50+ Irresistible Italian Easter Egg Bread Recipes for Every Region

Easter is a time for celebrating renewal, family, and, of course, delicious food. In Italy, Easter bread holds a special place in the holiday festivities, with many regions offering their own unique versions.

These traditional breads are often braided or shaped into wreaths, with colorful raw Easter eggs nestled within the dough, symbolizing new life and resurrection.

The flavors of these breads range from sweet and citrusy to nutty and buttery, often enhanced by regional ingredients like almonds, raisins, fennel, and ricotta.

In this article, we’ll explore over 50 Italian Easter egg bread recipes, each one reflecting the rich cultural heritage and culinary traditions of Italy.

Whether you’re looking to bake a classic Sicilian bread, a delicate Neapolitan variant, or something from the lesser-known regions like Abruzzo or Calabria, this collection will inspire you to try your hand at these festive, flavorful loaves.

These breads are perfect for Easter brunch, gatherings, or simply to share with your loved ones as you celebrate the season.

50+ Irresistible Italian Easter Egg Bread Recipes for Every Region

From the sweet, fruity versions found in Sicily to the more savory, herbed loaves of the southern regions, Italian Easter egg breads are as diverse as the country’s landscape.

Each recipe tells a story of tradition, symbolism, and culinary craftsmanship.

Whether you’re an experienced baker or a beginner looking for a fun holiday project, these recipes will guide you through creating beautiful, delicious breads that are sure to impress your guests.

Don’t forget to press a few brightly colored eggs into your dough as a final touch – not only do they make the bread visually striking, but they also embody the spirit of Easter.

So, roll up your sleeves, gather your ingredients, and get ready to bake some of the most iconic and flavorful Easter breads Italy has to offer.

These breads will not only make your holiday celebrations extra special but will also fill your home with the wonderful aroma of freshly baked bread – a scent that’s sure to linger in your memory long after the holiday has passed.

Traditional Italian Easter Egg Bread

This traditional Italian Easter Egg Bread, also known as “Pane di Pasqua,” is a sweet, braided bread featuring vibrant, dyed Easter eggs tucked into the dough. The recipe is a beautiful centerpiece for any Easter table, combining a soft, sweet bread with the symbolism of new life. The braided design and the colorful eggs make it both visually striking and delicious. This bread is perfect for brunch or as a festive gift to share with friends and family.

Ingredients:

• 4 cups all-purpose flour
• 1 cup milk
• 1/2 cup sugar
• 1/2 cup unsalted butter
• 2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest
• 6 colorful Easter eggs (raw)
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a small saucepan, heat the milk and butter over low heat until the butter is melted. Remove from heat and allow to cool to lukewarm (about 100°F).
2. In a large mixing bowl, combine the flour, sugar, salt, and yeast. Add the milk mixture, eggs, vanilla, and lemon zest. Mix until the dough starts to come together.
3. Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until smooth and elastic. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Once the dough has risen, punch it down and divide it into three equal pieces. Roll each piece into a long rope, then braid them together.
5. Place the braided dough onto a greased baking sheet. Gently press the raw Easter eggs into the dough, evenly spaced, and brush the dough with the egg wash (1 beaten egg mixed with 1 tablespoon of water).
6. Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown and fully cooked through. Let it cool before serving.

This Italian Easter Egg Bread is an iconic part of Easter celebrations in Italy, not just for its delicious flavor but for its connection to the holiday’s rich traditions. The colorful eggs symbolize fertility and new life, making it a meaningful treat to enjoy with family and friends.

Italian Sweet Easter Bread with Hard-Boiled Eggs

This Italian Sweet Easter Bread recipe uses hard-boiled eggs as a decorative and symbolic feature. The sweet, slightly rich dough is flavored with a hint of orange zest and anise, giving it a uniquely fragrant aroma. The dough is braided, and the hard-boiled eggs are added after baking, creating an attractive and meaningful presentation. This is a perfect recipe for Easter gatherings, combining tradition and flavor in one delicious loaf.

Ingredients:

• 5 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup unsalted butter
• 2 eggs
• 1/4 cup orange juice
• 1 tablespoon orange zest
• 1/4 teaspoon anise extract
• 4 hard-boiled eggs (peeled)
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a small saucepan, combine the milk, butter, and sugar. Heat over low heat until the butter is melted and the sugar dissolves. Allow to cool to lukewarm.
2. In a large bowl, combine the flour, yeast, and salt. Add the milk mixture, eggs, orange juice, orange zest, and anise extract. Mix until the dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp cloth, and allow it to rise for 1-1.5 hours, or until doubled in size.
4. Punch the dough down and divide it into three equal portions. Roll each portion into a rope and braid them together, pinching the ends to seal.
5. Place the braided dough on a greased baking sheet. Gently press the hard-boiled eggs into the dough, spaced evenly apart.
6. Beat the remaining egg with water to make an egg wash, then brush it over the dough. Let the dough rise for another 30 minutes.
7. Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown. Let it cool before serving.

This sweet Easter bread not only tastes divine but carries deep symbolism, with the hard-boiled eggs representing resurrection and renewal. The fragrant citrus and anise notes bring a refreshing twist to this traditional Italian bread, making it a perfect dish for Easter brunch or dessert.

Italian Easter Egg Bread with Almond Glaze

This version of Italian Easter Egg Bread includes a sweet almond glaze that adds a rich and nutty flavor to the soft, braided dough. It’s a perfect balance of sweetness and texture, with the added bonus of the symbolic Easter eggs nestled within the bread. This recipe is perfect for those who enjoy a slightly more indulgent treat to celebrate the holiday.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 1 cup milk
• 1/2 cup unsalted butter
• 3 eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 4 Easter eggs (raw)
• 1/4 cup sliced almonds
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a saucepan, heat the milk and butter over low heat until the butter is melted. Let it cool to lukewarm.
2. In a large bowl, mix together the flour, sugar, salt, and yeast. Add the milk mixture, eggs, almond extract, and vanilla extract, and mix until the dough forms.
3. Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1-1.5 hours.
4. Once the dough has doubled in size, punch it down and divide it into three pieces. Roll each into a rope, and braid the ropes together.
5. Place the braided dough on a greased baking sheet, pressing the raw Easter eggs into the dough. Brush with egg wash, then let the dough rise for an additional 30 minutes.
6. Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, until golden brown.
7. While the bread is baking, make the almond glaze: Combine powdered sugar, almond extract, and a tablespoon of water to form a smooth glaze.
8. Once the bread is out of the oven, drizzle with the almond glaze and sprinkle sliced almonds over the top.

This almond-glazed Easter bread takes the traditional Italian recipe to the next level, offering a fragrant, nutty addition to the classic sweet dough. The rich almond flavor pairs wonderfully with the symbolic eggs, making it a memorable dish for your Easter celebration.

Italian Braided Easter Bread with Orange and Almonds

This Italian Braided Easter Bread, known as “Pane Pasquale,” is a delightful, soft sweet bread that features the bright flavors of orange zest and almond extract. The dough is braided into an intricate shape and decorated with raw Easter eggs, symbolizing new life. This bread offers a perfect combination of citrusy sweetness and nutty depth, making it a perfect addition to any Easter celebration or family gathering.

Ingredients:

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

Instructions:

1. In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine flour and salt. Add the yeast mixture, butter, eggs, orange zest, and almond extract. Mix until the dough starts to come together.
3. Turn the dough onto a floured surface and knead for about 8-10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and allow it to rise in a warm place for about 1 hour or until doubled in size.
4. Punch down the dough, then divide it into three equal parts. Roll each piece into a long rope and braid them together.
5. Transfer the braided dough to a greased baking sheet, gently pressing the raw Easter eggs into the dough at even intervals.
6. In a small bowl, whisk together the egg and water to make an egg wash. Brush the bread with the egg wash and sprinkle sliced almonds over the top.
7. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and fully cooked through. Let cool before serving.

This Italian Braided Easter Bread with Orange and Almonds is the perfect treat for Easter morning. The zesty orange adds brightness to the soft dough, while the almond flavor brings a comforting warmth. The raw Easter eggs are symbolic of new beginnings, making this bread not only delicious but also meaningful.

Italian Ricotta Easter Bread

Italian Ricotta Easter Bread is a soft, slightly sweetened bread made with creamy ricotta cheese, which adds moisture and richness to the dough. This bread is often braided or shaped into a wreath, with colorful Easter eggs placed into the dough. The ricotta gives the bread a slightly tangy flavor, balancing out the sweetness of the dough. Perfect for Easter, this bread is a great addition to your table, providing both flavor and tradition.

