Italian Easter Bread
A warm, lightly sweet braided bread, perfect for family gatherings and festive occasions, featuring the bright surprise of dyed eggs.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 cup milk (warm) Should feel like a warm bath.
- 1/4 cup unsalted butter (melted) Use fresh butter for better flavor.
- 2 large eggs
- 1 teaspoon vanilla extract
- Dye or food coloring (for eggs)
- Sprinkles (optional) For decoration.
Instructions
Preparation
- In a large bowl, combine warm milk and sugar, then sprinkle yeast on top. Let it sit for about 5 minutes until foamy.
- Stir gently and watch for a light foam that indicates the yeast is alive.
- Add melted butter, eggs, vanilla extract, and salt to the yeast mixture and stir until combined.
- Gradually add flour, one cup at a time, mixing until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1-2 hours until doubled in size.
- Preheat the oven to 350°F (175°C).
Baking
- Punch down the dough and divide it into three equal pieces. Roll each piece into ropes and braid them together.
- Place the braided dough on a lined baking sheet and tuck decorated dyed eggs into the braid.
- Let the dough rise again for 30 minutes.
- Bake for 25-30 minutes or until golden brown.
Finishing
- Let cool and optionally top with sprinkles before serving.
Notes
For added flavor, consider a dash more cinnamon, grated orange zest, or chopped nuts in the dough. Store at room temperature wrapped in foil for up to two days, or slice and freeze for longer storage.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 5g
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