Italian Easter Bread Recipe

Italian Easter Bread Recipe

Easter is quickly approaching! This bread makes a great table center piece or gift. Use your bread machine to do the heavy labor.

Italian Easter Bread


  • 1/2 cup mixed candied fruit
  • 1/4 cup blanched almonds, slivered
  • 1/4 cup sugar
  • 1 tsp salt
  • 2/3 cup warm milk (just barely warm)
  • 2 Tbsp butter, softened
  • 2 eggs
  • 3 cups bread machine flour
  • 1 1/4 tsp bread machine yeast
  • 1/2 tsp anise seed
  • 7 raw eggs, dyed
  • vegetable oil


  1. Add all ingredients, except the anise seed, dyed eggs, and oil, in the order listed.
  2. Set the bread machine to dough and start. (If your dough cycle doesn't have a rise period, set for sweet bread and remove after the first rise.)
  3. Add the anise seed after the ingredients are thoroughly mixed.
  4. Lightly rub the dyed eggs with oil.
  5. After the first rise, turn the dough onto a lightly floured board.
  6. Punch the dough down and divide in three pieces.
  7. Roll each piece into a 16" rope.
  8. On an oiled cookie sheet, pinch one end together and loosely braid ropes.
  9. You can leave in one long braid, or form into a ring.
  10. Pinch the ends together.
  11. Gently pull apart ropes and tuck the eggs into the openings.
  12. Cover and place in a warm (not hot), draft free place.
  13. Let the dough rise until doubled, about 30 minutes.
  14. Bake at 350°F for 30-35 minutes or until golden brown.
  15. Cool on a wire rack.

Note: Some cooks like to coat the bread with an egg wash to give it a glossy look. Others dust the bread with confectioner's (powdered) sugar. Some like to use colored sugar as a topping. The choice is yours.

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Bella Italian Food Recommends

Nordic Ware Nonstick Cooling Grid
Keep your bread, cakes, muffins, etc., from having soggy, wet bottoms. This rack will allow the air to circulate under the bread as it cools. The rack has a non-stick metal coating. This is especially helpful for sugary breads and cakes.

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Content copyright © 2023 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.