Italian Easter Bread

Italian Easter Bread is a beautifully braided, lightly sweetened yeast bread, traditionally made to celebrate Easter.

Infused with citrus, almond, and a soft buttery texture, this festive bread is both a showstopper on the table and a treat for the taste buds.

Why You’ll Love This Recipe

Visually stunning: The golden braid, often topped with colorful sprinkles or almonds, looks as good as it tastes.

Delicately flavored: Orange zest, almond extract, and just the right amount of sweetness create a lovely balance.

Perfect for holidays or brunch: Pairs well with coffee, tea, and springtime celebrations.

Make-ahead friendly: It keeps well and makes fantastic toast the next day.

Key Ingredients

All-Purpose Flour: The foundation for a soft yet structured bread.

Active Dry Yeast: Helps the dough rise into a fluffy, airy loaf.

Orange Zest & Juice: Brings a fresh, citrusy brightness.

Butter & Eggs: Add richness and softness to the crumb.

Almond Extract: A hint of nutty sweetness in both bread and glaze.

Powdered Sugar Glaze: Adds shine and sweetness to the finished loaf.

Kitchen Tools & Timing

Tools Needed:

Large mixing bowl

Measuring cups & spoons

Stand mixer (optional but helpful)

Whisk

Baking sheet + parchment paper

Pastry brush

Timing:

Prep Time: 30 minutes

Rising Time: 1 hour + 45 minutes

Bake Time: 35–40 minutes

Cool & Glaze: 30 minutes

Total Time: ~3 hours 30 minutes

Italian Easter Bread

Ingredients:

4 ½ – 5 C all purpose flour

¾ C milk (I used 2%)

¼ plus 1 tablespoon sugar

1 large orange, zested and juiced

1 envelope (about 2 ¼ tsp.) active dry yeast

½ cup butter

4 eggs, room temperature

½ teaspoon salt

⅛ teaspoon almond extract

1 tablespoon butter, melted (for brushing onto bread)

Glaze:

1 ½ C powdered sugar

2-3 tablespoon milk or cream

2-3 drops almond extract

sprinkles, sliced almonds, or your choice of topping (optional)

Instructions:

In a large mixing bowl, add 4 cups of all-purpose flour.

In a microwave-safe measuring cup, warm the milk in 20-second intervals until it reaches 110°–115°F—warm but not hot to the touch.

While the milk warms, combine the sugar and orange zest in a small bowl, rubbing them together until fragrant and well blended.

Once the milk is ready, stir in the sugar-orange zest mixture until dissolved. Confirm the milk is still warm, then stir in the yeast. Let it sit for 7–8 minutes until foamy.

Make a well in the center of the flour. Pour in the yeast mixture and mix briefly by hand, then switch to a stand mixer on medium-low. Add the cooled melted butter and fresh orange juice, continuing to mix.

In another bowl, whisk the eggs, salt, and almond extract together. Gradually pour this into the mixing bowl, scraping down the sides as needed. The mixture will be loose at this stage.

Add more flour, 1/4 cup at a time, until the dough comes together. It should be soft, pliable, and just slightly sticky. You may need up to 1 additional cup of flour.

Lightly flour a clean surface. Turn the dough out and knead for about 5 minutes, adding flour only if the dough sticks excessively. Once soft and elastic, shape into a ball.

Place the dough into a large greased bowl, turning to coat. Cover loosely with plastic wrap and let it rise in a warm, draft-free place for 1 hour, or until doubled in size.

Line a baking sheet with parchment paper. Punch down the dough, divide it in half, and roll each half into a 24-inch rope. Twist the two ropes together 4–5 times, then bring the ends together to form a ring. Pinch to seal.

Transfer the braided ring to the prepared baking sheet. Brush the top with melted butter and cover loosely with plastic. Let rise in a warm spot for another 45–60 minutes until nearly doubled.

