Grandma Nardi’s Italian Easter Bread

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Italian Easter Bread is more than just a sweet treat—it’s a tradition woven with love, faith, and family. This golden braided bread is tender and rich with a soft interior, slightly sweet flavor, and a delicate hint of citrus. What truly sets it apart are the beautifully dyed eggs nestled into the dough, symbolizing new life and resurrection.

In Grandma Nardi’s kitchen, this bread was the centerpiece of Easter morning. The warm scent of yeast and orange zest filled the house as we watched the dough rise under crisp linen towels. Each twist of the braid carried a legacy, and the joy of decorating the eggs made it a celebration before the feast even began. This recipe is a timeless heirloom—and once you bake it, you’ll understand why it’s cherished.

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Ingredients for this Italian Easter Bread

• 4 cups all-purpose flour (plus more as needed)
• 1/2 cup granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 tsp salt
• 2/3 cup warm milk (110°F)
• 2 tbsp unsalted butter, softened
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 tbsp orange zest (or lemon zest for variation)
• 1 egg (for egg wash)
• 6 dyed raw eggs (uncooked and color-safe)
• Sprinkles (optional)

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Step 1: Activate the Yeast

In a small bowl, combine the warm milk, a teaspoon of sugar, and the yeast. Let it sit for about 5-10 minutes until it’s foamy and bubbly. This shows the yeast is active and ready.

Step 2: Prepare the Dough

In a large mixing bowl (or stand mixer with a dough hook), mix together 3 1/2 cups flour, the rest of the sugar, and salt. Add in the foamy yeast mixture, softened butter, vanilla extract, orange zest, and the 3 eggs. Knead until a soft, elastic dough forms. If the dough is too sticky, add more flour a tablespoon at a time.

Step 3: First Rise

Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours or until doubled in size.

Step 4: Shape the Dough

Once risen, punch down the dough gently and divide it into 3 equal parts. Roll each part into ropes, then braid them together. Form the braid into a circle or leave it as a straight braid, depending on your preference. Nestle the dyed raw eggs evenly into the braid, gently pressing them into the dough.

Step 5: Second Rise

Transfer the shaped dough onto a parchment-lined baking sheet. Cover loosely and let it rise again for 30-45 minutes.

Step 6: Bake

Preheat your oven to 350°F (175°C). Beat the remaining egg and brush it over the risen bread to give it a glossy finish. Add sprinkles if desired. Bake for 25-30 minutes or until golden brown and hollow-sounding when tapped.

Step 7: Cool and Serve

Allow the bread to cool on a wire rack before serving. It’s perfect on its own or with a slather of butter or honey.

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Frequently Asked Questions

How do I dye the eggs for this bread?

Use food coloring and vinegar to dye raw eggs. Make sure the dye is food-safe since the eggs will bake directly in the bread.

Can I use hard-boiled eggs instead of raw ones?

Yes, but raw eggs bake better into the dough. Hard-boiled eggs might become rubbery during baking.

What if I don’t have orange zest?

Lemon zest is a great alternative. You can also add a drop of orange or lemon extract for added citrus flavor.

Why didn’t my dough rise?

Check that your yeast wasn’t expired and the milk wasn’t too hot. Both can prevent proper activation.

Can I make the dough ahead of time?

Yes! After the first rise, cover and refrigerate the dough overnight. Let it come to room temperature before shaping.

Is this bread very sweet?

It’s mildly sweet—perfect as a breakfast bread or light dessert. You can increase sugar slightly if you prefer a sweeter version.

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