Celebrate Easter with this traditional Italian Easter bread! Filled with colorful dyed eggs and covered in bright rainbow nonpareils, this sweet bread is a delightful addition to your holiday table and a guaranteed way to bring smiles.
A Festive and Fun Bread
This Italian Easter Bread is as fun to make as it is to eat. The colorful eggs baked right into the loaf and the generous sprinkling of nonpareils create a festive and cheerful bread, perfect for celebrating Easter.
Baking at Midnight
The author’s story of baking this bread late into the night highlights the dedication and excitement that comes with creating special holiday treats. The reward? Warm, freshly baked bread at midnight!
The Magic of the Egg
One of the unique features of this bread is the uncooked egg baked right into the center. No need to pre-boil! The egg cooks perfectly as the bread bakes, creating a beautiful and colorful surprise.
Dyeing the Eggs
The author used a standard egg dye to color the uncooked eggs and allowed them to dry completely before placing them in the dough. While most loaves turned out perfectly, a couple of eggs speckled during baking. This is something to be aware of and might happen to you as well.
Perfectly Cooked Egg
The image provided shows the egg cooked perfectly inside the bread.
A Slightly Sweet Bread
The bread has a subtle sweetness that the author finds perfect. However, her husband suggested a glaze for added sweetness. A simple glaze can be made from confectioners’ sugar and milk (see recipe notes for variations).
Twisting the Dough
The author mentions process shots (not included here) to help with understanding the bread-twisting technique.
Ingredients
- (Specific ingredients are assumed to be in the original recipe, which is not provided. This rewritten version focuses on the description and story.)
Instructions
- (Specific instructions are assumed to be in the original recipe, which is not provided.)
- Dye uncooked eggs and let them dry completely.
- Prepare the dough and shape it, incorporating the dyed eggs into the loaves.
- Bake the bread until golden brown.
- Sprinkle with nonpareils.
Tips and Notes
- Be aware that some eggs might speckle during baking.
- For a sweeter bread, add a glaze made from confectioners’ sugar and milk.
- Refer to the original recipe’s process shots for guidance on shaping the bread.
Italian Easter Bread
Simple, customizable, and festive – perfect for Easter!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: Italian
Servings: 6 loaves
Ingredients:
Bread Dough:
- 1 1/4 cups milk or half and half
- 1/3 cup unsalted butter
- 2 1/4 teaspoons instant yeast
- Pinch of salt (about 1/16 teaspoon)
- 2 eggs, lightly beaten
- 1/2 cup sugar
- 4 cups bread flour (approximate)
Egg Wash:
- 1 large egg
- 1 teaspoon water
Decor:
- Rainbow nonpareils
- 6 raw eggs, room temperature, dyed in rainbow colors
Instructions:
- Prepare the Milk and Butter:
- Combine the milk and butter in a small saucepan. Heat over medium-low until the butter is fully melted, then remove from heat and let it cool until it is just warm.
- Mix the Dough:
- In the bowl of a stand mixer, combine the yeast, salt, eggs, and sugar. Add the warm milk mixture and half of the flour. Knead with the dough hook until combined.
- Gradually add more flour until the dough pulls away from the sides of the mixer. You may not need to use all the flour (but you probably will!). Knead for another 3-5 minutes, or until the dough is smooth and elastic.
- First Rise:
- Place the dough in a greased bowl, turning it once to coat the top. Cover with plastic wrap and let it rise in a warm place for about 1 hour (it may take longer, up to 1 1/2 hours).
- Shape the Loaves:
- Gently punch down the dough with your fist. Turn it out onto a floured surface and pat it into an even thickness.
- Divide the dough into 12 even pieces. Roll each piece into a 1-inch thick rope, about 14 inches long. Twist two lengths of dough together and form a circle, pinching the ends together. Place the formed circle onto a parchment-lined baking sheet.
- Cover the loaves with plastic wrap and let them rise again for 1 hour or until doubled in size.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Egg Wash and Decorate:
- In a small cup, beat the egg with 1 teaspoon water. Brush the egg wash lightly over the loaves using a pastry brush.
- Sprinkle the loaves with rainbow nonpareils and gently place a dyed egg in the center of each loaf.
- Bake the Bread:
- Bake the loaves for 20 minutes, or until golden brown and fragrant. Let them cool slightly, if you can resist, before enjoying them warm!
Notes:
- Milk Glaze: For a sweet glaze, mix 1 cup of confectioners’ sugar with 1-2 tablespoons of milk. Whisk until smooth. You can also add a little vanilla extract for extra flavor.
- Customization: Add 1/2 cup mixed candied fruit and 1/4 cup blanched almonds to the dough after the first rise, or incorporate 2 tablespoons of citrus zest for a burst of flavor.