Italian Easter Bread Recipe

Name: Italian Easter Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pkg. active dry yeast; 1 c. scalded milk (cooled); 1/2 c. sugar; 4 egg yolks, slightly beaten; 1/2 c. raisins; 2 eggs; 1/4 c. water (warm); 1/2 c. soft butter; 3/4 tsp. salt; 1 Tbsp. slivered lemon and orange peel; 4 c. flour, sifted; 2 Tbsp. citron (if desired); 1 c. confectioners sugar and 1 Tbsp. milk for drizzle; 8 hard-boiled and colored eggs

Servings: persons

2 pkg. active dry yeast
1 c. scalded milk (cooled)
1/2 c. sugar
4 egg yolks, slightly beaten
1/2 c. raisins
2 eggs
1/4 c. water (warm)
1/2 c. soft butter
3/4 tsp. salt
1 Tbsp. slivered lemon and orange peel
4 c. flour, sifted
2 Tbsp. citron (if desired)
1 c. confectioners sugar and 1 Tbsp. milk for drizzle
8 hard-boiled and colored eggs

1
Soften yeast in warm water.
2
In separate large bowl, add milk, butter, sugar, salt, egg yolks, citron, orange and lemon peel and raisins.
3
Mix in 1 cup flour.
4
Add softened yeast.
5
Beat in remaining flour.
6
Toss on floured board and knead until smooth. Shape into ball and place in oiled bowl.
7
Brush top with oil and let rise in warm place for 2 hours.
8
Take 2/3 of dough and divide into 4 pieces.
9
Shape each into long roll (18 x 1-inch).
10
Twist 2 rolls into circle or nest and place on greased sheet.
11
Place colored eggs in dough.
12
Do other roll.
13
Also roll 6 thin pieces from remaining dough and crisscross over eggs.
14
Brush top with butter and let rise again 1 hour.
15
Bake at 350u00b0 for 35 minutes. When cooled, drizzle top with 1 cup confectioners sugar and 1 tablespoon milk.

1976

kcal

Calories

Fat

280

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pkg. active dry yeast, 1 c. scalded milk (cooled), 1/2 c. sugar, 4 egg yolks, slightly beaten, and more.

Yes, Italian Easter Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Easter Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions