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Classic Italian Easter Bread Recipe with Vibrant Colored Eggs

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A traditional Italian Easter bread featuring a soft, sweet dough braided with vibrant colored eggs, flavored with orange zest and anise extract. Perfect for spring celebrations and family gatherings.

Ingredients

Scale
  • 4 cups (500 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 cup (240 ml) warm whole milk
  • 1/4 cup (60 g) unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature (2 for dough, 1 for egg wash)
  • Zest of 1 large orange
  • 1 teaspoon anise extract (optional)
  • 1 teaspoon salt
  • 6 vibrantly colored hard-boiled eggs (traditional bright red, green, or dyed your favorite colors)

Instructions

  1. Activate the yeast: In a small bowl, whisk together 1 cup (240 ml) warm milk (about 110°F/43°C), 1 teaspoon sugar, and 2 1/4 teaspoons active dry yeast. Let it sit for 5–7 minutes until foamy and bubbly.
  2. Mix the dough: In a large mixing bowl or stand mixer, combine 4 cups (500 g) all-purpose flour, 1/2 cup (100 g) sugar, 1 teaspoon salt, and the orange zest. Add the melted butter, 2 large eggs, anise extract (if using), and the activated yeast mixture. Stir to combine.
  3. Knead the dough: Knead by hand on a lightly floured surface or with a mixer’s dough hook for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. Add flour as needed.
  4. First rise: Lightly oil a large bowl, place the dough inside, cover with a kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours until doubled in size.
  5. Shape the bread: Punch down the dough, divide into three equal portions, roll each into 18-inch ropes. Braid the ropes and form into a circle on a parchment-lined baking sheet. Tuck the colored eggs evenly into the braid, pressing gently.
  6. Second rise: Cover loosely and let rise for 30-40 minutes until puffed and nearly doubled.
  7. Egg wash and bake: Preheat oven to 350°F (175°C). Beat the remaining egg and brush over the bread. Bake for 25-30 minutes until golden brown and hollow sounding when tapped. Tent with foil if browning too fast.
  8. Cool and serve: Let cool on a wire rack for at least 20 minutes before slicing.

Notes

If dough is too sticky, add flour gradually during kneading. For a stronger orange flavor, add 1 teaspoon orange blossom water with the zest. Use a warm, draft-free spot for rising or place dough in oven with light on. Rotate pan during baking if browning unevenly. Substitute dairy with almond or oat milk and coconut oil for dairy-free version. Gluten-free version requires gluten-free flour blend and xanthan gum. Egg-free option uses flaxseed mixture as egg substitute and vegan milk for wash.

Nutrition

Keywords: Italian Easter bread, braided bread, colored eggs, orange zest bread, anise extract bread, traditional Easter bread, festive bread

Find it online: https://blairrecipes.com/classic-italian-easter-bread-recipe-5-easy-steps-with-vibrant-colored-eggs/