50+ Delicious Italian Easter Braided Bread Recipes to Celebrate

Easter is a time of renewal and celebration, marked by traditions that bring families together and fill homes with warmth and joy.

Among the most beloved of these traditions in Italy is the baking of Easter braided breads, a delicious and symbolic part of the holiday feast.

These breads, often adorned with vibrant raw eggs, symbolize new life and resurrection, making them the perfect centerpiece for an Easter meal.

With a rich variety of flavors—from sweet to savory—Italian Easter braided breads offer something for every palate.

Whether you’re seeking a classic, aromatic loaf or a modern twist featuring unique fillings and toppings, you’ll find endless inspiration in these 50+ Italian Easter braided bread recipes.

In this article, we will explore the different styles and variations of this time-honored bread, including tips on perfecting your braiding technique and how to incorporate traditional and contemporary ingredients.

From fig and walnut loaves to decadent ricotta and chocolate-filled creations, these recipes will inspire you to fill your home with the delightful scents of freshly baked bread this Easter.

50+ Delicious Italian Easter Braided Bread Recipes to Celebrate

Italian Easter braided bread isn’t just a culinary tradition—it’s a celebration of life, family, and the season of renewal.

Each loaf, with its symbolic eggs and intricate braiding, carries with it a deeper meaning, reminding us of the joy of new beginnings and the beauty of shared moments.

Whether you bake a simple, honey-sweetened braid or a more elaborate creation filled with fruits, nuts, or chocolate, these 50+ Italian Easter braided bread recipes offer a wide range of flavors and styles to suit your Easter celebration.

So, gather your ingredients, get creative with your braiding, and let the baking bring the spirit of Easter into your home.

Italian Easter Braided Bread (Pane di Pasqua)

This traditional Italian Easter bread is rich in flavor, featuring a lightly sweetened dough, adorned with colorful sprinkles, and braided into a beautiful shape. It’s often made to celebrate the arrival of spring and Easter, symbolizing rebirth. The bread is typically made with eggs, which are incorporated into the dough, adding a soft texture and a gorgeous golden color when baked. A perfect centerpiece for any Easter breakfast or brunch.

Ingredients

• 4 cups all-purpose flour
• 2 tablespoons active dry yeast
• 1 cup warm milk
• 1/2 cup sugar
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• 1 tablespoon milk (for brushing)
• Colored sprinkles (optional)
• 2 raw eggs (for decoration)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until it becomes frothy.
2. In a large bowl, mix together flour, sugar, salt, and lemon zest.
3. Add the yeast mixture, eggs, butter, and vanilla extract to the flour mixture. Stir until the dough begins to form.
4. Knead the dough for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add more flour as needed.
5. Place the dough in a lightly greased bowl, cover with a clean cloth, and let it rise for 1-2 hours or until doubled in size.
6. Preheat the oven to 350°F (175°C).
7. Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope and braid them together to form a loaf.
8. Carefully place the raw eggs in the folds of the braid, securing them gently.
9. Transfer the braided loaf to a parchment-lined baking sheet. Brush the top with milk and sprinkle with colored sprinkles, if desired.
10. Bake for 30-35 minutes or until golden brown and a toothpick inserted into the bread comes out clean.
11. Let the bread cool before serving.

This beautiful braided bread is a delightful way to celebrate Easter, and its soft texture and subtle sweetness will make it a hit at your holiday table. The incorporation of raw eggs in the braid not only gives it a unique appearance but also symbolizes fertility and renewal, making it a perfect Easter tradition.

Sweet Italian Easter Bread with Anise (Pane di Pasqua Dolce)

A flavorful twist on the classic Italian Easter bread, this recipe infuses the dough with anise seeds, giving it a unique, aromatic touch. The dough is slightly sweeter and has a delightful anise flavor, which pairs beautifully with the rich, buttery texture of the bread. This bread is often decorated with colored sprinkles and an egg, making it a festive and delicious choice for any Easter celebration.

Ingredients

• 4 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon active dry yeast
• 1 1/2 cups warm milk
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon salt
• 2 teaspoons anise seeds
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• Colored sprinkles (optional)
• 1 raw egg (for decoration)

Instructions

1. In a small bowl, dissolve yeast in warm milk and let it sit for 5-10 minutes, allowing it to activate.
2. In a large mixing bowl, combine flour, sugar, salt, and anise seeds.
3. Add the activated yeast mixture, melted butter, eggs, and vanilla extract to the flour mixture. Stir until the dough starts to come together.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-2 hours until doubled in size.
6. Preheat the oven to 350°F (175°C).
7. Punch the dough down, divide it into three equal pieces, and roll them into ropes. Braid the ropes together to form a loaf.
8. Carefully place the raw egg into the center of the braid. Optionally, brush the top with milk and sprinkle with colorful sprinkles.
9. Place the braided loaf onto a parchment-lined baking sheet.
10. Bake for 30-35 minutes or until the bread is golden brown and fully cooked through.
11. Allow the bread to cool before slicing and serving.

This sweet Easter bread is not only a visual delight but also offers a pleasant burst of anise flavor with every bite. The soft, buttery texture and festive decoration make it the perfect addition to your Easter celebration. The symbolic egg in the center represents new life and renewal, a fitting tribute to the holiday.

Italian Easter Bread with Orange and Almond (Pane di Pasqua all’Arancia e Mandorla)

Infused with the bright, refreshing flavor of orange and the subtle crunch of almond, this variation of Italian Easter bread adds a zesty twist to the traditional recipe. The dough is enriched with orange zest, creating a light and fragrant bread that is perfect for Easter. Almonds are incorporated for a nutty texture, and the bread is often topped with a sugary glaze, making it both flavorful and visually stunning.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 2 teaspoons orange zest
• 2 teaspoons almond extract
• 1 tablespoon milk (for brushing)
• 1/4 cup sliced almonds (for topping)
• 2 raw eggs (for decoration)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it rest for 5-10 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the orange zest and almond extract to the dry ingredients.
3. Pour the yeast mixture into the dry ingredients, adding melted butter and eggs. Stir until the dough comes together.
4. Knead the dough for about 8-10 minutes until smooth and elastic.
5. Cover the dough with a clean cloth and allow it to rise for 1-2 hours or until doubled in size.
6. Preheat your oven to 350°F (175°C).
7. Punch down the dough, divide it into three equal portions, and roll them into long ropes. Braid the ropes together to form a loaf.
8. Gently nestle the raw eggs into the braid and brush the top with milk. Sprinkle sliced almonds on top of the bread.
9. Place the bread on a parchment-lined baking sheet and bake for 30-35 minutes, until golden brown.
10. Allow the bread to cool before serving.

This bread’s unique combination of orange and almond gives it a sophisticated flavor profile that pairs beautifully with the sweet, soft texture of the dough. The raw eggs symbolize new beginnings, while the almonds add a crunchy contrast to the tender loaf. Perfect for Easter, it will surely become a family favorite for years to come.

Italian Easter Bread with Lemon and Honey (Pane di Pasqua al Limone e Miele)

This aromatic Easter bread is enhanced with fresh lemon zest and honey, giving it a vibrant, naturally sweet flavor. The citrus notes of lemon pair beautifully with the subtle sweetness of honey, making it an unforgettable treat. The bread is braided and topped with a light glaze for a glossy, festive finish, often decorated with colorful sprinkles or a raw egg in the center. It’s an ideal centerpiece for your Easter celebration.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup honey
• 1 teaspoon active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 2 teaspoons lemon zest
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• Colored sprinkles (optional)
• 2 raw eggs (for decoration)

Instructions

1. In a small bowl, combine warm milk and yeast. Stir and let it sit for 5 minutes until frothy.
2. In a large bowl, combine flour, salt, and lemon zest. Add the yeast mixture, honey, butter, eggs, and vanilla extract to the dry ingredients and mix to form a dough.
3. Knead the dough for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Punch the dough down, divide it into three pieces, and roll each into a rope. Braid the ropes together to form a loaf.
7. Place the raw eggs in the folds of the braid, brush with milk, and sprinkle with colored sprinkles if desired.
8. Bake for 30-35 minutes, or until golden brown and cooked through.
9. Allow the bread to cool before serving.