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/2 cup ricotta cheese
• 1/4 cup unsalted butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 4 raw Easter eggs
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk. Let sit for about 10 minutes, until frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, ricotta cheese, butter, eggs, and vanilla extract. Stir until a dough begins to form.
3. Turn the dough out onto a floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let it rise for 1-1.5 hours or until doubled in size.
4. Punch the dough down and divide it into three pieces. Roll each piece into a long rope and braid them together. Alternatively, shape the dough into a wreath for a more traditional presentation.
5. Place the braided or wreath-shaped dough on a greased baking sheet, pressing the raw Easter eggs into the dough at even intervals.
6. Beat the remaining egg with a tablespoon of water to create an egg wash. Brush the dough with the egg wash, then let it rise for 30 minutes.
7. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and fully cooked through. Let it cool before serving.

This Italian Ricotta Easter Bread is a delicious and festive treat for your holiday celebrations. The ricotta cheese gives the bread a moist, tender crumb while the dough remains slightly sweet, making it perfect for an Easter breakfast or dessert. The tradition of the colored eggs tucked into the dough only adds to its charm and meaning.

Sicilian Easter Brioche with Colored Eggs

Sicilian Easter Brioche, or “Brioche di Pasqua,” is a unique, buttery bread that is a staple in Sicily for Easter. This bread is soft, pillowy, and slightly sweet, and it’s often served with ricotta or other fillings. The raw Easter eggs are added to the dough before baking, making it both a beautiful and symbolic dish. This recipe brings the rich flavors of Sicily to your Easter table with a gorgeous braided shape and a hint of orange blossom water.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 teaspoon orange blossom water
• 1 teaspoon vanilla extract
• 4 raw Easter eggs
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a small bowl, dissolve yeast and sugar in warm milk. Let sit for about 10 minutes until frothy.
2. In a large bowl, combine flour and salt. Add the yeast mixture, butter, eggs, orange blossom water, and vanilla extract. Mix until the dough comes together.
3. Turn the dough onto a floured surface and knead for 10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-1.5 hours or until doubled in size.
4. Punch down the dough and divide it into four equal parts. Roll each piece into a long rope and braid them together. Form a circular braid, pinching the ends to seal.
5. Place the braided dough on a greased baking sheet, gently pressing the raw Easter eggs into the dough at even intervals.
6. Beat the remaining egg with water to make an egg wash, then brush the dough with the egg wash.
7. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and fully cooked. Let the bread cool before serving.

This Sicilian Easter Brioche with Colored Eggs is a rich, flavorful bread that is perfect for celebrating Easter. The butter and orange blossom water lend an aromatic and luxurious flavor to the dough, while the colorful eggs provide a beautiful and traditional touch. This bread is sure to be a favorite at any holiday gathering.

Neapolitan Easter Egg Bread

Neapolitan Easter Egg Bread, or “Casatiello Dolce,” is a soft, slightly sweet bread traditionally baked in Naples for Easter. This beautiful braided bread is rich with the flavors of orange zest, vanilla, and a hint of lemon. The dough is braided with colorful Easter eggs nestled in between, making it not only a delicious treat but also a visual celebration of the holiday. This bread is often served during Easter brunch or as part of a larger family gathering.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 4 raw Easter eggs
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a small bowl, dissolve yeast and sugar in warm milk and let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture, softened butter, eggs, orange zest, vanilla extract, and lemon zest. Stir to form a dough.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and allow it to rise for about 1-1.5 hours, or until doubled in size.
4. Once the dough has risen, punch it down and divide it into three equal pieces. Roll each piece into a long rope, then braid them together.
5. Shape the braided dough into a circle, pinching the ends together to form a ring. Press the raw Easter eggs into the dough at even intervals.
6. Beat the remaining egg with water and brush it over the dough to give it a shiny finish. Let the dough rise for another 30 minutes.
7. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown. Allow to cool before serving.

This Neapolitan Easter Egg Bread is a delicious blend of citrusy, buttery flavors and the tradition of Easter eggs. The rich dough and festive colors of the eggs make it a perfect addition to any Easter feast, evoking both flavor and tradition.

