Italian Easter Bread is soft sweet braided bread with an Easter egg baked in the middle. This sweet Easter bread recipe includes easy step-by-step photos and a video.
Easter is approaching! We have been making Italian Easter Bread for years and it is still one of our favorite Easter traditions with our kids! We also enjoy making bunny pizzas and Easter sugar cookies!
What Does Italian Easter Bread Symbolize?
There is a variance of stories behind the significance of Easter bread. While researching its history, the story I most relate to contains Christian symbolism behind it. Just as bread is a daily sustenance of life, so is the body of Christ who sacrificed himself so that we may have new life. Jesus Christ is the bread of life.
My recipe for Easter bread twists two ropes together to make the nests, but some traditional Easter bread is braided with three ropes. Supposedly, the three ropes symbolize the elements of the Holy Trinity (the Father, the Son, the Holy Spirit) and the braided wreath represents the crown of thorns Jesus wore on the cross during his crucifixion. The eggs represent the new life we have in Christ.
Knowing these points of symbolism, you could use this Easter bread recipe as a Bible story activity with your kids. Just tweak the recipe below to create three ropes for each nest, which is easy to do.
Easter Bread Ingredients
(full printable recipe at end of this post)
We like to focus on recipes with simple and accessible ingredients from the grocery store or already in your pantry. Below are the ingredients to make this Easter bread recipe.
What you need to make Easter bread:
- Instant yeast: Also known as "rapid rise" yeast or "bread machine" yeast.
- Milk: I've used full-fat and low-fat with fine results. You need to warm it up, no hotter than 115°F though.
- Salt: Just a pinch.
- Unsalted butter: Set this out a couple of hours before to get it to room temperature.
- Eggs: Two eggs to mix into the dough, six to color and bake in the center of each nest, and one more to make an egg wash.
- Sugar: Because this is a sweet dough.
- All-purpose flour: I've never tried any other kind in this recipe.
What Others Say About This Recipe
OMG! It is amazing. Reminds me of the years as a kid making this with my nonnie... -Melissa
The dough was very easy to work with. But I just love the flavor, texture and appearance. -Ann
I made the Italian Easter bread this morning and this recipe is a definitely a “keeper” ! -Debra
This was such an easy/forgiving bread dough that I’m tempted to make it more often... -Gail
I just made these! I must say they are excellent and beautiful...thanks for a great recipe! -Heidi
We made these for Easter and they were a big hit. -Lynn
They were outstanding and I got nothing but compliments about the bread. -Marietta
I made this recipe this year and it was AMAZING! -Lisa
I have made Italian Easter Bread for many years and I love this recipe. It’s easy and delicious. -Shirley
How to Make Italian Easter Bread
My recipe for Easter bread yields six small braided bread loaves with an egg in the middle of each nest. Scroll to the recipe card for the step-by-step instructions and a video tutorial. The general steps are as follows:
- First, in a large mixing bowl, combine yeast, milk, salt, butter, eggs, sugar and some flour.
- Next, on low speed, add the rest of the flour until a dough forms.
- After a dough is formed, knead until smooth. Add more flour as necessary, until tacky.
- Then, transfer to oiled bowl, cover and let rise for 1 hour.
- When the dough is risen to double its size, divide into 12 equal pieces and roll into 14-inch ropes.
- Next, twist ropes to form a "braid" then join ends to form a wreath. Place on lined baking sheet.
- Then, cover with towel and let rise 1 more hour.
- After the second rise, brush wreaths with egg wash. Decorate with sprinkles.
- Lastly, place a raw dyed egg in center of each nest and bake at 350°F for 20 to 25 minutes.
Is Challah the Same as Easter Bread?
You may be thinking Challah bread looks the same as Easter bread. They are very similar and almost the same! In fact, Easter bread was developed from Jewish Challah bread and modified over time.
Make Ahead Tips
Can I make the dough ahead of time?
You can make the dough the day before and keep it in the fridge overnight. The next day, remove from the fridge and let it come to room temperature before shaping into the nests. Or, you can shape the nests the day before and remove from the fridge and let rest to complete their last rise.
Can I freeze Easter bread?