This bread’s bright lemony aroma and the delicate sweetness from honey make it a refreshing, light addition to your Easter table. The decoration with raw eggs symbolizes rebirth and renewal, while the braid itself represents unity and togetherness, making it a meaningful part of your holiday traditions.

Italian Easter Bread with Ricotta and Orange Glaze (Pane di Pasqua con Ricotta e Glassa all’Arancia)

A creamy and soft bread, this Italian Easter delight is enriched with ricotta cheese, making it incredibly tender and slightly moist. The addition of a fresh orange glaze adds a zesty sweetness, creating a perfect balance of flavors. Braided with a raw egg tucked in the center, this bread is not only delicious but visually striking, making it a beautiful centerpiece for any Easter feast.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 2 teaspoons orange zest
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• 1/4 cup powdered sugar (for glaze)
• 2 tablespoons orange juice (for glaze)
• 1 raw egg (for decoration)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the ricotta cheese, orange zest, eggs, and vanilla extract.
3. Pour in the yeast mixture and melted butter, and stir until the dough begins to come together.
4. Knead the dough for about 8-10 minutes until smooth and elastic. Cover the dough and let it rise for 1-2 hours, or until it doubles in size.
5. Preheat the oven to 350°F (175°C).
6. Punch down the dough, divide it into three portions, and roll each into a rope. Braid the ropes together to form a loaf.
7. Nestle the raw egg into the center of the braid, brush with milk, and bake for 30-35 minutes, or until golden brown.
8. For the glaze, mix powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled bread.
9. Let the bread cool completely before serving.

The creamy texture of ricotta makes this bread wonderfully moist, while the refreshing orange glaze adds the perfect citrusy finish. The addition of a raw egg in the braid offers symbolic significance of life and renewal, a fitting tribute to Easter. This bread will be a favorite among your guests, combining rich flavors with a festive appearance.

Italian Easter Bread with Chocolate Chips (Pane di Pasqua con Gocce di Cioccolato)

For chocolate lovers, this Italian Easter bread with chocolate chips adds a sweet indulgence to the traditional holiday treat. The light, slightly sweet dough is studded with mini chocolate chips, making each bite a little piece of heaven. Braided with care and topped with an egg, this bread is a delicious and beautiful addition to your Easter table.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1 cup mini chocolate chips
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• 2 raw eggs (for decoration)

Instructions

1. In a small bowl, dissolve yeast in warm milk and allow it to rest for 5 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, butter, vanilla extract, and the yeast mixture. Stir to form the dough.
3. Knead the dough for about 8-10 minutes until smooth and elastic. Add the chocolate chips halfway through kneading.
4. Cover the dough with a clean cloth and let it rise for 1-2 hours or until doubled in size.
5. Preheat your oven to 350°F (175°C).
6. Punch down the dough and divide it into three portions. Roll each portion into a rope and braid them together to form a loaf.
7. Gently place the raw eggs into the braid, brush the dough with milk, and bake for 30-35 minutes until golden brown.
8. Allow the bread to cool before serving.

This chocolate chip-studded bread is a delightful twist on the classic, offering a rich and sweet treat that will captivate the whole family. The chocolate melts into the soft bread, creating pockets of sweetness with each bite. The braided design and symbolic egg decoration tie the bread to Easter traditions, making it both festive and indulgent.

Italian Easter Bread with Pistachios and Orange Blossom (Pane di Pasqua con Pistacchi e Acqua di Fiori d’Arancio)

A luxurious version of the traditional Italian Easter bread, this recipe incorporates the rich, nutty flavor of pistachios and the floral sweetness of orange blossom water. The pistachios add a delightful crunch and an elegant touch, while the orange blossom water infuses the bread with a subtle, aromatic fragrance. Perfect for a refined Easter celebration, this bread is not only delicious but a true work of art.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 2 teaspoons orange blossom water
• 1/2 cup shelled pistachios, chopped
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• 2 raw eggs (for decoration)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the orange blossom water, eggs, vanilla extract, and yeast mixture. Stir to form a dough.
3. Add the softened butter and knead the dough for about 8-10 minutes, until it becomes smooth and elastic.
4. Incorporate the chopped pistachios into the dough during the last few minutes of kneading.
5. Cover the dough with a cloth and let it rise for 1-2 hours or until doubled in size.
6. Preheat the oven to 350°F (175°C).
7. Punch down the dough and divide it into three portions. Roll each portion into a rope and braid them together to form a loaf.
8. Place the raw eggs gently into the folds of the braid, then brush the loaf with milk.
9. Bake for 30-35 minutes, or until golden brown and cooked through.
10. Let the bread cool completely before serving.

