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Italian Easter Bread

Traditional Recipe that my Family eats for breakfast on Easter morning."


2 3/4 -3 1/4 c unsifted flour
1/4 c sugar
1 t salt
1 pkg dry yeast
2/3 c milk
2 T butter
2 eggs (at room temp)
1/2 c mixed candied fruits (opt)
1/4 c chopped almonds (opt)
1/2 t anise seed (opt)
melted butter
5 colored partially cooked eggs
confectioners sugar frosting
colored sprinkles (opt)


In a large bowl, combine 1 c flour, sugar, salt & undissolved yeast.
Heat milk and 2 T butter in a saucepan over low heat until liquid is warm (120-130 F). Add to dry ingredients; beat 2 min at medium speed, scraping bowl occasionally. Add 2 eggs and 1/2 c flour. Beat at high speed for 2 min. Stir in enough additional flour to make a soft dough. Turn onto floured board; knead about 8 – 10 min. Place in greased bowl; turn to grease top of dough. Cover; let rise, until doubled (about 1 hour).

Punch dough down; turn onto floured board. If desired, knead in fruits, almonds and anise seed. Divide in half. Roll each piece of dough into a 24-inch rope. Twist ropes together loosely; form into a ring on a greased baking sheet. Brush with melted butter. Place colored eggs into spaces in the twist. Cover; let rise, until doubled (about 1 hour).

Bake at 350 degrees for 30 – 35 min, or until done. Remove from baking sheet and cool. Frost ring and decorate with sprinkles.

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no serving information available

Nutritional Information
Per Serving

no nutrition information available