Description
Celebrate Easter with this traditional Italian Easter Bread, a sweet and festive loaf braided with dyed eggs. Perfect for your holiday table!
Ingredients
Scale
Dough:
- 3 1/2 to 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 2/3 cup warm milk (110°F)
- 2 tablespoons unsalted butter, softened
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Decorations:
- 6 dyed raw eggs (not hard-boiled)
- Colorful sprinkles (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Mix the Dough: In a large bowl, combine flour, sugar, yeast, and salt. Add milk, butter, eggs, vanilla, and almond extract. Knead until smooth.
- Rise the Dough: Let the dough rise until doubled in size, then shape into a braid with dyed eggs tucked in.
- Bake: Brush with egg wash, add sprinkles, and bake until golden brown. Cool before serving.
Notes
- The dyed eggs bake along with the bread and will be fully cooked by the time the bread is done.
- Use gel food coloring for vibrant eggs.
- This bread is slightly sweet and best enjoyed fresh or toasted with butter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg
