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Italian Easter Bread wreath with a blue dyed egg in the middle. Colourful sprinkles are scattered all over the wreath.
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Italian Easter Bread

These pretty and slightly sweet Italian Easter breads have naturally dyed eggs, a sweet glaze and sprinkles. A perfect way to display Easter eggs!
Course Dessert
Cuisine Italian
Prep Time 50 minutes
Cook Time 25 minutes
Rising time 1 hour
Servings 4 wreaths
Calories 1087kcal
Author Nina

Ingredients

Italian Easter Bread

  • teaspoons active dry yeast
  • 3 tablespoons granulated sugar
  • 1 cup whole milk warm
  • 2 large eggs room temperature
  • ½ cup butter room temperature
  • zest of one orange
  • ¼ teaspoon salt
  • 3½ - 4 cups all purpose flour

Natural Egg Dye

  • 2 cups red cabbage shredded
  • 1 tablespoon ground turmeric
  • 2 cups beets
  • 6 cups water

Glaze

  • 2 tablespoons granulated sugar
  • 2 tablespoons milk
  • sprinkles

Instructions

Italian Easter Bread

  • Place yeast, sugar and milk into a large bowl of a stand mixer. Add eggs and butter and stir.
  • Measure out the flour into a small bowl. Add ¾ of the amount of flour to the large bowl. Add salt and orange zest. Knead the ingredients together, adding ¼ cup of the remaining flour at a time until the dough comes together and cleans the sides of the bowl.
  • Place the dough into a greased bowl, cover with plastic wrap and place in a warm environment until doubled in size.
  • Punch down dough and divide into 4 pieces. Roll each piece into three 1-inch ropes about 14 inches long. Braid the pieces together, pinching the ends and forming them into a circle.
  • Place each ring onto a baking sheet lined with parchment paper. Cover and allow them to rise for 30 minutes, or until doubled in size.
  • Preheat oven to 350°F (180°C). Place a dyed egg into the center of each ring. Bake for 20-25 minutes or until they are golden brown.

Natural Egg Dye

  • Prepare 3 saucepans with 2 cups of water in each one.
  • In one saucepan, add red cabbage, in the second, add in beets, and the last, add ground turmeric.
  • Place each saucepan over medium heat and cook until boiling point is reached. Remove from heat and let cool completely.
  • Sieve the coloured water into mason jars or other containers. Make sure they are deep enough so that the egg will be completely covered in water. Add eggs and store them in the refrigerator for 2 hours to overnight.

Glaze

  • Mix granulated sugar and milk together in a small bowl. Brush over each bread and decorate with sprinkles. Bread will last up to 3 days in an airtight container in the refrigerator.

Notes

  • Use whichever type of yeast you are familiar working with. I use dry active yeast.
  • Make sure the milk is warmed between 100°F and 105°F, or until it feels warm to the skin. Not hot!
  • Add flour to the bread until it just cleans the bowl. Too much flour will make a dense bread.
  • Experiment with different vegetables, fruits or spices to make the natural egg dyes.

Nutrition

Serving: 4g | Calories: 1087kcal | Carbohydrates: 215g | Protein: 35g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 328mg | Potassium: 873mg | Fiber: 11g | Sugar: 27g | Vitamin A: 808IU | Vitamin C: 30mg | Calcium: 216mg | Iron: 13mg