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Home » Recipes » Easter Recipes

Italian Easter Bread

Published: Feb 15, 2021 Last Updated: Apr 4, 2021 by Marye 2195 words. | About 11 minutes to read this article.

Traditional Italian Easter bread is made from a soft brioche dough that is formed into a wreath with colored eggs baked right in. This slightly sweetened, citrus and vanilla breakfast bread is a beautiful centerpiece to any spring brunch. You can let it rise overnight in the refrigerator and bake it in the morning if you wish.
Total time 3 hours 25 minutes
Jump to Recipe Pin Recipe
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.

A braided round of Italian Easter bread decorated with dyed eggs.
Jump to:
  • ❤️ Why you'll love this recipe
  • 🔎 Terms to Know
  • 🧾 Ingredients
  • 🍞 Italian Easter bread step by step
  • 🥫 Storage
  • 💭 Things to know
  • 👩🏻‍🍳 Frequently asked questions
  • 📚 Related recipes
  • 🐣 Easter memories
  • Italian Easter Bread
  • 💬 Comments

❤️ Why you'll love this recipe

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

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.

I used bread flour in my recipe which creates a more dense, bread-like texture. If you want a softer, cakier texture use all-purpose flour.

I'm not sure what else to say — Italian Easter Bread is as beautiful as it is delicious - it's a fabulous tradition!

🔎 Terms to Know

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

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.

🧾 Ingredients

  • yeast
  • sugar
  • all-purpose flour
  • butter
  • water
  • eggs
  • salt
  • lime
  • vanilla
  • sprinkles
  • heavy cream
  • Kool Aid for dying eggs

🍞 Italian Easter bread step by step

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

This will take about 2 hours and 40 minutes.

Steps to removing lime zest to use in a recipe.
Use a grater or zester to get the flavorful "zest" from the lime.
  1. Mix yeast, 2 tablespoons of sugar, and 1 ½ cups flour until smooth.
  2. Set aside until doubled, about 1 hour.
  3. Cream the butter, 1 cup of sugar, and salt together in a bowl.
  4. Stir in the lime zest, juice, and vanilla.
  5. Add 3 of the eggs, one at a time, mixing well after each addition.
  6. Add the egg white and mix well.
  7. Stir in the yeast mixture and add the remaining flour until a smooth dough forms and pulls away from the bowl.
  8. Knead for 5 minutes by machine or 10 minutes by hand.
  9. Oil the dough and place it in a greased bowl. Cover and let rise about 1 hour, or until double.

See the images below for steps 10-16.

  1. Deflate the dough gently and cut into 4 pieces.
  2. Let rest for 5 minutes.
  3. Roll each piece into a rope about 18 inches long.
  4. Lay 2 ropes next to each other.
  5. Loosely braid them together, making sure you can separate the strands to put the 3 of the dyed (raw) eggs in.
  6. Seal the ends together to make a ring.
  7. Separate the ropes to fit the eggs into the braid.
  8. Repeat with the other two ropes, adding the remaining dyed eggs.
  9. Let rise until double, about 40 minutes.
  10. Preheat the oven to 350F.
  11. Bake the loaves in a preheated oven for 10 minutes.
  12. Beat the egg yolk and cream. 
  13. Remove the bread from the oven. Brush the egg yolk mixture on to the Easter Bread.
  14. Decorate with sprinkles.
  15. Return to the oven and continue to bake until the loaves sound hollow when tapped, about 30 to 40 minutes.
  16. Remove from oven and let cool.

Here are the steps with images to dying the eggs with Kool Aid, speckling them, and creating the Italian Easter Egg Bread wreath.

Use raw, white eggs - they cook in the oven with the bread.

A cup of blue Kool Aid with an egg next to it.

Pour one envelope of Kool Aid into a 10 ounce container and add ⅔ cup water. Stir to dissolve the Kool Aid.

Two eggs dyed blue on a vintage plate

Add a raw egg carefully and keep it under the "dye" until it is the color you want. Remove it and let it dry.

Brown food coloring in a glass bowl.

Dilute brown gel food color with a little water. Dip a toothbrush in and then, with the brush pointed at the egg, run your thumb down the bristles to splatter the color. It does take a little practice.

Blue eggs with brown speckles on a plate

Let the eggs dry completely before using.

piecesofrawdoughonatable.

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 the ends together. Bring one rope over the other.
Repeat until you get to the end. It's actually more of a twist than a braid.

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.)

🥫 Storage

Once baked the Italian Easter bread can be stored at room temperature for a day or two IF the eggs are removed. This bread should not be baked ahead of time.

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.

Two braided wreaths of unbaked Easter egg bread rising on the baking sheet.
I dyed these eggs with the blue Kool Aid and then used a toothbrush to "speckle" the eggs with diluted brown food coloring gel. It was fun and I really liked how they came out!

💭 Things to know

This is a pretty simple sweet bread to make but here are a few tips I've found helpful.

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.

  • 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.
  • 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.
  • A ¼ teaspoon of almond extract along with the vanilla is delicious -
  • 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.
  • You can make this Easter sweet 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.
Linked ad for breadbaking supplies on Amazon.

👩🏻‍🍳 Frequently asked questions

Here are the questions I am most frequently asked about this recipe.

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.

📚 Related recipes

  • 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!
  • Strawberry Pound Cake - Moist, dense, and vibrant pink with lots of big strawberry flavor!
  • Chocolate Babka - Buttery, flaky dough is swirled with chocolate.
  • Coconut Cake - This classic Southern coconut layer cake is SO good with raspberry filling!
  • Coconut Pie - This coconut pie is so unique! It's like a pecan pie only with coconut.
Easter Eggs dyed with blue Kool Aid.

🐣 Easter memories

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.

A finished wreath of Easter bread with a blue Easter egg on top.
Traditional Italian Easter bread is a pretty centerpiece for Easter brunch.

Once dressed we drove to attend service at a very, very, very old church that smelled like polished wood 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.

A square serving of Italian Easter  egg bread on a vintage plate.
Easter egg bread is rich and slightly sweet - similar to brioche.
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 soft brioche dough that is formed into a wreath with colored eggs baked right in. This slightly sweetened, citrus and vanilla breakfast bread is a beautiful centerpiece to any spring brunch. 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
Cook Time: 40 minutes
Rising Time: 2 hours 20 minutes
Total Time: 3 hours 25 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 non-pareils, 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 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 for 5 minutes by machine or 10 minutes by hand.
  • Oil the dough and place it in a greased bowl. Cover and let rise about 1 hour, or until double.
  • Deflate the dough gently and cut 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 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.
  • Separate the ropes to fit the eggs into the braid.
  • Repeat with the other two ropes, adding the remaining dyed eggs.
  • 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. 
  • Remove the bread from the oven. Brush the egg yolk 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.

Notes

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.
  • 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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    First published April 5, 2014. Last updated February 15, 2021 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.

    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!

    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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