I made the Best Easter Bread Recipe and the loaf that came out was glossy, pillowy, studded with eggs like edible ornaments and completely impossible to ignore.

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I’m obsessed with this Sicilian Easter Bread because it’s loud, sticky, and impossible to resist. I adore the tang from the zest of 1 lemon, the shiny promise of the 1 large egg plus 1 tsp water, beaten for egg wash, and that sweet braid that always breaks my self-control.

It’s not precious. It’s the kind of Easter Egg Bread Recipe you stash in the center of the table and dare anyone to wait.

But I always cave first. Cracks of sugar, hint of citrus, soft crumb that gets eaten before anyone notices.

Pure, simple, totally addictive. Every single year.

Ingredients

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Flour: Basic backbone, gives structure and that chewy, slightly bready comfort.
Sugar: Sweetens the dough, makes it soft and a bit more tender.
Active dry yeast: Little life in the dough, it puffs and lightens it.
Fine salt: Balances sweetness and brings out the real flavor, not salty.
Warm milk: Feels rich, adds moisture and a gentle dairy note.
Warm water: Helps the yeast wake up and keeps the dough pliable.
Melted butter: Adds richness, soft crumb and that cozy buttery taste.
Olive or neutral oil: Keeps it tender and prevents the crust from drying.
Eggs for dough: Gives structure, richness and a slightly golden color.
Vanilla extract: Adds a warm, familiar sweetness in the background.
Citrus zest: Bright, fragrant lift that cuts through the richness.
Basically sunshine.
Egg wash: Gives glossy, golden finish and helps toppings stick.
Dyed hard boiled eggs: Classic look, fun tradition and a little protein.
Powdered sugar glaze: Sweet finish, adds a soft, crackly icing layer.
Milk or lemon for glaze: Thins the glaze to spreadable, pourable perfection.
Sprinkles or nonpareils: Cute, crunchy pop and festive color on top.

Ingredient Quantities

4 cups (500 g) all purpose flour, plus extra for dusting

1/2 cup (100 g) granulated sugar

2 1/4 tsp (1 packet, 7 g) active dry yeast

1 tsp fine salt

3/4 cup (180 ml) whole milk, warmed to about 110 F

1/4 cup (60 ml) warm water

1/4 cup (60 ml) unsalted butter, melted and slightly cooled

1/4 cup (60 ml) extra virgin olive oil or neutral oil

2 large eggs, room temperature (for the dough)

1 tsp vanilla extract

Zest of 1 lemon (or 1 orange) finely grated

1 large egg plus 1 tsp water, beaten for egg wash

4 to 6 hard boiled eggs, lightly colored or dyed for decorating (optional)

1 cup (120 g) powdered sugar for glaze

1 to 2 tbsp milk or lemon juice to thin the glaze

Sprinkles or colored nonpareils for topping (optional)

How to Make this

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1. Warm 3/4 cup (180 ml) whole milk to about 110 F and stir in 1/4 cup (60 ml) warm water; sprinkle 2 1/4 tsp active dry yeast and 1 tsp sugar from the 1/2 cup into the liquid, let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk together 4 cups (500 g) all purpose flour, the rest of the 1/2 cup (100 g) granulated sugar and 1 tsp fine salt; make a well in the center.

3. Add the foamy yeast mixture, 1/4 cup (60 ml) unsalted butter melted and cooled, 1/4 cup (60 ml) extra virgin olive oil or neutral oil, 2 large room temperature eggs, 1 tsp vanilla extract and the zest of 1 lemon (or orange) into the well; mix with a wooden spoon until it starts to come together.

4. Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic; if dough is sticky add a little flour but dont overdo it or the bread will be dense.

5. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place for about 1 to 1 1/2 hours until doubled in size.

6. Punch down the dough and divide into 3 equal pieces for a classic braid or 4 to 6 pieces for round nests; roll each piece into ropes about 16 inches long, tuck 4 to 6 hard boiled eggs (optional, lightly colored or dyed) into the braid or nest and braid/shape, pinching ends to seal.

