EASTER BREAD (PANE DI PASQUA)
Pane di Pasqua, or Easter Bread, is a traditional Italian sweet bread with a soft, fluffy texture and a hint of citrus. Decorated with colorful eggs and sprinkles, this festive bread is a centerpiece for Easter celebrations.
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 packet 2 ¼ teaspoons active dry yeast
- ½ teaspoon salt
- ⅔ cup warm milk about 110°F/43°C
- 2 large eggs
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
For Decoration:
- 3-4 dyed raw eggs uncooked, as they bake in the oven
- 1 tablespoon milk for brushing
- 2 tablespoons sprinkles optional
Instructions
Step No.1: Activate the Yeast
- In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.
Step No.2: Mix the Dough
- In a large bowl, whisk together flour, sugar, and salt. Add the yeast mixture, eggs, melted butter, vanilla, lemon zest, and orange zest. Mix until a sticky dough forms.
Step No.3: Knead the Dough
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Step No.4: First Rise
- Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-1.5 hours or until it doubles in size.
Step No.5: Shape the Bread
- Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope and braid them together. Form the braid into a circle or wreath shape and pinch the ends together.
Step No.6: Second Rise
- Place the braided dough on a parchment-lined baking sheet. Gently press the dyed eggs into the dough. Cover and let it rise again for 30-45 minutes.
Step No.7: Bake the Bread
- Preheat the oven to 350°F (175°C). Brush the dough with milk and sprinkle with sprinkles if using. Bake for 25-30 minutes until golden brown.
Step No.8: Cool and Serve
- Let the bread cool on a wire rack. Slice and enjoy this soft and slightly sweet Easter Bread with butter or jam!
Notes
- Raw Eggs are Safe: The dyed eggs will cook in the oven while the bread bakes.
- Soft Texture: For an extra soft texture, use bread flour instead of all-purpose flour.
- Storage: Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
- Chocolate Chip Easter Bread: Add ½ cup mini chocolate chips to the dough.
- Almond Easter Bread: Stir in ½ teaspoon almond extract for a nutty flavor.
- Glazed Easter Bread: Drizzle with powdered sugar glaze after baking.
- Coconut Easter Bread: Sprinkle shredded coconut on top before baking.