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!
Italian Easter Bread will put a smile to 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.
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, continue mixing for 5 minutes. Add vegetable oil one tablespoon at a time add 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 dish towel or plastic wrap and allow it to rise for 30 minutes.
Step 7: Baking the Bread
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.
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.
TOOLS YOU NEED
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 guest 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!
Italian Easter Bread
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.
COOKING TIPS AND RECIPE VARIATIONS
Are you making this for Easter? We’d love to see how it turned out. Snap a pic & tag it on Instagram with @FlusterBuster
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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?
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.
Yummy! I still need to figure out what I’m making for Easter. It’s a fun holiday!
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.
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!
I love this cute look for Easter. I pinned for safe keeping until next Easter.
Happy Spring, Kippi
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!