This Pistachio and Orange Blossom Easter bread is a showstopper, with its rich flavor profile and beautiful texture. The combination of pistachios and orange blossom water makes it a sophisticated choice for your Easter table, symbolizing prosperity and renewal with the inclusion of eggs in the braid.

Italian Easter Bread with Apricots and Almonds (Pane di Pasqua con Albicocche e Mandorle)

This sweet and fragrant Easter bread features dried apricots and almonds, creating a lovely contrast of sweetness and crunch. The bread dough is slightly enriched with butter and eggs, giving it a light, fluffy texture that perfectly complements the chewy apricots and crunchy almonds. Braided and adorned with raw eggs, this bread is both a delicious treat and a meaningful Easter symbol.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1/2 cup dried apricots, chopped
• 1/2 cup sliced almonds
• 2 large eggs
• 1 teaspoon almond extract
• 1 tablespoon milk (for brushing)
• 2 raw eggs (for decoration)

Instructions

1. In a small bowl, dissolve yeast in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine flour, sugar, and salt. Add eggs, butter, almond extract, and the yeast mixture, stirring to form the dough.
3. Knead the dough for about 8-10 minutes until smooth and elastic, incorporating the chopped apricots and almonds during the last few minutes of kneading.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Punch down the dough and divide it into three portions. Roll each portion into a rope and braid them together to form a loaf.
7. Carefully nestle the raw eggs into the braid, then brush the top with milk.
8. Bake for 30-35 minutes, or until golden brown and cooked through.
9. Let the bread cool before serving.

This delightful bread is perfect for Easter with its combination of sweet apricots and crunchy almonds. The braided shape and inclusion of raw eggs tie it to the traditions of renewal and rebirth. The rich flavor profile makes it a great treat for any Easter brunch, offering a delicious mix of textures that will have everyone coming back for more.

Italian Easter Bread with Mascarpone and Cinnamon (Pane di Pasqua con Mascarpone e Cannella)

Rich and creamy, this Italian Easter bread features the decadent flavor of mascarpone cheese paired with the warm spice of cinnamon. The mascarpone adds a soft, almost cheesecake-like texture to the bread, while the cinnamon gives it a warm, comforting aroma that’s perfect for the holiday. Braided and topped with a raw egg, this bread is a stunning centerpiece for your Easter spread.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1/2 cup mascarpone cheese
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• 2 raw eggs (for decoration)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine flour, sugar, salt, and cinnamon. Add the mascarpone, eggs, vanilla extract, and the yeast mixture to the dry ingredients. Stir until the dough begins to come together.
3. Knead the dough for 8-10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a cloth, and allow it to rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Punch down the dough, divide it into three portions, and roll each portion into a rope. Braid the ropes together to form a loaf.
7. Gently place the raw eggs into the braid, then brush the top of the loaf with milk.
8. Bake for 30-35 minutes, or until golden brown and cooked through.
9. Allow the bread to cool before serving.

The mascarpone in this bread gives it a rich, soft texture, while the cinnamon adds a sweet, aromatic warmth. This bread is perfect for Easter, with its creamy filling and the symbolic egg decoration representing new life and renewal. It will surely be a crowd-pleaser, offering a unique twist on traditional Easter bread.

