italian easter bread

"Many classic Easter sweets hold a precious spot in my heart, but a favourite is a type of orange-scented, enriched bread called Treccia Dolce (or sweet braid)." - Silvia Colloca

Silvia Colloca's Treccia Dolce (Easter Braid)

bakers flour

soft butter, cubed

cinnamon

castor sugar

dry yeast

milk

1tbs honey

orange

(80 milliliters) of milk

tbs brown sugar

This Traditional Italian Easter Bread is a soft sweet brioche dough formed into wreaths or braided then topped with coloured eggs &amp; sprinkles.

Traditional Italian Easter Bread

+2 tablespoons all purpose flour

salt*

lemon

sugar

milk (I used 2 % milk)

active dry yeast

eggs (room temperature) ((slightly beaten))

butter (room temperature)

water

eggs

sprinkles* (if desired)

In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the egg. With the dough hook attachment knead for approximately 1 minute just to combine.

Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).

When the time has passed add the butter a little at a time, on medium high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.

Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches / 25-30cm),  join 2 ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.

15 minutes before rising time has finished pre heat oven to 390F (195C).

Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!

BRIOCHE DOUGH

In a small bowl beat together the egg and water.

EGG WASH

Most loved and adored Traditional Italian Easter Bread made with Brioche Dough, Braided and topped with colorful Easter Egg and Rainbow Sprinklers is so easy to make. These sweet, soft and moist Italian Easter Bread is the perfect Easter Treat.

Italian Easter Bread

All Purpose Flour

Salt

Lemon

Luke Warm Milk

tbsp Granulated Sugar

Eggs (beaten (at room temp))

tbsp Active Dry Yeast

Butter (unsalted (at room temp))

Eggs (beaten)

Water

Eggs (dyed (uncooked))

Rainbow Sprinklers

MAKE THE BRIOCHE DOUGH: In a stand mixer filled with paddle attachment, add All Purpose Flour, Granulated Sugar, Salt and Lemon Zest. Beat until combined. Make a small well in the center. Pour Luke Warm Milk, Active Dry Yeast, &amp; Beaten Eggs in the center. Beat until combined for 1 minute. Cover the dough with plastic wrap or kitchen towel or plate. Place in a warm and moist place or in a heated oven for 2 hours and let the dough rise. After every 30 minutes, bring the edges together and knead again.

After 2 hours, add the butter and knead again for about 5 minutes or until the dough no longer sticks to the bowl or the hook. Cover with plastic wrap and refrigerate for 1 hour.

Lightly flour the surface. Divide the Dough into 4 equal parts. Now, roll each part into two elongated cylinders for about 10-12 inches long. Join the ropes at the top and twist the ends, one over other until you reach the end to make braids. Now, simply join the ends to make a wreath (circular). Pinch at the top. Keep these wreaths carefully in a parchment paper or silicone mat lined baking dish. Cover the baking dish with plastic wrap and keep it in a warm oven for 2 hours or until the breads puff up and double in size.

Meanwhile, preheat the oven to 375F. Combine Beaten Egg with Water to make Eggwash. Brush Eggwash over each Braided Bread. Top with Dyed and Uncooked Egg in the center. (Do not push in the egg in the center, just gently keep it on top. The Egg will sink into the Bread as it bakes). Sprinkle the rainbow colored sprinklers on top. Bake for 20 minutes or until the top gets golden brown in color.

Transfer the baked Braided Breads on a cooling wire rack. Serve as it cools down.

This no yeast Easter Bread is a traditional Calabrian recipe, make it the Italian way by adding eggs or a sweeter way by adding sprinkles.

Calabrese Easter Bread

all purpose flour

baking powder

salt

eggs (room temperature)

milk 2% or whole milk (room temperature)

vegetable oil

powdered/icing sugar

milk (2%

vanilla extract

Pre-heat oven to 350F (180C). Line a large baking sheet with parchment paper.

I made a little change to the recipe. I always remember this bread being very dry, so to give it a bit of moisture, although it is supposed to be on the dryer side since it is considered a dunking bread. Instead of 6 whole eggs, use 4 whole eggs and 2 egg yolks. I actually halved the recipe so I used 2 whole eggs and 1 egg yolk. You will also have to increase the flour by 2-4 tablespoons.

In a medium bowl whisk together the flour, baking powder and salt.

In a large bowl beat the eggs and sugar together, add the milk and combine, then add the vegetable oil and beat to combine. This can also be made in a stand mixer using the flat beaters.

Add the flour mixture to wet mixture, combine on low speed then increase to speed #2 to combine well.

Move the dough to a lightly floured flat surface and gently knead a couple of times to make a dough ball.

