Name: Italian Easter Bread
Prep time: 180 min
Cook time: 25 min
Total time: 205 min
Ingredients: 1/2 cup water (boiling); 1 teaspoon white vinegar; 15-20 drops food coloring; 8 large leggs (room temperature); 4 3/4 cups all-purpose flour; 1 envelope (0.25 oz) active dry yeast; 3/4 cup milk (warm); 1/4 cup butter (melted); 3/4 cup sour cream (room temperature); 1-2 lemons (zest); 1/4 cup sugar; 1 teaspoon salt; 3 tablespoons vegetable oil; sprinkles

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A light and fluffy bread baked around a brightly colored egg. The bread is slightly sweet, with the fresh flavor of lemon and decorated with colorful sprinkles. They are simple to make and cheerfully delicious, everyone will be amazed at how fun they are!

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Italian Easter Bread will put a smile on your face! They take a little time to make, mostly waiting for the dough to rise, but they are worth waiting for.

Deviled eggs have always been an Easter tradition in our family, my grandmother made them, my mom made them and now I make them. However, several years ago we invited guests to our Easter dinner and they introduced us to their family tradition, Easter bread. Everyone was so impressed by it that it became our family tradition as well.

INGREDIENTS YOU’LL NEED

These are a few of the key ingredients that you’ll need for this recipe.

▪ Flour: Sifting the flour is not necessary, however you should whisk it before measuring it out. Whisking the flour will aerate it which in turn will help to make a lighter bread.
▪ Eggs: The eggs that you’ll be coloring don’t need to be cooked first, they’ll actually cook in the in the oven while the bread is baking.
▪ Milk: Use a low fat milk, like 1%, it will make a bread that is less dense.
▪ Sprinkles: There are different types of sprinkles you can use, but the best ones for this are the rainbow nonpareils, they don’t tend to bleed as much as some of the others.

HOW TO MAKE ITALIAN EASTER BREAD

Step 1: Color the Eggs
In a mug, stir together the water, vinegar, and food coloring. Place an uncooked, room temperature egg into the mug and allow it to remain in the mug for 5 minutes. Color an additional 5 eggs.

Step 2: Activate the Yeast
In a small bowl, whisk together 1/2 cup flour, the yeast, and a 1/2 cup of lukewarm milk. Let it sit for 5-10 minutes or until it foams up.

Step 3: Prepare the Dough
On low speed, using a dough hook, slowly add the yeast mixture, 2 room temperature eggs, 1/4 cup of melted butter (cooled), 3/4 cup of room temperature sour cream, lemon zest, sugar and salt. Turn speed to medium and gradually add the remaining flour, a 1/2 cup at a time, and continue mixing for 5 minutes. Add vegetable oil one tablespoon at a time, and continue mixing for 10-15 minutes.

Step 4: Knead the Dough
Turn dough out onto a lightly floured surface and knead by hand for 5 minutes. Place in a lightly oiled bowl, cover, and leave at room temperature until it doubles in size, about 1 1/2 hours.

Step 5: Form the Dough
Divide dough into 12 equal-sized balls. Using your hands shape each of the balls into a 14-inch rope. Using two of the ropes, twist them together then shape it into a ring, make sure that you pinch the ends together.

Step 6: Allow Dough to Rise
Place formed dough on a parchment-lined baking sheet, place a colored egg in the center, cover with a clean dishtowel or plastic wrap and allow it to rise for 30 minutes.

Step 7: Baking the Bread
Place the oven rack in the center of the oven and preheat to 375°F. Brush the dough with the remaining milk and top with sprinkles. Bake for 22-25 minutes or until golden brown.

Step 8: Cooling the Bread
Allow to cool on the pan for 5-10 minutes then transfer to a cooling rack to finish cooling. Cool completely before serving.

HOW TO SERVE ITALIAN EASTER BREAD

Serve Italian Easter Bread instead of rolls for your Easter dinner. They’ll add a festive charm to your table that your guests will love.

They also make a delightful breakfast on Easter morning, just add a little glaze to the rolls and crack open the egg, memorable and delicious.

STORAGE & REHEATING TIPS

Refrigerate: in an airtight container or a plastic zipper bag, it will keep for 4-5 days.

Freeze: remove the egg and freeze the bread in an air-tight container or a freezer bag for 2-3 months.

Defrost: wrap bread in a damp paper towel and heat at 50% power in 10 second intervals.

Update: This post has been restyled to make it easier to read. Enjoy!

Do you like this recipe? Please leave us a star rating in the comments below, and share it on social media. We would really appreciate it!

