Description
Italian Easter Bread is a traditional sweet bread with hints of citrus from lemon and orange zest, braided into stunning rings, and decorated with colorful sprinkles and dyed eggs. Perfect for Easter brunch or gifting!
Ingredients
For the Dough:
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1 cup whole milk (warmed)
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1/4 cup butter (melted)
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4 cups all-purpose flour (divided)
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1/3 cup granulated sugar
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2 1/4 tsp rapid-rise instant yeast (1 package)
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Zest of 1 lemon
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Zest of 1 orange
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2 eggs
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1 tsp vanilla extract
For the Egg Wash:
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1 egg
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1 tsp milk
Decorations:
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Dyed Easter eggs (uncooked, NOT hardboiled)
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Colorful sprinkles
Instructions
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Combine 2 cups of flour, sugar, yeast, lemon zest, and orange zest in a large mixing bowl.
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Warm milk and butter until the butter melts. Let cool slightly.
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Add eggs, vanilla, and the milk-butter mixture to the flour mixture. Mix until smooth.
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Gradually add remaining flour and knead for about 8 minutes until the dough is smooth.
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Let the dough rest in a covered bowl for 15 minutes.
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Divide dough into 8 pieces, roll each into 11-inch ropes, braid in pairs, and form into rings.
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Place rings on a parchment-lined baking sheet, cover, and let rise for 30 minutes to 1 hour.
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Preheat oven to 375°F (190°C).
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Brush rings with egg wash, nestle dyed eggs into each ring, and sprinkle with sprinkles.
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Bake for 20 minutes, rotating halfway through.
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Cool completely before serving.
Notes
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Store at room temperature for up to 3 days or freeze for up to 3 months.
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Uncooked dyed eggs are safe to bake and will cook perfectly with the bread.
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Use fresh yeast for best results.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: 8 bread rings
- Method: Baking
- Cuisine: Italian