Italian Easter Bread

Recipe Rating:
 3 Ratings
Serves: 6
Prep Time:
Cook Time:
Cooking Method: Bake


1 pkg rapid rise yeast
1 1/4 c scaled milk, cooled to room temperature
pinch salt
1/3 c butter
2 eggs, beaten
1/2 c sugar
3 1/2 c flour (approximately)
1 egg (beaten with 1 teaspoon water)
6 dyed easter eggs
candy sprinkles

The Cook

Michelle Fisher Recipe
Lightly Salted
Enterprise, OR (pop. 1,940)
Member Since Jul 2011
Michelle's notes for this recipe:
This was my first attempt at making bread. It turned out very good.
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In a large mixer bowl, combine yeast, warm (not hot) milk, salt, butter, eggs and sugar. Add about half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough. Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore. Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

Punch dough down, divide into 12 pieces. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends, and loop into a circle.

Place on a greased baking sheet. Cover and let rise until double, about an hour again. Brush each bread with beaten egg wash. Put on the sprinkles. In the middle of each bread ring, gently place an Easter egg (already hard boiled and colored), making an indentation with the egg.

Bake at 350 degrees until golden - about 20 - 25 minutes. Cool on rack

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user Kim Biegacki pistachyoo - Mar 18, 2012
Kim Biegacki [pistachyoo] has shared this recipe with discussion groups:
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everything but the kitchen sink
I NEED a Picture to Cook!!!
user jamie Beecham jamie4cakes - Mar 22, 2012
This looks so great and I will be making for my table Easter
user Darlene Knooihuizen salami1952 - Apr 3, 2012
Do you hard boil the eggs first or are they raw?
user Carla Hurst-Chandler yspyg45 - Apr 4, 2012
Carla Hurst-Chandler [yspyg45] has shared this recipe with discussion group:
Grandma's Kitchen
user Sherri Logan Williams logansw - Apr 8, 2012
just beautiful! sw☺

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