I always put this on the Easter Brunch Table because a glossy braided loaf with colored eggs in the center makes people stop scrolling and behave like actual adults for five minutes.

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Ingredients

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All purpose flour, the backbone, gives structure and that soft, pillowy crumb you’ll love.
Granulated sugar, sweet but subtle, helps the crust brown and the dough taste right.
Active dry yeast, the life of the party, makes the braid airy and slightly tangy.
Salt, tiny but crucial, tightens the flavor and stops the bread from tasting flat.
Eggs for dough and wash, they add richness and make the crust glossy and golden.
Warm whole milk, adds tenderness and fat, makes the crumb soft and nice.
Unsalted butter, basically butter, gives buttery flavor and a melt-in-your-mouth texture.
Vanilla extract, a whisper of warmth, rounds out the sweet notes without shouting.
Grated lemon zest, bright little pops of citrus that cut the richness cleanly.
Colored hard boiled eggs, festive centerpieces, they make the braid charming and playful.
Coarse sanding sugar or sprinkles, optional crunch and sparkle for a happy finish.

Ingredient Quantities

4 cups (480 g) all purpose flour

1/3 cup (67 g) granulated sugar

2 1/4 teaspoons (1 packet, 7 g) active dry yeast

1 teaspoon salt

2 large eggs for the dough, plus 1 large egg for egg wash

1/2 cup (120 ml) warm whole milk

1/3 cup (75 g) unsalted butter, softened

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

6 colored hard boiled eggs (for placing in the braid)

Coarse sanding sugar or sprinkles for topping, optional

How to Make this

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1. Warm the milk until it’s about 105 to 115°F (lukewarm) and stir in the sugar and yeast, let it sit 5 to 10 minutes until foamy — if it doesn’t foam toss the yeast and try new packet.

2. In a big bowl whisk together 4 cups flour and 1 teaspoon salt, make a well and add the foamy yeast mixture, 2 large eggs, 1/3 cup softened butter, 1 teaspoon vanilla and 1 teaspoon grated lemon zest.

3. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic; you can also use a stand mixer with a dough hook for 6 to 8 minutes.

4. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm draft free spot until doubled, about 1 to 1 1/2 hours.

5. Punch the dough down, divide into three equal pieces, roll each into a long rope about 18 to 20 inches long; if dough springs back let it rest 5 minutes and continue.

6. Line a baking sheet with parchment. Start a loose 3 strand braid by pinching the top ends together, then braid down leaving gaps wide enough to nestle 6 colored hard boiled eggs; you can braid around each egg or set eggs in the spaces as you go.

7. Pinch and tuck the ends under to secure the braid and the eggs, cover loosely and let the shaped braid rise again until puffy, about 30 to 45 minutes.

8. Preheat oven to 350°F. Beat 1 large egg with a tablespoon of water and brush the loaf gently with the egg wash, sprinkle with coarse sanding sugar or sprinkles if using.

9. Bake for 25 to 30 minutes until golden brown and the loaf sounds hollow when tapped or an instant read thermometer reads about 190°F in the center; if browning too fast tent lightly with foil.

10. Cool on a wire rack at least 20 minutes before serving so the crumb sets, it’s best the same day but still good next day toasted.

Equipment Needed

1. Measuring cups and spoons
2. Instant read thermometer (or oven-safe probe)
3. Large mixing bowl
4. Whisk and wooden spoon
5. Stand mixer with dough hook or a sturdy countertop for kneading by hand
6. Plastic wrap or a clean kitchen towel
7. Rolling surface or lightly floured countertop and a bench scraper
8. Baking sheet lined with parchment paper
9. Wire cooling rack

FAQ

Q: Can I use instant yeast instead of active dry yeast? A: Yes. Use about 2 teaspoons of instant yeast and mix it straight into the flour, no proofing needed. Dough may rise a bit faster, so keep an eye on it.

Q: My dough is sticky, what should I do? A: Add flour a tablespoon at a time until it's tacky but not sticking to your hands. Slightly sticky dough makes a softer loaf, so dont overdo it.

Q: How do I keep the colored eggs from cracking while baking? A: Use hard boiled eggs at room temperature and tuck them gently into the braid after the first rise, before the final rise. You can also cradle each egg in a little dough so it stays put and is less likely to crack.

Q: Can I make the dough the day before? A: Yes. After kneading, refrigerate the dough in an oiled bowl covered overnight. Let it come to room temp and finish the shaping and final rise before baking the next day.

Q: Any good substitutions for whole milk or butter? A: You can use 2% or even a nut milk for a lighter result, but texture will change. Butter can be swapped for equal coconut oil if dairy free, but again flavor and crumb will be different.