You can freeze the dough shaped as nests before baking, or freeze the bread after baked but without the egg. To freeze the raw dough, complete all the steps up including shaping the twisted nests. Place on a baking sheet and freeze. Once frozen, wrap them individually in plastic wrap and store in a freezer bag. When ready to bake, remove from plastic wrap and place on baking sheet to let thaw. Once thawed, allow nests to complete their last rise then continue with baking instructions.
Your Questions Answered
Can I double this recipe?
Absolutely! This recipe can be doubled to make 12 Easter bread nests.
Can you eat the eggs in Easter bread?
Yes, you can eat the egg in Easter bread. The egg cooks while in the oven to a soft boil. You can dip the bread into the center of the egg if you like. Or, if you'd rather have a hard boiled egg, then leave the egg out and place hard boiled eggs into the center of the already baked bread before serving. If you do not consume the bread within a couple of hours, then discard the eggs.
Do you dye the eggs?
Yes! Not only do we have fun making and shaping the dough, it's fun for you and your kids to color the eggs together. The photo below was Judah's first time dying Easter eggs (8 years ago) for our first time making Italian Easter bread. He thoroughly enjoyed it and hardly made a mess. (What a surprise!)
The bread bakes up insanely soft and is on the sweeter side. It reminds me of the Hawaiian bread you can buy in the grocery stores. Don't you love how beautiful it is!? I'm thrilled to tell you that the method is super simple! You'll be impressing your Easter guests with little laboring...trust me. 😉
Recipe Variations
Hard boiled egg - This recipe results in a more soft-boiled or somewhat runny egg. If you prefer a hard boiled egg, I suggest just adding a hard boiled egg to the top after the bread is already baked.
Flavor - Traditional Easter bread includes anise flavoring and/or citrus, but I do not like the taste of anise, so I leave it out. You'll notice many recipes leave it out.
Braid - Instead of making 6 separate wreaths, you can opt to make one large braided loaf and stick the eggs around the edge. Adjust the baking time as necessary -- just keep a watch on it.
Use as place cards - Use edible ink to write names on the eggs and use as place cards at your Easter dinner table.
More Easter Recipes
- Oven-baked Ham with Easy Homemade Glaze
- Cheesy Potato Casserole
- Carrot Cake Monkey Bread
- Bunny Pizza Dunkers
- Chocolate Chip Hot Cross Buns
- Easter Nest Sugar Cookies
- Creamy Mac 'n Cheese
Click here for even more Easter recipe ideas!
Made this recipe? Leave a star rating and tag me on Instagram @seededtable so I can see. I love hearing from you!
This recipe was originally published April 3, 2012 and updated March 2022 with no changes to the recipe.
Recipe Card
Italian Easter Bread + VIDEO
Ingredients
- 1 package (2 ¼ teaspoons) instant yeast
- 1 ¼ cups warm milk
- Pinch of salt
- ⅓ cup butter , at room temperature
- 2 eggs , lightly beaten
- ½ cup sugar
- 3 ½ to 4 ½ cups flour
- egg wash (1 egg, beaten with 1 teaspoon of water)
- 6 dyed , uncooked, Easter eggs (will cook in the oven)
- Sprinkles
Instructions
- First, mix together the yeast, milk, salt, butter, eggs and sugar in a large bowl. Then, add 2 cups of flour and beat until smooth, with the paddle attachment. With the mixer on low speed, continue to slowly add the rest of the flour just until a dough forms.
- After a dough is formed, switch to the dough hook attachment and knead on low speed until the dough is smooth and elastic. Add more flour as needed so that it is tacky, not sticky. (Alternatively, the dough can be kneaded on a floured work surface, by hand.) Transfer to an oiled bowl, turning once to coat both sides. Cover tightly with plastic wrap and let rise in a warm, draft-free place until doubled, about 1 hour.
- Next, line a large baking sheet with parchment paper or a silicone liner. Punch down the dough and divide into 12 equal pieces (about 3.5 oz each). Roll each piece into a 14-inch rope.
- Then, twist two ropes to form a "braid", and then join the ends to loop into a circle while pinching the tips together. Place on the prepared baking sheet. Repeat with remaining dough ropes. Cover with a clean towel and let rise again until nearly doubled, about 1 more hour.
