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Italian Easter Bread

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Italian Easter Bread

  • Sweet
  • 1 hr
  • Serves 20
  • Medium



Italian Easter Bread is a fun Easter recipe that you may not have heard of. Most people associate the popular Christian holiday with its many colors and infatuation with eggs and rabbits. But there is a whole host of traditional Easter cuisine that is hard to deny. This bread is the perfect dessert portion for your Easter dinner. It’s so delicious though that you may not want to wait for Easter; maybe just prepare some and eat it along with your coffee.


Per Serving:

212 calories

4.6 g fat

35.4 g carbohydrates

6.6 g protein

63 mg cholesterol

288 mg sodium

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How to Make Italian Easter Bread

  1. Mix 1 cup of flour with sugar, salt, and yeast in a bowl and stir well.
  2. Place milk and anise extract into a small saucepan.
  3. Cook over low heat, and warm to about 43°
  4. Make a well in the center of the flour mixture with your hand.
  5. Pour in the milk mixture.

Note: Swirl with your hand in a circular motion to combine the flour mixture with the milk mixture.

  1. Mix in butter and eggs one at a time.
  2. Mix in remaining flour until dough begins to pull together.
  3. Turn the dough out onto a floured work surface, and knead until soft but elastic; about 8 minutes.
  4. Cover with a damp cloth, and let dough rest for 10 minutes.
  5. Cut dough into halves.
  6. On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 ½ inches thick and 18 to 20 inches long.
  7. Pinch the 2 top ends together and loosely twist the pieces to form a twisted loaf.
  8. Pinch the bottom ends together and tuck the two ends underneath the loaf.
  9. Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel.
  10. Let the dough rise until it doubles; about 1 hour.
  11. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
  12. Preheat oven to 175°
  13. Bake the decorated loaf in the preheated oven until golden; 20 to 25 minutes.

Note: Monitor closely to make sure that the bread does not begin to burn.

  1. Transfer to wire rack immediately after baking to cool. 


In 2011, Italy made the largest Easter egg on record. It was 10.39 metershigh and weighed 7,200 kg.

Paulo Ricci

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Italian Buttercream
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Italian Gravy
Italian Buttercream
Italian Buttercream
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Italian Gravy

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