Italian Easter Bread
Italian Easter bread (pane di pasqua) is a delicious braided brioche bread served for Easter. This light and fluffy bread is decorated with colorful eggs, sprinkles, and a sweet glaze, and makes a beautiful centerpiece for your holiday table.
Servings: 12 servings
Ingredients
For the Brioche Dough
- ½ cup water warmed to 110-115°F
- ½ cup whole milk warmed to 110-115°F
- 4½ teaspoons active dry yeast 2 packages
- 3¼ cups bread flour
- 6 tablespoons granulated sugar
- 1¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 large egg
- 1 large egg yolk
- ½ cup unsalted butter at room temperature, cut into 8 pieces
For the Topping
- 6-7 hard boiled eggs with shells on; preferably dyed
- 1 egg beaten for egg wash
- colorful sprinkles
- 1 cup powdered sugar
- 3 teaspoon milk
Instructions
Making the Brioche Dough
- Stir the warm water and yeast together and allow the yeast mixture to sit for 2 minutes, or until the mixture is foamy.
- In a stand mixer fitted with a dough hook attachment, add the flour. In a separate bowl, combine all of the ingredients except for the salt and butter. Mix wet ingredients well and add to the flour.
- Mix the ingredients on low speed for 3 to 4 minutes, until the dough has come together.
- Stop the mixer and scrape down the sides as needed, pushing the dry ingredients into wet patches. Once the dough has come together, beat on low speed for 3-4 additional minutes. The dough will be stretchy and sticky.
- Add the salt. On low speed, add the butter a little at a time, mixing after each addition until it disappears into the dough.
- Then, continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape down the bottom and sides of the bowl. It is important for all of the butter to be mixed thoroughly into the dough. If necessary, stop the mixer to break up the dough with your hands to help mix in the butter.
- Once the butter is completely incorporated, turn the mixer to medium speed and beat for another 8-10 minutes, or until the dough becomes sticky, soft, and somewhat shiny. Continue beating until the dough turns smooth and silky.
- Then, turn the mixer up to medium-high and beat for 1-2 minutes. You should hear the dough making slapping sounds against the sides of the mixer bowl. Test the dough by pulling it and stretching it thin.
- You want the dough to stretch, but also give a bit. If it feels too loose, easily breaks off into pieces, or looks shaggy, continue to mix on medium speed for 2-3 additional minutes. It's ready when it's smooth and stretchy and can be gathered together and picked up in one piece. The dough will remain sticky.
- Place the dough in a large oiled bowl and cover it with plastic wrap. Allow the dough to rise for 60 minutes in a warm place. At this point, the dough may also be frozen or stored in an airtight container in the fridge for up to 1 week.
- Optional: place dough in fridge overnight to allow the dough to proof and develop flavor.
Shaping the Bread
- Deflate the dough and place it onto a floured surface. Divide the dough into three equal pieces and form balls. Using hands roll each ball into a long roll about 36 inches long. Next, braid the long strands, pinching the top to secure it. Place 1 egg for every braid section, creating total of 6-7 sections for 6-7 dyed eggs. Seal the ends together creating a ring.
- Next, carefully place the dough on parchment paper over a baking sheet, spring form pan, or cast iron skillet. Spray an oven safe cup (or tin can) with cooking spray and place in the middle of the circle to keep the shape during the second rise.
- Cover the bread lightly with plastic wrap and place it in a warm spot (75-85°F is ideal) for 45-60 minutes, or until the bread is nearly doubled in size.
- Preheat oven to 350°F. Brush the risen Easter bread with egg wash and bake for about 30 minutes, or until golden brown color. Let cool.
- Make glaze. Combine powdered sugar and milk until smooth. Drizzle glaze over the Easter bread and add sprinkles. Enjoy!
Notes
- Always use bread flour if you can. It contains more protein, which creates stronger gluten, and results in a fluffier, lighter bread.
- Expect the dough to be sticky. It will feel slimy at first as the butter incorporates; just keep mixing until it's smooth.
- Knead until the dough passes the windowpane test. If you break off a piece of dough, you should be able to stretch it thin enough for it to be translucent without tearing. A stand mixer makes this much easier!
- The dough may rise slowly. The fat from the milk, egg yolks, and butter slows down the yeasts' growth, but gives brioche its soft, rich texture. Speed up the rise somewhat by placing it in a cold oven with the light on.
- Want to make the dough in advance? After mixing and kneading the dough, you can either freeze for up to 2 months, or store it in an airtight container in the fridge for up to 1 week.
Nutrition
Serving: 1slice | Calories: 318kcal | Carbohydrates: 42g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 158mg | Sodium: 292mg | Potassium: 109mg | Fiber: 1g | Sugar: 17g | Vitamin A: 447IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 1mg