7. Place shaped loaves on a parchment lined baking sheet, cover loosely and let rise again 30 to 45 minutes until puffy; preheat oven to 350 F (175 C) while they rise.

8. Mix 1 large egg plus 1 tsp water for the egg wash and brush over the risen loaves gently; bake in the preheated oven 25 to 30 minutes until deep golden and the loaf sounds hollow when tapped, tent with foil if browning too quickly.

9. Cool loaves on a rack; meanwhile make the glaze by whisking 1 cup (120 g) powdered sugar with 1 to 2 tbsp milk or lemon juice until smooth and pourable.

10. Drizzle the glaze over cooled bread, sprinkle with sprinkles or colored nonpareils if you like, let set before slicing. Enjoy warm or room temperature with coffee or family chatter.

Equipment Needed

1. Large mixing bowl (or any big bowl will do)
2. Measuring cups and spoons for dry and wet ingredients
3. Kitchen scale for weighing flour and sugar (optional but helpful)
4. Wooden spoon for mixing the dough
5. Bench scraper or spatula for turning and dividing dough
6. Rolling surface or clean countertop lightly floured for kneading
7. Parchment paper lined baking sheet and cooling rack
8. Pastry brush for egg wash and a small bowl for whisking glaze

FAQ

Q: Can I make the dough ahead of time and refrigerate it?

A: Yes, you can. After the first rise, punch the dough down, shape it into a ball, oil it lightly, cover tightly and refrigerate up to 24 hours. Bring it back to room temp before shaping and the final rise, this makes flavors deeper but will slow the second rise a bit.

Q: My dough is sticky, how do I fix it without adding too much flour?

A: Try oiling your hands and work surface instead of dumping flour. You can also chill the dough for 15 to 30 minutes which firms it up. Add flour a tablespoon at a time only if absolutely needed so the bread stays soft.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes. With instant yeast you can mix it straight into the dry ingredients and skip the proofing step in warm water. You might get a slightly faster rise so keep an eye on it.

Q: How do I keep the colored eggs from cracking while baking?

A: Place the hard boiled eggs into the dough just before the final rise, nesting them gently in the braid. Brush carefully with egg wash. Also use room temp eggs and dont press them in too hard. If worried, bake without eggs and tuck them in after baking.

Q: My loaf browns too fast but is still doughy inside, what now?

A: Tent with foil loosely when the top gets too dark, and continue baking until an instant read thermometer reads about 190 F in the center. Lower oven temp by 25 F next time if it happens often.

Q: Any tips for a shiny, not-too-sweet glaze?

A: Mix powdered sugar with just enough milk or lemon juice to make a thick but pourable glaze. Spread while warm so it sets smooth. For extra shine brush a little melted butter over the glaze once set. Add sprinkles immediately so they stick.

Traditional Italian Easter Bread Recipe Substitutions and Variations

All purpose flour: swap for bread flour (gives a chewier, taller loaf) or 00 flour (smoother crumb). If you must, use half whole wheat and half AP, but expect a denser bread.
Whole milk: can use buttermilk for a tangy, richer flavor (thin with a little water to match volume), or use unsweetened soy or oat milk at the same warmed temp for a dairy free option.
Unsalted butter: replace with equal parts olive oil for a more Mediterranean taste, or melted margarine if you need a non-dairy alternative. Butter gives the best flavor though.
Eggs (in dough): use 3/4 cup of a commercial egg replacer mixed as directed, or 1/2 cup applesauce plus 1 tbsp oil for each egg in a pinch; texture will be slightly different, but it works.

Pro Tips

1. Make sure the yeast is really foamy before you add it to the flour, if it doesnt bubble within 10 minutes toss it and start over. Warm milk that is too hot will kill the yeast and too cool wont wake it up, so aim for about 105 to 115 F.

2. Dont keep adding flour while you knead, the dough should be tacky not rock hard. Knead 8 to 10 minutes until it springs back when poked, thats how you know the gluten is ready. If it feels loose after the first rise a few gentle folds will help tighten it up.

