Go Back

Easy Sweet Italian Easter Bread

This Easy Sweet Italian Easter Bread is a delightful, sweet, and buttery bread enriched with zesty lemon, perfect for celebrating Easter with its beautiful braided presentation and colorful eggs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: Italian
Calories: 165
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 4 cups all-purpose flour Use high-quality flour for best results.
  • 1/2 cup sugar Enhances sweetness and encourages yeast activity.
  • 1 packet active dry yeast Ensure it is fresh for proper rise.
  • 1 cup warm milk (110°F/43°C) Room temperature works as well.
  • 1/2 cup unsalted butter, melted Let it cool slightly before mixing.
  • 2 large eggs Room temperature eggs provide better binding.
  • 1 teaspoon vanilla extract Adds a touch of sweetness.
  • 1 teaspoon lemon zest Enhances freshness and flavor.
  • 1/2 teaspoon salt Balances flavors.
  • Colorful eggs For decorating the braids, must be hardboiled.

Method
 

Preparation
  1. In a bowl, combine warm milk and yeast. Let it sit until frothy, about 5 minutes.
  2. In a large mixing bowl, whisk together flour, sugar, and salt.
  3. Add melted butter, eggs, vanilla extract, and lemon zest to the flour mixture. Mix until gently combined.
  4. Pour the yeast mixture into the bowl and mix until a dough forms.
  5. Knead the dough on a lightly floured surface until smooth, about 10 minutes.
  6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise until doubled in size, about 1 hour.
  7. Preheat your oven to 350°F (175°C) during the last 10 minutes of rising.
Baking
  1. Punch down the risen dough and divide it into three equal pieces. Roll each piece into long strands, about 12-14 inches long. Braid the strands together to form a loaf.
  2. Place the braided dough on a baking sheet lined with parchment paper. Tuck colorful hardboiled eggs into the braid.
  3. Let the braided loaf rise again for about 30 minutes.
  4. Bake for 25-30 minutes until golden brown and hollow when tapped on the underside.
  5. Allow to cool for at least 10 minutes before serving.

Notes

Store leftover bread wrapped tightly in plastic wrap at room temperature for up to 2 days or freeze for up to 3 months. For an extra shine, brush with a beaten egg and milk before baking.