The scent of citrus zest mixed with sweet, yeasty dough filling the kitchen? That’s Italian Easter Bread in the making—and it’s always worth the wait. After testing this recipe four times (once with overproofed dough, and once with a last-minute butter substitution), I’ve landed on the exact method that creates an ultra-soft, pillowy crumb with just the right amount of springy structure. The wreath shape is not just for show—it cradles those festive, dyed eggs in the loveliest way. This is a delicious nod to tradition, and it pairs beautifully with other spring holiday bakes like Bird’s Nest Cookies.

About Italian Easter Bread

Italian Easter Bread isn’t just a recipe—it’s a celebration of springtime and family. This slightly sweet, enriched bread is braided into beautiful wreaths and baked with dyed eggs nestled in the center. I’ve tested this version for both texture and flavor—adjusting rest times, dough hydration, and even oven rack positions for an even golden finish. Here’s why it earns a spot at your table year after year:

Kid-friendly fun with decorating and dyeing eggs
Budget-friendly pantry ingredients
Great for gifting or festive brunch spreads
Symbolic shape and color: the wreath and eggs represent rebirth and renewal

Key Ingredients & Their Roles

Whole Milk: Keeps the dough rich and moist — use almond milk for a dairy-free version (though slightly less fluffy)
Active Dry Yeast: Essential for that signature airy rise — be sure it’s foamy before adding flour
Lemon & Orange Zest: Adds lightness and spring flavor — don’t skip these
Dyed Uncooked Eggs: Traditional and beautiful — just wash them well beforehand

How to Make Italian Easter Bread

Make the sponge: Dissolve yeast in warm milk and let it bloom for 5–10 minutes. Add sugar, eggs, and flour — stir until it’s thick like pancake batter. Cover and let sit in a warm spot for 30 minutes until bubbly.
Make the dough: To the sponge, add more flour, sugar, diced butter, salt, vanilla, and citrus zest. Use the dough hook to knead — 1 minute low, 7 minutes medium — until smooth and elastic. It should pull away from the sides of the bowl.
First rise: Cover and let the dough rise for 1 1/2 hours, or until doubled in size. It should feel puffy but resilient when pressed.
Divide and shape: Punch down, then portion into 8 equal pieces (about 120 g). Roll each into a rope, twist two together, form a wreath, and tuck ends underneath. Repeat to make 4 wreaths.
Second rise: Place on lined baking sheets, cover, and proof another hour — they should be puffy and supple, not flat.
Prep oven to 400°F. Gently place one dyed raw egg into the center of each wreath. Whisk egg with milk and brush around the dough only. Add sprinkles if using.
Bake for 20 minutes, swapping trays halfway through, until deeply golden. The loaves should sound slightly hollow when tapped.
Cool completely on a wire rack before slicing or gifting.

Pro Tips & Troubleshooting

If your dough feels too sticky during kneading, don’t rush — it tightens up with time. I added 1 tablespoon more flour on a humid day.
Don’t skip rotating the pans halfway during baking — one of mine browned unevenly before I made this a habit.
For a cozy twist, try subbing almond extract for vanilla and top with sliced almonds instead of sprinkles.
This recipe scales beautifully — you can easily halve it or double for a crowd. Just measure your portions carefully.

Storage & Make-Ahead Guide

Store Italian Easter Bread at room temperature in an airtight container for up to 3 days. For longer storage, freeze the cooled loaves (without dyed eggs) for up to 2 months. Thaw overnight at room temp and warm in a 300°F oven for 8–10 minutes. I froze one wreath fully baked and reheated it two weeks later—it was still fluffy and tender.

What to Serve With Italian Easter Bread

This bread shines on a brunch table alongside Avocado Toast or served with a spring salad like Watermelon Feta Salad. Add coffee or tea for a sweet afternoon bite, or even a slather of whipped ricotta.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast? Yes! Use the same amount and skip the proofing step — just mix straight in with the flour.
Are the dyed eggs safe to eat after baking? If they were handled and stored safely beforehand, yes. Be sure they don’t crack in the oven.
Why didn’t my dough rise properly? Check your yeast freshness and water temperature — anything too hot will kill the yeast before rising.
Can I make this recipe ahead of time? Yes, shape the dough wreaths and refrigerate overnight. Let sit at room temp 1 hour before baking.
What happens if the dyed eggs crack in the oven? It’s not ideal but still usable — just be sure they’re cooked through and refrigerate leftovers promptly.

Final Thoughts

Italian Easter Bread has earned its place in my spring baking rotation—not just because it’s beautiful, but because it feels like a celebration every time I make it. I love tearing off a warm piece in the morning with coffee, or wrapping one up as a holiday gift. Try this version and let it become part of your own family tradition—tag me when you share what you bake!

More Recipes You’ll Love

Easter Cake Pops – a colorful and festive addition to your Easter table
Focaccia – another delightful Italian bread experience
Dandelion Bread – a unique, floral twist on traditional bread