If you use a hand beater, the dough may be too stiff to beat, in that case add 3/4 of the dry ingredients and combine with a wooden spoon. Then move the dough mixture to a flat surface add the remaining flour and gently knead to form a smooth compact dough.

Shape the dough into the desired dough forms, such as a loaf or a braid. Place the dough on a parchment-lined baking sheet and bake for approximately 40-60 minutes, until lightly golden brown, or until a toothpick comes out dry or with a few crumbs attached. If you find it browning too much and it isn&#39;t yet baked, then place a piece of foil over the bread (like a tent) and continue baking.

Cool five minutes on the baking sheet then move to a wire rack to cool completely. Cool completely before drizzling with the glaze.

BREAD DOUGH

In a medium bowl whisk together the powdered sugar and vanilla then slowly whisk in the milk, stirring continuously to make a smooth glaze. Pour over cooled cake.

VANILLA GLAZE

I have lost all of my recipes from my family which are Italian my grandmother was Cecilia my grandfather was Napoleon and my grandmother always made this bread I did make it today and it takes exactly like my grandmother and my mother used to make God bless you and thank you so much for this recipe I will be making it a lot

We LOVED this! I halved the recipe and it worked perfectly to make one large wreath for our Easter dinner table. This recipe is identical to my nonna's - with the minor exception that instead of the baking powder, she used the bertolini packets of baking powder with vanillin added in. I am living outside of the country now and cannot find the bertolini packets, so in order to replicate that flavour, I substituted one pkg of vanilla sugar (8 grams) for 8 grams of the regular sugar. I also used olive oil instead of vegetable oil. This is indeed a dry biscuit/cake type dough -similar to an S cookie perhaps - but it is absolutely wonderful for dipping into milk or coffee or tea or whatever you choose! My young kids (now 4 and 7) absolutely love this recipe - and they like helping to make it too :)

thank you for the recipe can I bake the bread in a loaf pan thank you

A delicious egg bread that is like a brioche but not quite as sweet or rich. It is good eaten any time and typically it is made for Easter morning.

Pinza Triestina

100 g Unbleached bread flour

16 g active dry yeast

300 g All-purpose flour

135 g butter

160 g sugar

egg egg

Orange zested

lemon zested

Tablespoons 20 g whole milk

For the dough starter, sift the flour in a bowl and whisk in the dried yeast. Pour in the water and knead briefly. The dough will be sticky. Cover with plastic wrap and let rise until double in volume - about 1 to 2 hours.

Put the dough starter in the mixing bowl of a stand mixer then the whole egg, 2/3 cup (120 g) sugar and 1 1/2 cups (200 g) of the flour and begin to knead with the dough hook. As soon as the dough starts to collect on the hook add 1/4 cup (65 g) soft butter and continue to knead with the mixer. Knead the dough on a lightly floured work surface until smooth. Place in a vegetable oil sprayed plastic container and cover with plastic wrap. Let rise for another two hours. Put the dough back into the mixer's bowl and add the egg yolks, the remaining 1/4 cup (40 g) of sugar, grated lemon and orange peel, the remaining 3/4 cup (100 g) of all-purpose flour and mix for another 7 to 10 minutes, long enough to knead the additional ingredients in. The dough will cleanly come off the sides of the bowl. Add the rest of the 1/3 cup (75 g) butter a little at a time. When it is incorporated transfer the dough on to a work surface and divide into two halves, about 400 grams each.

Form the dough into tight balls by smoothing the dough from the top of the dough down and rotating as you do this. Put these two tight balls on a baking tray lined with parchment paper then let the dough rise for 2 hours more. The dough will rise. With a knife cut a large cross into the dough. The four points on the cross will almost touch the tray. Do this quickly making sure you don't drag the dough while you cut it or go too far into the dough. You are basically scoring it. Brush the surface of both pizzas with the beaten egg yolk and milk.

Preheat oven to 350 F. check after 25 minutes; tent with aluminum foil if it appears to be browning too quickly. Bake for an additional 15 to 20 minutes. The pinza should be a deep brown when done and it should read 195 F at the center using an instant read thermometer. (It's easy to undertake, since it browns so quickly) Remove from oven and let cool on rack.

To Bake

Great story Rita. I have been to Gorizia many times, it is a beautiful place. Especially the fortress on top of the hill. My father was from a small town (Meduno) in Friuli.

Thank you for posting this Marisa. I’m writing this as I wait for the second rise. I’m remembering my Nonna who made Pinza and Gubana every year. My mother used to dread those days she baked because flour would fly all over the kitchen and make a huge mess. They were from Gorizia near Trieste. My mother married my American father during the war and after they had kids sent for Nonna. She lived with us as I was growing up and I’m hoping your Pinza recipe is similar to hers. I think she put raisins in it - have you heard of that? Anyway, thanks again.

