Description
This traditional Italian Easter Bread is a soft, sweet, and fragrant braided bread flavored with lemon zest and vanilla. It is often decorated with colorful dyed eggs nestled in the braid, making it a festive centerpiece for Easter celebrations. The bread is lightly sweet, enriched with butter and eggs, and perfect for sharing with family and friends.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup warm milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/4 ounce active dry yeast (equivalent to 2 1/4 teaspoons)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
Decoration (Optional)
- 10 decorated eggs
- Food coloring as needed for decorating eggs
Instructions
- Activate the yeast: In a large mixing bowl, dissolve the active dry yeast in the warm milk. Let it sit for 5 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Combine wet ingredients: To the yeast mixture, add melted butter, granulated sugar, eggs, vanilla extract, lemon zest, and salt. Mix all ingredients thoroughly until well combined.
- Add flour: Gradually add the flour one cup at a time, stirring with a wooden spoon or spatula until a soft dough forms, starting to pull away from the sides of the bowl.
- Knead the dough: Turn the dough out onto a lightly floured surface. Knead it by hand for about 10 minutes until the dough is smooth, elastic, and slightly tacky but not overly sticky.
- First rise: Shape the dough into a ball and place it into a greased bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour or until it doubles in size.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking once the dough has risen.
- Shape the dough: Punch down the risen dough and divide it into three equal portions. Roll each portion into a long rope approximately 14 inches in length.
- Braid and form circle: Braid the three ropes together tightly, then shape the braided dough into a circle by pinching the ends to seal them together.
- Add decorated eggs: Place the braided bread onto a parchment-lined baking sheet. If using, gently nestle the decorated eggs into the braid at intervals.
- Second rise: Cover the bread with a kitchen towel and let it rise for an additional 30 minutes to become puffy.
- Bake the bread: Bake the bread in the preheated oven for 25 to 30 minutes until the braid is golden brown and sounds hollow when tapped.
- Cool: Remove the bread from the oven and transfer it to a wire rack to cool completely before serving to enhance texture.
Notes
- Ensure the milk is warm but not hot to prevent killing the yeast.
- For a richer flavor, you can brush the bread with an egg wash before baking.
- Decorated eggs can be hard-boiled and dyed with food coloring ahead of time.
- This bread freezes well; wrap tightly and thaw before serving.
- If you prefer a less sweet bread, reduce the sugar slightly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread, Holiday
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 260
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Italian Easter bread, braided bread, festive bread, sweet bread, holiday bread, traditional Italian bread, decorated Easter eggs bread
