Traditional recipes

Italian Easter egg bread recipe

Italian Easter egg bread recipe

  • Recipes
  • Dish type
  • Bread
  • Italian bread

This bread dough is lightly sweetened and enriched with egg. Although traditionally served at Easter, feel free to enjoy them any time of the year.

6 people made this

IngredientsMakes: 6

  • 4 tablespoons warm water
  • 100g caster sugar
  • 1 (7g) sachet dried active baking yeast
  • 250ml scalded milk
  • 75g unsalted butter
  • 2 eggs, beaten
  • 1 pinch salt
  • 440g plain flour
  • 1 egg
  • 1 teaspoon water
  • 6 whole eggs in the shell
  • 65g sugar sprinkles

MethodPrep:30min ›Cook:35min ›Extra time:2hr proofing › Ready in:3hr5min

  1. Mix yeast, water and 1 teaspoon of the sugar in a small bowl and let sit for 10 minutes.
  2. In another larger bowl, mix milk, salt, butter, 2 eggs and remaining 100g of sugar. Add about half of the flour and beat until very smooth, then pour in the yeast mixture. Add the remaining flour, making a stiff dough - add additional flour if necessary.
  3. Place dough on a floured board and knead until smooth and elastic. Put dough into greased bowl, cover bowl and let the dough rise until doubled in size.
  4. Punch the dough down, place on a floured board and divide it into 6 equal pieces.
  5. Roll each piece with your hands to form a 2.5cm thick rope and then shape rope into a "U" shape. Put a whole, raw egg into the inside of the "U", twisting the rope to form a fishtail at the bottom.
  6. Brush with the beaten egg, shake on some of the coloured sprinkles and place on a greased baking tray. Cover and let them rise until doubled in size. Bake at 180 C / Gas 4 for about 35 to 40 minutes

Recently viewed

Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

by mandy

This is a very tasty bread. I loved the recipe. Perfect just the way it is.One reviewer had stated that the breads are not called pregnant dolls, I come from a traditional Italian family and my Grandmother refered to them as"a fertal Goddess" I think in reference to Spring being the time for new life. Which is why we have eggs for Easter. So all names lead to the same great bread.-08 Feb 2008

by Anna-MariaAgnello

This recipe worked beautifully! thank you for sharing it with us all, my family loved the taste! Buona Pasqua!-17 Apr 2017(Review from this site AU | NZ)


Nana’s Recipe for Traditional Italian Easter Bread

Easter has always been one of my favorite holidays – for the tradition not the religious stuff. Always right at the beginning of Spring, Easter comes just as the flowers are starting to bloom and the weather is turning warmer. Raised in an Italian family, one of my favorite traditions with this colorful recipe for Italian Easter Bread.

When I was growing up in the San Francisco Bay Area, we would often visit my Sicilian grandparents in Sacramento for Easter. My nana didn’t speak or write English very well, but boy that woman could COOK. She made this traditional Italian Easter Bread each year, and I couldn’t wait to dig into it. Whenever I see it now, I remember my sweet little Sicilian nana bringing it to the Easter table.


Reviews (30)

Most helpful positive review

YUM! Finally, I decided that I wanted a sweet glaze on top, so I baked it plain and then made a simple glaze of powdered sugar, vanilla and milk and drizzled that on top before topping with the colored sprinkles. The dough for this bread was wonderfully soft and super easy to work with. It smelled amazing while baking, and once I was able to cut into it, it had the most wonderful, light and airy texture that I just loved! This will be a new Easter staple for my family. I am sooo happy that I found this recipe! Thanks for sharing. :) Read More


Recipe Summary

  • 2 ½ cups all-purpose flour, divided
  • ¼ cup white sugar
  • 1 teaspoon salt
  • 1 (.25 ounce) package active dry yeast
  • ⅔ cup milk
  • 2 tablespoons butter
  • 2 eggs
  • 5 whole eggs, dyed if desired
  • 2 tablespoons butter, melted

In a large bowl, combine 1 cup flour, sugar, salt and yeast stir well. Combine milk and butter in a small saucepan heat until milk is warm and butter is softened but not melted.

Gradually add the milk and butter to the flour mixture stirring constantly. Add two eggs and 1/2 cup flour beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.


Ingredients:

1 lb. bread flour
1 cup whole milk
½ cup water
5 oz. butter
2 large eggs
5 oz. brown sugar
1 tsp. dry yeast

To decorate:
6 large eggs
1 beaten egg or a cup of milk
Raisins, to taste

Sift the flour into a bowl and add the sugar and yeast, followed by warm water and warm milk. Add the eggs and soft butter.

