This may be the happiest-looking bread I’ve ever made. Sprinkles on bread? Yes times one million!
I’ve had Italian Easter Bread on my bake list for ages, but each year the holiday seems to pass by too quickly, or I just plain forgot about it. So, late this past Monday night, I decided to drop everything and just make it already!
Because of my late start I was babysitting rising bread until 11 pm, and then rolling it into loaves at 11:30, but it was all worth it because at midnight we were pulling apart hot, feathery bread with our fingers. I’ve always thought that dessert tastes better after midnight. It feels like you’re doing something secretive or getting away with something. The same goes for freshly baked bread. I mean, Italian Easter Bread makes a nice brunch, but after midnight it tastes AMAZING.
Trust me, I would never lie about something so important.
My favorite thing about this bread, besides the sprinkles of course, is the colorful egg in the center. You don’t have to worry about hard boiling the eggs before adding them to the bread. They cook perfectly as the bread bakes in the oven!
I used a common drugstore brand of egg coloring to dye uncooked eggs and allowed them to dry completely on paper towels before placing them inside the dough rounds. Most loaves turned out perfect, but the eggs in two loaves speckled a little during baking, so we ate those imperfect ones first. Just a heads up that you might experience the same result.
See how the egg cooks up perfectly? Love!
This bread is slightly sweet – the perfect sweetness for me – but my husband said he’d appreciate a glazed version next time. To increase the sweetness factor, you can make a simple glaze from 1 cup confectioners’ sugar mixed with 2 tablespoons milk. See the recipe notes for other variations on this bread. And If you need a little help understanding the bread-twisting and whatnot, refer to the process shots below the recipe.
Happy Spring, friends!
Italian Easter Bread
- 1 1/4 cups milk or half and half
- 1/3 cup unsalted butter
- 2 1/4 teaspoons instant yeast
- Pinch of salt about 1/16 teaspoon
- 2 eggs lightly beaten
- 1/2 cup/100g sugar
- 4 cups bread flour approximate
- 1 egg
- 1 teaspoon water
- Rainbow nonpareils
- 6 raw eggs room temperature, dyed in rainbow colors
- Combine the milk and butter in a small saucepan and place over medium-low heat. Warm just until the butter is completely melted and remove from the heat. Let cool until just warm.
- Combine the yeast, salt, eggs and sugar in the bowl of a standing mixer. Add the warm milk and half of the flour. Knead with the dough hook until combined. Add more flour gradually until the dough starts to pull away from the sides of the mixer. You may not have to use all of the flour (but I did!). Knead the dough about 3-5 minutes longer, or until completely smooth and elastic.
- Place the dough in a greased bowl and turn it over once to coat the top. Cover with plastic wrap and allow the dough to rise in a warm place, about 1 hour (my dough took longer, about 1 hour 30 minutes to raise).
- Gently deflate the dough with a fist. Turn it out onto a floured work surface and pat it down slightly so that the dough has an even thickness. Cut the dough into 12 even pieces. Roll each piece to form a 1-inch thick rope about 14 inches in length. Take two lengths and twist them together; loop the twist into a circle and pinch the ends together. Place the circle onto parchment lined baking sheets. Cover the loaves with plastic wrap and let rise again for 1 hour, or until doubled.
- Preheat the oven to 350F.
- Combine the egg and 1 teaspoon water in a small condiment cup. Using a pastry brush, lightly coat the loaves with the mixture. Sprinkle on the nonpareils and gently place a dyed egg in the middle of each loaf. Bake for 20 minutes, or until the bread is golden and fragrant. Let cool until warm, if patience allows. The burned fingers were worth it to me!
After the dough is raised and turned out onto a work surface, 1/2 cup mixed candied fruit and 1/4 cup blanched almonds can be mixed in. 2 tablespoons of citrus zest may be added to the dough also.