Best wishes,

Rita

What better way to celebrate Easter than making these cute little braids with dyed eggs in the center? Serve each guest their own or use them as table decorations. This dough is slightly sweet, easy to work with, and versatile; the ring with pastry cream is also made with it.

Italian Easter Bread (Pane di Pasqua)

all-purpose flour (you might use

yeast

whole milk (but not hot!)

liquid honey

egg (at room temperature)

lemon zest

unsalted butter (at room temperature)

dyed eggs

colorful nonpareil sprinkles (optional)

Place 2 cups all-purpose flour and ¼ cup sugar in the bowl of a stand mixer (KitchenAid or similar). Or in a large bowl if kneading by hand.

Add 1 ½ teaspoons instant dry yeast and mix. If using active-dry or fresh yeast, see Notes below.

Incorporate ¼ cup lukewarm whole milk, ½ tablespoon liquid honey, 1 egg, ½ teaspoon vanilla extract and ½ teaspoon lemon zest. Start kneading and add ½ teaspoon salt. Continue to knead for 2-3 minutes until all the ingredients are integrated.

Add ¼ cup unsalted butter, soft and in pieces, one at a time, and continue kneading until a smooth and soft dough is formed. It is very elastic and barely sticks to the fingers.

Form a ball, cover with a kitchen towel, and let it rest for 15 minutes. Once the dough has relaxed, divide it into 8 parts, forming rough balls.

Roll each piece to form a rope about 1 inch thick and 12 to 14 inches long. Braid two ropes of dough together, pinch the ends, and then loop into a circle. Join the two strips at one end and twist them, making a sort of braid. Form a circle with the braid and join the other end again. I recommend you test one and see that the length of the ropes is right to make a round braid with an egg that fits well in the center.

Place on a greased baking sheet, cover, and let rise in a warm place for approximately 1 hour.

For the dough:

In a small bowl, mix 1 egg, lightly beaten, with 1 tablespoon water.

Brush the top of each braid and place 4 dyed eggs, one in the middle of each bread. See Notes below first.

Sprinkle colorful nonpareil sprinkles on top if you want to. Not too much, just a hint of color. You can omit them.

Bake for about 20 minutes, until it grows, turns golden brown, and sounds hollow when you tap the bottom with your fingertips. Don&#39;t overbake them. Let them cool on a wire rack and keep covered in an airtight plastic bag (Ziploc-style) or container to prevent drying. They can be frozen without the eggs.

For the egg wash:

Casatiello is a traditional savory Italian Easter bread from Naples. Filled with cheeses and meats, this bread is shaped like a large ring and is topped with whole eggs before baking.

Casatiello (Neapolitan Easter Bread)

active dry yeast ((2 ¼ teaspoons))

bread flour, divided ((675 grams))

½ teaspoon kosher salt

black pepper

unsalted butter, softened* ((170 grams))

pancetta

parmesan cheese, grated ((80 grams))

Start by proofing the yeast. Place the warm water in a large mixing bowl and sprinkle on the yeast. Gently stir and let sit until the yeast is foamy; about 5-10 minutes.

To the water/yeast mixture, add in 4 cups (540 grams) of bread flour, kosher salt, and black pepper. Mix the dough until it starts to come together and forms a shaggy mixture. (You can also make this in a stand mixer; see notes below).

Pour the dough out on a floured surface and gradually incorporate in the butter. You will need to add the remaining flour as you work to make a smooth dough. Continue adding in pieces of butter and flour, and kneading the bread until you get a smooth and elastic dough. Shape the dough into a  ball and place in a large bowl covered with plastic wrap. Let rise in a warm place for 1-2 hours or until the dough has doubled in size.

While the dough rises, prepare the filling. Combine the cubed provolone, salami, pancetta, and grated parmesan cheese in a bowl and toss to combine; set aside.

Prepare the baking pan. Generously grease a tube pan or standard bundt pan with olive oil, softened butter, or cooking spray; set aside.

Once the dough is ready, remove about a handful of the dough, roughly ⅓ cup, cover with plastic wrap and set aside (this will be for the crosses on the eggs). Place the remaining dough on a lightly floured surface and use a rolling pin to roll into a rectangular shape measuring about 18 inches x 12 inches.

Distribute the filling on  top of the dough leaving about a one-inch border. Carefully roll the dough up with the filling inside, like a jelly roll, pinching the ends to seal it. Place the dough in the prepared pan, seam side down, and pinch the ends of the dough to join them together.

Cover the casatiello with a kitchen towel or plastic wrap and let rise for about an hour.

