Easter Series | Italian Easter Bread (Pane di Pasqua)

My younger self would never have thought I could use the term “gorgeous” for a loaf of bread, but I have to admit that this Italian Easter bread is downright gorgeous! It is also delicious, as it packs a punch of citrus essences that stand out totally from the rest. This is what you call tell me it’s Easter without telling me it is Easter.

The tradition in my family is to observe Easter at home. After cooking up a little feast, we all just gather, eat and enjoy the company of one another. It is also a time for personal reflection on the ultimate sacrifice that Jesus paid for us to have eternal salvation. But I know a few friends that would prefer to enjoy the company of others during Easter, bake up some pane di pasqua as a little Easter souvenir.

Check out other Easter recipes to get busy with this season!

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What is Pane di Pasqua?

The Italian term Pane di Pasqua literally translates to bread of Easter. It is a popular bread which is said to have originated first in the Lombardy region of Italy before being widely heralded as the bread of Easter. Its signature look is braided dough wound around a coloured egg.

There are many stories behind the origin of the Italian Easter bread. A funny version is one that dates back to 572 where a King Alboin was said to have conquered Pavia following a 3-year siege. A wise maiden was determined to bake up a sweet bread to convince the king to set her city free. Now here’s the funny part, it worked! The king was mesmerized, her city Pavia was freed and every lived happily ever after. The End.

Ingredients needed for Italian Easter Bread

The ingredients for this bread are easy to find:

Dyed Eggs

I am guessing the only part that may seem intimidating is the colouring of the eggs. As I always say, EASY PEASY! I have just the recipe for colouring eggs in under 10 mins!

Flour

I would advise you use bread flour, because its higher protein content allows for a more rapid development of gluten. Otherwise, you can use all-purpose flour, you may only need to invest more time to knead the dough to aid the gluten development.

Whole Milk

This will need to be warmed up a little to aid the activation of the yeast. I used regular half and half milk, I am yet to test with low fat milk or vegan options.

Eggs

Eggs are needed to add some airiness to the dough. You will need two whole eggs.

Raising Agent

The only one needed for this Italian Easter bread is Active Dry Yeast.

Vanilla Extract

This adds that nice vanilla essence to the dough.

Citruses

These form the uniqueness of the Italian Easter bread. You will need the zests of a lemon and an orange. These add a fragrant appeal to the bread. Some versions call for the addition of anise but this was not used in this recipe.

Other ingredients

Colourful sprinkles are also needed for decorating the bread. Some melted butter to brush the bread with will improve its shine and flavour.

Enrich your Easter feast with some of these other recipes:

More to Note…

Preferment/Poolish

Italian Easter bread is made first using a preferment. This is essentially creating a batter before the main dough. This preferment which is a simple mixture of the yeast, equal parts of warm milk and flour is allowed to sit in a warm place for a few hours. This activates a fermentation process which not only provides the dough with alveoli but also improves dough aeration and elasticity.

The dough mix

Other ingredients are then added into the preferment and kneading begins. The dough may start out a little dry, but more kneading will cause more of that gluten to form.

How to Braid the Dough

1. Divide the dough into 2 equal parts.
2. Take one half and divide again into 3 portions.
3. Roll each piece of the 3 pieces into thick ropes of the equal length, a tape can be used.
4. Take one end of the three ropes and pinch them together.
5. Begin to braid the dough strands tightly till you get to the end, pinch and tuck it in at the end.
6. Loop the braided dough into a circle and pinch again.

Italian Easter Bread (Pane di Pasqua)

This gorgeous Italian Easter Bread is a delight to the sight and taste buds. It is a citrusy fragrant bread that is baked using your usual bread ingredients and brightly dyed eggs.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 30 minutes mins

Rising Time 3 hours hrs 30 minutes mins

Course Breakfast, Dessert

Cuisine Italian

Servings 4

Calories 163 kcal

Equipment

• 1 Stand Mixer

Ingredients

  

• 1½ cups whole milk
• 1 pack active dry yeast or 2¼ tsp
• 3 cups bread flour divide into 2 equal parts
• 2 eggs
• 1 tsp salt
• ⅓ cup sugar
• 1 tsp lemon zest
• 1 tsp orange zest
• ⅓ cup unsalted butter
• 1 tsp vanilla extract
• 2 dyed eggs

Extras

• melted unsalted butter to brush the bread
• colorful sprinkles
• 1 egg for egg wash
• 1 tsp milk for egg wash

Instructions

 

• In a mixing bowl, combine the warm milk and yeast and leave to bloom (becomes foamy on the surface)
• Add in 1½ cups of flour and the 2 eggs, mix till it forms a shaggy dough, almost like the consistency of pancake batter. Cover and leave to sit in a warm spot for 2 hours, it should double in size.
• Add in the rest of the flour, sugar, salt, zests, vanilla extract and butter. Transfer to a stand mixer and begin to knead on low speed for 7-8. If kneading by hand, begin to combine gradually, when it has come together, transfer to a floured surface and knead for at least 10 minutes.
• Form into a ball. Lightly oil the bowl, cover and let it sit in a warm place for an hour or till it has doubled in size.

Dough Braid and Other Steps

• Divide the dough into 2 equal parts.
• Take one half and divide again into 3 portions.
• Roll each piece of the 3 pieces into strands of the equal length, a tape can be used.
• Take one end of the three strands and pinch them together.
• Begin to braid the dough strands tightly till you get to the end, pinch and tuck it in at the end.
• Loop the braided dough into a circle and pinch again.
• Insert one dyed egg each in the rounded middle of the circled dough.
• Cover and let it sit again for 30 minutes.
• Preheat oven to 350℉
• Mix together the 1 egg and 1 tsp of milk, brush the loaves with the egg wash.
• Sprinkle on the colored sprinkles all over the loaves and transfer to the oven to bake for 25-30 minutes or until it has browned to your liking.
• Brush with some melted butter.

Video

Notes

Tips

• When mixing the dough, it may seem dry at first, keep kneading till it becomes quite elastic.
• Be sure to use active dry yeast that has not expired.

 

 

 

 

Nutritional Value Disclaimer

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Keyword easter bread, italian easter bread, pane di pasqua