Italian Easter Bread

Name: Italian Easter Bread
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 4 mini wreaths
Cuisine: Italian
Ingredients: 1/2 cup warm water; 1 1/2 tablespoons yeast; 2 cups warm milk; 1/2 cup shortening or butter; 2 teaspoons salt; 2 eggs; 1 cup sugar; 1 teaspoon vanilla; 7-8 cups flour; 1/2 cup chopped dried fruit (optional); 1/4 cup slivered almonds (optional); Dyed eggs; 1 egg white; Sprinkles

This Italian Easter Bread recipe is a beautiful and meaningful tradition to make with kids during the Easter season. Soft, slightly sweet dough is shaped into festive braids or wreaths and topped with brightly colored eggs for a stunning centerpiece that's just as fun to make as it is to eat.

Before you begin mixing the dough, dye your eggs in a variety of cheerful Easter colors and store them in the refrigerator until you're ready to use them. Kids love helping with both the egg dyeing and the bread shaping, making this recipe a hands-on holiday activity that creates lasting memories. Whether you serve it for Easter breakfast, brunch, or dessert, this bread adds a special homemade touch to your celebration.

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Italian Easter Bread

A soft, slightly sweet Italian Easter Bread shaped into braided wreaths and topped with colorful dyed eggs and sprinkles. This kid-friendly holiday baking project makes a beautiful Easter breakfast or brunch centerpiece.

Prep: 25 minutes | Rise: 1 hour 20 minutes | Bake: 30 minutes

baked Italian Easter bread wreath with dyed egg and sprinkles- kca

Ingredients

1/2 cup warm water
1 1/2 tablespoons yeast (or 1 packet)
2 cups warmed milk
1/2 cup shortening or butter
2 teaspoons salt
2 eggs
1 cup sugar
1 teaspoon vanilla
7-8 cups flour
1/2 cup chopped dried fruit (optional)
1/4 cup slivered almonds (optional)
Dyed eggs (see safety note)
1 egg white (for brushing)
Sprinkles

Instructions

In a small bowl, combine warm water and yeast. Sprinkle a little sugar on top and set aside until foamy (about 5-10 minutes).
In a large mixing bowl, combine warmed milk, shortening (or butter), salt, eggs, sugar, and vanilla. Mix until smooth.
Add 3 cups of flour and the yeast mixture. Mix well. Continue adding flour 1 cup at a time until dough forms a soft ball (you may not need all the flour).
Knead in dried fruit and almonds if using. Knead dough for 6-8 minutes total until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled.
Preheat oven to 350°F. Divide dough into pieces and roll into long ropes. Braid two ropes together, then join ends to form a wreath. Place on a cookie sheet.
Gently place a dyed egg in the center of each wreath. Cover and let rise 20 minutes.
Beat egg white and brush over the tops of the wreaths. Add sprinkles.
Bake for about 30 minutes, or until golden brown. Cool slightly before serving. Optional: drizzle with a simple icing if desired.

Step by Step Photos

baked Italian Easter bread wreath with dyed egg and sprinkles steps - CHGT

Kid-Friendly Tips

Kids can help dye eggs, roll dough ropes, and add sprinkles.
If the dough feels sticky, add flour 1 tablespoon at a time while kneading.
Make mini wreaths so each child gets their own bread "nest."

Notes

For food safety, we recommend using hard-boiled dyed eggs instead of raw eggs. If you choose to bake raw dyed eggs in the bread, handle carefully and make sure eggs are fully cooked. You can also braid three ropes into one larger loaf and tuck dyed eggs into the braids.