Description

Golden, soft, and laced with the scent of citrus, Grandma Nardi’s Italian Easter Bread is a treasured centerpiece of spring traditions. This easy recipe combines family heritage and festive charm, featuring braided dough crowned with vibrantly dyed eggs. Whether you’re gathering for Easter brunch or looking for new holiday baking ideas, this fluffy loaf adds warmth and sweetness to any table. With rich flavor, a touch of vanilla, and the option for cheerful sprinkles, it’s the perfect blend of comfort and celebration. Add this to your collection of breakfast ideas, easy dessert recipes, and seasonal food ideas for a bake that always delights.

Ingredients

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)

1 egg (for egg wash)

6 dyed raw eggs (uncooked and color-safe)

Sprinkles (optional)

Instructions

Combine warm milk, 1 tsp sugar, and yeast. Let it foam (5-10 min).
In a mixing bowl, combine 3 1/2 cups flour, sugar, salt, foamy yeast, butter, vanilla, zest, and eggs. Knead until soft.
Let dough rise in greased bowl for 1 to 1.5 hours until doubled.
Divide dough into 3 ropes. Braid and form into a circle. Press dyed eggs into dough.
Let shaped dough rise again for 30-45 minutes.
Preheat oven to 350°F. Brush with egg wash and add sprinkles. Bake 25-30 minutes.
Cool on wire rack and serve.

Prep Time: 20 minutes
Bake Time: 25-30 minutes
Category: Breakfast