Nonna’s Traditional Italian Easter Bread – Sweet, Soft & Festive!

All over the world, Easter is celebrated on the table with some tasty recipes or egg cakes, as per religious tradition.

Plaited bread with eggs is a soft bread with a light lemon flavour, which goes well with everything from cheese to honey to salads, and is an excellent accompaniment to dishes on outings.

Why Nonna Loves This Recipe 🥰👵

✔️ Symbolic & Traditional – Represents Easter renewal and joy
✔️ Soft & Lightly Sweet – Perfect with coffee or tea ☕
✔️ Beautifully Festive – A centerpiece for the Easter table 🌸🥚
✔️ Fun for the Whole Family – Everyone can join in to braid and decorate!

DOWNLOAD PDF OF NONNA’S EASTER BREAD RECIPE HERE:

NonnaEasterBread

Cooking Times

Prep Time: 45 minutes
Rise Time: 3 hours
Bake Time: 45–50 minutes
Total Time: About 4 hours 30 minutes

Servings: 6–8

Ingredients

For the Dough

• 4 ¾ cups all-purpose flour
• ¾ cup whole milk, divided
• 1 ¼ cups granulated sugar
• 14 tbsp unsalted butter, melted and cooled
• 4 large eggs
• 4 tsp active dry yeast
• ½ tsp salt
• 1 tsp vanilla extract

For Decoration

• 4 large eggs
• food coloring (optional)
• ¼ cup sliced almonds

For Brushing

• 1 egg (from the dough mixture, reserved)

Optional Sugar Syrup (for shine)

• ¼ cup sugar
• ¼ cup water

Instructions

Step 1 – Prepare the Starter

In a bowl, combine 1 ½ cups flour with the active dry yeast.
Add ⅔ cup warm milk and mix until a thick batter forms.

Step 2 – First Rise

Cover the bowl with plastic wrap or a damp cloth and let the mixture rise in a warm place for 40 minutes to 1 hour, until bubbly and slightly expanded.

Step 3 – Prepare the Egg Mixture

In another bowl, beat 4 eggs.
Reserve 2 tablespoons of the beaten egg for brushing the bread later.

Add to the eggs:

• sugar
• salt
• vanilla extract
• remaining 3 tablespoons milk

Whisk until the sugar dissolves.

Step 4 – Combine the Dough

Add the remaining flour to the yeast mixture.

Then mix in:

• the egg mixture
• melted cooled butter

Mix until a soft dough forms.

Step 5 – Knead the Dough

Knead the dough for 10–15 minutes, until smooth and no longer sticky.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.

Step 6 – Second Rise

Punch down the dough to release air.

Cover again and let rise for another 1 hour, or until the dough has tripled in size.

Step 7 – Shape the Easter Bread

Hard-boil 4 eggs for about 5 minutes, then color them with food dye if desired.

Divide the dough into 3 equal pieces and roll them into ropes.

Braid the ropes together to form a long braid.

Wrap the braid into a ring shape, placing it around a metal ring mold or oven-safe bowl to maintain the circle.

Nestle the colored eggs into the braid, spacing them evenly.

Cover lightly and let rise for 1 more hour.

Step 8 – Add Toppings

Brush the bread with the reserved beaten egg.

Sprinkle the top with sliced almonds.

Step 9 – Bake

Bake in a 350°F (180°C) oven for 45–50 minutes, until golden brown.

Step 10 – Finish

Remove the ring mold.

For extra shine, brush the warm bread with simple syrup made by simmering sugar and water until dissolved.

Let cool slightly before serving.

Tips for Perfect Easter Bread

• Make sure the butter is cooled before adding it to the dough so it doesn’t kill the yeast.
• If the dough feels sticky, add 1–2 tablespoons flour while kneading.
• For extra flavor, add orange zest or lemon zest to the dough.
• The eggs placed in the braid will finish cooking while the bread bakes.
• This bread tastes amazing lightly toasted the next day.

Nutritional Facts (per serving, approx.)

• Calories: 430
• Carbohydrates: 56 g
• Protein: 10 g
• Fat: 18 g
• Saturated Fat: 10 g
• Sugar: 25 g
• Sodium: 160 mg