Knead by hand or in a stationary mixer with a dough hook.

Form a smooth ball and let rise for a couple of hours in a glass container covered with plastic wrap.

Meanwhile, soften the dried raisins in lukewarm water and prepare 6 hard-boiled eggs. To do this, gently immerse the eggs in a small pot of boiling water. After 9 minutes of cooking, drain them and immediately put them under running cold water.

Once the dough has risen, ring out the raisins, add them to the dough, and work the dough once more.

Divide the dough into two pieces and form two loaves about 27″ long.

Braid each piece to make a crown shape. Arrange the eggs equidistant from each other, pressing them into the dough.

Brush the surface with milk or a beaten egg and bake in the oven at 350°F for 40 minutes.


BUON APETTITO!

Looking for other popular authentic Italian Easter recipes? Try this so, so delicious easy Tiramisu recipe with a difference - it's savoury!

We love Italian bread, and this tastiest ever Focaccia bread recipe is one of the most delicious and simple recipes we know.

Family, chocolate and picnics - catch up with other Italian Easter Monday traditions here.

Love bread making but just don't have the time?  e have been using an electric bread maker for twenty years! Our best bread machine review will help you know if it's the right thing for you too.


Easter Bread Wreath

This bread is a not-too-sweet, orange-scented rendition of Italian Easter bread. We've chosen to braid it, form it into a ring, and top it with colorful sprinkles but feel free to embellish and decorate it however you'd like.

Ingredients

  • 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons (8g) salt
  • 2 teaspoons SAF Gold instant yeast, for best rise or regular instant yeast
  • 1/3 cup (67g) granulated sugar
  • 4 tablespoons (57g) unsalted butter, at room temperature
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 teaspoons Fiori di Sicilia*
  • 1/4 teaspoon ground anise seed, optional
  • grated peel of 1 large orange

*If you don't have Fiori di Sicilia, you can substitute 2 teaspoons vanilla extract + 1/4 teaspoon orange oil.

  • 1 cup (113g) confectioners' sugar, sifted
  • 2 to 3 tablespoons (28g to 43g) orange juice or milk
  • sprinkles or nonpareils, for decorating

Instructions

To make the bread: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix together the starter ingredients, cover the bowl, and let rest at room temperature overnight, or for up to 15 hours.

Next day, combine the bubbly starter with all the remaining dough ingredients. Mix and knead, using a mixer or bread machine, until the dough is elastic and satiny. We don't recommend preparing this dough by hand, as it's quite sticky and challenging to bring together.

Grease a large bowl and let the dough rise for 1 to 2 hours, until it's noticeably puffy. If you've used SAF Gold instant yeast, the rising time will be shorter.

Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 18"-long rope. Braid the ropes together, and connect the two ends to form a wreath.

Perfect your technique

Easter Bread

Cover the wreath and allow it to rise until puffy, about 1 to 2 hours (again, SAF Gold will work faster). Towards the end of the rising time, preheat the oven to 375°F.

Bake the wreath for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register at least 190°F.

Remove the wreath from the oven, and transfer it to a rack to cool.

To make the glaze: Stir together the sugar and 2 tablespoons of the milk or orange juice. Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable.


What Is Italian Easter Bread?

Italian Easter Bread is a traditional Easter bread dish that uses a sweetened dough that’s been shaped into a wreath. Before baking, gently tuck raw dyed Easter eggs into the centers. Bake the bread at 350°F or until golden (about 20 minutes). The eggs will cook as the bread bakes.

I love when these wreaths bake because they sort of look like bunny paws when they’re done! You’ll notice I also had a little fun with the wreath shaping and made one into a bunny head.

In Italy, Italian Easter Bread is known as Pane di Pasqua, But, depending on what region of Italy you’re in, Easter Bread may have another name! In the Calabria region in the Southwest, it’s known as Sguta, cuzzupa, or cu l’ovo, where in other regions it’s called Scarcella or Gurrugulo. Each version is a little bit different.


Italian Easter Egg Bread

Return to your roots this spring with Italian Easter Egg Bread. This classic Italian Easter recipe is sure to add a splash of color to any dinner table. Colored eggs are nestled in the pockets of a braided sweet dough. A confectioner's glaze and a ton of colorful sprinkles add even more sweetness to this already irresistible treat. It will take all of your family's willpower not to cut into it before Easter brunch or dinner is over. Whether you're starting a new tradition or carrying on an old one, this colorful Easter dessert will be enjoyed by all.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thank you for signing up!
We were unable to sign you up - please try again.

Tags / Related Topics

Your Recently Viewed Recipes

Images from other cooks

Thanks for your comment. Don't forget to share!