Preheat oven to 350°F (175°C). Bake for 35–40 minutes, or until golden brown and cooked through. Cool completely on a wire rack.

For the glaze, whisk together the powdered sugar, milk or cream, and almond extract until smooth but thick. Brush over the cooled bread and finish with sprinkles or almonds, if desired.

Recipe Swaps & Variations

No almond extract? Use vanilla or lemon extract instead.

Glaze-Free Option: Brush baked bread with butter and sprinkle with coarse sugar before baking.

Dairy-Free Version: Use dairy-free butter and plant-based milk.

Festive Touch: Add dyed raw Easter eggs into the braid before baking.

Mini Loaves: Divide dough into smaller braids for individual-sized breads.

Recipe Notes – Italian Easter Bread

Zest First, Juice Later: Always zest your orange before juicing to avoid wrestling with a soft, squished fruit.

Warm Milk, Not Hot: The milk should be between 110°F and 115°F. Too hot will kill the yeast, too cool will slow rising. Use a thermometer if unsure.

Rub Zest into Sugar: This step releases oils from the zest, intensifying the orange flavor throughout the dough.

Don’t Skip the Second Rise: The second rise (after shaping) ensures a light, airy texture and prevents dense bread.

Slight Stickiness Is Okay: The dough should be soft and just a little tacky—not dry. Avoid adding too much flour during kneading.

Cover Loosely During Rising: Plastic wrap or a damp towel will prevent the dough from drying out. Leave room for it to expand.

For a Traditional Look: Tuck dyed (uncooked) eggs into the braid before the second rise. They’ll bake right along with the bread.

Let Cool Before Glazing: Applying glaze while warm will cause it to melt and run. Wait until completely cool for a clean, glossy finish.

Use a Pastry Brush for Even Glaze: This helps spread the glaze smoothly over all the curves of the braided bread.

Customize Toppings: Sprinkles are festive, but you can also use sliced almonds, pearl sugar, or a light dusting of powdered sugar for a more elegant look.

How to Store Leftovers

Room Temp: Store in an airtight container or wrap tightly for up to 3 days.

Freezer: Wrap tightly in plastic and foil. Freeze up to 2 months. Thaw overnight and reheat gently.

To Refresh: Warm slices in a toaster or oven at 300°F for 5–10 minutes.

Food & Drink Pairings

Food: Serve with fresh fruit, ricotta, butter, or fruit preserves. Also pairs well with savory dishes like ham or quiche.

Drink: Enjoy with coffee, cappuccino, almond milk, or sparkling Prosecco for a festive brunch.

Frequently Asked Questions:

Is this bread very sweet?

No—it’s gently sweet, more like a brioche or challah than a dessert bread. The glaze adds extra sweetness.

Can I use instant yeast instead of active dry?

Yes, use the same amount and skip the blooming step. Mix it directly with the flour.

Can I make it without a stand mixer?

Absolutely. Mix with a spoon and knead by hand for 8–10 minutes until the dough is smooth.

Can I shape the bread differently?

Yes! You can form a single braid, mini braided loaves, or bake it in a loaf pan for easier slicing.

Is this bread only for Easter?

Not at all! While it’s a holiday tradition, this bread is lovely year-round for brunches, showers, or tea time.

My yeast didn’t foam—what happened?

The milk may have been too hot or too cold. Try again with milk at 110°–115°F and ensure your yeast is fresh.

My dough is too sticky—what should I do?

Add more flour 1 tablespoon at a time until manageable, but don’t overdo it. Slight stickiness is okay.

Can I prep the dough the night before?

Yes! After the first rise, refrigerate the dough overnight. Bring to room temperature before shaping and baking.

How do I know when it’s fully baked?

The bread should be golden brown, and tapping the bottom should sound hollow. You can also check for an internal temp of 190–200°F.

Can I use bread flour instead of all-purpose?

Yes, but the bread may be slightly chewier. All-purpose gives a softer crumb, which is traditional.