If you’re looking for a show-stopping centerpiece for your spring holiday table, you have to try Italian Easter Bread With Dyed Eggs. This beautiful wreath of golden, pillowy bread, dotted with brightly colored eggs and cheerful sprinkles, is a true celebration of flavor, tradition, and festive fun. It’s a sweet, slightly buttery bread with a soft crumb, braided by hand and baked with vibrant eggs nestled right into the dough—a recipe that manages to be both an eye-catcher and comfort food. Every bite brings a whiff of vanilla, a tender chew, and that irresistible bakery aroma that fills your kitchen. Italian Easter Bread With Dyed Eggs isn’t just an iconic family treat; it’s an experience, and a heartfelt tradition you’ll look forward to making year after year.
Ingredients You’ll Need
This classic bread comes together with everyday ingredients, but each one plays an essential role in the taste, texture, and appearance. Italian Easter Bread With Dyed Eggs relies on these simple staples, so quality really makes a difference—use the freshest eggs, real butter, and pure vanilla for the best results.
- Whole milk (1 cup, warmed to about 110°F): The foundation for a rich, tender crumb. Warm it gently to activate the yeast without overheating.
- Granulated sugar (1/3 cup): Adds gentle sweetness and helps feed the yeast so the bread rises beautifully.
- Active dry yeast (2 1/4 teaspoons): The magical ingredient that gives the bread its lovely lift.
- All-purpose flour (4 cups, plus more for kneading): Provides structure and softness—measure it lightly for the perfect texture.
- Salt (1/2 teaspoon): Essential for balancing sweetness and enhancing flavor.
- Large eggs (2): For richness and that characteristic golden hue (plus 1 more for the egg wash).
- Unsalted butter (1/4 cup, melted and cooled): Makes the dough tender, buttery, and full of flavor.
- Pure vanilla extract (1 teaspoon): For inviting flavor and heavenly aroma.
- Dyed raw eggs (6): These gorgeous, colorful eggs get baked right into the bread for a true Italian Easter tradition.
- Egg wash (1 egg beaten with 1 tablespoon water): Brushed on before baking for a glossy, golden crust.
- Colorful sprinkles (optional): For extra festive flair and a burst of sweetness on top.
How to Make Italian Easter Bread With Dyed Eggs
Step 1: Prepare the Yeast Mixture
Begin by gently warming your whole milk to about 110°F—it should feel like a warm bath, not hot. Stir in the sugar, then add the active dry yeast. Let this sit for 5 to 10 minutes, until it’s foamy and fragrant. This little waiting period is your assurance that the yeast is awake and ready to give your Italian Easter Bread With Dyed Eggs that wonderful rise.
Step 2: Make the Dough
In a large mixing bowl (or in the bowl of a stand mixer fitted with a dough hook), whisk together the flour and salt. Pour in the bubbly yeast mixture, eggs, melted butter, and vanilla. Mix everything until a soft, slightly sticky dough forms—this is where that pillowy texture starts! Knead the dough by hand for 8 to 10 minutes (or 5 to 6 minutes if using a mixer) until it’s smooth, elastic, and feels alive beneath your hands.
Step 3: First Rise
Transfer your dough to a lightly greased bowl, turning it once to coat the surface. Cover with a clean kitchen towel or plastic wrap. Let it rise somewhere warm and cozy until doubled in size, about 1 to 1.5 hours. This is when the magic happens—the dough will become puffy and soft, ready to be shaped into that signature braid.
Step 4: Shape the Bread and Add the Dyed Eggs
Once risen, punch the dough down to release air bubbles and divide it into three equal parts. Roll each piece into a rope about 16 inches long. Braid the ropes together loosely, then shape into a circle or wreath and pinch the ends to seal. Now for the fun: gently nestle your dyed raw eggs into the folds of the braid, spacing them out evenly. The eggs will bake alongside the bread, becoming perfectly cooked!
Step 5: Second Rise
Transfer the shaped bread to a parchment-lined baking sheet. Cover it again and let rise for 30 to 45 minutes. During this time, the dough will get its final puff, ensuring a beautiful, airy loaf.
Step 6: Bake
Preheat your oven to 350°F. Brush the dough (but not the dyed eggs) generously with egg wash for a glossy, golden finish. Sprinkle the top with colorful sprinkles if you’re feeling festive! Bake for 25 to 30 minutes, until your Italian Easter Bread With Dyed Eggs is golden brown and sounds slightly hollow when tapped. Let it cool on a wire rack—you’ll be tempted, but the wait is worth it!