- Preheat the oven to 350°F. Brush the tops of the dough "nests" with the egg wash, and then top evenly with sprinkles.
- Finally, place one egg in the center of each nest, pressing down lightly to secure, and then bake in the preheated oven for 20 to 25 minutes, until golden brown. Remove from oven and let cool on a wire rack. Serve warm or at room temperature.
Video
Notes
- The eggs will be cooked to a soft boil and can be eaten by cracking and dipping the bread in them, however, I would recommend discarding them if not consumed within a few hours.
- This dough can be made ahead of time and frozen. See above in the blog post on steps for freezing dough.
- Nutrition information is an estimate only.
Nutrition
Christine says
Hello, how much lemon and/or orange flavoring can I add to this recipe? Will it matter how much zest I add to this recipe? - Thank you!
Ace says
While eating this delicousness my husband said the bread would be good as French toast. Can I put the prepared dough into a bread pan and just make it as a loaf of bread?
Nikki Gladd says
Hi Ace! Great idea! I believe you could, but I have not tested this to say for sure on timing, temperature, size of loaf pan, etc. You could slice the baked wreaths and make french toast that way too! 🙂
SC says
Wow, looks good, want to try this recipe 🙂 Just wondering approx. how big each nest is & also if you have any ideas for a different kind of egg that could be put in there or how I might do this? I would rather use a chocolate egg 😀 Thanks!
Nikki Gladd says
Hi SC! I believe the size of each nest is about 8 inches. I'll measure this year when I make them! We always designate one per person, but one could definitely be split between two or three people.
To use a chocolate egg, I would just set the egg on top after it's baked and cooled. 🙂
Stephanie says
Five stars! The bread was rich without being a dessert. The twist suggestion (instead of braid) made it faster to pull together. In my oven-safe ceramic pan, it took about 29 minutes to bake to perfection (including the egg, which is dyed while still raw). I made a double batch for company. The other six rolls were done without the trademark center egg (the rolls were twisted like a girl’s baller bun) and took about 18 minutes to bake. Those were on a dark cookie sheet with a silicone mat. The bottoms came out darker than the batch baked for longer on a ceramic pan. Adding to my Easter cookbook!
Nikki Gladd says
Thank you for your detailed review, Stephanie! Thankful for helpful tips like this. Glad you loved the recipe as much as we do! 🙂
Marie says
Oh my gosh, so yum. They turned out super soft and perfect. I can't wait to make them again.
Nikki Gladd says
Thank you, Marie!
Suzanne Quinn says
Loved this recipe! I was closer to about 5.5 cups of flour but I just kept adding till it seemed right and, these loves came out perfectly! At 25 min cook time my egg was a soft boil but, not runny at all. I will most likely make this receipt often as everyone really enjoyed it but, only put the egg in for Easter. I'd love to see how it turns out as twelve braided smaller buns.
Nikki Gladd says
Thank you for the feedback, Suzanne! I'm so glad you love the recipe. Happy (late) Easter! 🙂
Katie says
Hi Nikki,
I've made this twice in the past, once with the egg and once without. When I made it with the egg, it came out barely hard-boiled. I followed the instructions to the T and am just wondering: did your eggs come out completely hard-boiled and do you have any tips on making sure the egg is cooked without overcooking the bread? Thanks.
Nikki Gladd says
Hi Katie,
No, the eggs will not be completely hard-boiled. In the recipe notes, it instructs to consume the egg by dipping the bread in it. So, it is a little runny. If you want it completely cooked, you might want to hard boil it separately and dye it then place on the already baked bread. 🙂 Hope this helps!
Shirley says
I have made Italian Easter Bread for many years and I love this recipe. It's easy and delicious. I love the texture and taste. Mill be making it from now on.
Sharon says
Can I do this in a food processor. I only have a hand mixer and it will never work. I can knead it by hand but the original mix I would use the food processor if you think itbwouldcwork
Nikki Gladd says
I have mixed bread dough in a food processor before, so this should work. Although, I have not specifically tested it on this recipe.