Italian Easter Bread with Figs and Walnuts (Pane di Pasqua con Fichi e Noci)

This rustic Italian Easter bread is made with figs and walnuts, offering a delightful balance of sweetness and crunch. The figs provide a natural sweetness, while the walnuts add a rich, nutty flavor and texture. Braided into a beautiful loaf and adorned with raw eggs, this bread is not only delicious but symbolic of the earth’s bounty and new life, making it a perfect addition to your Easter celebration.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1/2 cup dried figs, chopped
• 1/2 cup walnuts, chopped
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• 2 raw eggs (for decoration)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine flour, sugar, and salt. Add eggs, butter, vanilla extract, and the yeast mixture. Stir to form a dough.
3. Knead the dough for 8-10 minutes until smooth and elastic, then fold in the chopped figs and walnuts.
4. Cover the dough with a cloth and let it rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Punch down the dough, divide it into three portions, and roll each portion into a rope. Braid the ropes together to form a loaf.
7. Carefully place the raw eggs into the braid, then brush the top with milk.
8. Bake for 30-35 minutes, or until golden brown.
9. Let the bread cool completely before serving.

The figs provide a sweet, chewy texture while the walnuts add a satisfying crunch to each bite. This combination makes for a bread that is both flavorful and hearty, perfect for an Easter brunch or as a special treat to share with loved ones. The symbolic use of eggs, combined with the natural sweetness of figs and the richness of walnuts, ties this bread to the themes of life and renewal.

Italian Easter Bread with Ricotta and Chocolate (Pane di Pasqua con Ricotta e Cioccolato)

A decadent twist on the traditional Italian Easter bread, this recipe combines the creamy texture of ricotta cheese with the indulgence of chocolate. The dough is soft and light, while the ricotta adds a smooth richness that complements the sweet chocolate chips scattered throughout. This Easter bread is not only a treat for the taste buds but also a beautiful addition to your holiday table, braided with raw eggs as a symbol of new beginnings.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup chocolate chips
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• 2 raw eggs (for decoration)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine flour, sugar, and salt. Add eggs, butter, vanilla extract, and the yeast mixture. Stir to form a dough.
3. Knead the dough for about 8-10 minutes, until smooth and elastic. During the last few minutes of kneading, fold in the ricotta and chocolate chips.
4. Cover the dough with a cloth and let it rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Punch down the dough, divide it into three portions, and roll each portion into a rope. Braid the ropes together to form a loaf.
7. Place the raw eggs gently into the braid, brush the loaf with milk, and bake for 30-35 minutes until golden brown.
8. Allow the bread to cool before serving.

The combination of ricotta and chocolate in this bread creates a rich, creamy texture with bursts of sweetness in each bite. The braid gives it a lovely shape, while the raw eggs symbolize new life and rebirth. This Easter bread is a perfect indulgence for the holiday and a delightful way to celebrate with friends and family.

Italian Easter Bread with Honey and Almonds (Pane di Pasqua con Miele e Mandorle)

This sweet, honey-infused Easter bread is made with a light, fluffy dough and topped with crunchy almonds. The honey gives it a natural sweetness, while the almonds provide a delicate crunch, adding texture to each slice. Braided into a beautiful loaf and topped with raw eggs, this bread is both a tasty treat and a symbol of life, making it a perfect way to celebrate Easter.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup honey
• 1 teaspoon active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1/2 cup sliced almonds
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• 2 raw eggs (for decoration)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine flour, salt, and sugar. Add honey, eggs, butter, vanilla extract, and the yeast mixture. Stir to form a dough.
3. Knead the dough for 8-10 minutes until smooth and elastic.
4. Cover the dough with a cloth and let it rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Punch down the dough and divide it into three portions. Roll each portion into a rope and braid them together to form a loaf.
7. Place the raw eggs gently into the braid, brush the top with milk, and sprinkle with sliced almonds.
8. Bake for 30-35 minutes, or until golden brown.
9. Allow the bread to cool before serving.

This bread’s honey-sweetened dough and crunchy almond topping make it a delightful addition to any Easter table. The raw eggs in the braid serve as a powerful symbol of life and renewal, while the light, slightly sweet flavor of the bread will make it a hit with everyone at your celebration.

Italian Easter Bread with Lemon and Poppy Seeds (Pane di Pasqua con Limone e Semi di Papavero)

This refreshing Italian Easter bread is enhanced with the zest of lemon and the subtle crunch of poppy seeds, creating a perfectly balanced flavor profile. The lemon zest adds a bright, citrusy note, while the poppy seeds provide a gentle crunch that contrasts with the soft, pillowy texture of the bread. Braided into a beautiful shape and decorated with raw eggs, this bread is both a delicious treat and a beautiful centerpiece for your Easter table.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• Zest of 1 lemon
• 2 tablespoons poppy seeds
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• 2 raw eggs (for decoration)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine flour, sugar, salt, and lemon zest. Add eggs, butter, vanilla extract, and the yeast mixture. Stir until a dough begins to form.
3. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
4. Add the poppy seeds to the dough and knead for another 1-2 minutes to incorporate evenly.
5. Cover the dough with a cloth and let it rise for 1-2 hours, or until doubled in size.
6. Preheat the oven to 350°F (175°C).
7. Punch down the dough, divide it into three portions, and roll each portion into a rope. Braid the ropes together to form a loaf.
8. Place the raw eggs gently into the braid, brush the top with milk, and bake for 30-35 minutes until golden brown.
9. Allow the bread to cool before serving.

This Lemon and Poppy Seed Easter bread is a wonderful springtime treat with its citrusy freshness and delicate crunch. The raw eggs symbolize renewal, while the bright flavor of lemon makes this bread perfect for the holiday. The bread’s airy texture and subtle sweetness pair wonderfully with coffee or tea for an elegant Easter breakfast or dessert.

Italian Easter Bread with Cherries and Hazelnuts (Pane di Pasqua con Ciliegie e Nocciole)

A vibrant and flavorful Italian Easter bread, this recipe incorporates dried cherries and roasted hazelnuts for a perfect combination of tart sweetness and nutty richness. The cherries add a burst of fruitiness, while the hazelnuts provide a crunchy, toasty contrast. Braided and decorated with raw eggs, this bread is a beautiful and meaningful addition to your Easter celebrations.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1/2 cup dried cherries, chopped
• 1/2 cup roasted hazelnuts, chopped
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• 2 raw eggs (for decoration)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine flour, sugar, and salt. Add eggs, butter, vanilla extract, and the yeast mixture. Stir to form a dough.
3. Knead the dough for 8-10 minutes until smooth and elastic, incorporating the chopped cherries and hazelnuts during the last few minutes of kneading.
4. Cover the dough with a cloth and let it rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Punch down the dough and divide it into three portions. Roll each portion into a rope and braid them together to form a loaf.
7. Place the raw eggs gently into the braid, brush the loaf with milk, and bake for 30-35 minutes, or until golden brown.
8. Allow the bread to cool completely before serving.

The cherries and hazelnuts in this bread create a delightful flavor and texture combination, making it a great choice for your Easter feast. The sweetness of the cherries pairs wonderfully with the toasted crunch of the hazelnuts, while the raw eggs symbolize life and renewal. This bread is an elegant and festive choice that will surely impress your guests.

Italian Easter Bread with Strawberry and Mascarpone (Pane di Pasqua con Fragole e Mascarpone)

This unique and delicious Italian Easter bread combines the sweet flavors of fresh strawberries and creamy mascarpone cheese. The mascarpone adds a rich, velvety texture to the dough, while the strawberries bring a natural sweetness and a pop of color. Braided and topped with raw eggs, this bread is a stunning choice for an Easter breakfast or dessert.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1/2 cup mascarpone cheese
• 1/2 cup fresh strawberries, chopped
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk (for brushing)
• 2 raw eggs (for decoration)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine flour, sugar, and salt. Add eggs, butter, vanilla extract, and the yeast mixture. Stir to form a dough.
3. Knead the dough for 8-10 minutes until smooth and elastic. Add the mascarpone and chopped strawberries during the last few minutes of kneading to incorporate evenly.
4. Cover the dough with a cloth and let it rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Punch down the dough, divide it into three portions, and roll each portion into a rope. Braid the ropes together to form a loaf.
7. Place the raw eggs gently into the braid, brush the loaf with milk, and bake for 30-35 minutes until golden brown.
8. Allow the bread to cool completely before serving.

This Strawberry and Mascarpone Easter bread is a sweet and creamy treat, perfect for springtime celebrations. The mascarpone creates a soft, melt-in-your-mouth texture, while the fresh strawberries add a burst of flavor and color. The combination of flavors makes this bread a standout choice for Easter gatherings, symbolizing new beginnings and the sweetness of life.

Note: More recipes​ are coming soon!