Italian Easter Bread Recipe: Tips for Making Easter Bread
Written by MasterClass
Last updated: Nov 18, 2021 • 4 min read
Colorful Italian Easter bread is the perfect centerpiece for the springtime holiday. The traditional baked good features a rich brioche dough woven into a wreath shape and studded with colorful eggs.
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What Is Italian Easter Bread?
Italian Easter bread consists of anise-flavored brioche dough twisted into a wreath shape, decorated with dyed eggs and sprinkles, and baked until golden brown. Known in Italy as pane di Pasqua, this semi-sweet egg bread is a classic Easter centerpiece.
Origins of the Italian Easter Bread
In Christian tradition, bread has long symbolized the body of Christ. Since the Byzantine Empire, Christians have sweetened communion breads. The wreath shape of Italian Easter bread represents the crown of thorns that Jesus Christ wore during the crucifixion. Many Italian Easter breads feature three ropes of intertwining dough, symbolizing the Holy Trinity. The colored eggs are a symbol of rebirth, in honor of Christ’s resurrection.
In addition to the symbolism, the rich braided bread was a welcome treat after weeks of abstaining from eggs and sweets during Lent—the forty days leading up to Easter.
4 Tips for Making Italian Easter Bread
Make the most of this celebratory sweet bread by keeping these helpful tips in mind:
- 1. Add colorful toppings. Italian Easter bread should be celebratory. Dress yours up with a variety of colorful sprinkles and colorful icing.
- 2. Experiment with additions. Customize this basic bread with flavorings like almond and vanilla extract, chopped nuts (like walnuts, almonds, and pecans), orange zest or lemon zest, and dried and candied fruits (like raisins, candied orange peels, and dates). Fold these additions into the dough after the twenty-four-hour proofing step.
- 3. Store at room temperature. Italian Easter bread will keep well on the counter in an airtight bag for up to five days. For longer-term storage, remove the egg(s), wrap the bread in a layer of plastic wrap followed by a layer of foil, and freeze the bread for up to three months. Allow the bread to thaw completely at room temperature before eating.
- 4. Use raw eggs. While most dyed Easter eggs are hard-boiled, this recipe calls for dyed raw eggs, which cook in the oven, as the bread bakes.
Traditional Italian Easter Bread Recipe
makes
2 loavesprep time
20 mintotal time
11 hr 40 mincook time
20 minIngredients
Note: The total time includes 3 hours of proofing and 8 hours of chilling.
- 1
In a small bowl, combine the yeast with warm water or milk and stir to dissolve. Let the mixture sit until a few bubbles form on top.
- 2
Sift the flour onto a clean work surface. Make a large well in the middle of the sifted flour pile. Pile the salt and sugar off to the side.
- 3
Crack the eggs into the flour in the center of the well. Add the yeast-water mixture to the eggs and mix it with your fingertips, gradually drawing in flour, salt, sugar, and anise to form a soft, lumpy dough.
- 4
Knead the dough by hand by stretching, folding, and slapping it against a clean work surface until it becomes soft and uniformly textured.
- 5
Grease a large bowl. Transfer the brioche dough to an oiled bowl and cover it with plastic wrap. Let the dough rise in a warm place for 1–2 hours.
- 6
On a clean work surface, use a rolling pin to flatten the cold butter into a patty. Fold the butter patty in half, then continue flattening and folding until it becomes soft and workable.
- 7
Transfer the risen dough to the work surface, then work the butter into the dough. Lift the dough from the work surface and pass it back and forth between your hands. Squeeze the dough until the butter is fully incorporated, 3–5 minutes.
- 8
Knead the dough again for 1 minute.
- 9
Transfer the dough to a large greased bowl, cover with plastic wrap, and refrigerate overnight, up to 24 hours.
- 10
The next day, turn the proofed dough out onto a floured surface and divide it into 4 equal portions.
- 11
Using your hands, roll each portion of dough into a 10-inch-long rope.
- 12
Lay 2 of the ropes parallel to each other and join them at the top. Moving downward, twist the ropes of dough around each other to create a spiral shape.
- 13
Join the two ends of the braided dough to form a circle and pinch the ends together to seal. Repeat this process with the other 2 portions of dough.
- 14
Transfer the braided breads to a large parchment paper-lined baking sheet.
- 15
Cover the dough with a clean towel and let the dough rise for 1 additional hour.
- 16
When you’re ready to bake, preheat the oven to 375 degrees Fahrenheit.
- 17
In a small mixing bowl, whisk the remaining egg together with 1 tablespoon of warm water to combine.
- 18
Brush the top of each brioche with the egg wash.
- 19
Place the uncooked eggs in the center of the wreaths, and sprinkle the bread dough with colorful sprinkles.
- 20
Place the pan in the oven and bake until the surface of the bread is golden brown, about 20 minutes.
- 21
Transfer the brioche loaves to a wire rack to cool. Serve the bread warm or at room temperature.
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