added pop of colors not only makes the finished product look beautiful, but it also adds just a touch of extra sweetness to each bite.
No need for hard-boiled eggs since they will cook in the oven during the baking process. However, the eggs will be medium-hard with a soft center once baked. If you want a hard boiled egg, use the steam or boil method, or Instant Pot eggs work great too.
Easy Egg Bread
While the dough rises at room temperature, this is an excellent opportunity to color eggs, so they have plenty of time to dry. I use 24 Karat Easter Egg Coloring Kit which is a paint that sticks better to the shell, or Paas Golden Egg Decorating Kit from Target which is a traditional dye.
Raw eggs can be used, but make sure to remove them if you plan on saving the bread to be eaten the next day (food safety first!).
Yeast is living organisms, sitting dormant when dried. When rehydrated with warm liquid, the yeast wakes up, become active, and starts to eat and ferment. Yeast dies at temperatures above 138°F (59ºC). In this recipe, warm milk is added at between 120 to130°F (49 to 54ºC). Any higher and the yeast will die, and the bread will not rise!
Easter Bread (orange Almond Sweet Bread) Recipe
A traditional Italian Easter Bread recipe that’s easy to make! A holiday bread with a colorful egg in the middle that's fun to decorate with family.
Calories 163 kcal (8%) Carbohydrates 27 g (9%) Protein 3 g (6%) Fat 4 g (6%) Saturated Fat 2 g (10%) Cholesterol 10 mg (3%) Sodium 24 mg (1%) Potassium 52 mg (1%) Sugar 6 g (7%) Vitamin A 135 IU (3%) Calcium 24 mg (2%) Iron 1.3 mg (7%)
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Fun + Free Recipes For A Healthy Easter
I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.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.
Homemade Easter Bread
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.
Cozonac (romanian Easter & Christmas 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.
Sweet Recipes For Easter Baking
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!
Tsoureki (greek Easter Bread)
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!317 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 6 grams protein; 147 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Vegan Easter Recipes For A Delicious Dinner
I have made this bread several times with success. However, I find that soaking the fruit and discarding the liquid removes color and flavor. Instead I soak the fruit in a half-cup of white dessert wine. The wine will all be absorbed after 24 hours or so. The result will be even better.
This is very close to my German grandmother's stollen recipe, she would always make 4-5 loaves for gifting to the family every Christmas and Easter. She finished hers with a glaze/frosting made of confectioners sugar and lemon juice, which as children we believed was most worthwhile part! The loaves keep for weeks, but get a bit dry - the solution of course is to lightly toast a slice and gild with more butter. That's why this isn't a year-round thing ;-p
At what point are the HB Easter eggs put in? Or, are you supposed to make ‘room’ for
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