Traditional Sweet Italian Easter Bread Recipe With Colored Eggs by Chef Gigi

Every spring, my Mom made this unique Italian Easter offering. This traditional Italian sweet bread recipe has hard-boiled colored eggs on top for decoration. We kids would always opt for sweet powdered sugar icing with a garnish of sweet candy sprinkles in excess.

To make this traditional sweet Italian Easter bread with colored eggs, you will need to gather some ingredients from your fridge and pantry. Here is what you'll need: granulated sugar, instant yeast, vanilla extract, anise extract, salt, all-purpose flour, milk, butter, eggs, water, hard-boiled Easter eggs, powdered sugar and colorful candy sprinkles for decorating (optional, but fun).

This special Italian dessert is beautiful on your Easter table. Be ready to make this every year because it's sure to become a family tradition.

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Cuisine: Italian
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 1/2 hours
Servings: 8

Ingredients

• 1/2 cup granulated sugar
• 1 1/2 ounces (2 envelopes) instant yeast
• 1 tablespoon vanilla extract
• 1/2 teaspoon anise extract
• 1 teaspoon salt
• 6 - 6-1/2 cups all-purpose flour
• 1 1/2 cups milk
• 6 tablespoons butter, cubed, plus extra to grease your bowl
• 4 eggs, divided (3 for the bread, 1 for the egg wash)
• 2 tablespoons water
• 6 brightly colored hard-boiled Easter eggs
• 1 cup powdered sugar, sifted
• 1 teaspoon milk
• colorful candy sprinkles, for garnish

Helpful Products

• Ovenproof Glass Pinch Bowls
• Measuring Cups
• Measuring Spoons
• Rubber Spatula
• Mixing Bowl
• Stand Mixer
• Parchment Paper
• Kitchen Towels
• Plastic Wrap
• Pie Weights
• Oven Mitts

Recipe Notes

• Boil and color the Easter eggs the day before. Bring them to room temperature before placing them on the braided wreath after glazing and baking.

• Store the sweet bread in an airtight container.

Here's how to make it: 

1. In the bowl of a stand mixer fitted with the whisk attachment, mix sugar, yeast, salt and 2 cups of flour.
2. In the microwave, heat milk and butter to about 108 degrees F (if it gets too hot, just let it cool before adding). Add the heated milk and butter mixture to the dry ingredients and mix until they are incorporated. Add three eggs and the extract. Beat on high for 2 minutes.
3. Switch the whisk for the dough hook. Mix in enough remaining flour to form a soft, sticky dough. Knead with the dough hook for about 4 to 5 minutes, or knead by hand for about 8 to 10 minutes.
4. Place dough in a lightly greased bowl, turning once to grease the top. Cover the bowl with plastic wrap and let rise in a warm place until it doubles in size, about 45 minutes.
5. Punch down dough. Turn onto a clean, lightly floured surface. Divide into thirds by weighing pieces on a kitchen scale to divide evenly.
6. Roll each portion into a 24-inch long rope. Place ropes side by side on a parchment-lined baking sheet and braid. Bring ends together to form a ring. Pinch ends together, and tuck under to seal.
7. Cover with a tea towel and let rise warmly until doubled again, about 20 to 30 minutes. While waiting, preheat oven to 375 degrees F for the remaining few minutes of the second rise.
8. Whisk the remaining egg and water in a separate small bowl and gently brush over the dough. Press four to five tiny ovenproof glass pinch bowls into the dough every few inches (this is where you will place the eggs after baking). Fill the bowls with pie weights. Bake for 25 to 30 minutes or until golden brown. If you'd like, at the halfway point, brush with more glaze to get any areas that have risen.
9. Remove and allow the bread to cool. In a small bowl and using a fork, combine powdered sugar and milk to make the glaze, making sure to remove any sugar lumping.
10. When the bread wreath is still warm, gently remove the glass bowls (be careful they will be hot).
11. Glaze the bread with the icing and sprinkle with colored candies immediately after so they stick to the icing sugar. Top with the colored eggs.

Nutrition Facts Per Serving

Calories: 594

Total Fat: 15.6g

Saturated Fat: 7.5g

Cholesterol: 210mg

Sodium: 443mg

Total Carbohydrate: 86g

Dietary Fiber: 6g

Total Sugars: 21.5g

Protein: 21.9g

Vitamin D: 24mcg

Calcium: 76mg

Iron: 8mg

Potassium: 554mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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