How to Serve Italian Easter Bread With Dyed Eggs
Garnishes
The traditional touch is a scattering of colorful sprinkles just before baking for a cheery finish. If you love an extra pop of sweetness, drizzle a simple powdered sugar glaze over the cooled bread. A dusting of powdered sugar also looks beautiful against the golden crust—let your creativity show!
Side Dishes
Italian Easter Bread With Dyed Eggs pairs so well with other brunch favorites. Try serving slices alongside fresh fruit salad, a platter of cheeses and charcuterie, or even a spring vegetable frittata. Its sweet, buttery flavor makes it a lovely counterpoint to more savory dishes.
Creative Ways to Present
To really dazzle your guests, tie a pastel ribbon around the finished loaf, and place it on a pretty cake stand at the center of your table. For individual servings, braid smaller wreaths and tuck a single dyed egg into each. Italian Easter Bread With Dyed Eggs is beautiful served as is, but you can always use edible flowers or themed Easter decorations for extra flair.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover bread tightly in plastic wrap or foil, or store in an airtight container at room temperature. Italian Easter Bread With Dyed Eggs will stay fresh and soft for up to three days. For the best texture, avoid refrigerating, since that can cause bread to dry out faster.
Freezing
To freeze, wrap the bread (without the dyed eggs, if possible) in a double layer of plastic wrap, then seal in a freezer bag. It freezes beautifully for up to one month. Thaw overnight at room temperature, and add a fresh dusting of sugar or glaze before serving.
Reheating
Warm leftover slices gently in a 300°F oven for about 5 minutes, covered loosely with foil to prevent drying. If you’re reheating a whole loaf, let it come to room temperature first, then rewarm briefly in the oven. This brings back the just-baked aroma and soft crumb we all love.
FAQs
Can I dye the eggs ahead of time?
Absolutely! In fact, it’s a great time-saver. Just use your favorite food coloring method on raw eggs and let them dry completely before embedding them in the dough. The eggs will cook as the bread bakes.
Are the eggs safe to eat after baking?
Yes, the eggs cook in the oven right along with the bread. As long as you start with fresh eggs and bake thoroughly, they’re perfectly safe to eat (and make for a fun surprise inside each slice of Italian Easter Bread With Dyed Eggs).
Can I make the dough the night before?
You can! After the first rise, cover and refrigerate the dough overnight. Let it come to room temperature, then shape, add your dyed eggs, and proceed with the second rise and baking as usual.
What if I don’t have a stand mixer?
No problem at all—this dough is friendly to hand-kneaders! It just takes a little extra elbow grease. Knead until the dough feels smooth, elastic, and no longer sticky, about 8 to 10 minutes.
Can I double the recipe?
Yes, Italian Easter Bread With Dyed Eggs doubles easily if you’re baking for a larger group. Just make sure you have enough workspace to braid and shape the loaves. You may need to bake in batches, depending on oven size.
Final Thoughts
There’s so much joy in baking—and sharing—Italian Easter Bread With Dyed Eggs. Every colorful slice brings tradition, whimsy, and sweetness to your springtime celebration. If you’ve never tried it, trust me: this recipe is a keeper and a guaranteed crowd-pleaser. I can’t wait for you to enjoy it with family and friends!
Print
Italian Easter Bread With Dyed Eggs Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 braided loaf (serves 8)
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Celebrate Easter with this traditional Italian Easter Bread, a sweet and festive treat braided with colorful dyed eggs. This soft and flavorful bread is perfect for sharing with family and friends during the holiday season.
Ingredients
Bread:
- 1 cup whole milk, warmed to about 110°F
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour (plus more for kneading)
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
Decorations:
- 6 dyed raw eggs (not hard-boiled)
- 1 egg beaten with 1 tablespoon water (for egg wash)
- Colorful sprinkles (optional)
Instructions
- Prepare the Dough: Combine warm milk and sugar, add yeast, and let sit until foamy. Mix flour, salt, yeast mixture, eggs, butter, and vanilla. Knead until smooth.
- Rise the Dough: Let the dough rise until doubled in size.
- Braid the Bread: Divide dough, roll into ropes, braid, and tuck in dyed eggs. Let rise again.
- Bake: Brush with egg wash, add sprinkles, and bake until golden brown.
- Serve: Cool before slicing and serving.
Notes
- You can dye the eggs ahead of time with food coloring. The eggs will cook in the oven.
- For added sweetness, drizzle with a powdered sugar glaze after baking.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 9g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg
