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Home » Recipes » Yeast Bread Recipes

Italian Easter Bread From Scratch: A Deliciously Easy Recipe

Published: Feb 23, 2023 Last Updated: May 12, 2023 by Marye 2317 words. | About 12 minutes to read this article.

Jump to Recipe Pin Recipe
3 hours hrs 25 minutes mins
Traditional Italian Easter bread is made from a slightly sweet, soft brioche dough formed into a wreath shape with colored eggs baked right in. You can let it rise overnight in the refrigerator and bake it in the morning if you wish.
Easter egg bread on a plate with stylized text overlay for Pinterest.

This easy Easter brunch recipe is a traditional part of Italian and Greek celebrations when family and friends gather to share the holiday meal. My version is slightly sweet with a little lime zest to wake up the flavor.

Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.

A round, braided loaf of bread with colored Easter eggs stuck between the strand of the braid.
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪How to form the Easter bread braids
  • 🥫 Storage
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 🔎 Terms to Know
  • 🥄 Restless Chipotle recommends
  • 📞 The last word
  • Italian Easter Bread
  • ✍🏻 A note from Marye...
  • 💬 Comments

❤️ Why you'll love it

This is a glorious way to begin Easter Sunday — or Fourth of July for that matter.

  • Traditional Italian Easter bread is... well... traditional! I love carrying on traditions that have been handed down for generations.
  • It makes a pretty centerpiece on your brunch table.
  • SO delicious and you can even shape it and let it rise overnight in the fridge!

Lightly sweetened, rich, buttery yeast dough is flavored with vanilla and lime, then braided, and baked. Once out of the oven you can either glaze it with a Confectioner's glaze or just dust with Confectioner's sugar as I have here.

If you're pushed for time why not try these easy Easter nest sweet rolls? They're made with refrigerated crescent roll dough and take less than 30 minutes!

🧾 Ingredients

Orange zest or lemon zest are more traditional than the lime zest but I think the lime gives an extra-yummy pop of flavor.

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

  • yeast
  • sugar
  • all-purpose flour
  • butter
  • water
  • eggs
  • salt
  • lime
  • vanilla
  • colorful sprinkles
  • heavy cream

🔪How to form the Easter bread braids

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

Pieces of raw dough resting on a table.
After the first rise cut the dough into 4 equal pieces
A braid made from raw bread dough
Roll each piece into a 14 inch long rope. Place two ropes parallel to each other and pinch ends together. Bring one rope over the other. Repeat.
A wreath of raw bread dough decorated with blue eggs.
Form into a circle. Gently separate the ropes and insert the raw Easter eggs as pictured. (They'll cook in the oven.) Repeat with remaining dough. Bake.
easter egg bread rising|restlesschipotle.com
Let rise again.
A loaf of Italian Easter bread with powdered sugar dusted over it.
Cool and dust with powdered sugar.
Images showing how to form the dough wreaths and add the colored eggs to them.

🥫 Storage

This delicious breakfast bread is best served the day it's made.

Once baked the Italian Easter bread can be stored at room temperature for a day or two IF the eggs are removed. Otherwise you'll want to store it in the refrigerator.

You can freeze it after baking - if you remove the eggs first.

If you'd like to make it ahead of time you can let it rise in the refrigerator overnight and proceed with the recipe the next day. Just shape the bread, add the eggs, cover with plastic wrap and slide into the fridge.

Next day, remove and bake as instructed.

A square serving of Italian Easter  egg bread on a vintage plate.
Easter egg bread is rich and slightly sweet - similar to brioche.

📖 Variations

  • You can add anise seed in with the flour.
  • Some people prefer lemon or orange zest.
  • Make the wreaths in small, individual sizes with just one egg in the middle.
  • ¼ teaspoon of almond extract along with the vanilla is delicious.
  • You can add raisins if you like them. I'd soak them in some hot water for a few minutes to plump them up.

💭 Things to know

Expert Tip: If you bake Italian Easter egg bread the night before serving you'll need to refrigerate it because of the eggs. It's better to shape it and let it rise in the refrigerator overnight and bake it in the morning.

This is a pretty simple sweet bread to make but here are a few tips I've found helpful. Read this post if you want to learn how to make the kool-aid dyed eggs shown here.

  • Be sure to use raw eggs - they'll hard cook in the oven. Some people have said that they had soft yolks after baking but this has never happened to me.
  • Test the water anytime you use yeast - it should be right around 110F.
  • Make sure ALL of your ingredients are at room temperature or slightly warm to the touch.
  • For best rising let it rise in a warm place. If your kitchen is cold it may take longer than the suggested rising times.
  • You can put Easter egg bread together the night before and let it rise overnight in the refrigerator.
  • If you do plan to let it rise in the refrigerator add about ⅛ teaspoon extra yeast.
  • Use organic eggs for richer colored dough. The yolks I used were very deep yellow so the bread has the rich look to it that I like. If yours have light yolks you can add a few drops of yellow food coloring to give the bread a richer color.
  • While the bread will freeze beautifully the eggs will not. Remove them if you plan to freeze.
  • Use raw, white eggs - they cook in the oven with the bread and white eggs dye better than brown.

👩‍🍳 FAQs

What does Italian Easter bread symbolize?

The wreath shape symbolized the crown of thorns worn by Jesus Christ at the crucifixion while the three pieces of dough that make up the braid symbolize the Holy Trinity. The egg on top represents rebirth - Christ rising from the dead.

Can I substitute instant yeast (rapid rise) for the active dry yeast?

Sure! Just add the same amount and follow the instructions. It's likely to rise faster so keep an eye on it.

My bread is browning too fast! What can I do?

Just lay a piece of aluminum foil over the bread. The foil will keep it from browning any more.

📚 Related recipes

This buttery Italian Easter Bread is so pretty! It makes a great centerpiece!

  • Easter Bunny Sweet Rolls - Cute, orange sweet rolls shaped like bunnies and glazed with a sticky glaze will make the kids' eyes sparkle! They're so cute!
  • White Chocolate Hot Cross Buns - No raisins or dried fruit! This traditional Easter brunch is updated with white chocolate in place of dried fruit.
  • Easter Dessert Ideas - If you're not sure what you want you definitely need to check this out. Over 60 possibilities - you'll definitely find something here!
  • Chocolate Babka - Buttery, flaky dough is swirled with chocolate.
  • Closeup of a single white cupcake showing the texture of the creamy frosting.
    Best White Cupcakes Recipe with Cream Cheese Frosting
  • Closeup of a fluffy, creamy pineapple dessert in a glass bowl.
    Best Pineapple Fluff Recipe
  • Collage of Easter side dishes.
    23 Southern Easter Side Dishes
  • Closeup of the finished scones showing texture.
    Easy Vanilla Scones

🍽️ Serve with...

  • Crockpot breakfast casserole is for more than just Christmas! It's so good and so easy to make! Just set the slow cooker the night before and forget it!
  • Yogurt parfaits are usually pretty popular with the kids!
  • Try this easy twist on eggs benedict! I do them Texas style!
  • Care for a sparkly cocktail? This gorgeous Tiffany Blue Sparkler is perfect!

🔎 Terms to Know

Here are some terms you'll need to know that you might not be familiar with :

  • Lime Zest - the finely grated rind (green outer skin) of the lime.
  • Doubled (yeast doughs) - The dough is doubled when you can poke your finger in it to the first knuckle and it doesn't fill in. It will actually be double the size it was when you started.
  • Deflate the Dough - Do this by gently pressing the dough down until it is flattened.

🥄 Restless Chipotle recommends

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You'll need the following items to make this recipe successfully.

  • baking sheet
  • parchment paper

📞 The last word

This bread doesn't last long around our house.

It's buttery, sweet, soft, and I love it with some homemade strawberry butter or strawberry cream cheese!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

A wreath of Italian Easter bread in the center of the table.
4.17 from 6 votes

Italian Easter Bread

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Traditional Italian Easter bread is made from a slightly sweet, soft brioche dough formed into a wreath shape with colored eggs baked right in. You can let it rise overnight in the refrigerator and bake it in the morning if you wish.
Course Brunch
Cuisine Italian
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Rising Time: 2 hours hours 20 minutes minutes
Total Time: 3 hours hours 25 minutes minutes
Servings:20 servings
Calories:154
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stand mixer
  • Baking Sheet
  • insta-read thermometer

Ingredients

  • 1 cup water, 110F
  • 2 tablespoons active dry yeast
  • 2 tablespoons sugar
  • 4 ½ cups all-purpose flour, divided use - you may need a little more or less.
  • ¾ cup butter
  • 1 cup sugar
  • 1 ½ teaspoons salt
  • 9 eggs, divided use
  • 1 egg white
  • 1 tablespoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla
  • 1 tablespoon heavy cream
  • 1 egg yolk, beaten
  • 2 tablespoons sprinkles or nonpareils, optional