Lisa says
I made this recipe this year and it was AMAZING! My only question is: What type/brand of white sprinkles did you use? Mine melted a bit in the oven. Thanks for sharing yo0r recipe. I will absolutely make these again!!!!
Nikki Gladd says
Hi Lisa,
For the photos in this post, I can't remember exactly what brand but they were nonpareils rather than the jimmies type sprinkles. Hope this helps!
Gina says
can u leave the dough overNight and bake in morning? And should u make nests or leave in bowl till morning?
Nikki Gladd says
Hi Gina, you can refrigerate the dough overnight but let come to room temp before baking. I'm not sure I understand your second question?
Carla says
Thankyou for sharing this wonderful recipe. It has been a household tradition since i was a little girl. Today I made this recipe with my mom! Happy Easter!
Nikki Gladd says
I'm so glad! Thanks, Carla!
Nicole says
I so enjoyed stumbling across this! My family has been making a version of these, called Cadulas, for generations. My great grandmother brought the tradition over with her from Italy. I just loved seeing your family's version of them.
Marrietta says
Nikki,
I did your Italian Easter bread a week before my event. I did everything up to the first rise, made the twists placed them all on a cookie sheet and froze them. After they were frozen I wrapped them individually in plastic wrap then put them all in a plastic bag. On the day of the event, I let them thraw and do their last rise. They were outstanding and I got nothing but compliments about the bread. Thanks so much for the recipe.
Marrietta
Nikki says
I love it! Thanks for sharing your freezing steps, Marrietta. And, glad they were impressive to your guests! 🙂
Lynn says
We made these for Easter and they were a big hit. Place on separate plates on the table and made it look professional. In lieu of cooking the eggs we placed the colored egg in the center of the bread just before serviing. They fit in the center of the bread just fine and didn't have to worry abolut spoilage. Thanks again for such a clever idea.
Heidi says
I just made these! I must say they are excellent and beautiful, and they came out WAY bigger than I thought they would! I know it's Easter bread, but I think I'll make them for Christmas with Christmas sprinkles for gifts this coming Christmas. Thanks for a great and easy recipe!
Rachel @ Following In My Shoes says
I found you after a google search for Easter bread -- your photography is GORGEOUS! I'm so jealous. 😉 I use a d7000 too but I need more practice and tutorials because I do NOT get these types of shots. I love it.
And ... now scrolling back up to read the recipe. 😉
Jennifer says
Hi can I make the dough a day before and bake them the next day ?
Nikki says
Yes, you can. But, I haven't tested it myself in order to give you exact instructions.
Michele says
my heart soared when i saw this!! my grandmother made these every Easter, one for each of her 25 grandchildren...the only difference was that she would cross two strips of dough over the egg, for the basket handles. a wonderful memory...thank you so much!
Teshia says
Is there a way to make these with hard-boiled eggs, instead of runny? My family isn't a big fan of the runny eggs. 🙂
Nikki Gladd says
My suggestion is to just place a hard boiled egg on top after they are baked. 🙂
LAURA says
I MAKE ONE SIMILAR TO THIS BUT SHAPED DIFFERENTLY AND HAS A SWEET GLAZE DRIZZLED ON TOP. DEF TASTES BEST THE 1st DAY OR 2. AND WARMED UP.
Denise says
Italian Easter Bread has Anise oil, Anise seeds, or anise extract & lemon or orange zest. Without the flavors, it's just basic sweet dough recipe with dyed eggs.
Monica says
Wow
WOW..so glad I found this recipe..I grew up eating this, was my grandmothers recipe, asked all my family members for it and non had it.. Thank you,,,!!!! I madeit and brought back great memories
Nancy says
Thank you for the recipes, I will totally enjoy making this bread for Easter.
Judith Barnett says
I love Easter breads. And Easter is such an important family holiday!!
Marrietta says
Could you freeze the dough and make the bread in a couple of weeks?
Nikki says
I'm sure you can, although I haven't done it for this recipe. If I were to try it, I would freeze it after shaping the wreaths by wrapping individually in plastic wrap and then a freezer bag. Then, thaw it overnight and let it complete it's second rise at room temperature the day you plan to bake it (may require more than 1 hour for this rise as stated in the recipe). Again, this is just what I would try but I can't say it works for sure as I haven't done it.
