Description
Italian Easter Bread with Dyed Eggs is a traditional festive bread characterized by its soft, slightly sweet braided dough and colorful hard-boiled eggs nestled within. Perfectly golden and flavorful, this bread brings the joyous spirit of Easter to your table with its vanilla and citrus notes.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour, plus extra for kneading
- 1/2 cup granulated sugar, divided
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup milk, warmed to 110°F
- 1/2 cup water, warmed to 110°F
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional, for flavor)
Toppings and Finishing
- 4-6 hard-boiled eggs, dyed in pastel colors for Easter
- 1 egg yolk (for egg wash)
- 1 tablespoon water (for egg wash)
- 1/4 cup sugar (for sprinkling)
Instructions
- Prepare the Dough: In a large bowl, combine the warm milk, warm water, and 1 tablespoon of sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy, signaling that the yeast is active.
- Mix the Ingredients: In a separate large bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, softened butter, eggs, vanilla extract, and optional orange zest. Mix everything until the dough begins to come together forming a shaggy mass.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-8 minutes until it becomes smooth and elastic. Add small amounts of flour if the dough is too sticky. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Shape the Bread: Punch down the risen dough and divide it into three equal portions. Roll each into a long rope about 12-15 inches long. Braid the ropes together and form into a circular loaf by pinching the ends to seal.
- Add the Dyed Eggs: Gently press the dyed hard-boiled eggs into the braid. Arrange them symmetrically or in a pattern you like, ensuring they are securely nestled in the dough to stay in place during baking.
- Let the Dough Rise Again: Cover the braided loaf with a clean towel and allow it to rise for 30-45 minutes until puffed up and nearly doubled.
- Prepare the Egg Wash: Whisk the egg yolk with one tablespoon of water. Brush this egg wash evenly over the entire loaf to promote a glossy, golden finish during baking.
- Bake the Bread: Preheat the oven to 350°F (175°C). Place the loaf on a parchment-lined baking sheet and bake for 25-30 minutes. The bread should be golden brown and sound hollow when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and cool on a wire rack. Slice once cooled and serve. The colored eggs can be eaten along with the bread or kept as decorative festive accents.
Notes
- Use room temperature eggs and butter for best dough consistency.
- Warm liquids (milk and water) help activate the yeast properly but ensure they are not too hot to kill the yeast.
- Adding orange zest is optional but adds a lovely aromatic citrus flavor traditional to some Italian Easter breads.
- For brighter colored eggs, use freshly dyed hard-boiled eggs made at least a day before assembling the bread.
- Brush with egg wash carefully to avoid washing off the sugar sprinkled on top.
- Store leftovers in an airtight container to maintain freshness for 2-3 days.
