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Easter Bread

Easter Bread

Soft, buttery, and lightly sweet, this easter bread is a classic holiday bake that’s as beautiful as it is delicious. Braided into a festive wreath and topped with colorful eggs and sprinkles, it bakes up airy and tender with a rich, brioche-like texture—perfect for Easter brunch, dessert, or a slice with coffee.
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Course Side Dish
Cuisine Italian

Ingredients
  

Dough

  • 1 cup lukewarm whole milk (about 100 degrees F)  
  • 1/2 cup granulated sugar
  • 1 tsp granulated sugar
  • 1 packet active dry yeast {0.25 ounce/7 grams) 
  • 4 1/2 cup all-purpose flour plus additional for dusting (540 grams)  
  • 2 tsp salt
  • 2 large egg beaten
  • 1/3 cup salted butter cubed at room temperature 

Topping

  • 4-6 large eggs uncooked and dyed with food coloring  
  • 1 large egg
  • 1 tsp milk
  • Sprinkles

Egg Dye

  • 1/2 cup hot water
  • 1 tbsp white distilled vinegar
  • Food Coloring

Instructions
 

INSTRUCTIONS FOR THE DOUGH:

  • Stir together the milk, 1 teaspoon sugar, and microwave on low very briefly until temperature of milk is about 100 degrees F. Add yeast to the warm milk and let sit until foamy (about 5-8 minutes.  Meanwhile, lightly oil a large bowl 
    1 tsp granulated sugar, 1 packet active dry yeast, 1 cup lukewarm whole milk
  • In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining ½ cup sugar, and salt. Add the milk/yeast mixture and eggs. Mix on low speed until a soft dough forms, about 5 minutes
    1/2 cup granulated sugar, 4 1/2 cup all-purpose flour, 2 tsp salt, 2 large egg
  • Increase the speed to medium, and gradually add the butter, 1 tablespoon at a time, to the dough. Wait until each tablespoon of butter is fully incorporated before adding the next tablespoon. Once all of the butter is incorporated, continue kneading on medium until the dough is smooth and elastic, about 8-10 minutes. Transfer the dough to the oiled bowl. Cover and let rise in a warm place until doubled in size. About 2 hours.  
    1/3 cup salted butter
  • Line a large, rimmed baking sheet with parchment paper.  
  • Punch down the risen dough and turn out onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece into a 28-inch-long rope. Braid the 3 ropes together, pinching each end to seal. Place the braid on the lined baking sheet and shape it into a circle, making a braided wreath. Pinch ends together to seal.  
      

DYE THE EGGS: 

  • For each color you want to use, place ½ cup hot water, 1 tablespoon white distilled vinegar, and several drops food coloring in small bowls.  Add the eggs to the warm dye and let sit until the entire shell has absorbed some color, about 3 minutes. Remove the eggs and let dry for about 1 hour on paper towels.  
    1/2 cup hot water, 1 tbsp white distilled vinegar, Food Coloring

INSTRUCTIONS FOR THE TOPPING:  

  • Place the dyed eggs around the braided wreath. Loosely cover and let rise in a warm place until doubled in size. About 30-45 minutes  
    4-6 large eggs
  • Beat 1 large egg and 1 teaspoon of milk together in a bowl
    1 large egg, 1 tsp milk
  • Preheat the oven to 350 degrees F while wreath is rising  
    Once risen, brush the wreath with the beaten egg/milk mixture and top with sprinkles, if using  
    Sprinkles
  • Bake for 25-30 minutes until golden brown. Transfer the bread onto a wire cooling rack. Let cool for 30 minutes. Serve warm or at room temperature   

Video

Notes

  • Do not add extra milk early — the dough hydrates after butter is added
  • Use a scale for flour — prevents a dense, dry bread
  • Keep butter very soft — helps it blend smoothly
  • Expect a sticky dough — that’s normal for enriched dough
  • Handle gently after rising — keeps the texture light
  • Check early while baking — ovens vary
  • Don’t stress the braid — it smooths out as it bakes
Keyword easter bread, Pane di Pasqua