Traditional Italian Easter Bread Recipe

Although this Italian Easter bread is sweet, I won’t sugar-coat it for you: whether it’s homemade crusty Italian bread or savory pesto bread, making bread yourself always requires some time and effort.

This is also a case where the more effort you put in, the better the reward—making your own bread (and this Italian Easter bread) will give you a sense of accomplishment and a delicious loaf. That’s a win if you ask me!

🇮🇹 What is pane di pasqua?

Pane di pasqua, or Italian Easter bread, is a traditional sweet bread that is baked to celebrate Easter throughout Italy. Different regions have their own takes on this recipe, and Italian immigrants brought the tradition to the States, where the recipe continued to evolve. I think every family has their own, slightly different, version! 

While old-fashioned Italian Eastern bread is delicious—soft, tender, and lightly sweet—its presentation is what truly sets it apart. The bread is braided with whole dyed eggs nestled within the braids. These eggs symbolize rebirth and resurrection. The bread can be served as-is, or glazed and topped with sprinkles.

❤️ Why you'll love this Italian Easter bread

Tradition – This pane di pasqua is an Italian tradition; a recipe passed down from a member of my husband’s family. It's one that I will pass down to my kids and has become a fun tradition for the Easter holiday.

Family – As mentioned above, making traditional Italian Easter bread with hard-boiled eggs does take some time, but it’s a fun activity to do with kids on Easter. Older kids will love helping shape and braid the bread, while the little ones will enjoy dyeing the eggs. And everyone will be happy to eat this sweet, homemade bread! It's a great activity to share with the ones you love.

Taste – Pane di pasqua is an enriched bread, similar to challah and brioche. This means there’s added fat and eggs in the dough, producing a tender crumb, pillowy interior, and golden crust. Lemon adds a bright citrus flavor that’s perfect for welcoming spring!

🍴 What to serve with Italian Easter bread

Jam – A berry jam, like this Homemade Blackberry Jam Recipe, would pair beautifully with the bright citrus flavor of this bread.

Easter Favorites – You can never go wrong with a traditional Glazed Spiral Ham, or prepare an Italian feast with Beef Braciole as the centerpiece. Don't forget the Homemade Spinach Fettuccine!

Brunch Dishes – Pane di pasqua is a beautiful addition to a holiday brunch spread. Serve it alongside Italian Baked Eggs and Strawberry Rossini Cocktails.

🥚 Ingredient notes

• Flour - You can use either everyday all-purpose flour or bread flour; Bread flour has a higher protein content and provides more structure and chewiness.
• Eggs - You’ll need eggs to nestle in the braids (these can be eaten; they’ll essentially be hard-boiled eggs, but baked), while others are used in the dough and as an egg wash.
• Lemon - Both juice and zest are used for a light citrus flavor. You can use orange  instead or a combination of both.
• Sprinkles - If you’d like, add nonpareil sprinkles or other sprinkles for a festive pop of color.

📋 Substitutions and variations

• Dairy-Free  - Use an unsweetened dairy-free milk alternative or water.
• Shape - Instead of one large ring, make smaller individual rings, with a single egg in the middle.

🔪 Step by step instructions

First, dye 5 of the eggs, either with food coloring or Easter egg dye. Place them in the refrigerator to dry while you work on the dough.

Add a cup of warm water to a large bowl and sprinkle the yeast over the top. Let this sit for 5-10 minutes until the mixture starts to foam.

Add the remaining water to the bowl, then sift in 1 ½ cups of the all-purpose flour. Mix with a wooden spoon until the dough is mostly smooth. 

Cover the bowl and set it in a warm place for an hour or two, or until the dough doubles in bulk.

In another large bowl, beat the shortening with the lemon juice and zest using an electric hand mixer. Slowly mix in the sugar and salt, whipping after each addition until the mixture is fluffy.

Crack two eggs into a medium bowl and separate the last egg. Add the egg white to the bowl with the whole eggs and refrigerate the egg yolk; you’ll use it later.

Whip the eggs and egg whites with an electric hand mixer for 2-3 minutes, or until thick.

Add the egg mixture, in thirds, to the shortening mixture, whipping after each addition.

Pour the yeast and flour mixture into the bowl with the shortening and egg. Use a wooden spoon to mix by hand until smooth.

Beat in one half of the remaining flour and until smooth. Slowly add the last half of the flour mixture, a little bit at a time, until you have a smooth dough. You might not need to use all of the flour or you may nee more; it depends on the humidity in your kitchen.

Turn out the dough onto a lightly floured work surface and knead until smooth and elastic.

Grease a clean large bowl with butter or baking spray, then set the dough inside the bowl. Flip the dough a few times to coat it in the butter or oil. Cover the bowl with a towel or plastic wrap, then let the dough rise for an hour or two, or until it doubles in size.

Punch down the dough and then divide it into two pieces. Shape the two portions into balls. Cover them loosely with a towel on the counter and let rest for 10 minutes.

Roll each ball of dough into a long rope, then loosely braid the two ropes of dough into a ring, leaving spaces in the braid for the 5 colored eggs.

Carefully transfer the ring to the prepared baking sheet and place the colored eggs inside the spaces of the braid.

Bake the bread for 10 minutes in the preheated oven. While the bread is baking, mix together the reserved egg yolk with the milk in a small bowl.

Brush the top of the bread with the egg wash and then place it back in the oven. Bake for another 35-45 minutes, or until the outside is golden brown.

Remove and let cool for at least 10 minutes before slicing and serving.

⭐ Expert tips

• Sift the flour for the bread to eliminate any lumps. If you don’t have a sifter, you can pour the flour through a fine mesh sieve and shake until it all falls into the bowl. If there are any little lumps left in the strainer, push them through to break them up. In a pinch, you can use a whisk to break up any lumps in the flour.
• The rising time is an estimate; don’t go by the clock, but instead go by the appearance of the dough. In a chilly or drafty house, rising can take longer, while a warm kitchen may mean your dough doesn’t need as long to rise. You can speed up the process by setting the bowl in a warm place.
• Use parchment paper or a silicone liner, or heavily grease a non-stick pan, to prevent the bread from sticking. If you make bread often, a silicone liner is a worthwhile investment that will save you money in the long term, not to mention reducing waste!
• Make sure to knead until the dough is smooth and elastic. It will be done when you can press a finger in and the dough springs back quickly.
• When placing the eggs in the braid, make sure to nest them well in between the strands. If you don't, they may pop out during baking as the bread continues to rise.

⏲️ Make ahead and storage instructions

Italian Easter bread is best enjoyed the day it’s made, but it can be made the day before you plan on serving it. Cover it with plastic wrap after cooling so it doesn't dry out.

Store leftovers covered in plastic wrap, or in a zip top bag or airtight container. It will keep for 3-4 days at room temperature.

💭 Frequently asked questions

🍰 More Italian sweets recipes

If you loved this Italian Easter Bread Recipe, check out these other Italian sweets recipes that I know you will love too!

• Homemade Struffoli
• Italian Lemon Olive Oil Cake
• Strawberry Panna Cotta
• Italian Lemon Sorbet