Marrietta says
Ok Thanks, I am going to give it a trial run.
Nikki Gladd says
Updated to add that Marrietta tried this with success and added her comment above! 🙂
Melissa says
Is there a way to make this with end product having a hard boiled egg in the center? Instead of a runny one
Nikki Gladd says
I would suggest just adding a hard boiled egg to the already baked bread.
Rachel says
If I were to make it earlier in the day, do you think I could still use the egg? And would you reheat it or just go with it the way it is?
Nikki says
Hi Rachel,
As I stated in the recipe notes, if not planning to consume the egg within a couple hours, then discard it. 🙂
Rachel says
I can't wait to try these this year for my annual Easter dinner! If you make them the day before, do they need to be reheated? Thinking more for the sake of the egg than the bread... Suggestions? Thanks!
Nikki says
I wouldn't eat the egg the next day, and instead discard them if not eaten within a few hours from when you baked them. The bread will be fine, though. You could reheat the bread in the oven for a few minutes if you wish.
Julie says
Do you prepare the yeast first or just start right in?
Nikki says
Nope, just start right in. Instant yeast does not need prepping. 🙂
Julie says
Thanks!
Jordan says
Hi! Is it at all possible to use a bread machine to help me out with the dough? 🙂
Nikki says
Hi Jordan,
Yes, it's possible, but I'm not the one to ask how as I've never used a bread machine before. Sorry!! 😉
Judy says
I found this recipe for the Italian Easter Bread using a bread machine. I also need to use one.
https://www.food.com/recipe/bread-machine-italian-easter-bread-364876
Laura says
I just stumbled on this recipe after looking all over in the spring for one! I was searching for "poupa con l'ouva" though - what my Sicilian grandparents called this bread. I have such fond memories of fighting over the egg with my siblings on Easter, so excited to make this Easter, or not!
gail says
I made these on Good Friday and they were delicious. To people wondering how long they last they were okay on Easter after a few seconds in the microwave.
This was such an easy/forgiving bread dough that I'm tempted to make it more often and just shape it into rolls!
Nikki says
Thanks, Gail! I'm also thinking of just making these into rolls, as well! 🙂
Sam says
Looked very nice when I made them, they taste a lot like the King Hawaiian rolls and are very sweet. Not my preference, but everyone else like the rolls I made this Easter. Would be better with a little more salt, I would double the salt. But they baked beautifully for me.
Debra says
Happy Easter ! I made the Italian Easter bread this morning and this recipe is a definitely a "keeper" ! I made twelve smaller breads and gave some to my neighbors. They were all thrilled - and the little girls that live next door to me were in "awe" of the little birds nests breads ! Ü Thanks again ! BTW I posted a photo on my blog !
Nikki says
They are beautiful, Debra! I love that you made them into 12 smaller ones. 🙂
Ann Baker says
Made these yesterday and impressed just about everyone in the family including me! The dough was very easy to work with. But I just love the flavor, texture and appearance. This is definitely going to be one of our new Easter traditions!
Nikki says
I'm so glad you loved these! I checked out your post, and am very intrigued with the lamb-shaped butter!? Neat! That would definitely fit these rolls well. 🙂 Happy Easter, Ann!
Cathy says
Thanks so much for this recipe. My husband's Great Aunt made one large loaf and I have not been able to replicate it, but I think this will be close. I had the boys write their names on the eggs before coloring and am planning on using these as "name plates" for Easter dinner. I think it will be so cute!
Thanks again.
Nikki says
What a cute idea, Cathy!! I might incorporate that next year! 🙂
Laura says
These look amazing! I'm usually terrified of yeast, but this simple dough may be a great way to conquer my fear. I think I'll be up early tomorrow morning to try making this for Easter brunch. Can I borrow your little helper for egg dying? He looks like a pro!
Nikki says
I'll send him right over! 😉
melissa says
I made this bread literally 30 minutes ago, and OMG! It is amazing. Reminds me of the years as a kid making this with my nonnie, but being just too young to remember the recipe. Thank you for helping me recreate my easter tradition for my very first hosting experience!
