This soft, fluffy Sweet Italian Easter Bread is made with active dry yeast, anise extract, and colorful sprinkles, and ready in just over 3 hours. The best part is pulling the golden braided rings out of the oven with the bright, dyed eggs perfectly nestled in the dough. I love making this every spring because it doubles as a stunning centerpiece and a delicious breakfast.

Why This Classic Works

Many traditional recipes for Easter bread can result in dry, dense loaves that feel heavy. I found that using warm whole milk and increasing the butter content creates a rich, brioche-like crumb that stays tender for days. The addition of anise extract gives it that authentic Italian bakery scent, though vanilla works just as well if you prefer a milder flavor.

Braiding the dough around the eggs might look complicated, but it is actually quite forgiving. The trick is to twist the ropes loosely so the dough has plenty of room to expand during the second rise without pushing the eggs out. Baking the eggs raw directly in the dough ensures they come out perfectly hard-boiled rather than rubbery and overcooked.

Sweet Italian Easter Bread Ingredients

For the Dough:

2 1/2 to 3 cups all-purpose flour, divided
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 tsp salt
2/3 cup whole milk, warm (110°F)
2 tbsp unsalted butter, melted
2 large eggs, room temperature
1 tsp anise extract (or vanilla extract)
1/2 tsp lemon zest (optional)

For Decoration:

6 large eggs, raw (dyed with food coloring)
1 large egg beaten with 1 tbsp water (for egg wash)
2 tbsp nonpareil sprinkles

How To Make Sweet Italian Easter Bread

Activate the Yeast: In a large bowl or stand mixer, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy and bubbly.
Mix the Dough: Whisk in the melted butter, 2 eggs, anise extract, salt, and lemon zest. Slowly add 2 cups of flour, mixing on low speed until combined. Gradually add the remaining flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl but is still slightly tacky.
Knead and Rise: Knead the dough on a floured surface or with a dough hook for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
Shape the Braids: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a 14-inch rope. Take two ropes, twist them together, and form a circle, pinching the ends to seal. Repeat to make 6 rings.
Add Eggs and Second Rise: Place the rings on a parchment-lined baking sheet. Gently push the strands apart to create a nest in the center of each ring and insert a raw, dyed egg. Cover loosely and let rise for 45 minutes until puffy.
Bake: Preheat oven to 350°F (175°C). Brush the dough (avoiding the dyed eggs) with the egg wash and top with sprinkles. Bake for 20-25 minutes until golden brown. Cool on a wire rack before serving.

Recipe Tips

Don’t boil the eggs first: Use raw eggs for the centers. They will bake perfectly in the oven. If you use pre-boiled eggs, they will become rubbery and green around the yolk.
Room temperature ingredients: Ensure your eggs and butter are not cold. This keeps the yeast happy and helps the dough rise evenly.
Check for doneness: The bread is done when it sounds hollow when tapped on the bottom. If the tops are browning too quickly, tent them loosely with aluminum foil for the last 5-10 minutes.
Dyeing the eggs: You don’t need to vinegar-set the dye if you are worried about taste, but make sure the dyed eggs are completely dry before placing them in the dough to prevent color bleeding.

What To Serve With Italian Easter Bread

This bread is traditionally eaten for breakfast, so it pairs beautifully with a strong espresso or a frothy cappuccino. For a fuller brunch spread, serve it alongside savory options like a spinach and ricotta frittata or glazed ham to balance the sweetness.

How To Store

Store the baked bread at room temperature in an airtight container for up to 3 days. Because of the eggs, you may prefer to refrigerate them after the first day; simply reheat briefly in the microwave for 10 seconds to restore softness.

FAQs

Can I use instant yeast instead? Yes, you can use instant yeast. You don’t need to proof it in the milk first; just mix it directly with the flour and other dry ingredients, then add the warm liquids.
Do I have to dye the eggs? No, you can use plain white or brown raw eggs. The bread will still look rustic and beautiful.
What does anise taste like? Anise has a sweet, licorice-like flavor. If you dislike licorice, simply swap it for vanilla extract or almond extract.
Can I freeze this bread? You can freeze the bread, but it is best to do so without the hard-boiled eggs in the center, as the whites can become rubbery when thawed.

Nutrition

Calories: 320 kcal
Total Fat: 10g
Saturated Fat: 4g
Cholesterol: 185mg
Sodium: 420mg
Total Carbohydrate: 48g
Protein: 11g

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