When ready to bake, preheat oven to 375 degrees. Arrange the five whole eggs on top of the casatiello, spaced evenly, and secure them on top using strips made from the reserved dough. If desired, brush the top with a bit of melted butter or olive oil.

Bake in a preheated oven for 55-60 minutes. If the top starts to brown too much during baking, cover loosely with foil. Remove from oven and place on a wire rack to cool. Remove from pan and enjoy!

Pane di Pasqua is a traditional Italian Easter Bread recipe that&#39;s slightly sweet and dense. This festive bread is finished off with sprinkles and a dyed egg.

Pane di Pasqua

milk ((2%

unsalted butter

sugar ((divided))

vanilla

½ cups all purpose flour

eggs ((dyed if desired))

In a small saucepan, combine butter and milk over low heat. Heat just until butter is melted and mixture reaches between 110-115 degrees. Remove from heat and stir in 1 tablespoon of sugar. Sprinkle on the yeast and let sit for 5-10 minutes to allow the yeast to proof.

In a stand mixer, mix together the eggs, remaining sugar, vanilla, and salt. Add in the milk/yeast mixture along with half of the flour. With the dough hook attachment, continue mixing and adding the remaining flour, until a smooth dough appears. (You may need to add more or less of the total amount of flour listed). Continue kneading with the dough hook for about 4 minutes.

Shape the dough into a ball and place in a clean large bowl. Cover with a towel or plastic wrap, and place in a warm area to rise for about an hour. (While the bread rises, you can make the dyed eggs, if using, following the instructions on the dye package).

Once the dough has risen, preheat oven to 350 degrees and line two baking sheets with parchment paper; set aside. Remove the dough from the bowl and place on a clean dry surface.

Divide the dough into 12 equal pieces. Roll each piece into 12-inch long ropes. Take two of the ropes and pinch together the ends. Cross the ropes over each other to form a twist. Pinch together the ends and connect with other ends to form a ring. Repeat with remaining dough. Place three dough rings on each lined baking sheet.

In a small bowl, whisk together one egg and a tablespoon of water. Use a pastry brush to brush the egg wash on to the dough rings. Top with sprinkles. Nestle the dyed eggs in the middle of the dough rings.

Bake in a preheated oven for about 20-25 minutes, or until the top of the bread is golden brown. Remove from oven and let cool before serving.

I love and save most of your recipes, Angela, as they remind me so much of growing up in an Italian family. This Easter bread recipe is no different. We've always sworn by my.mothers Easter bread recipe which is fabulous. Yours is slightly different in proportions so I thought I'd give yours a go. N o disappointment! The dough has a silky feel and quite tender. I braided it a bit differently than my usual 3 rope braid: this time I made 2 wreathed loaves using 4 ropes each. They're in the oven now and just spectacular. Not sure I can post a pic. Thanks, Angela, for the italian recipes. P
S.i also made your S cookies which were just like the Stella D'Oro cookies I grew up with!!

This was a lot easier than I thought it would be. I used orange zest, and anise extract instead of vanilla, and my kitchen smells like my great grandmothers's kitchen. Thanks for this.

this bread is easy and delicious !  I made a second batch and added raisins. equally delish

Thank you! Breads came out perfect! Pic  available on request.
Came out beautifully!

Excellent easy recipie, been making these for over 60 years. My mom since 1923 made dozens for family and neighbors followed tradition. Your recipie made task easier.
Thank you

I am not sure if my last question went through or not so I am re-entering my question. Can you use Anisette or lemon extract or even lemon cello liquor in the recipe instead of Vanilla?

https://content.jwplatform.com/videos/jYx6kaxA.mp4

Pane di Pasqua is a traditional Italian Easter Bread recipe that is served with a dyed egg and sprinkles. This slightly sweet bread is twisted into a simple ring and is beautiful to serve for your Italian Easter celebration.

Top 8 italian easter bread recipes from across the web

The most viewed italian easter bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Silvia Colloca's Treccia Dolce (Eas...

Traditional Italian Easter Bread

Italian Easter Bread

Calabrese Easter Bread

Pinza Triestina

Italian Easter Bread (Pane di Pasqu...

Casatiello (Neapolitan Easter Bread...

Pane di Pasqua

Top 8 italian easter bread recipes from across the web

The most viewed italian easter bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Silvia Colloca's Treccia Dolce (Eas...

Traditional Italian Easter Bread

Italian Easter Bread

Calabrese Easter Bread

Pinza Triestina

Italian Easter Bread (Pane di Pasqu...

Casatiello (Neapolitan Easter Bread...

Pane di Pasqua

The most viewed italian easter bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine