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Best Italian Easter Bread Recipe

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.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours
Servings: 12 –16 servings
Course: Bread
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Combine lukewarm milk, 1 tablespoon sugar, and yeast and let sit until foamy.
  2. Mix yeast mixture with remaining sugar, oil, eggs, anise, orange zest, and salt.
  3. Add flour gradually until a soft dough forms.
  4. Knead dough until smooth and elastic.
  5. Place dough in greased bowl, cover, and let rise until doubled.
  6. Punch down dough and divide into three equal ropes.
  7. Braid the ropes and shape into a circle.
  8. Press dyed raw eggs gently into the braid.
  9. Cover and let rise again until puffy.
  10. 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.