Tuscan Easter Bread with Honey and Lemon

Tuscan Easter Bread, or “Pane Pasquale,” is a fragrant, sweet bread traditionally made in Tuscany for the Easter holiday. This version is flavored with honey, lemon zest, and a hint of cinnamon, making it a fragrant and comforting choice for the holiday table. The dough is shaped into a round, with raw Easter eggs pressed into the bread to symbolize the resurrection. It is perfect for brunch or dessert, offering a delightful balance of sweetness and citrus.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup honey
• 1/4 cup unsalted butter, softened
• 2 eggs
• 1 tablespoon lemon zest
• 1/4 teaspoon ground cinnamon
• 4 raw Easter eggs
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a small bowl, dissolve yeast and sugar in warm milk. Let it sit for about 10 minutes, or until the mixture is frothy.
2. In a large mixing bowl, combine flour, salt, and cinnamon. Add the yeast mixture, honey, softened butter, eggs, and lemon zest. Stir to form a dough.
3. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-1.5 hours, or until doubled in size.
4. Once the dough has risen, punch it down and divide it into three equal parts. Roll each part into a long rope and braid them together, forming a ring.
5. Place the braided dough on a greased baking sheet, pressing the raw Easter eggs into the dough at even intervals.
6. Beat the remaining egg with water to create an egg wash and brush it over the dough. Allow it to rise for another 30 minutes.
7. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and fully cooked through. Let the bread cool before serving.

This Tuscan Easter Bread with Honey and Lemon brings together the sweetness of honey, the brightness of lemon, and the comforting spices of cinnamon. The rich and soft texture of the bread is complemented by the symbolic Easter eggs, making it a beautiful and meaningful centerpiece for any Easter celebration.

Roman Easter Egg Bread with Anise and Fennel Seeds

Roman Easter Egg Bread, or “Pane di Pasqua Romano,” is a traditional Italian Easter bread flavored with anise and fennel seeds, which give it a unique, aromatic flavor. The dough is rich and slightly sweet, with an interesting herbal twist that adds depth to the bread. The colorful Easter eggs pressed into the dough represent fertility and the promise of new life, making this bread both visually striking and meaningful.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 tablespoon anise extract
• 1 tablespoon fennel seeds
• 4 raw Easter eggs
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk and let it sit for about 10 minutes until frothy.
2. In a large bowl, combine flour, salt, fennel seeds, and sugar. Add the yeast mixture, softened butter, eggs, and anise extract. Stir until the dough starts to come together.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise for about 1-1.5 hours or until doubled in size.
4. Once the dough has risen, punch it down and divide it into three equal portions. Roll each piece into a long rope and braid them together.
5. Form the braided dough into a circle and place it on a greased baking sheet. Gently press the raw Easter eggs into the dough at even intervals.
6. Beat the remaining egg with water to make an egg wash. Brush the dough with the egg wash and let it rise for another 30 minutes.
7. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and cooked through. Allow to cool before serving.

Roman Easter Egg Bread with Anise and Fennel Seeds offers a wonderful, aromatic flavor with the sweet dough balanced by the herbal notes of anise and fennel. This bread is an excellent choice for those looking for a unique and flavorful twist on the traditional Easter bread, and the colorful eggs add a festive touch to the holiday table.

Pugliese Easter Bread with Chocolate and Orange

Pugliese Easter Bread, or “Pane Pasquale alla Pugliese,” combines the rich tradition of Easter bread with the decadent flavors of chocolate and orange. This soft, sweet dough is flavored with fresh orange zest, making it fragrant and uplifting, while the melted chocolate swirls through the bread for a delightful surprise in every bite. The raw Easter eggs pressed into the dough add a meaningful touch to the bread, symbolizing renewal and new life.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup unsalted butter, softened
• 2 eggs
• 1 tablespoon orange zest
• 1/2 cup melted dark chocolate
• 4 raw Easter eggs
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a small bowl, dissolve yeast and sugar in warm milk. Let it sit for 10 minutes, or until it becomes frothy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture, softened butter, eggs, and orange zest. Mix to form a dough.
3. Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for about 1-1.5 hours, or until doubled in size.
4. Punch the dough down and divide it into three equal parts. Roll each piece into a long rope and braid them together. Form the dough into a circle and place it on a greased baking sheet. Press the raw Easter eggs into the dough at even intervals.
5. Drizzle the melted chocolate over the braided dough, ensuring some of it seeps into the folds of the bread.
6. Beat the remaining egg with water to create an egg wash. Brush the dough with the egg wash and allow it to rise for another 30 minutes.
7. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and cooked through. Allow the bread to cool before serving.

