Breads & Bakingbiggerbolderbaking4.9
Traditional Italian Easter Bread (Pane di Pasqua)
My Italian Easter Bread (Pane di Pasqua) is a centuries-old brioche with colored eggs, icing, and sprinkles—a festive Easter crowd-pleaser.
👥 10 Servings⏱️ Prep & Cook: 16h 35m⏳ Prep: 1h🔥 Cook: 35 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- baking sheet
- oven
📝 Preparation Steps
1
To Dye the Eggs
2
Fill six small bowls with 1 cup (8 fl oz/240 ml) of water each. Add 1 teaspoon of vinegar and a few drops of your desired food coloring to each bowl.
(48 fl oz/1.4 L) water6 cupsvinegar6 teaspoons(5 oz/142 g) all-purpose flour1 cup(10 oz/284 g) all-purpose flour2 cups(4 oz/115 g) powdered sugar (, sifted)1 cup
3
Submerge 1 egg in each bowl for ⏱️ 5-10 minutes, or until the eggs take on the color you want.
4
Transfer to a wire rack to allow the eggs to dry completely, then refrigerate until needed. This can be done up to 2 days in advance.
5
To Make the Sponge
6
In a medium bowl, combine the flour, yeast and water and cover with plastic wrap. Let the mixture sit on the counter for ⏱️ 8-12 hours.
7
To Make the Pane di Pasqua Dough
8
In the bowl of a stand mixer fitted with a dough hook, add the sponge, flour, sugar, yeast, salt, butter, eggs, yolk, vanilla extract, Fiori di Sicilia, aniseed and orange zest. Mix on Medium speed for about ⏱️ 8 minutes, until you have a very soft, smooth dough that clears the sides of the bowl. If the dough is too sticky, add a little bit of flour, 1 tablespoon at a time.
9
Transfer the dough to an oiled bowl, cover with cling wrap and a towel and let rise in a warm place until doubled in size, about ⏱️ 2 hours.
10
To Shape the Pane di Pasqua Dough
11
Line a baking sheet with parchment paper and set aside.
12
Divide the dough in half and roll each piece into a 20-inch (50 cm) long log. Twist the logs together and then bring the ends together to form a circle.
13
Carefully transfer to the prepared baking sheet and lightly cover with cling wrap and a clean kitchen towel. Let it rise again for about ⏱️ 1 hour or until doubled in size.
14
To Bake the Pane di Pasqua
15
Towards the end of the rising time, preheat the oven to 375°F (190°C).
16
Carefully create some space between the rope strands to nestle the eggs, then brush all over with egg wash.
(48 fl oz/1.4 L) water6 cups(5 oz/142 g) all-purpose flour1 cup(10 oz/284 g) all-purpose flour2 cupsegg wash(4 oz/115 g) powdered sugar (, sifted)1 cup
17
Bake for ⏱️ 15 minutes, then lower the heat to 350°F (180°C) and bake for another ⏱️ 20 minutes. If the bread begins to over-brown, tent it with foil for the remainder of the bake time. Remove from the oven and allow to cool completely.
18
To Make the Glaze
19
In a small bowl, combine the powdered sugar and 2 tablespoons of milk.
20
To Decorate the Pane di Pasqua
21
Drizzle the bread with the glaze and add the sprinkles on top. Let the glaze dry before serving.
(48 fl oz/1.4 L) water6 cups(5 oz/142 g) all-purpose flour1 cup(10 oz/284 g) all-purpose flour2 cups(4 oz/115 g) powdered sugar (, sifted)1 cupsprinkles (, for decoration)
22
Best enjoyed the same day it is baked with a glass of milk! Store the leftovers in an airtight container at room temperature for up to 2 days. Note: we do not recommend eating the eggs.
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