This soft, fluffy Italian Easter Bread is made with citrus-infused yeast dough, colorful eggs, and sprinkles, ready in under 3 hours. The braided rings bake up golden brown around the dyed eggs for a stunning festive centerpiece. I love making this every spring because it brings such vibrant color and sweet aroma to the breakfast table.

Why This Classic Works

Traditional Easter breads often risk being dry, but this version uses extra butter and milk to keep the crumb tender and brioche-like. I used to rush the rising time, which resulted in dense, heavy loaves, so patience during the two proofing stages is absolutely key here.

The addition of orange and lemon zest cuts through the sweetness and pairs beautifully with the traditional anise notes. It tastes just like the loaves I remember from local Italian bakeries, but the texture is much fresher when made at home.

Italian Easter Bread Ingredients

For the Dough:

2 ½ tsp instant yeast
1 ¼ cups warm milk (110°F)
½ cup granulated sugar
½ cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 tsp salt
3 ½ to 4 ½ cups all-purpose flour
1 tbsp lemon zest
1 tbsp orange zest
1 tsp anise extract (optional)

For Decoration:

6 raw eggs (dyed colors of choice)
1 large egg (for egg wash)
1 splash water
Nonpareil sprinkles

How To Make Italian Easter Bread

Activate Yeast: In a large bowl or stand mixer, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until the mixture becomes foamy and bubbly.
Mix Dough: Add the melted butter, beaten eggs, salt, zests, and anise extract to the yeast mixture. Gradually mix in 3 ½ cups of flour until a soft dough forms, adding more flour only if the dough is too sticky.
Knead and Rise: Knead the dough on a floured surface or with a dough hook for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Shape Braids: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a 12-inch rope, then twist two ropes together to form a braid and pinch the ends to make a circle (making 6 rings total).
Add Eggs: Place the rings on a parchment-lined baking sheet. Gently nestle a raw dyed egg into the center of each ring, pressing it down slightly so it sits securely.
Second Rise and Bake: Cover and let rise for another 45 minutes. Brush the dough with egg wash and top with sprinkles. Bake at 350°F (175°C) for 20-25 minutes until golden brown.

Recipe Tips

Use raw eggs: Do not hard boil the eggs before baking. Place raw dyed eggs into the dough; they will cook perfectly in the oven while the bread bakes.
Watch the temperature: Ensure your milk is warm but not hot (around 110°F). If the liquid is too hot, it will kill the yeast and the dough won’t rise.
Don’t over-flour: The dough should be tacky but not sticky. Adding too much flour during kneading will make the bread tough and dry instead of fluffy.

What To Serve With Italian Easter Bread

Serve warm slices with plenty of salted butter and a strong cup of coffee or espresso to dip the crust. It also pairs well with savory Easter brunch items like frittata or glazed ham to balance the sweetness of the sprinkles and glaze.

How To Store

Store the bread in an airtight container at room temperature for up to 2 days; refrigerate if you are concerned about the eggs sitting out. You can also freeze the baked bread (without the eggs is best for texture) for up to one month.

FAQs

Do I need to dye the eggs?
No, you can use plain white or brown eggs if you prefer a rustic look. If you do dye them, make sure the dye is food-safe since it touches the edible bread.

Why did my bread crack?
Cracking usually happens if the oven is too hot or the dough wasn’t proofed long enough. Make sure to let the shaped rings rise fully before baking.

Can I make this ahead?
Yes, you can make the dough the night before and let it do the first rise in the refrigerator overnight. Bring it to room temperature before shaping.

Nutrition

Calories: 285
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 85mg
Sodium: 410mg
Total Carbohydrate: 42g
Protein: 8g

Try More Recipes:

Italian Easter Bread

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Total time

hours

minutes

Italian Easter Bread features soft, sweet brioche dough braided around colorful eggs and topped with festive sprinkles. This traditional holiday treat is ready in 3 hours and serves as a beautiful centerpiece for brunch.

Ingredients

For the Dough:
2 ½ tsp instant yeast
1 ¼ cups warm milk (110°F)
½ cup granulated sugar
½ cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 tsp salt
3 ½ to 4 ½ cups all-purpose flour
1 tbsp lemon zest
1 tbsp orange zest
1 tsp anise extract (optional)
For Decoration:
6 raw eggs (dyed colors of choice)
1 large egg (for egg wash)
1 splash water
Nonpareil sprinkles

Directions

Activate Yeast: In a large bowl or stand mixer, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until the mixture becomes foamy and bubbly.
Mix Dough: Add the melted butter, beaten eggs, salt, zests, and anise extract to the yeast mixture. Gradually mix in 3 ½ cups of flour until a soft dough forms, adding more flour only if the dough is too sticky.
Knead and Rise: Knead the dough on a floured surface or with a dough hook for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Shape Braids: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a 12-inch rope, then twist two ropes together to form a braid and pinch the ends to make a circle (making 6 rings total).
Add Eggs: Place the rings on a parchment-lined baking sheet. Gently nestle a raw dyed egg into the center of each ring, pressing it down slightly so it sits securely.
Second Rise and Bake: Cover and let rise for another 45 minutes. Brush the dough with egg wash and top with sprinkles. Bake at 350°F (175°C) for 20-25 minutes until golden brown.