Print Recipe

5 from 3 votes

Italian Easter Bread

Prep Time3

Cook Time25

Total Time3 25

Course: Bread, Breakfast

Cuisine: Easter, Holiday’s, Italian

Keyword: easter bread, easter rolls

Servings: servings

Calories: 663kcal

Author: Robin | Fluster Buster

Ingredients

1/2 cup water boiling
1 teaspoon white vinegar
15-20 drops food coloring
8 large leggs room temperature
4 3/4 cups all-purpose flour
1 envelope (0.25 oz) active dry yeast
3/4 cup milk warm
1/4 cup butter melted
3/4 cup sour cream room temperature
1-2 lemons zest
1/4 cup sugar
1 teaspoon salt
3 tablespoons vegetable oil
sprinkles

Instructions

In a mug, stir together the water, vinegar and food coloring. Place an uncooked, room temperature egg into the mug and allow it to remain in the mug for 5 minutes. Color an additional 5 eggs.
In a mixing bowl, whisk together 1/2 cup flour, the yeast and a 1/2 cup of lukewarm milk. Let it sit for 5-10 minutes or until it foams up.
On low speed, using a dough hook, slowly add the yeast mixture, 2 room temperature eggs, 1/4 cup of melted butter (cooled), 3/4 cup of room temperature sour cream, lemon zest, sugar and salt. Turn speed to medium and gradually add the remaining flour, a 1/2 cup at a time, continue mixing for 5 minutes. Add vegetable oil one tablespoon at a time add continue mixing for 10-15 minutes.
Turn dough out onto a lightly floured surface and knead by hand for 5 minutes. Place in a lightly oiled bowl, cover and leave at room temperature until it doubles in size, about 1 1/2 hours.
Divide dough into 12 equal sized balls. Using your hands shape each of the balls into a 14-inch rope. Using two of the ropes, twist them together then shape it into a ring, make sure that you pinch the ends together.
Place on a parchment lined baking sheet, place a colored egg in the center, cover with a clean dish towel or plastic wrap and allow it to rise for 30 minutes.
Place oven rack in the center of the oven and preheat to 375°F. Brush the dough with the remaining milk and top with sprinkles.
Bake for 22-25 minutes or until golden brown. Allow to cool on the pan for 5-10 minutes then transfer to a cooling rack to finish cooling. Allow to cool completely before serving.

Nutrition

Calories: 663kcal

COOKING TIPS AND RECIPE VARIATIONS

▪ If your yeast doesn’t foam up after 15 minutes it should be discarded. Foaming means that the yeast is active.
▪ Don’t cook the eggs before coloring, the eggs will cook in the oven while the bread is baking around it.
▪ To avoid getting food coloring on your hands, place an uncooked egg inside the tines of a whisk before putting the egg into the coloring. Leave it in the whisk while it sits in the coloring.
▪ If you don’t have a stand mixer with a dough hook, you can knead the dough by hand. You will need to knead the dough for 20-25 minutes.

MORE INSPIRATION

Candied Carrots – a deliciously simple snack or colorful decoration. Thinly shaved carrots that are nicely sweetened with the texture of fruit leather.
Air Fryer Donuts – a healthier version than their oily counterparts. A refrigerated dough prepared in the air fryer and topped with your favorite sweet, gooey topping.
Homemade Marshmallows – heavenly pillows of sweet, fluffy goodness, bursting with vanilla flavor. A simple n0-fail family recipe.
Beach Party Pudding – an easy to make, delicious, kid-friendly dessert that’s to cute to eat. Served in a sand pail with some gummy worms for an authentic effect.

Comments

Kristie says

April 15, 2019 at 9:41 am

I want to try these. Does it take a long time, and do you dye the eggs uncooked; since the eggs cook in the oven?

- Robin says
  
  April 15, 2019 at 10:20 am
  
  They do take a bit of time, mostly waiting for the dough to rise. And you’re right, the eggs do cook in the oven so you color uncooked eggs.
  
Alissa A Apel says

April 16, 2019 at 2:14 pm

Yummy! I still need to figure out what I’m making for Easter. It’s a fun holiday!

Teresa says

April 18, 2019 at 6:55 am

Looks great. This is similar to the Portuguese Easter bread (called “folar”), though to be honest I’ve never learned the original recipe for it.
Thank you for sharing at The Really Crafty Link Party this week, and happy Easter!
Pinned.

April J Harris says

April 18, 2019 at 12:21 pm

What a beautiful Easter bread! Pinning and sharing on the Hearth and Soul Facebook page later today. Thank you so much for sharing with the Hearth and Soul Link Party, Robin. Happy Easter!

Kippi says

April 23, 2019 at 7:59 am

I love this cute look for Easter. I pinned for safe keeping until next Easter.
Happy Spring, Kippi

Helen at the Lazy Gastronome says

April 27, 2019 at 6:57 pm

This reminds me of how much I love Spring! Thank for sharing at the What’s for Dinner party – hope to see at next week’s party tomorrow!

Julie says

June 15, 2022 at 4:57 am

I love the color of this easter bread! Just bookmarked it so I can make this in Easter next year!

Helen at the Lazy Gastronome says

March 30, 2024 at 12:18 pm

Looks delicious!! Thanks for sharing at the What’s for Dinner party – have a fabulous week ahead –

How To Make Festive Italian Easter Bread

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