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Italian Easter Bread | LetsEatCake.com

Italian Easter Bread

A new twist on classic Italian Easter Bread. Use undyed eggs and pearl sugar for a rustic feel or dyed eggs and sprinkles if you want to feel festive! Get the recipe.
Course Bread, Dessert
Cuisine Italian
Prep Time 2 hours 40 minutes
Cook Time 20 minutes
Total Time 3 hours 50 minutes
Servings 6 loaves
Author Let's Eat Cake


  • cup milk
  • 1 pkg. active dry yeast
  • ½ cup sugar divided
  • 1/3 cup butter
  • 3 eggs beaten
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 5 cups flour divided
  • 1 tsp. vegetable oil
  • 6 large eggs dyed, raw
  • 1 large egg beaten
  • Pearl sugar or sprinkles for decoration


  • Heat milk on low heat, just until it feels warm. Add the package of yeast and a pinch of sugar. Whisk until combined. Set aside for 5 minutes.
  • In a mixer fitted with paddle attachment, combine sugar, butter, eggs, salt,  vanilla, and 2½ cups flour. Stir until combined.
  • Add yeast mixture to flour mixture. Mix on medium speed until dough begins to form. Add remaining 2½ cups flour, a ½ cup at a time until dough is no longer sticky.
  • Switch to dough hook and let run on medium speed until dough feels elastic. If you do not have a dough hook, remove dough from mixing bowl and knead for 8 minutes or until dough feels elastic.
  • Oil a large bowl, place dough in bowl and turn to coat. Cover with damp towel and let rise for 1 hour.
  • Punch down dough and divide into 12 pieces.
  • Sprinkle cutting board with flour and roll divided dough into ropes 1"-thick and 14" long. Twist two ropes together to form a braid. Pinch ends together if needed and form into wreath.
  • Gently place each braided wreath on parchment-lined baking sheet. Cover with towel and let rise for 1 hour.
  • Add dry, dyed egg to middle of each dough ring.
  • Brush dough with beaten egg and add sprinkles or pearl sugar.
  • Bake at 350°F for 20 minutes or until golden brown.