Description
This traditional Italian Easter Bread is a soft, sweet braided loaf decorated with pastel dyed hard-boiled eggs. Featuring a tender, slightly sweet dough flavored with vanilla and optional orange zest, this festive bread is perfect for celebrating Easter with family. The dough is enriched with butter and eggs, braided by hand, and baked to golden perfection, creating a beautiful centerpiece and delicious treat.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour, plus extra for kneading
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup milk, warmed to 110°F
- 1/2 cup water, warmed to 110°F
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional, for flavor)
Decoration and Finishing
- 4-6 hard-boiled eggs (dyed in pastel colors for Easter)
- 1/4 cup sugar (for sprinkling)
- 1 egg yolk (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, combine the warm milk, warm water, and 1 tablespoon of sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active and ready.
- Mix the Ingredients: In a separate large bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, softened butter, eggs, vanilla extract, and optional orange zest. Mix everything until the dough begins to come together into a shaggy ball.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-8 minutes until it becomes smooth and elastic. If the dough is sticky, gradually add extra flour to manage stickiness. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
- Shape the Bread: Punch down the risen dough to release air. Divide it into three equal portions and roll each into a rope about 12-15 inches long. Braid the three ropes together tightly, then shape the braid into a circle and pinch the ends to seal the loaf.
- Add the Dyed Eggs: Gently press the pastel-colored hard-boiled eggs into the dough braid, distributing them evenly and securely. The eggs add a colorful, festive look intrinsic to this Easter tradition.
- Let the Dough Rise Again: Cover the braided loaf with a clean towel and allow it to rise again for 30-45 minutes, or until puffed and slightly expanded.
- Prepare the Egg Wash: In a small bowl, whisk together the egg yolk and 1 tablespoon water. Brush the entire surface of the loaf with this egg wash to promote a beautiful golden-brown crust during baking.
- Bake the Bread: Preheat the oven to 350°F (175°C). Place the loaf on a parchment-lined baking sheet and sprinkle with 1/4 cup sugar for added sweetness and texture. Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom, indicating it is fully baked.
- Cool and Serve: Transfer the bread to a wire rack and let it cool completely before slicing. Serve the bread with the decorative eggs, which can be eaten or preserved as a festive decoration.
Notes
- If you don’t have orange zest, the bread will still be delicious without it.
- Make sure the milk and water are warmed to about 110°F to activate the yeast but not so hot as to kill it.
- You can dye the eggs ahead of time using food coloring or natural dyes from vegetables.
- Use a kitchen towel to cover the dough during rising to maintain warmth and humidity.
- If the dough feels too sticky, add flour gradually but avoid adding too much to keep the bread light and tender.
- The sugar sprinkled on top before baking adds a lovely sparkle and subtle crunch.
- Store leftover bread wrapped in foil at room temperature for up to 2 days or freeze for longer storage.