Q: How do I keep the bread soft for several days? A: Wrap cooled loaf in plastic wrap or store in an airtight container. For best texture warm slices briefly in toaster or oven before serving. If it gets a bit stale, make french toast with it.

Braided Italian Easter Bread (Pane Di Pasqua) Recipe Substitutions and Variations

All purpose flour: swap with bread flour for a chewier, taller loaf; use the same weight but maybe add 1 to 2 tablespoons water if dough feels too stiff.
Active dry yeast: use instant (rapid rise) yeast straight into the flour at a 1 to 1 ratio and skip the proofing step, or use fresh cake yeast at about 3 times the weight of dry yeast, crumbled into the milk.
Whole milk: you can use 2% or even skim in a pinch, same volume; for dairy free try unsweetened almond or oat milk, warmed the same way as whole milk.
Unsalted butter: salted butter works fine, just skip or cut back on added salt a little; for a non-butter option use neutral oil like canola or grapeseed at about 80% of the butter amount (so ~1/4 cup).

Pro Tips

1. Proof your yeast properly and watch the temp. If the milk’s too hot you’ll kill the yeast, too cool and it won’t foam. Aim for about 105 to 110°F and if it doesn’t get foamy within 10 minutes toss it and try a new packet.

2. Don’t overflour while kneading. A slightly tacky dough will give a softer crumb; only add small pinches of flour if it’s really sticky. If it’s too tight and springs back when you shape, let it rest 5 minutes before continuing.

3. When braiding around the eggs, keep the braid loose and give each egg a little dough cushion so the shell doesn’t crack. Tucking the ends under and pressing gently around each egg will help them stay put during the rise and bake.

4. Use an instant read thermometer and watch the color. If the top is getting too dark before the center is done, tent with foil for the last 10 minutes. Let it cool at least 20 minutes so the crumb sets, otherwise it’ll be gummy when you slice it.

Braided Italian Easter Bread (Pane Di Pasqua) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I always put this on the Easter Brunch Table because a glossy braided loaf with colored eggs in the center makes people stop scrolling and behave like actual adults for five minutes.

Servings

servings

Calories

273

kcal

Equipment: 1. Measuring cups and spoons
2. Instant read thermometer (or oven-safe probe)
3. Large mixing bowl
4. Whisk and wooden spoon
5. Stand mixer with dough hook or a sturdy countertop for kneading by hand
6. Plastic wrap or a clean kitchen towel
7. Rolling surface or lightly floured countertop and a bench scraper
8. Baking sheet lined with parchment paper
9. Wire cooling rack

Ingredients

4 cups (480 g) all purpose flour
1/3 cup (67 g) granulated sugar
2 1/4 teaspoons (1 packet, 7 g) active dry yeast
1 teaspoon salt
2 large eggs for the dough, plus 1 large egg for egg wash
1/2 cup (120 ml) warm whole milk
1/3 cup (75 g) unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
6 colored hard boiled eggs (for placing in the braid)
Coarse sanding sugar or sprinkles for topping, optional

Directions

Warm the milk until it's about 105 to 115°F (lukewarm) and stir in the sugar and yeast, let it sit 5 to 10 minutes until foamy — if it doesn't foam toss the yeast and try new packet.
In a big bowl whisk together 4 cups flour and 1 teaspoon salt, make a well and add the foamy yeast mixture, 2 large eggs, 1/3 cup softened butter, 1 teaspoon vanilla and 1 teaspoon grated lemon zest.
Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic; you can also use a stand mixer with a dough hook for 6 to 8 minutes.
Place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm draft free spot until doubled, about 1 to 1 1/2 hours.
Punch the dough down, divide into three equal pieces, roll each into a long rope about 18 to 20 inches long; if dough springs back let it rest 5 minutes and continue.
Line a baking sheet with parchment. Start a loose 3 strand braid by pinching the top ends together, then braid down leaving gaps wide enough to nestle 6 colored hard boiled eggs; you can braid around each egg or set eggs in the spaces as you go.
Pinch and tuck the ends under to secure the braid and the eggs, cover loosely and let the shaped braid rise again until puffy, about 30 to 45 minutes.
Preheat oven to 350°F. Beat 1 large egg with a tablespoon of water and brush the loaf gently with the egg wash, sprinkle with coarse sanding sugar or sprinkles if using.
Bake for 25 to 30 minutes until golden brown and the loaf sounds hollow when tapped or an instant read thermometer reads about 190°F in the center; if browning too fast tent lightly with foil.
Cool on a wire rack at least 20 minutes before serving so the crumb sets, it's best the same day but still good next day toasted.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.