I have never heard of egg bread, but wow, this is so pretty. I like the idea of making it with lemon zest. The colored eggs and colored sprinkles are so wonderful for Easter day. Is it difficult to make a yeast bread? I have only used yeast to make bread machine breads.

This is so pretty and colorful! I LOVE egg bread and think this would be a super fun way to celebrate Easter this year. I'm bummed it's so late in the year, we have to wait almost an entire other month!

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Pleasing Peach Cream Pie

Pleasing Peach Cream Pie is overflowing with fresh, juicy peaches. You'll love this cream pie recipe as soon as you taste it. Every&hellip See more Continue reading: "Pleasing Peach Cream Pie"

What's Hot

My Recipes (0) View »

Something worth saving?
  • SAVE all your favorite recipes
  • ADD personal notes
  • QUICKLY reference your recipes

Connect With Us


Our Newest Recipes & Articles

Free eCookbooks

Prime Publishing Food Group

© Copyright 2021 Prime Publishing, LLC. All rights reserved.

Sign In to Your Account

Sign In With One Of Your Social Accounts
Sign in using email and password

Register Now!

Forgot Your Password?

Images from other cooks

Share Your Images

Help others by adding images to this recipe. It's easy! Click here to start

Please sign into your account to add new images.

There are currently no images from other cooks.

Terms & Conditions

You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). As used in this Agreement, "we" or "Prime Publishing" means Prime Publishing, LLC. and "you" means the individual or entity submitting materials to Prime Publishing. Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. BY CLICKING THE ACCEPT TERMS AND CONDITIONS BUTTON, YOU AGREE TO BE BOUND BY ALL TERMS OF THIS AGREEMENT AND ALL SPECIFICATIONS AND GUIDELINES INCORPORATED BY REFERENCE.

1) Eligibility. You may only submit Materials to the Service for which you hold all intellectual property rights. In other words, if you submit a digital image to us, you must own all rights to such image or you must have the authorization of the person who does own those rights. The Service is limited to parties that lawfully can enter into and form contracts under applicable law. Minors may not submit Materials to the Service. Further, you may not submit any personally identifiable information about any child under the age of 13.

2) Definitions. As used in this Agreement, (a) "Affiliates" means any entity controlled by, in control of, or under common control with Prime Publishing, (b) "Materials" means all content that you submit to Prime Publishing, including all photographs, illustrations, graphics and text, and (c) "Media" means any means of conveying information, whether now known or hereafter devised.

3) License Grant for Materials. You hereby grant to Prime Publishing and its Affiliates a worldwide, nonexclusive, royalty-free, perpetual right and license to (a) reproduce, distribute, transmit, publicly perform and publicly display the Materials, in whole or in part, in any manner and Media, (b) modify, adapt, translate and create derivative works from the Materials, in whole or in part, in any manner and Media, and (c) sublicense the foregoing rights, in whole or in part, to any third party, with or without a fee.

4) Removal of Materials. If you decide you would like to remove your Materials from the Service, you may provide written notice to Prime Publishing by either deleting the image through the Prime Publishing interface or by contacting Prime Publishing customer service, and Prime Publishing will remove such Materials from the Service within a reasonable period of time.

5) License for Name, Trademarks and Likenesses. You hereby grant to Prime Publishing, its Affiliates and sublicensees a nonexclusive, worldwide, royalty-free license to use all trademarks, trade names, and the names and likenesses of any individuals that appear in the Materials. You grant Prime Publishing, its Affiliates and sublicensees the right to use the name that you submit in connection with the Materials.

6) Specifications and Guidelines. You agree to submit Materials to us in accordance with all guidelines for use of the Service posted on the Prime Publishing web site or of which you are otherwise notified ("Guidelines"), as these Guidelines may be changed in the future.

7) Representations, Warranties and Indemnities. You represent and warrant to Prime Publishing and its Affiliates that (a) you have the right, power, and authority necessary to enter into this Agreement, to fully perform your obligations hereunder, and to grant the licenses set forth in Paragraphs 3 and 5 above, (b) you will comply fully with all terms of this Agreement, (c) the Materials submitted to Prime Publishing by you, and Prime Publishing's and its Affiliates' exercise of their rights hereunder, do not and will not violate, misappropriate or infringe any intellectual property right, including but not limited to trademark rights, copyrights, moral rights and publicity rights of any third party, (d) you possess all rights necessary for the reproduction, distribution, transmission, public performance, public display, and other exploitation of the Materials by Prime Publishing and its Affiliates as permitted hereunder, (e) the Materials are not pornographic, obscene, libelous, defamatory, tortious, or otherwise unlawful, and (f) all factual statements submitted by you are accurate and not misleading. You agree to indemnify, defend, and hold Prime Publishing and its Affiliates harmless from all claims, liabilities, damages, and expenses (including, without limitation, reasonable attorneys' fees and expenses) arising from your breach of any representation or warranty set forth in this paragraph.