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Dye 6 raw eggs and set aside to dry.
  • Mix yeast, 2 tablespoons of sugar, water, and 1 ½ cups flour until smooth.
  • Set aside until sponge has doubled, about 1 hour.
  • Cream the butter, 1 cup of sugar, and salt together in a bowl.
  • Stir in the lime zest, juice, and vanilla.
  • Add 3 of the eggs, one at a time, mixing well after each addition.
  • Add the egg white and mix well.
  • Stir in the yeast mixture and add the remaining flour until a smooth dough forms and pulls away from the bowl.
  • Knead with a dough hook for 5 minutes by machine or 10 minutes by hand on a lightly floured surface. Don't use too much flour - you want a soft dough.
  • Oil the dough and place it in a greased bowl. Cover with a warm, damp towel and let rise about 1 hour, or until double.
  • Deflate gently and divide dough into 4 pieces.
  • Let rest for 5 minutes.
  • Roll each piece into a rope about 18 inches long.
  • Lay 2 ropes next to each other.
  • Loosely braid (or twist) them together, making sure you can separate the strands to put the 3 of the dyed (raw) eggs in.
  • Seal the ends together to make a ring. Think of the shape of a wreath.
  • Separate the ropes to fit the eggs into the braid.
  • Repeat with the other two ropes, adding the remaining dyed eggs.
  • Place on a large baking sheet covered with parchment paper.
  • Let rise until double, about 40 minutes.
  • Preheat the oven to 350F.
  • Bake the loaves in a preheated oven for 10 minutes.
  • Beat the egg yolk and cream (egg wash). 
  • Remove the bread from the oven. Brush the egg wash mixture on to the Easter Bread.
  • Decorate with sprinkles.
  • Return to the oven and continue to bake until the loaves sound hollow when tapped, about 30 to 40 minutes.
  • Remove from oven and let cool on a wire rack.
  • Dust cooled loaf with powdered sugar.

Notes

Storage: 
Bread can be stored at room temperature if the eggs are removed and refrigerated. Otherwise, you'll want to refrigerate the loaf with the eggs in it.
This bread does freeze well for up to 3 months, but again you'll need to remove the eggs before freezing. Wrap tightly in plastic wrap and then seal in aluminum foil.
Tips:
  • If you bake Italian Easter egg bread the night before serving you'll need to refrigerate it because of the eggs. It's better to shape it and let it rise in the refrigerator overnight and bake it in the morning
  • Be sure to use raw eggs - they'll cook in the oven. Some people have said that the eggs were just soft boiled after baking but this has never happened to me.
  • Test the water anytime you use yeast - it should be right around 110F.
  • Make sure ALL your ingredients are at room temperature or slightly warm to the touch.
  • You can put this together the night before and let it rise overnight in the refrigerator.
  • If you do plan to let it rise in the refrigerator add about ⅛ teaspoon extra yeast.
  • A ¼ teaspoon of almond extract along with the vanilla is delicious -
  • Use organic eggs for richer color. The yolks in the eggs I used were very deep yellow so the bread has a rich look to it that I like. If your eggs have light yolks you can add a few drops of yellow food coloring to give the bread the same color.
  • You can make this bread into individually sized rolls with one egg in the center or each.
  • While the bread will freeze beautifully the eggs will not. Remove them if you plan to freeze the bread.

Nutrition Facts

Calories: 154kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 262mg | Potassium: 45mg | Fiber: 1g | Sugar: 11g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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    ✍🏻 A note from Marye...

    I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.

    We weren't really a church-going family but we usually went on Easter. Back in the 60s it wasn't just a matter of throwing on some clothes and going, either.

    Nope, back then you had layers. A dress with a crisp, scratchy petticoat underneath to hold it out just so. White, lacy socks, white patent leather shoes, white gloves, white purse, little hat, coordinating jacket...

    For a tomboy like me (because despite the hours my mom took creating a head full of Shirley Temple style finger curls I was a tomboy to my core) it was hell.

    Once dressed we drove to attend service at a very, very, very old church that smelled like polished wood, funeral flowers, and old lady perfume. It was a five day drive and my dad did not believe in bathroom breaks.

    OK. A 20 minute drive that seemed like forever.

    What does this have to do with my gorgeous Easter Bread?

    Not a thing. I am pretty sure I had Cap'n Crunch and a white chocolate bunny for breakfast most Easter Sundays. My mom was not a woman that enjoyed cooking.

    She was, however, an avid nature lover and she painstakingly looked for and found robins' nests so that I could peek at the eggs.

    First published April 5, 2014. Last updated February 18, 2023 for better instructions and page speed.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Alison

      April 04, 2021 at 9:33 am

      3 stars
      Where is the total amount of flour? It says 1 1/2 for the yeast & sugar mix, but I do t see a second amount, just "add remaining flour!"

      Reply
      • Marye

        April 04, 2021 at 10:27 am

        Sorry Alison - it was an oversight on my part. The total amount of flour should be 4 1/2 cups. You may need a bit more or less.

        Reply
    2. Cathy Sinisi

      April 07, 2019 at 7:16 pm

      Hi my name is Cathy Sinisi, I used to make an Easter Bread, for Easter. Called Embena! It seams like alot to do. But when you make ad often as I have it DOESN'T steam like it. It's been handed down through the years. It's smells so GOOD.

      Reply
      • Marye

        April 11, 2019 at 6:09 pm

        It is delicious!

        Reply
    3. ServicefromHeart

      April 07, 2014 at 3:46 am

      Thanks Marya! I immediately fall in love with your gorgeous Easter Egg Bread. A perfect Easter gift idea for our loved ones!

      Reply
    4. Tami Von Zalez

      April 05, 2014 at 8:45 pm

      So appropriate for the upcoming Easter festivities!

      I put you on my Feedly from the theme reveal. Enjoying your posts.

      Reply

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    NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies.

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