Geraldine Saucier says
I love your Easter Bread. I have seen it in magazines before, but not a nice as yours. I must give it a try this weekend with my kids. Thanks for the great post:) Happy Easter.
Bri says
Nikki, these look fantastic!!
Corina says
Wow! Until I read the recipe this I thought the bread had chocolate eggs in it. I love the idea of baking them in the oven to cook and then dipping the fresh warm bread in the egg.
Ansh says
What an adorable lil helper you have and this bread is so very beautiful. I now know what to bring for an Easter brunch at a friend's house.
Congratulations on the top 9 in Food Buzz!!
Traci says
This bread is so pretty! Great Easter egg holder idea, and one that will taste great too! 🙂
Debra says
Hi Nikki, I am going to make this for my Easter dinner! Thanks so much for sharing...
Kelsey says
I love that you and Judah did this together. I think that makes it even better than it otherwise would've been!
courtney says
Can you tell me what type of baking sheets you use - and those nifty sheet protectors, too?
Nikki says
Hi Courtney, My favorite baking pan is this half sheet pan. I love the size of it because it fits large cookies and dough recipes like this. 🙂 I'm planning to get another one soon. I also like Pampered Chef's baking sheet. They are very heavy duty and seem to bake evenly.
The liner is a silicone mat called Silpat. Just make sure you order a size that fits your baking sheet. I've linked to the half sheet pan size. Hope this helps!
Stephanie @ Eat. Drink. Love. says
These buns are so pretty and festive! So perfect for Easter morning breakfast!
Julia says
SO so cute!!! And I love Judah helping you!
Michelle says
Thanks for sharing this recipe. I've been looking to replicate the one my aunt used to make for us, and I think this will do.
Can you tell me approximately how long the bread lasts? I'd like to make a few days before Easter, but don't want it to taste stale on Sunday.
Thanks!
Nikki says
Hi Michelle, I'm not really sure how long it will last, but I do know it tastes best within a day or two. I gave all but two of the loaves away the day I made them, and then my family ate the two I kept within 2 days. If you plan to eat the egg, you definitely need to eat it the same day.
If you can, I would try and make it no earlier than Saturday, although you can probably get away with making it Friday (just won't taste AS fresh). I stored mine in a ziplock bag on the counter and it was somewhat soggy the next day, so it is probably better to just cover loosely with foil. 🙂
Hope this helps!
Anonymous says
Can you make dough an d ending before baking.
Felicia says
They look great! Thank you, I am going to make these this week. My nonna used to talk about them but I never remember her making them. She said that when she made them the boys would usually get a donkey shape with an egg on it's tummy and for girls a goose shape with the egg on the neck. Your's look so pretty with the egg nestled in the twists and I love the sprinkles. She made lots of other things for Easter which I don't have any of the recipes for either but this recipe looks like a good place for me to start and to try and remember some lovely traditions. Happy Easter.
Krystal @ {Mrs. Regueiro's Plate} says
Oh my goodness, I love your adorable little sous chef! He is suc a good boy for keeping it clean...always a good rule to practice when cooking and cleaning as you go! He must know his mommy's ways!! What a beautiful and fun bread to eat!!!
Christy with Life of a Modern Housewife says
I love this! So cute, and I'm actually in Italy right now and will be on Easter.
Shawnda says
This is the strangest, neatest, and prettiest Easter dish I think I've ever seen! And look at your helper, so grown up!
Amy says
That is simply beautiful, Nikki. Makes me want to celebrate Easter just to serve it!
Laura says
These are so neat! Not to mention beautiful. What a special presentation for Easter. Hope you guys have a blessed one!
Nicole, RD says
Judah is quite the helper! Look at him go! He truly is the cutest little peanut - I love seeing pictures of him! And these Easter Breads look amazing! You are quite the baker 🙂
Anonymous says
We did this bread but it was shape in the size of our hand we had a lot of fun glad you brought it back I will do it the Easter with my grandchildren
Rita S. says
I made this for my family. My ropes did not look as good as Nikki's, but it really turned out delicious!! I highly recommend this!!! My family LOVED it!! I actually just made 1 large ring instead.