Italian Easter Bread
A sweet, braided bread symbolizing Easter celebrations, perfect for family gatherings and brunch.
Ingredients
Dough Ingredients
- 1.25 cups milk Warm to 120-130°F for yeast activation.
- 1/3 cup unsalted butter Cut into small cubes.
- 2.25 teaspoons rapid rise instant yeast One package.
- 1/8 teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 large eggs Whisked.
- 4 cups all-purpose flour Divided, plus more for kneading.
- 1 large egg Whisked with 1 teaspoon of water for egg wash.
Decoration
- 3 large dyed Easter eggs Can be raw or hard-boiled.
- colored sprinkles For festive decoration.
Instructions
Preparation
- Warm the milk and butter together until the mixture reaches 120 to 130°F.
- In a mixing bowl, combine yeast, salt, and sugar, then add the eggs, followed by the warm milk and butter mixture.
- Add 2 cups of flour and mix until a smooth dough forms.
- Gradually add the remaining 2 cups of flour while kneading for about 12 minutes until the dough is stiff yet slightly sticky.
- Knead by hand on a floured surface for an additional 3-4 minutes and rest for 10 minutes.
Shaping and Rising
- Divide the dough into six equal pieces and roll each piece into a rope.
- Braid two ropes together and shape into a circle, securing the ends.
- Let the dough rise covered until doubled in size, about 45 to 60 minutes.
Baking
- Preheat the oven to 350°F and brush braided dough with egg wash and sprinkle with colored sprinkles.
- Insert one dyed Easter egg into the center of each braided ring.
- Bake for 15 to 18 minutes until golden brown, then cool before serving.
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Notes
Store in an airtight container for up to 3 days or freeze individual slices for longer storage. Experiment with flavors by adding citrus zest or nuts.