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Classic Italian Easter Bread Recipe Easy Homemade with Vibrant Colored Eggs

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A traditional Italian Easter bread featuring a lightly sweet, tender braided dough with vibrant colored hard-boiled eggs nestled inside, perfect for spring celebrations.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 cup (240 ml) warm whole milk
  • 1/4 cup (56 g) unsalted butter, softened
  • 3 large eggs (2 for the dough, plus 4–6 colored hard-boiled eggs for baking)
  • Zest of 1 lemon
  • 1 teaspoon salt
  • 1 teaspoon anise seeds (optional)
  • 4–6 colored hard-boiled eggs (dyed vibrant colors)
  • Egg wash: 1 egg beaten with 1 tablespoon water

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F / 43°C) with 1 tablespoon sugar and the active dry yeast. Let it sit for 5-10 minutes until frothy and bubbly.
  2. Mix the dough: In a large mixing bowl, whisk together the flour, remaining sugar, salt, and anise seeds (if using). Add the lemon zest.
  3. Add wet ingredients: Crack in 2 large eggs and the softened butter into the yeast mixture, then pour everything into the flour bowl. Stir until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. Alternatively, knead with a stand mixer dough hook on medium speed for about 6 minutes.
  5. First rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
  6. Shape the bread: Punch down the dough and divide into three equal strands (about 12 inches / 30 cm each). Roll each strand evenly, then braid them together tightly but gently.
  7. Insert the eggs: Carefully tuck the colored, hard-boiled eggs into the braid, spacing them evenly. Pinch the dough around the eggs to secure them.
  8. Second rise: Transfer the braided loaf to a parchment-lined baking sheet, cover loosely, and let it rise again for 30-45 minutes until slightly puffed.
  9. Prepare the egg wash: Beat the remaining egg with 1 tablespoon water and brush it generously over the bread.
  10. Bake: Preheat oven to 350°F (175°C). Bake the bread for 25-30 minutes until golden brown and hollow sounding when tapped. Tent with foil if browning too quickly.
  11. Cool and enjoy: Let the bread cool on a wire rack for at least 20 minutes before slicing.

Notes

Use fresh, active yeast for best results. Avoid adding too much flour; a slightly tacky dough yields softer bread. Use fully hard-boiled and cooled eggs for vibrant color and to prevent cracking. Brush egg wash just before baking for a shiny crust. Bake on middle rack and tent with foil if browning too fast. Dough can be prepared ahead and refrigerated overnight.

Nutrition

Keywords: Italian Easter bread, braided bread, colored eggs bread, traditional Easter bread, homemade Easter bread, festive bread, spring bread

Find it online: https://lucydishes.com/classic-italian-easter-bread-recipe-easy-homemade-with-vibrant-colored-eggs/