Description
Soft and traditional Italian Easter Bread Recipe (Pane di Pasqua) braided with anise-scented dough and festive dyed eggs, perfect for Easter brunch and holiday celebrations.
Ingredients
Scale
- 4 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup whole milk, lukewarm
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon anise extract or 1 tablespoon anise seeds
- Zest of 1 orange
- 4–5 raw dyed eggs
- Sprinkles or colored sugar
- 1 egg beaten with 1 tablespoon water for egg wash
Instructions
- Combine lukewarm milk, 1 tablespoon sugar, and yeast and let sit until foamy.
- Mix yeast mixture with remaining sugar, oil, eggs, anise, orange zest, and salt.
- Add flour gradually until a soft dough forms.
- Knead dough until smooth and elastic.
- Place dough in greased bowl, cover, and let rise until doubled.
- Punch down dough and divide into three equal ropes.
- Braid the ropes and shape into a circle.
- Press dyed raw eggs gently into the braid.
- Cover and let rise again until puffy.
- Brush with egg wash, decorate with sprinkles, and bake until golden.
Notes
Ensure milk is lukewarm, not hot, to activate yeast properly and allow full rising time for a light, fluffy loaf.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: italian easter bread recipe, pane di pasqua, traditional easter bread, sweet italian easter bread