Italian Easter Bread recipe without yeast is going to be your new favorite way to make Easter Bread. This quick and easy Italian Easter tradition takes minutes to make and is so delicious.
Nothing gets me more excited for Easter than thinking about this delicious recipe for Italian Easter Bread. There are many different ways to make this bread. My version here is the one that I grew up eating and has a sweet flaky texture, almost similar to a scone.
This bread may be different than the bread you are used to because it doesn't use any yeast. This Italian Easter Bread is similar to Irish soda bread in that it uses baking powder to rise and doesn't require any extra time to sit.
Calabrian Easter Bread
This recipe is subtly sweet and perfect with a hot cup of coffee or espresso on Easter morning. Adorned with colored eggs and sprinkles, this simple to make, fast recipe, is sure to become a family favorite in your home.
And, if you're looking for a traditional Italian Easter Bread recipe, be sure to try this Pane di Pasqua recipe! For a traditional Italian Christmas bread, give this Pandolce Genovese a try.
To make bread without yeast, you will need another leavening agent to allow the dough to rise. This recipe calls for baking powder which will produce enough gases within the batter to produce a high rising porous bread.
Italian Easter Bread Recipe
It is important to check the expiration date on the baking powder before using it in this recipe. Because you are relying on it entirely for the texture of your bread, the baking powder shouldn't be expired. As a good rule of thumb, you should replace your baking powder and baking soda every six months.
Additionally, because you are not using yeast, the bread dough is going to be flakier and not as easy to braid or shape. Do a quick google image search and you'll see beautifully decorated braided Easter breads. Here, because we are not using yeast, the dough is not as easy to form.
To make the dough more pliable, use your hands to gather all of the batter and form it into a tight disk. You can then wrap it in saran wrap and refrigerate for a couple of hours. This will make the dough easier to shape.
Italian Easter Bread (pane Di Pasqua)
When making Italian Easter Bread without yeast, you will not be able to get the intricate shapes that you normally would with yeast bread. Here, the dough is crumblier and not as easy to shape and braid. However, the taste and texture more than makes up for the simplistic shape.
If you are wanting to roll the dough and make designs, you will need to adequately knead and chill your bread before starting. Chilling the bread allows it to stay together and not crumble as much.
Here, my bread takes a simple donut-like shape. This is achieved by using ⅓rd of the dough and rolling it into a log, about eight inches long. Then, bring the two ends together and pinch to attach.
Sweet Bread Recipe
Adorn your Easter bread with beautiful colored eggs and festive sprinkles. This is a simple addition to the bread and makes such a fun impact for the final product.
Once the bread has been formed and placed on the baking sheet, brush the tops of the bread with an egg wash. Next, top with festive sprinkles. Place the dyed egg in the middle of the bread and bake.
You do not need to boil your eggs before placing them in the easter bread. This is such a terrific short cut. Simply dye the raw eggs, then place them into center of the bread before baking. The eggs will cook in the oven yielding the perfect hard boiled egg.
Tsoureki (greek Easter Bread)
To dye the raw eggs, simply mix a couple drops of food coloring with a teaspoon of vinegar and enough water to cover the egg. Let the egg sit in the dye while you prepare the dough.
When ready to bake, remove the egg from the dye and dry using a paper towel. Place in the bread and bake as usual.
Italians love their holidays... and who can blame them! Family is paramount, as is great food. Here are some of my absolute favorite Italian holiday recipes:
Easy Homemade No Yeast Bread
This no-yeast Italian Easter Bread is easy to make and perfect for Easter Brunch. This recipe can easily be doubled or tripled with excellent results. The dough is crumblier than traditional Easter breads, so forming into a donut shape is usually the easiest way to prepare it. Top with sprinkles and a raw colored egg (that cooks in the oven) to make this bread extra festive.
This no-yeast bread recipe is slight sweet and pairs perfectly with a cup of coffee or espresso. Store in an airtight container in the refrigerator for up to a week. This Easter Bread is a traditional Calabrian recipe, make it the Italian way by adding eggs or a sweeter way by adding sprinkles. It is the ultimate no yeast breakfast bread, serve with a cappuccino or caffe latte and start dunking! This Traditional Italian Easter Bread is a must make!
Since the age of nine this Italian Easter Bread made me appreciate even more Easter foods, from a Traditional Yeast Bread to Italian Easter Cookies to even a tasty Colomba, although an Easter Scarcelle Pugliese is always worth a try! Although, I am not the only one in my family who married an Italian. My oldest sister started it!
Chocolate Marbled Italian Easter Bread
She had a mother-in-law who could cook too. How many times did I go over to her house and when I was asked if I had eaten I would naturally answer that I hadn’t just so I would get an amazing bowl ofpasta.
Mamma Jen, as she was affectionately called, seemed to be always in the kitchen stirring up some deliciousdishone after the another. The first time my sister arrived bearing this delicious Italian Easter Bread I was sold.
Unfortunately things change, we grow up, people leave us and I received no more Italian Easter Bread. Lucky for me I was still in contact with Mamma Jen’s granddaughter and she so kindly sent me the recipe.
Pane Di Pasqua (italian Easter Bread)
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, which will help to create a more tenderbaked good.
She also informed me that this delicious cake is actually known asCuculi, it is an Easter Bread typical to Calabria. I remember that eggs were baked into this cake ring, but since my family is not the hard-boiled egg type I make it without and I sprinkle with nonpareils also known as 100’s and 1000’s.
I made a little change to the recipe. I always remember this bread being very dry, so to give it a bit of moisture, although it is supposed to be on the dryer side since it is considered a dunking bread. Instead of 6 whole eggs you use 4 whole eggs and 2 egg yolks. I actually halved the recipe so I used 2 whole eggs and 1 egg yolk.
Braided Italian Easter Bread (pane Di Pasqua)
In a large bowl beat the eggs and sugar together, add the milk and combine, then add the vegetable oil and beat to combine. This can also be made in a stand mixer using the flat beaters.
If you use a hand beater, the dough may be too stiff to beat, in that case add 3/4 of the dry ingredients and combine with a wooden spoon. Then move the dough mixture to a flat surface add the remaining flour and gently knead to form a smooth compact dough.
Place the dough on a parchment-lined baking sheet and bake until lightly golden brown, or until a toothpick comes out dry or with a few crumbs attached.
No Yeast Bread With Herbs And Cheese
Cool five minutes on the baking sheet then move to a wire rack to cool completely. Cool completely before drizzling with glaze.
If you wish to add hard boiled eggs, then either use raw dyed or non dyed eggs, carefully place firmly in the dough before baking. If you use eggs rather than sprinkles, then brush the dough with either an egg wash or a little milk before baking. Don’t brush anything on the eggs.
This Italian Easter Bread or Cuculi is a typical Italian Bread/Cake that is not too sweet, so an icing sugar glaze is the perfect topping and it is on the drier side this is not one of those moist breads.
Pane Di Pasqua
This is why it makes the perfect dunking bread / cake with an afternoon tea or coffee. As the Italian says “the perfect dipping sweet bread”.
Roll the dough into two long ropes, pinch the ropes together at one end. Then, begin braiding by crossing the one rope over the other rope, continue until the braid is done. Pinch the end together, then bring the ends together to form a circle.
The best way to add them is lightly pressing the sprinkles also known as jimmies or nonpareils onto the top of the cookie dough. This
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