Traditional Italian Easter Bread
Celebrate Easter the Italian way with this beautifully festive Traditional Italian Easter Bread! This soft and slightly sweet braided bread is enriched with milk, butter, and eggs, resulting in a tender, pillow-like texture. A splash of vanilla adds a warm, aromatic note, while the vibrant colored raw eggs nestled in the braid make it a centerpiece-worthy treat. Topped with sprinkles for a pop of color and baked to golden perfection, this bread not only tastes amazing but also offers a stunning visual appeal perfect for holiday gatherings. Whether enjoyed as is or paired with your favorite Easter dishes, this nostalgic recipe is a delightful way to embrace tradition and create lasting memories. Keywords: Italian Easter bread, braided bread recipe, Easter baking, holiday bread, festive bread.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 1 cup Whole milk
- 0.25 cup Unsalted butter
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 6 Colored raw eggs (optional for decoration)
- 3 tablespoons Sprinkles
Instructions
In a large mixing bowl, whisk together 3 cups of flour, granulated sugar, yeast, and salt.
In a small saucepan, heat the milk and butter over medium heat until the butter melts. Remove from heat and let cool until lukewarm (110°F).
Add the warm milk mixture, 2 eggs, and vanilla extract to the dry ingredients. Mix until a sticky dough forms.
Gradually add the remaining 1 cup of flour, 1/4 cup at a time, until the dough is soft and slightly sticky. Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
Once risen, punch down the dough and divide it into three equal parts. Roll each part into a rope, approximately 16 inches long.
Braid the three ropes together on a parchment-lined baking sheet, pinching the ends to seal. Optionally, tuck the colored raw eggs into the braid, spacing them evenly.
Cover the braided dough with a towel and let rise for another 30 minutes, or until puffy.
Preheat the oven to 350°F (175°C). Beat the remaining egg and brush it over the dough for a golden finish.
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let cool completely on a wire rack. Optional: Sprinkle with colorful sprinkles before serving.
Nutrition Facts
Calories |
3525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1759 mg | 586% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 562.4 g | 205% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 185.0 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 11.7 mcg | 58% | |
| Calcium | 609 mg | 47% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 1542 mg | 33% | |
*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.
