Italian Easter Bread

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5 from 35 votes

Don't miss out on this Italian Easter Bread recipe! Perfect for Easter morning.

Prep Time30

Cook Time35

resting and rising2

Course: bread, Breakfast, Brunch

Cuisine: American

Servings:

Calories: 308kcal

Author: Raquel Pineira

Ingredients

3-3 ¼ cups all-purpose flour
2 ¼ teaspoon active dry yeast
¼ cup sugar
1 teaspoon salt
⅔ cup milk
3 tablespoon unsalted butter, divided
2 eggs
½ teaspoon golden raisins
4 uncooked but dyed eggs

Optional Glaze

1 cup powdered sugar
1 teaspoon lemon juice
2 teaspoon milk

Instructions

In a mixing bowl, whisk together 1 cup of flour, yeast, sugar, and salt.
Place 2 tablespoons of butter into a microwave-safe container with the milk. Microwave on high for 30 seconds. Check the temperature with an instant-read thermometer. If the milk has not reached 110 degrees, return to the microwave for an additional 10 seconds.
Pour the milk into the mixing bowl and beat until combined. Add the eggs, one at a time, and continue beating until the mixture is smooth.
Begin adding flour in small scoops until a soft dough is formed.
Switch the mixing hook for a dough hook and knead the dough on medium speed for 5 to 7 minutes.
Transfer dough to an oiled bowl and turn once. Cover and allow to rise in a warm place free of drafts, for approximately 1 hour, until it has doubled in size.
Punch down the dough to deflate the air. Turn dough out onto a lightly floured surface and pat flat. Sprinkle with raisins and knead to combine.
Divide the dough into three equal pieces.
Roll each piece of dough into a long rope by running your hands over the dough pushing the dough from the center to the ends as you move your hands forward and backward over the dough. If the dough continues to be too elastic to retain its length, allow the dough to relax while you work on a different piece. Dough strands should be approximately 20 inches long.
Line the strands parallel to one another. Squeeze one side of the ends together.
To braid, start with the third strand from the left. Gently pass the strand over the 2nd strand and under the 1st strand, like a basic basketweave. Then, move to the strand all the way to the right and begin weaving over and under each strand until it reaches the left. Repeat with additional strands (about twice) until the bread is braided. Shape into a wreath and squeeze the ends together, tucking the squeezed ends under the bread.
Tuck the uncooked, dyed eggs between the braids.
Carefully transfer the bread to a parchment-lined baking sheet or large baking stone. Loosely cover the bread with a towel. Place in a warm spot, free of drafts, and allow to rise for 1 hour or until doubled in size.
Preheat the oven to 350 degrees.
Melt the remaining butter. Brush the melted butter over the bread, evenly coating the bread.
Place the bread in the oven and cook for 30 to 35 minutes. Allow the bread to cool completely before slicing and serving.
If using the optional glaze, allow the bread to cool first. Mix all ingredients together and spoon over the bread. Add sprinkles if desired.

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