Baking

Sweet Easter Bread

Easter breadEaster bread
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Italian Easter bread on a tableItalian Easter bread on a table

Easter always makes me crave the bright, happy traditions I grew up with, and this Italian Easter Bread is always at the top of my list. It’s a soft, slightly sweet brioche-style bread that’s twisted with two strands, shaped into a little nest, and baked with a dyed Easter egg right in the center. The egg goes in raw, and it actually cooks in the oven as the bread bakes. It’s one of those recipes that looks super impressive, but is secretly pretty easy once you get into the rhythm of it.

I love this recipe because it hits that perfect balance of festive and homemade. The lemon zest in the dough gives it a fresh flavor that feels just right for spring, and the glaze on top adds a little sweetness and citrus flavor. And of course, it wouldn’t be complete without a handful of colorful nonpareils to finish it off. It’s just so cheerful.

Whether you’re making a batch to bring to brunch or giving them out as edible gifts, this bread is a beautiful way to celebrate the season. It’s a fun baking project, but also totally doable, even if you’re not a bread expert. Once you make it once, you’ll want to bring it back every year.

Ingredients Needed

Here’s what you’ll need to make the bread, and why each one matters:

  • Bread flour – Gives the dough structure and a nice chewy texture. You can use all-purpose in a pinch, but bread flour gives better results.
  • Salt – Essential for balancing the sweetness and boosting flavor.
  • Instant yeast – Helps the dough rise faster without needing to activate it in liquid first.
  • Sugar – Adds sweetness and also feeds the yeast.
  • Whole milk – Makes the dough soft and rich.
  • Unsalted butter – Adds flavor and tenderness to the brioche dough.
  • Eggs – These give the dough structure and richness.
  • Lemon zest – Adds a fresh citrus note that really brightens the flavor.

For the glaze:

  • Powdered sugar – Makes a smooth, sweet glaze.
  • Lemon juice – Adds a little zing to the glaze and ties in with the lemon zest in the bread.

For decoration:

  • Dyed raw Easter eggs – These sit in the center of each braid and cook while the bread bakes.
  • Nonpareils – For a festive and colorful touch.

How to Make Easter Bread (Step-by-Step)

  1. Make the dough
    In a stand mixer or large bowl, combine the bread flour, salt, sugar, and instant yeast. Add the warm milk, eggs, softened butter, and lemon zest. Mix until a soft dough forms, then knead until it’s smooth and stretchy.
  2. First rise
    Cover the dough and let it rise in a warm spot until it doubles in size, about 1 to 1½ hours.
  3. Divide and shape
    Divide the dough into equal pieces (this recipe makes about 4 to 6 small breads, depending on size). Take two pieces at a time, roll them into ropes, and twist them together. Shape into a circle and pinch the ends together to seal.
  4. Add the egg
    Nestle a dyed raw egg right into the center of each braided circle. It will bake and cook in the oven, no pre-boiling needed.
  5. Second rise
    Cover the shaped breads lightly and let them rise for another 30 to 45 minutes.
  6. Bake
    Bake at 350°F (175°C) for about 20 to 25 minutes, or until golden brown and cooked through. Let them cool completely.
  7. Glaze and decorate
    Whisk together powdered sugar and lemon juice to make a glaze. Drizzle it over the cooled breads and top with nonpareils.

FAQs About Italian Easter Bread

Can I use all-purpose flour instead of bread flour?
Yes! The texture will be slightly softer and less chewy, but it still works well.

Do the eggs really cook in the oven?
They do! Just make sure to use raw, dyed eggs that have been kept in the fridge until you’re ready to use them. They’ll be perfectly cooked by the time the bread is done baking.

Can I add flavors to the dough?
Definitely. Try adding a little vanilla extract or swapping the lemon zest for orange. You could even mix in a few tablespoons of mini chocolate chips for a twist.

Can I make this ahead of time?
Yes. You can make the dough the night before and let it rise slowly in the fridge. Just bring it back to room temp before shaping.

Can I make one big braided loaf instead of individual ones?
Absolutely. Just increase the baking time by 10 to 15 minutes and keep an eye on it. You can still nestle dyed eggs into the braid before baking.

Do I have to glaze it?
Not at all, but it adds a nice sweetness and helps the sprinkles stick. You could also skip the glaze and brush with an egg wash before baking for a shiny golden finish.

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Easter Bread

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The perfect festive bread for the Easter holiday

  • Author: Jessica Morone
  • Prep Time: 30 minutes
  • Rise Time: 2 hours
  • Cook Time: 20 minute
  • Total Time: 2 hours 50 minutes
  • Yield: 6 loaves 1x
  • Category: bread

Ingredients

Units Scale

For the dough:

4 cups bread flour

½ cup sugar

½ teaspoon salt

2 ¼ teaspoons (1 packet) instant yeast

1 cup whole milk, warm (110-120 degrees F)

2 large eggs

5 tablespoons unsalted butter, room temperature

1 tablespoon lemon zest

For the egg wash:

1 large egg

1 tablespoon water

For the glaze:

1 cup powdered sugar

1-2 tablespoons lemon juice

For decoration:

6 dyed raw Easer eggs

Nonpareils

Instructions

  1. Combine the flour, sugar, salt, and instant yeast in the bowl of a stand mixer fitted with the dough hook. Run the stand mixer for about 30 seconds to mix everything together.
  2. Add the warm milk, eggs, butter and lemon zest to the bowl and knead with the stand mixer until the dough starts to pull away from the edges of the bowl. Knead for another 5 minutes until the dough is smooth. It should be tacky, but not sticky, if the dough is too sticky and not pulling away from the edge of the bowl add more flour.
  3. Place the dough into a lightly greased bowl, cover with plastic wrap or a tea towel and let the dough rise in a warm place for 1-1.5 hours until it doubles in size.
  4. Turn the dough onto a lightly floured surface, press it into an even rectangle and then cut it into 12 equal pieces.
  5. Roll each piece of dough into a 12-inch long rope. Twist 2 ropes together at a time and pinch the edges together to make them into a circle (you will make 6 circles).
  6. Place the circles on a parchment paper lined baking sheet. Cover with plastic wrap or tea towel and let it rise for another hour, until doubled in size.
  7. Preheat the oven to 350 degrees F.
  8. In a small bowl whisk together the egg and water for the egg wash. Brush the circles with the egg wash and then place 1 dyed Easter egg into the center of each dough circle.
  9. Bake in the preheated oven for 18-22 minutes, until the bread is golden brown. Let cool completely.
  10. In a small bowl whisk together the powdered sugar and 1 tablespoon lemon juice until smooth. Add extra lemon juice to get to desired glaze thickness.
  11. Drizzle the glaze over the baked breads, then sprinkle with nonpareils as desired.

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Jessica Morone
1 week ago

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