Italian Anise Easter Bread
Celebrate Easter with a touch of Old-World charm by baking this traditional Italian Anise Easter Bread, a stunning centerpiece bursting with flavor and festivity. This slightly sweet, braided bread is infused with the aromatic warmth of anise extract, giving it a unique licorice-like essence that pairs beautifully with its airy, tender crumb. Perfectly golden and adorned with colorful sprinkles, this festive bread often encircles decorative raw eggs for a striking presentation. The soft, pillowy dough is made from simple pantry staples, and the recipe includes step-by-step guidance for achieving its signature braided wreath shape. Whether shared at a family gathering or gifted to loved ones, this delightful Easter bread is a timeless tradition you'll want to add to your holiday baking lineup.
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Recipe Information
Ingredients
- 5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 teaspoons Salt
- 1 cups Warm milk (about 110°F)
- 2 Large eggs
- 0.25 cups Unsalted butter (softened)
- 1.5 teaspoons Anise extract
- 2 tablespoons Multi-colored sprinkles
- 3 Raw eggs (optional, for decoration)
Instructions
In a small bowl, combine the warm milk and active dry yeast. Let sit for 5-10 minutes until the mixture is frothy and activated.
In a large mixing bowl, whisk together 4 cups of all-purpose flour, granulated sugar, and salt.
Add the yeast mixture, eggs, softened butter, and anise extract into the flour mixture. Mix until combined. The dough will be sticky.
Gradually add the remaining 1 cup of flour, a little at a time, while kneading the dough (on a floured surface or using a stand mixer with a dough hook). Knead for about 8-10 minutes until the dough is smooth and elastic.
Place the dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
Punch down the dough and divide it into six equal portions. Roll each portion into a rope about 12-14 inches long.
Take two ropes and twist them together to form a braid. Shape the braid into a circle or wreath and pinch the ends together to seal. Repeat with the remaining dough to form three braided wreaths.
If decorating with raw eggs (optional), gently press one egg into the center of each braided wreath. The eggs will bake along with the bread.
Place the wreaths on a parchment-lined baking sheet, cover lightly with a towel, and let them rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Brush the wreaths with a beaten egg wash for a golden color and sprinkle with multi-colored sprinkles.
Bake for 20-25 minutes, or until the wreaths are golden brown and sound hollow when tapped on the bottom.
Let cool completely before serving. Decorate further, if desired, and enjoy your Italian Anise Easter Bread!
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 58.9 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
