Description
This traditional Italian Easter Bread is a beautifully braided, slightly sweet bread adorned with colorful dyed eggs nestled into the dough. Soft, fluffy, and flavorful with hints of vanilla and orange zest, this festive bread is perfect for celebrating Easter and sharing with family and friends.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour, plus extra for kneading
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup milk, warmed to 110°F
- 1/2 cup water, warmed to 110°F
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional, for flavor)
Topping and Decoration
- 1/4 cup sugar (for sprinkling)
- 4-6 hard-boiled eggs, dyed in pastel colors for Easter
- 1 egg yolk (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, combine the warm milk, warm water, and 1 tablespoon of sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix the Ingredients: In a separate large bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, softened butter, eggs, vanilla extract, and optional orange zest. Mix everything until the dough begins to form.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-8 minutes until smooth and elastic. If sticky, add flour gradually. Place dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
- Shape the Bread: Punch down the dough and divide it into 3 equal pieces. Roll each into 12-15 inch ropes. Braid the ropes together and form into a round loaf, pinching the ends to secure.
- Add the Dyed Eggs: Gently press the dyed hard-boiled eggs into the braided dough in a symmetrical or preferred pattern, ensuring they are firmly nestled.
- Let the Dough Rise Again: Cover the loaf with a towel and let it rise for 30-45 minutes until puffed.
- Prepare the Egg Wash: Whisk the egg yolk with 1 tablespoon water in a small bowl. Brush this over the entire loaf for a golden finish.
- Bake the Bread: Preheat oven to 350°F (175°C). Place bread on a parchment-lined baking sheet and bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom.
- Cool and Serve: Cool on a wire rack before slicing. Eat the bread along with the eggs or keep the eggs for decoration.
Notes
- You can add 1 teaspoon of orange zest for a fragrant citrus flavor but it is optional.
- Make sure the milk and water are warmed to about 110°F to activate the yeast properly.
- If dough is sticky during kneading, add flour gradually to avoid a dense bread.
- Use pastel-colored eggs dyed ahead of time to add festive color to the bread.
- Brush the entire loaf evenly with egg wash for a shiny golden crust.
- Ensure bread is cooled completely before slicing to maintain texture.
- Store leftover bread wrapped in plastic at room temperature for up to 3 days.
