Why do we use uncooked eggs instead of hard-boiled ones?

Uncooked eggs bake along with the bread, resulting in something similar to soft-boiled eggs. This is traditional, but if you prefer, you can substitute hard-boiled dyed eggs instead - they just won't adhere to the bread as well during baking.

Can I make this bread without a stand mixer?

Absolutely! You can mix the ingredients with a wooden spoon and then knead the dough by hand on a lightly floured surface for about 10-12 minutes until smooth and elastic. It's a bit more work but produces wonderful results.

My dough isn't rising well. What went wrong?

The most common culprits are expired yeast or an environment that's too cool. Make sure your yeast is fresh and create a warm, draft-free spot for rising - around 75-80°F is ideal. Covering the dough with plastic wrap helps trap warmth and moisture.

Italian Easter Bread Recipe

Description

Easter Bread is a delightful, sweet, and festive bread traditionally prepared during the holiday season. Braided into beautiful rings, adorned with colorful sprinkles, and featuring dyed Easter eggs nestled in the center, this bread is as delicious as it is visually stunning. With hints of citrus zest, it carries a light and aromatic flavor, making it perfect for breakfast or dessert. Whether you bake it with traditional eggs or substitute chocolate eggs, it’s a fun and versatile recipe that your family and friends will adore!

Ingredients

Units Scale

For the Dough

1 cup whole milk
1/4 cup butter
4 cups all-purpose flour, divided (2 cups and 2 cups)
1/3 cup granulated sugar
2 1/4 teaspoons rapid-rise instant yeast (1 package)
Zest of 1 lemon
Zest of 1 orange
2 eggs
1 teaspoon vanilla extract

For the Egg Wash

1 egg
1 teaspoon milk

Decorations

Dyed Easter eggs (uncooked – NOT hard-boiled)
Colorful sprinkles

Cook Mode Prevent your screen from going dark

Instructions

Mix the Dry Ingredients
In a large mixing bowl, combine 2 cups of flour with the sugar, yeast, salt (if using), and lemon and orange zest. Stir until well-mixed and set aside.
Prepare the Milk and Butter Mixture
Place the butter and milk into a microwave-safe bowl or measuring cup. Warm this mixture in the microwave, heating for about 1 minute. Stir, then heat it in 10-second intervals until warm but not boiling hot.
Combine Wet and Dry Ingredients
Add the eggs, vanilla extract, and the warmed milk mixture to the bowl of dry ingredients. Mix the dough using a stand mixer equipped with a dough hook for about 1 minute until it forms a cake batter-like consistency.
Add Remaining Flour
Gradually add the remaining 2 cups of flour to the mixer. Continue mixing with the dough hook until the dough becomes smooth and stops sticking to the bowl’s bottom. If necessary, add 1 tablespoon of flour at a time to achieve the right consistency. Knead with the dough hook for about 8 minutes.
Knead and Rest the Dough
Place the dough onto a floured surface, knead it a few times by hand to form a ball, and use as little flour as possible. Transfer the dough to a clean bowl, cover it with plastic wrap, and let it rest for 15 minutes.
Shape the Dough
Once the dough has rested, punch it down to remove any air. Divide it into 8 equal pieces, then roll each piece into an 11-inch rope. Pair two ropes together, braid them, and shape the braid into a ring, pinching the ends together.
Let the Dough Rise
Place the braided rings onto a parchment-lined baking sheet, cover them with plastic wrap, and allow them to rise in a warm place for 30 minutes to 1 hour, or until they double in size.
Prepare the Egg Wash
Preheat the oven to 375℉ (190℃). In a small bowl, whisk together 1 egg and 1 teaspoon of milk to form the egg wash.
Decorate the Bread
Once the bread has risen, brush the surface of each ring with the egg wash. Nestle an uncooked dyed Easter egg into the center of each ring and decorate with sprinkles.
Bake the Bread
Bake the rings for 20 minutes, rotating the baking sheet halfway through for even baking. Once done, let them cool on a rack, then serve warm.

Notes

Storage: After the bread is fully cooled, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Remove the eggs and store them separately in the fridge if kept at room temperature. The bread can also be frozen for up to 3 months, but remove the eggs before freezing.
Egg Substitutions: If you prefer not to use real eggs, you can bake the bread with plain eggs and replace them with chocolate eggs, such as chocolate mini eggs, after baking. This is a kid-friendly alternative that adds a sweet surprise.
Nestling Eggs: The uncooked dyed Easter egg in the bread will finish cooking to a soft-boiled consistency during baking, making it ready to eat.

Nutrition

Serving Size: 1 ring
Calories: 270 kcal
Sugar: 9g
Sodium: 190mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 43
Fiber: 1g
Protein: 6g
Cholesterol: 52