My grandmother usually made her Easter bread a day or two before Easter. Her bread was a little dry and not as sweet, because, I think, it was meant to dip in coffee. She used white eggs instead of dyed eggs, because she didn’t like the bleeding of the color on the bread. She saved some of the dough to make egg-boys for the small boys and purses for the girls. Sometimes, she made egg-girls. Each of us grand kids got one or the other and slowly picked away at it throughout the day.
This recipe is similar to my grandmother’s except that I increased the sugar from 1/2 cup to 2/3 and sometimes 1 cup, depending on whether or not I use the orange zest and sprinkles (less if I use the sprinkles). I like to use clear vanilla, too (something I picked up in Mexico long ago and it just stuck with me).
My grandmother also added citron to most of her desserts, especially rice pies and ricotta cheesecake. My dad likes to add a small box of vanilla pudding mix to his egg bread, he says, to keep it moist. Some of my friends add anise or a combination of lemon and orange zest to the dough, or they replace the candy sprinkles with thinly shaved toasted almonds. I prefer the candy sprinkles and orange to lemon zest any time. I like to use 00 flour when I have it, but if not, then all-purpose flour will do just fine.
Every now and then I don’t add eggs to the braid. When I do, I always plant 6 colored eggs between the braids and then become disgusted when the color bleeds on the beautifully browned bread. Once the bread has cooled, I remove the eggs before slicing the bread. I usually arrange the sliced bread on a tray in a large circle and place the colored eggs at the very center.
Italian Easter Sweet Bread Recipe
Ingredients
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 2 teaspoons yeast
- 1/3 cup warm water
- 3 large Eggland's Best eggs plus 1 egg yolk
- 2/3 cup sugar
- 1 teaspoon clear vanilla
- 2 tablespoons grated orange zest see Notes
- 4 2/3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons butter softened
- 6 colored Eggland's Best eggs
- 1 tablespoon water
- candy sprinkles
Instructions
- Heat milk in small saucepan until it is hot enough to melt butter (do not boil). Remove from heat and add butter. Let cool to room temperature.
- Add yeast to warm water and let stand until it slightly foams, about 15 minutes.
- In a large bowl, beat 3 eggs until frothy. Add sugar, cooled milk, yeast, clear vanilla, and zest and mix until blended. Add salt and about half the flour and mix, then add the remaining half and mix until a soft dough forms. Knead dough on lightly floured surface five or six times. Shape dough into a ball, then divide in two smaller balls.
- Grease two large bowls with 1 tablespoon soft butter each. Add dough balls to each, and cover tightly with plastic wrap or towel. Let dough rise in a draft-free warm place until doubled in size, about 2 hours.
- Punch down dough, one ball at a time. Cut dough in half. Form a long rope with each half by rolling it back and forth in your hands until it's about 20-inches long (make sure each piece is roughly the same length), or 24 inches long if making a bread ring.
- Line two baking sheets with parchment paper or coat with baking spray. Lay the two ropes of dough side by side and braid. Pinch the ends, and fold under to form a loaf or curve and pinch together the ends to form a bread ring. Place 3 of the colored eggs in the braid folds. Repeat with second ball of dough. Cover with plastic wrap or a towel and let rise in a draft-free warm place until double in size, about 1 hour.
- Preheat oven to 350°F. Beat egg yolk with water. Brush on each loaf then top with candy sprinkles. Bake for 20-25 minutes, or until bread is golden brown. Cool completely before serving.
Recipe Notes
Do not hard boil the eggs before coloring. Color uncooked eggs, then add to braid in dough. Eggs will cook while baking.
Disclaimer: I was lucky enough to receive an Eggland’s Best Brunch gift pack. As part of the package, I received Eggland’s Best eggs. I used some of the eggs to make Easter Sweet Bread.
Maureen | Orgasmic Chef says
March 30, 2013 at 4:39 AMI’ve only done this bread once and it was a bit of a fail so I haven’t done it again. Your post is encouraging. 🙂
Lisa says
April 18, 2014 at 9:37 PMit doesnt say when to add the yeast? Mine failed also
Sherry Nappa says
April 18, 2014 at 10:07 PMIn step 3, add the yeast with the cooled milk. I updated the post. Thanks for the catch.
Silvana says
March 23, 2015 at 3:00 PMAre the colored eggs already cooked before placing them in the braid or are they raw?
GoDaddy Migration Tool says
March 23, 2015 at 4:07 PMI usually cook my eggs first. One of my friends does not. I’m not sure it matters. Sometimes I use hard boiled plain white eggs. Sometimes the color runs a bit on the bread.
Simple Living Eating (@SimpleLivingEat) says
April 6, 2015 at 7:00 AMMy grandmother used to make this bread and we haven’t had it since the 1970’s when she died. My 13 year old daughter made your recipe for my mother and suprised her for Easter. Wonderful recipe thank you for helping us bring back a tradition.
Crochet Hooks says
February 27, 2016 at 10:39 PMlooks yummy – even if the egg coloring does bleed onto the bread! Just more fun 🙂 love the recipe, thanks for sharing!
Beverly says
February 28, 2016 at 9:25 AMWhat a pretty presentation this would be on an Easter Dinner table! it sounds delicious.
Jenny says
February 28, 2016 at 4:31 PMI have not had this bread before!! This looks really good, I love how colorful the eggs are.
Laurie says
February 28, 2016 at 4:35 PMSherry, Adding this to my Easter menu this year! Thanks for sharing.
Kathleen Aherne (@CoolTweed) says
March 21, 2016 at 8:38 PMThis is so creative and pretty enough to eat (read eat a lot of) 🙂
Gail @Purple Hues and Me says
March 23, 2016 at 4:56 PMLooks delicious and just in time for Easter gatherings!
Wendy says
March 23, 2016 at 5:01 PMWhat a beautiful Easter dish! It looks very good and also very festive!
Lisa @ A Bride On A Budget says
March 25, 2016 at 12:15 PMThis post made me laugh so much. I love how you mention that your grandma used white eggs because she didn’t like the bleeding … and then you say later that you get disgusted from the dye of the eggs after you used colored ones. Sounds like your grandma gave you more than just her recipe haha.
Chellie says
March 29, 2016 at 8:22 PMWow! That is so festive! I’ve been seeing these around but wasn’t sure what the actual eggs were for! Thanks for clearing that up. I have some clear vanilla from Haiti–love it!! Thanks for sharing at FTAF, I hope you’ll join us again next week!
Kristin's Peppermints and Cherries says
February 12, 2018 at 11:13 AMPinning to my Easter board! Very creative, and I’m sure delicious!
Twochicksandamom/Donna says
February 12, 2018 at 12:31 PMSuch a pretty bread, Sherry. I have never made one but they do look good. Pinned to share.
Michelle James says
February 12, 2018 at 10:30 PMWe have sweet bread as part of our Easter dinner every year, although I always buy mine from the bakery. Your recipe sounds so good and is so pretty to serve!