Italian Easter Bread

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


No servings information available


2¾ -3 ¼ c unsifted flour ¼ c sugar 1 t salt 1 pkg dry yeast ⅔ c milk 2 T butter 2 eggs (at room temp) ½ c mixed candied fruits (opt) ¼ c chopped almonds (opt) ½ t anise seed (opt) melted butter 5 colored partially cooked eggs confectioners sugar frosting colored sprinkles (opt)

Nutritional information

No nutrition information available


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 ½ 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.