Welcome spring with the timeless tradition of Italian Easter Bread—soft, fluffy brioche nests beautifully braided and decorated with colorful sprinkles and sugar eggs!
Known in Italy as Pane di Pasqua, this beloved holiday treat is not only a showstopper on your Easter table but also a deliciously sweet bread with a tender crumb and subtle citrus aroma.
Made with simple ingredients like flour, milk, butter, and yeast, this easy homemade Easter bread is perfect for breakfast, brunch, or as an edible centerpiece.
What makes this recipe extra special? We take the classic Italian Easter bread and finish it with a delicate water glaze, adding a glossy finish and an irresistible sweetness.
Topped with festive sugar pearls and crowned with pastel sugar eggs, these braided brioche wreaths bring joy and tradition together in every bite.
Whether you’re celebrating with family or simply craving a soft, bakery-style brioche to welcome the season, this authentic Italian Easter Bread recipe is the perfect way to create lasting memories.
With easy step-by-step instructions and make-ahead tips, you’ll have golden, airy nests ready to impress.
Looking for the best Italian Easter Bread recipe?
You’ve just found it!
Get ready to bake, decorate, and delight your guests with this stunning and delicious holiday classic.
Why Nonna Loves This Recipe:
- 🥚 Perfect for Easter breakfast or snack.
- 🌈 Fun and colorful to decorate with sprinkles and sugar eggs.
- 👩🍳 Easy to make, even by hand or with a stand mixer.
- 🧺 Keeps soft and fresh for days and can be frozen.
⏲ Cooking Time
- Preparation: 25 minutes
- Resting Time: 3 hours (rising)
- Baking Time: 20 minutes
- Total Time: 3 hours 45 minutes
🍞 Ingredients
For 8 brioche nests
For the dough:
- 250 g (2 cups) 00 flour
- 250 g (2 cups) manitoba flour
- 1 sachet (7 g / 2 ¼ tsp) dry brewer’s yeast
- 1 egg
- 250 ml (1 cup) milk
- 70 g (⅓ cup) sugar
- 60 g (4 tbsp) butter, softened
- Fine salt, to taste
For the egg wash and decoration:
- 1 egg yolk
- 30 ml (2 tbsp) milk
- Colored sprinkles, to taste
- Colored Easter eggs, to taste
For the glaze (water frosting):
- 200 g (1 ¾ cups) powdered sugar
- 4 tablespoons water
- Sugar balls or sugar pearls, to taste
- 8 sugar eggs (for nest centers)
👩🍳 Method
1️⃣ Prepare the dough:
- In a large bowl, mix 00 flour, manitoba flour, and dry yeast.
- Add the egg, then gradually incorporate the milk while stirring.
- Mix in the sugar and salt, adding the remaining milk slowly.
- Transfer the dough onto a floured surface and knead until smooth.
- Flatten the dough, place the softened butter in the center, and knead until fully absorbed and smooth.
2️⃣ First rise:
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours, until doubled.
3️⃣ Shape the nests:
- After rising, divide the dough into 8 equal parts (140 g each), then split each in half (16 pieces).
- Roll each piece into ropes about 35-38 cm (14-15 inches) long.
- Twist two ropes together and shape into a circle to form a nest.
- Place on parchment-lined baking sheets (4 per sheet).
4️⃣ Second rise:
- Cover with foil or a cloth and let rise for 30-40 minutes.
5️⃣ Egg wash and baking:
- Preheat oven to 180°C (350°F) static or 170°C (340°F) fan.
- Mix the egg yolk with milk, brush over the brioche, and decorate with colored sprinkles.
- Bake for 20 minutes until golden brown.
6️⃣ Prepare the water frosting:
- In a bowl, combine powdered sugar and 4 tablespoons of water.
- Beat with electric whisks until smooth and glossy.
7️⃣ Decorating the brioche:
- Once brioche have cooled, drizzle the frosting generously over each nest.
- Immediately add sugar pearls or sprinkles on top of the frosting.
- Place a sugar egg in the center of each nest.
- Let the frosting set completely before serving.
🧊 Storage
- Store brioche in an airtight container at room temperature for 2-3 days.
- If glazed, the frosting will remain set, but keep in a cool place to avoid melting.
- They can be frozen (without frosting) and reheated before decorating for best freshness.
🍬 Tips
- Add 60 g (½ cup) of chocolate chips to the dough for an extra treat.
- No sugar eggs? Use small chocolate eggs instead.
- Make sure frosting is fully dry before stacking or storing.
No Comments