This Pugliese Easter Bread with Chocolate and Orange combines the best of both worlds: a soft, citrusy dough with the indulgence of chocolate. The colorful Easter eggs make it a beautiful centerpiece for any holiday table, while the rich flavors of orange and chocolate bring a festive sweetness to your Easter celebration.

Ligurian Easter Egg Bread with Raisins and Pine Nuts

Ligurian Easter Egg Bread, known locally as “Colomba di Pasqua,” is a traditional sweet bread from the Liguria region in Italy. This rich, buttery dough is studded with raisins and pine nuts, giving it both texture and flavor. The dough is shaped into a dove or other traditional Easter shapes and decorated with raw Easter eggs. The combination of fruit and nuts makes it a wonderful balance of sweetness and crunch, while the eggs serve as a symbolic gesture of renewal.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup unsalted butter, softened
• 2 eggs
• 1/2 cup raisins
• 1/4 cup pine nuts
• 4 raw Easter eggs
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a small bowl, dissolve yeast and sugar in warm milk. Let sit for about 10 minutes until frothy.
2. In a large bowl, combine flour and salt. Add the yeast mixture, butter, eggs, raisins, and pine nuts. Stir to form a dough.
3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let rise for 1-1.5 hours or until doubled in size.
4. Once the dough has risen, punch it down and shape it into a loaf or traditional Easter shapes, such as a dove. Press the raw Easter eggs into the dough at even intervals.
5. Beat the remaining egg with water and brush it over the dough. Let the dough rise for another 30 minutes.
6. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown. Allow the bread to cool before serving.

This Ligurian Easter Egg Bread with Raisins and Pine Nuts is a sweet, slightly fruity bread that brings the flavors of Italy to your Easter table. The raisins and pine nuts provide a satisfying texture contrast, while the symbolic Easter eggs add beauty and meaning. The soft, buttery dough makes it a perfect treat for the holiday.

Basilicata Easter Bread with Honey and Walnuts

Basilicata Easter Bread, or “Pane di Pasqua con Miele e Noci,” is a traditional bread from the Basilicata region of southern Italy. This sweet, honey-infused bread is enriched with the nutty flavor of walnuts and is a beloved choice for Easter gatherings. The dough is braided and adorned with colorful raw Easter eggs, adding a festive touch to this rich, flavorful bread. The combination of honey and walnuts provides a perfect balance of sweetness and texture.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup honey
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup unsalted butter, softened
• 2 eggs
• 1/2 cup chopped walnuts
• 4 raw Easter eggs
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a small bowl, dissolve yeast and honey in warm milk. Let sit for 10 minutes, or until frothy.
2. In a large bowl, combine flour and salt. Add the yeast mixture, softened butter, eggs, and chopped walnuts. Stir until a dough forms.
3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1-1.5 hours, or until doubled in size.
4. Once the dough has risen, punch it down and divide it into three equal parts. Roll each piece into a long rope and braid them together. Form a circular wreath shape and press the raw Easter eggs into the dough at even intervals.
5. Beat the remaining egg with water and brush it over the dough. Let it rise for another 30 minutes.
6. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown. Allow the bread to cool before serving.

This Basilicata Easter Bread with Honey and Walnuts is a warm, comforting treat that combines the sweetness of honey with the rich, earthy flavor of walnuts. The braided shape and colorful Easter eggs add visual appeal, making this bread a perfect choice for Easter brunch or as a centerpiece for a festive family gathering.

Sicilian Easter Bread with Almonds and Lemon

Sicilian Easter Bread, or “Pane di Pasqua Siciliano,” is a classic Italian bread that brings together the sweet flavors of almonds and lemon. This bread is typically braided and decorated with raw Easter eggs, symbolizing life and renewal. The combination of finely ground almonds, lemon zest, and a hint of vanilla creates a flavorful dough, while the almond slivers on top add a delightful crunch. The richness of the dough pairs beautifully with the sweetness of the eggs, making this bread an exquisite treat for the Easter holiday.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup unsalted butter, softened
• 2 eggs
• 1 tablespoon lemon zest
• 1/2 cup finely ground almonds
• 1 teaspoon vanilla extract
• 4 raw Easter eggs
• 1 egg (for egg wash)
• 1 tablespoon water
• Slivered almonds for topping

Instructions:

1. In a small bowl, dissolve yeast and sugar in warm milk and let it sit for about 10 minutes, or until frothy.
2. In a large mixing bowl, combine flour, salt, ground almonds, and sugar. Add the yeast mixture, butter, eggs, lemon zest, and vanilla extract. Stir until the dough begins to come together.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover with a cloth, and let rise for about 1-1.5 hours, or until doubled in size.
4. Once the dough has risen, punch it down and divide it into three equal parts. Roll each piece into a long rope and braid the ropes together. Shape the braid into a ring and press the raw Easter eggs into the dough at even intervals.
5. Beat the remaining egg with water and brush it over the dough. Sprinkle slivered almonds on top and let the dough rise for another 30 minutes.
6. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown. Let the bread cool before serving.

