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Home » The Recipe Box » Easter

Traditional Italian Easter Bread Recipe

Profile image of Amanda Scarlati By Amanda Scarlati - Updated: Apr 3, 2025 - Published: Mar 20, 2024 - This post contains affiliate links.

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Total Time 5 hours hours 15 minutes minutes
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partially cut braided italian easter bread with colored eggs in it.
unbaked and baked italian easter bread with colored eggs.
unbaked and baked italian easter bread with colored eggs.

Italian Easter bread, or pane di pasqua, is a family tradition that I’m excited to share with you! A rich, sweet brioche-like bread is braided with colored eggs tucked in the center. It may be a labor of love, but it’s absolutely worth the effort!

italian easter bread on a platter with colored eggs in it, partially sliced.

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!

Jump to:
  • 🇮🇹 What is pane di pasqua?
  • 🥚 Ingredient notes
  • 📋 Substitutions and variations
  • 🔪 Step by step instructions
  • ⭐ Expert tips
  • ⏲️ Make ahead and storage instructions
  • 💭 Frequently asked questions
  • 🍰 More Italian sweets recipes
  • #ScarlatiFamilyKitchen
  • Recipe
  • Comments

🇮🇹 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! 

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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.

🥚 Ingredient notes

flour, water, sugar, yeast, shortening, eggs, salt, lemon, food coloring and milk.
  • 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. 

eggs being dyed in blue, yellow and pink food coloring and yeast mixture with flour in a bowl.

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.

whipped shortening with lemon juice and zest and beaten eggs and egg whites.

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.

whipped egg and shortening mixture and then yeast and flour mixture added.

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.

kneaded dough on a table and dough braided in two strands.

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.

braided easter bread with eggs before and after baking.

If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.

Go to Glossary

⭐ 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

Why is Easter bread so special?

Italian Easter bread is special because it symbolizes the events of Easter and Spring. The circle braid of the bread symbolizes the crown that Jesus wore on the cross and the eggs represent the resurrection of Christ and a rebirth of the spring season.

Why does Easter bread have eggs in it?

Easter bread has eggs in it for two reasons. One is to represent the resurrection and is a symbol for Christ's empty tomb. The other secular representation is for new life, growth and rebirth in the Spring.

Do you need to cook the eggs before baking?

There is no need to cook the colored eggs before baking the Easter bread. They will be hard cooked while the bread is baking and can be eaten later.

🍰 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

#ScarlatiFamilyKitchen

If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

Recipe

partially cut braided italian easter bread with colored eggs in it.
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Traditional Italian Easter Bread Recipe

Yield : 16 servings
Prep: 1 hour hr 10 minutes mins
Cook: 55 minutes mins
Resting/Rising Time: 3 hours hrs 10 minutes mins
Total: 5 hours hrs 15 minutes mins
This traditional Italian Easter bread recipe is a family recipe that goes back generations. Fluffy and filled with colored eggs, this sweet bread recipe is perfect to for the Easter season!
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Ingredients
  

  • 8 large eggs, uncooked (divided use)
  • Food coloring or Easter egg dye
  • 1.5 cups warm water, divided use (approximately 110˚)
  • 2 packages active dry yeast
  • 6 - 6 ¼ cups all purpose flour, or bread flour (plus extra for kneading)
  • ¾ cup shortening
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon lemon zest, grated
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 Tablespoon milk
  • Non-pareil candies or sprinkles, for decorating (optional)
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Instructions
 

  • Generously grease a non-stick baking sheet or line with parchment paper or a silicone liner.
  • Dip 5 of the eggs in the food coloring or egg dye and set aside to dry in the refrigerator.
  • Add 1 cup of warm water into a large bowl and sprinkle the yeast over the top. Let sit for 5-10 minutes until it starts to foam.
  • Add in the remaining ½ cup of warm water and sift in 1 ½ cups of the all purpose flour. Mix and beat well with a wooden spoon until mostly smooth.
  • Cover the bowl with a towel or plastic wrap and let sit in a warm place for 1-2 hours or until doubled in size.
  • In another large bowl, add the shortening with the lemon juice and lemon zest. Whip with an electric hand mixer until the shortening is softened and combined with the juice and zest.
  • Slowly mix in the sugar and salt, whipping after each addition until the mixture is fluffy.
  • Crack two of the remaining eggs into a medium bowl and separate the last egg. Add the egg white to the bowl with the whole eggs and reserve the egg yolk in the refrigerator for use later.
  • Whip the eggs and egg whites with an electric hand mixer for 2-3 minutes until thick and piled softly.
  • Add the egg mixture, in thirds, to the shortening mixture, whipping after each addition.
  • Pour the risen yeast and flour mixture into the shortening and egg mixture and use a wooden spoon to mix by hand until smooth.
  • Add one half of the remaining flour and beat until smooth.
  • Gradually add in the last half of the flour mixture, a little bit at a time, until you have a smooth dough. All of the flour may not be used.
  • Turn the dough out onto a lightly floured surface and knead for 4-5 minutes until the dough is smooth and elastic.
  • Grease a clean large bowl with butter or baking spray and add the dough to the bowl. Flip it over so the dough is greased on all sides and then cover the bowl with a towel or plastic wrap. Let the dough rise for 1-2 hours or until doubled in size.
  • Punch down the dough and then divide it into two pieces and shape into balls. Cover loosely with a towel on the counter and let rest for 10 minutes. While the dough is resting, preheat the oven to 350˚. Roll each ball of dough into a long rope that is approximately 36 inches long and 1 ½ inches thick.
  • Using the two long pieces of dough, loosely braid the dough into a ring, leaving spaces in the braid for the 5 colored eggs.
  • Place the ring on 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, add sprinkles and then place it back in the oven to bake for another 35-45 minutes until it is golden brown.
  • Remove and let cool for 10 minutes before slicing and serving.

Notes

  • Eggs - The eggs will be hard cooked in the oven and can be eaten after with the bread.
  • Flavor - Instead of lemon juice and zest, orange juice and zest can be used instead or in combination with the lemon. 
  • Dairy-Free - Use an unsweetened dairy-free alternative for the milk.
  • Shape - Instead of one large ring, braid the dough into smaller rings and use one egg in the center of each ring.
  • Make Ahead - Bread is best fresh, but can be made up to 1 day in advance. Let cool completely and cover in plastic wrap.
  • Leftovers - Store covered in plastic wrap or in an airtight container at room temperature for 3-4 days.

Nutrition

Serving: 1sliceCalories: 351kcalCarbohydrates: 50gProtein: 9gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 93mgSodium: 184mgPotassium: 99mgFiber: 2gSugar: 13gVitamin A: 137IUVitamin C: 1mgCalcium: 24mgIron: 3mg
Author : Amanda Scarlati
Course : Breakfast: Dessert
Cuisine : Italian
Tried this recipe?Mention @ScarlatiFamilyKitchen or tag #ScarlatiFamilyKitchen!

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