8) Restrictions. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. You agree that you will not upload, post, e-mail or otherwise transmit Materials to us or our Affiliates that contain software viruses or any other computer code, files, or programs designed to interrupt, destroy or limit the functionality of any computer software or hardware or telecommunications equipment.

9) No Obligation. Although we have the right to include your Materials in the Service or in any Media, we do not have the obligation to do so. We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time.

10) Changes to Agreement. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. All changes will be effective upon posting to the Service. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You are responsible for reviewing the notice and any applicable changes. YOUR CONTINUED USE OF THIS SERVICE FOLLOWING OUR POSTING OF ANY CHANGES WILL CONSTITUTE YOUR ACCEPTANCE OF SUCH CHANGES.

11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.

12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.

13) Waiver. PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT, EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES.

14) Disclaimer. PRIME PUBLISHING PROVIDES THE SERVICE "AS IS" WITHOUT WARRANTY OF ANY KIND.

15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.

Sharing Your Own Images

You! Anyone who is a registered and logged in user.

Please share images that will help other visitors. For example:

  • Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
  • Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
  • Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
  • Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
  • Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")

Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.

What shouldn't I share?

Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:

  • Profane, obscene, or spiteful images, or any images with nudity
  • Images to which you do not own the intellectual property rights
  • Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
  • Images featuring availability, price, or alternative ordering/shipping information
  • Images featuring external Web sites, contests, or other solicitations
  • Any personal information about children under 13
  • Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).

The same guidelines apply to your captions and notes.

What image formats and sizes are supported?

We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.

Instead of uploading an image, can I just enter a link to an image?

No, all images must be uploaded to Prime Publishing. This ensures your image is always available.

How long does it take to upload an image?

The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.

Where will my image appear?

Generally your image will appear where you uploaded it: in the article image gallery.

Who owns the images I upload?

The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.


Click Here for the Easter Italian Recipe Roundup!

Disclosure: This recipe was originally posted to this blog 2010. It was edited and re-published in 2017.

22 comments

It looks the Easter Bread that my maternal grandmother called "Tortano", a typical bread of her country. Great recipe!

Very beautiful! Reminds of of honey balls AND Easter breads. My mom did a yeasty anise bread bread with the colored eggs every Easter, and its a wonderful childhood memory of mine. Happy Easter <3

What a wonderful bread and an even better way to always have your grandmother with you!

Gorgeous bread Claudia. Great tribute to your grandmother. Hope you have a wonderful, Blessed Easter.

wonderful post,claudia!i made yesterday our traditional easter bread,the same recipe like yours but with a filling with cocoa and nuts.like you,that bread remind me by my granny ,a beautiful soul.(my granny had a aunt in italy but i lost the contact with relativ from there since ྌ years.)

Your Grandmather's Easter bread is wonderful. Happy Easter :X

That's such a beautiful Easter bread. Love the soft texture. I bet it taste awesome. Happy Easter, Claudia!

What is it about those little multicolored sprinkles that everyone loves? I love this bread toasted in the morning with a big gob of butter on it for breakfast. What a classic!

What a beautiful Easter Bread! Happy Easter!

Isn't grandma just the best? Mine has a lot of delicate recipes too :) I just started an online cooking show, Swedish Home Cooking. Please check it out! I stared making grandmas blueberry pie in one of them..See how it went!

Ah, the number 1 foodbuzz bread! no wonder!! Your bread is beautiful.

Neat article - I've been trying to find my Nona's recipe since she never wrote anything down and her Easter bread is one of those lost recipes. My question for you is - do you put the hard boiled egg IN the dough? My Nona did and then it was a tradition to try and cut thru it (I think it was supposed to mean luck for the person who cut thru the egg). Anyway, I'm just curious because if you make your bread the same way, then this recpe is probably pretty close.

YOur Easter bread looks so good. I think I'm drooling. Great to have you be a part of Seasonal Sundays.

That Easter bread looks good enough to eat! LOL

The bread looks amazing and what special memories-enjoy:@)

This looks delicious! I love the idea of being able to make it into different shapes. Fun!

Memories of food are always so special, especially when you can create them yourself and feel all of the emotions again.
My kids would LOVE this bread with my daughter being partial to the frosting and sprinkles. I'm somewhat partial to the pic by the pool!
Well done!
Happy Spring!