Italian Easter Bread (Pane di Pasqua)

Italian Easter bread, called locally pane di pasqua, is a traditional sweet bread that’s prepared in Italy to celebrate Easter. The recipe is quite similar to cudduraci, also called colluraci, which are traditional Italian Easter cookies from Calabria and Sicily.

The eggs tucked into the bread represent prosperity, fertility, rebirth and good luck. It’s a popular Italian Easter treat as many families bake these cookies as a symbol of good luck.

Enjoy this traditional Italian Easter bread recipe!

Italian Easter Bread (Pane di Pasqua)

Chef’s Pencil Staff

5 from 1 vote

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Prep Time 30 mins

Cook Time 20 mins

Resting Time 3 hrs

Total Time 3 hrs 50 mins

Course Breakfast, Easter Dish

Cuisine Italian

Servings 8 servings

Ingredients

  

1x2x3x

• 1/2 cup unsalted butter at room temperature
• 4-5 eggs depending on size, at room temperature
• 4 eggs for decoration
• 1 cup milk
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1/4 tsp salt
• 1/2 cup sugar
• 4 1/2 cups all purpose flour
• 1/4 tsp active dry yeast
• Multi-colored sprinkles
• 1 egg beaten with a little bit of water to make an egg wash

Instructions

 

• Use a fine sieve to sifted the flour into the bowl of a standing mixer or a large bowl. Mix in the sugar and the active dry yeast.
• Heat up the milk. Once heated, slowly pour into the flour mixture, and mix thoroughly.
• Cut the unsalted butter into small pieces and add to the mixture a lıttle at a time, allowing each portion to fully incorporate before adding the next. Add 4 large eggs, the vanilla and orange zest, salt and continue to mix.
• Brıng the dough together into a ball and place in a bowl, cover with film, and leave in a warm place until it has doubled in volume.
• Boil 4 eggs and let them cool.
• Divide the dough into two pieces, roll each piece out into long sausages and braid the two together. Form a circle by joining the two ends together.
• Preheat the oven at 356°F.
• Tuck the boiled eggs into the braid (they will settle into place as the dough rises), brush the surface with the beaten egg, sprinkle over some sugar sprinkles, and bake for 40 minutes or until it becomes golden-brown.
• When cooked, take the bread out and let it cool. Serve it cut into slices.

Notes

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Chef's Pencil Staff

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