Italian Easter Bread

With Easter coming up, I was surfing around Pinterest yesterday, looking for a cute dessert to make for my grandsons, and I tripped over a couple of recipes for Italian Easter Bread that brought back some fond memories. Mom used to make some kind of cookie with an Easter egg nestled in the center and I think it was a recipe she got from her mother.

Anyway, I found two recipes – one with anise and one without – and they look so pretty I thought I’d share.

This first recipe comes from Catholic Cuisine, which is a really nice website filled with lots of … you guessed it… recipes! I’m going to show you the ingredients and then let you click over to their site for the directions because they have lots of pictures to help walk you through it.

Italian Easter Bread from Catholic Cuisine

Italian Easter Bread from Catholic Cuisine
Recipe makes 6 mini-loaves

Ingredients:

  • 1 package (2 1/4 ) teaspoons instant yeast
  • 1 1/4 cups warm milk
  • pinch of salt
  • 1/3 cup butter, at room temperature
  • 2 eggs, beaten
  • 1/2 cup sugar
  • 3 1/2 to 4 1/2 cups flour (I actually ended up using 5 cups)
  • 1 egg, beaten with 1 teaspoon of water
  • 6 dyed, uncooked, Easter eggs (will cook in the oven)
  • sprinkles 

For the Glaze:

  • 2 cups powdered sugar
  • ¼ cup whole milk
  • Sprinkles, if desired 

Click Here to go to Catholic Cuisine for mixing, shaping and baking instructions.

This second recipe for Italian Easter Bread comes from The Brown Eyed Baker website. This one includes orange zest and anise oil, so it’s a little more like a breakfast bread. If you like this recipe better but you family doesn’t like anise, you could omit the anise without hurting the recipe.

Again, I’ll give you the ingredients and let you follow the link to the recipe so you can see all the directions and pictures.

Italian Easter Bread from The Brown Eyed Baker

Italian Easter Bread from the Brown Eyed Baker
Recipe makes one large loaf.

INGREDIENTS:

For the Bread Dough:

  • 8 cups all-purpose flour
  • 1½ cups whole milk
  • ½ cup granulated sugar
  • 2 oranges, zested & juiced
  • 4½ teaspoons (2 envelopes) active dry yeast
  • 1 cup margarine, melted
  • 8 eggs
  • 1 teaspoon salt
  • ½ teaspoon anise oil

For the Glaze:

  • 2 cups powdered sugar
  • ¼ cup whole milk
  • Sprinkles, if desired 

Click Here to go to The Brown Eyed Baker for mixing, shaping and baking instructions.

Note: The recipe from the Brown Eyed Baker doesn’t use the colored eggs which, in my humble opinion, is what makes this Easter Bread. If you feel the same way, just dye 5 or 6 uncooked eggs and tuck them into the braid after the second rise.

Note: Always use uncooked eggs. Don’t worry. They’ll cook during the baking process.

Now, it’s your turn. Share your favorite Easter Recipes. Either type it up in the comments or send me an email and I’ll add it to the blog right away!

Leave a Reply

Your email address will not be published. Required fields are marked *