Description
Italian Easter Bread with Dyed Eggs is a soft, sweet, braided bread traditionally made for Easter. The bread is adorned with brightly dyed eggs in the center of each braid, symbolizing renewal and life. The sweet, fluffy texture and beautiful presentation make it a perfect centerpiece for your Easter feast.
Ingredients
For the Bread:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional)
- 1/2 cup warm milk (110°F)
- 1/4 cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1/4 cup water (for dissolving the yeast)
For the Egg Wash:
- 1 egg, beaten
- 1 tablespoon water (for the egg wash)
For Decorating:
- 4–6 dyed Easter eggs (these can be hard-boiled or uncooked eggs, depending on your preference)
Instructions
-
Activate the Yeast:
In a small bowl, combine the warm water and yeast with a pinch of sugar. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy. -
Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, salt, vanilla extract, and lemon zest. Add the foamy yeast mixture, milk, butter, and eggs. Stir until the dough comes together, then knead it for about 8-10 minutes, or until it becomes smooth and elastic. If you have a stand mixer with a dough hook, you can use that for kneading. -
First Rise:
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size. -
Shape the Bread:
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into three equal portions. Roll each portion into a long rope, about 12-14 inches long. Then, braid the ropes together to form a loaf. -
Add the Dyed Eggs:
Place the dyed eggs into the center of the braid, spacing them evenly apart. Gently press the eggs into the dough so they stay in place during baking. -
Second Rise:
Transfer the braided dough to a greased or parchment-lined baking sheet. Cover it loosely with a clean towel or plastic wrap and let it rise for another 30-45 minutes. -
Preheat the Oven:
While the dough is rising, preheat the oven to 350°F (175°C). -
Brush with Egg Wash:
Before baking, brush the top of the bread and eggs with the beaten egg and water mixture to give it a beautiful golden color as it bakes. -
Bake:
Bake the bread in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the eggs are not fully cooked, they may need a little extra time, but the bread should be golden and fully baked. -
Cool:
Allow the bread to cool on a wire rack before serving. If you used uncooked eggs, be sure to let the bread cool completely before eating. The eggs will be cooked inside the bread.
-
Serve:
Once cooled, slice and serve the bread. Enjoy this sweet and festive treat during Easter brunch or dinner!
Notes
- You can make the dough ahead of time and store it in the refrigerator for an overnight rise. Just let it come to room temperature before shaping and baking.
- If you prefer, you can use colored icing or sprinkles to decorate the eggs and bread after baking.
- For a softer texture, you can substitute half the flour with bread flour.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Bread, Easter Treat
- Method: Baking
- Cuisine: Italian, Easter
Keywords: Italian Easter Bread, Easter Bread, Dyed Eggs, Easter Tradition, Sweet Easter Bread, Holiday Bread