3. When you braid or make nests, tuck the dyed eggs in toward the center so they dont slide out while baking. Pinch seams firmly and chill shaped loaves in the fridge for 10 minutes if they seem too soft to handle, that makes braiding easier.

4. Let the breads cool completely before glazing, otherwise the sugar glaze will slide off and make a mess. If the top browns too fast tent with foil and check doneness by tapping the bottom it should sound hollow.

Traditional Italian Easter Bread Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made the Best Easter Bread Recipe and the loaf that came out was glossy, pillowy, studded with eggs like edible ornaments and completely impossible to ignore.

Servings

servings

Calories

318

kcal

Equipment: 1. Large mixing bowl (or any big bowl will do)
2. Measuring cups and spoons for dry and wet ingredients
3. Kitchen scale for weighing flour and sugar (optional but helpful)
4. Wooden spoon for mixing the dough
5. Bench scraper or spatula for turning and dividing dough
6. Rolling surface or clean countertop lightly floured for kneading
7. Parchment paper lined baking sheet and cooling rack
8. Pastry brush for egg wash and a small bowl for whisking glaze

Ingredients

4 cups (500 g) all purpose flour, plus extra for dusting
1/2 cup (100 g) granulated sugar
2 1/4 tsp (1 packet, 7 g) active dry yeast
1 tsp fine salt
3/4 cup (180 ml) whole milk, warmed to about 110 F
1/4 cup (60 ml) warm water
1/4 cup (60 ml) unsalted butter, melted and slightly cooled
1/4 cup (60 ml) extra virgin olive oil or neutral oil
2 large eggs, room temperature (for the dough)
1 tsp vanilla extract
Zest of 1 lemon (or 1 orange) finely grated
1 large egg plus 1 tsp water, beaten for egg wash
4 to 6 hard boiled eggs, lightly colored or dyed for decorating (optional)
1 cup (120 g) powdered sugar for glaze
1 to 2 tbsp milk or lemon juice to thin the glaze
Sprinkles or colored nonpareils for topping (optional)

Directions

Warm 3/4 cup (180 ml) whole milk to about 110 F and stir in 1/4 cup (60 ml) warm water; sprinkle 2 1/4 tsp active dry yeast and 1 tsp sugar from the 1/2 cup into the liquid, let sit 5 to 10 minutes until foamy.
In a large bowl whisk together 4 cups (500 g) all purpose flour, the rest of the 1/2 cup (100 g) granulated sugar and 1 tsp fine salt; make a well in the center.
Add the foamy yeast mixture, 1/4 cup (60 ml) unsalted butter melted and cooled, 1/4 cup (60 ml) extra virgin olive oil or neutral oil, 2 large room temperature eggs, 1 tsp vanilla extract and the zest of 1 lemon (or orange) into the well; mix with a wooden spoon until it starts to come together.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic; if dough is sticky add a little flour but dont overdo it or the bread will be dense.
Place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place for about 1 to 1 1/2 hours until doubled in size.
Punch down the dough and divide into 3 equal pieces for a classic braid or 4 to 6 pieces for round nests; roll each piece into ropes about 16 inches long, tuck 4 to 6 hard boiled eggs (optional, lightly colored or dyed) into the braid or nest and braid/shape, pinching ends to seal.
Place shaped loaves on a parchment lined baking sheet, cover loosely and let rise again 30 to 45 minutes until puffy; preheat oven to 350 F (175 C) while they rise.
Mix 1 large egg plus 1 tsp water for the egg wash and brush over the risen loaves gently; bake in the preheated oven 25 to 30 minutes until deep golden and the loaf sounds hollow when tapped, tent with foil if browning too quickly.
Cool loaves on a rack; meanwhile make the glaze by whisking 1 cup (120 g) powdered sugar with 1 to 2 tbsp milk or lemon juice until smooth and pourable.
Drizzle the glaze over cooled bread, sprinkle with sprinkles or colored nonpareils if you like, let set before slicing. Enjoy warm or room temperature with coffee or family chatter.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.