Description
Celebrate Easter with this delightful Italian Easter Bread featuring colorful dyed eggs. This sweet, braided loaf is a festive addition to your holiday table.
Ingredients
Scale
Dough:
- 3 1/2 to 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 2/3 cup warm milk (about 110°F)
- 2 tablespoons unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Decoration:
- 4–6 raw dyed eggs
- 1 tablespoon milk (for brushing)
- Colored sprinkles for decoration
Instructions
- Prepare the Dough: Combine 1 cup of flour, sugar, yeast, and salt. Add warm milk, butter, eggs, and extracts. Mix until smooth. Gradually add remaining flour and knead until elastic.
- Rise the Dough: Let the dough rise in a greased bowl for 1 hour until doubled.
- Braid the Bread: Divide the dough, roll into ropes, braid, and form a wreath. Place on a baking sheet, nestle in dyed eggs, rise again.
- Bake: Brush with milk, sprinkle with colored sprinkles, and bake at 350°F for 25–30 minutes until golden.
- Serve: Cool before slicing and enjoy!
Notes
- Use raw dyed eggs for safety.
- Ensure food-safe dye is used.
- Perfect for Easter breakfast or brunch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 9g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg
