Italian Easter Sweet Bread
Pane di Pasqua
Easter just wouldn’t be the same without Italian Easter Sweet Bread.
My grandmother always made hers a day or two before the holiday. Her bread was a little dry and not overly sweet — meant to be sliced and dipped into hot coffee. She used white eggs instead of colored ones because she didn’t like the dye bleeding onto the golden crust. She’d save scraps of dough to shape egg-boys for the boys and little purses for the girls — sometimes even egg-girls.
My version stays close to hers, but I add more sugar and prefer clear vanilla for a lighter crumb. I still tuck six colored eggs between the braids. And every year, I still sigh when the dye bleeds. But once it’s sliced and the eggs are lifted out, it tastes exactly like Easter.
Why You’ll Love This Recipe
- Soft, lightly sweet citrus dough
- Beautiful braided presentation
- Traditional holiday recipe
- Perfect for brunch tables
- Nostalgic and family-centered
Italian Easter Sweet Bread (Pane di Pasqua)
Ingredients
- ½ cup whole milk
- ½ cup unsalted butter
- 2 tsps active dry yeast
- ⅓ cup warm water
- 3 large eggs plus 1 egg yolk
- ⅔ cup sugar
- 1 tsp clear vanilla
- 2 tbsp grated orange zest (see Notes)
- 4⅔ cups all-purpose flour
- 1 tsp salt
- 2 tbsp softened butter (for greasing bowls)
- 6 colored eggs (uncooked)
- 1 tbsp water
- candy sprinkles
Instructions
- Warm the milk.In a small saucepan, heat milk just until hot enough to melt the butter (do not boil). Remove from heat, add butter, and let cool to room temperature.
- Activate the yeast.Add yeast to warm water. Let stand 10–15 minutes until slightly foamy.
- Make the dough.In a large bowl, beat 3 eggs until frothy. Add sugar, cooled milk mixture, vanilla, and orange zest. Mix until blended.Add salt and half the flour. Stir, then add remaining flour and mix until a soft dough forms.Turn onto a lightly floured surface and knead for 5–6 turns. Shape into a ball and divide in half.
- First rise.Grease two bowls with softened butter. Place dough balls inside and cover tightly. Let rise in a warm place until doubled, 1–2 hours.
- Shape & second rise.Punch down one dough ball. Divide in half and roll each into a rope about 20 inches long (24 inches for a ring).Place the ropes side by side and braid them. Pinch ends and fold under for a loaf, or curve into a ring and pinch ends together.Gently nestle 3 colored eggs into braid folds. Repeat with second dough ball.Cover and let rise 30–45 minutes until doubled.
- Bake.Preheat oven to 350°F.Beat egg yolk with 1 tablespoon water and brush over loaves. Add candy sprinkles.Bake 20–25 minutes until golden brown. Cool completely before slicing.
Nutrition
Tips for Success
- To reduce color bleeding, use room-temperature eggs and pat them dry before adding them to the dough.
- White eggs prevent dye bleed but sacrifice traditional color.
- If baking ahead, wrap tightly once cooled to maintain softness.
Variations
- Replace orange zest with 2 teaspoons lemon zest
- Add candied orange peel or citron
- Stir in 1 teaspoon of anise extract
- Sprinkle slivered almonds before baking
Serving Notes
This bread is perfect:
- Sliced for Easter brunch
- Lightly toasted with butter
- Dipped into coffee (the traditional way)
- Served alongside fresh fruit
Storage
Store tightly wrapped at room temperature for 2–3 days. Freeze (without eggs) for up to 2 months.
FAQs
Do the eggs cook in the oven?
Yes. The eggs bake along with the bread and cook fully.
Why does the egg color bleed?
Moisture from the dough reacts with the dye. Pat eggs dry before placing them in the braid to reduce bleeding.
Can I use hard-boiled eggs instead?
You can, but they may overcook and discolor slightly during baking.
Can this dough be made ahead?
Yes. Allow the first rise in the refrigerator overnight, then shape and complete the second rise before baking.