Sicilian Easter Bread with Almonds and Lemon offers a wonderful combination of bright citrus flavors, nutty richness, and the festive symbolism of the Easter eggs. The dough is soft and slightly sweet, while the slivered almonds provide a perfect texture contrast. This bread is an excellent choice for both breakfast and dessert during the Easter season.

Abruzzese Easter Bread with Raisins and Fennel

Abruzzese Easter Bread, or “Pane di Pasqua Abruzzese,” is a traditional Easter bread from the Abruzzo region in central Italy. Known for its slightly sweet flavor and fragrant fennel seeds, this bread is a staple during Easter celebrations. The dough is enriched with raisins, which provide a burst of sweetness, while fennel seeds lend a subtle anise-like flavor that pairs beautifully with the other ingredients. The bread is braided and adorned with raw Easter eggs, adding to its festive look and symbolic meaning.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup unsalted butter, softened
• 2 eggs
• 1/4 cup raisins
• 1 tablespoon fennel seeds
• 4 raw Easter eggs
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a small bowl, dissolve yeast and sugar in warm milk and let sit for about 10 minutes, or until frothy.
2. In a large mixing bowl, combine flour, salt, sugar, and fennel seeds. Add the yeast mixture, softened butter, eggs, and raisins. Mix until the dough comes together.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a cloth, and let it rise for 1-1.5 hours, or until doubled in size.
4. Once the dough has risen, punch it down and divide it into three equal parts. Roll each part into a long rope and braid them together, then shape it into a circular wreath. Press the raw Easter eggs into the dough at even intervals.
5. Beat the remaining egg with water to make an egg wash and brush it over the dough. Let the dough rise for another 30 minutes.
6. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown. Let the bread cool before serving.

Abruzzese Easter Bread with Raisins and Fennel is a unique take on the traditional Easter bread, with the combination of raisins and fennel creating a balance of sweet and savory flavors. The soft, pillowy dough and the burst of raisins in every bite make it a delightful addition to any Easter spread, while the colorful eggs symbolize the joy of the holiday.

Calabrian Easter Bread with Ricotta and Orange

Calabrian Easter Bread, or “Pane di Pasqua Calabrese,” is a rich and flavorful bread traditionally made in the Calabria region of Italy. This version of Easter bread is infused with the creamy richness of ricotta cheese and the bright, fresh taste of orange zest. The dough is both slightly sweet and tangy, with the smooth ricotta providing a wonderful texture. Raw Easter eggs are pressed into the dough as a symbol of renewal, and the bread is often enjoyed as part of a larger Easter feast or as a dessert.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup unsalted butter, softened
• 2 eggs
• 1/2 cup ricotta cheese
• 1 tablespoon orange zest
• 4 raw Easter eggs
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a small bowl, dissolve yeast and sugar in warm milk and let sit for about 10 minutes, or until frothy.
2. In a large mixing bowl, combine flour, salt, and sugar. Add the yeast mixture, softened butter, eggs, ricotta cheese, and orange zest. Mix until a dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic. Place it in a greased bowl, cover, and let it rise for 1-1.5 hours, or until doubled in size.
4. Once the dough has risen, punch it down and divide it into three equal parts. Roll each part into a long rope and braid the ropes together. Shape the braid into a ring and press the raw Easter eggs into the dough at even intervals.
5. Beat the remaining egg with water and brush the dough with the egg wash. Let it rise for another 30 minutes.
6. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown. Let the bread cool before serving.

Calabrian Easter Bread with Ricotta and Orange offers a wonderful balance of tangy ricotta and bright citrus, creating a unique and delicious bread for Easter. The addition of ricotta makes the dough incredibly soft, while the egg wash gives the bread a beautiful golden color. This bread is a fantastic addition to any Easter celebration, combining flavors and tradition in one delightful loaf.

Note: More recipes​ are coming soon!