Easter Sweet Bread Recipe Jump to recipe

Easter Sweet Bread Recipe

Get a taste of Italy with this Italian Easter bread featuring dyed eggs. Perfect for your holiday brunch or dinner. Learn how to make it now!

Traditional Italian Easter Sweet bread, also known as Pane di Pasqua or Pane di Mandorle, is a sweet bread that is typically eaten during the Easter holiday season in Italy.
The bread is often baked in the shape of a ring or braid. Is adorned with colorful dyed eggs that symbolize new life and rebirth.


Easter Sweet Bread Recipe

Cooking method: Baking
Cuisine: Italian
Difficulty: intermediate
Prep timeCook TimeRest TimeTotal Time
25 min 25 min 60 min 110 min
Servings: 12 person
Calories: 305kcal
Best season: spring

Its history dates back to ancient pagan festivals

that celebrated the spring equinox, which was later associated with the resurrection of Jesus Christ with the spread of Christianity.

Easter Sweet Bread Recipe
Get a taste of Italy with this Easter Sweet Bread featuring dyed eggs.

Regional variations of the bread have emerged over time, with unique ingredients and preparation methods. Such as the use of almonds, walnuts, orange or lemon zest, dried fruits, butter and sugar, or olive oil and honey.

Despite these differences, the Easter bread remains a cherished tradition passed down from generation to generation in families throughout Italy and beyond. It is a delightful addition to Easter celebrations, and its rich symbolism and history make it a meaningful part of the holiday.



  1. In a large mixing bowl,

    combine the flour, sugar, and salt. Make a well in the center.

  2. In a separate bowl, dissolve the yeast in the warm milk.

  3. Let it sit for about 5 minutes until the mixture becomes frothy.

  4. Pour the yeast mixture into the well in the flour mixture.

  5. Add in the eggs, egg yolk, vanilla extract, and anise extract (if using).

  6. Use a wooden spoon or spatula to mix the ingredients together until the dough comes together.

  7. Transfer the dough to a floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.

  8. Add the softened butter and knead until the butter is fully incorporated into the dough. If using, add the walnut and/or dried fruits.

  9. Shape the dough into a ball and place it in a greased bowl.

  10. Cover with a kitchen towel or plastic wrap and let it rest in a warm, draft-free place for about 1-2 hours, until the dough doubles in size.

  11. Preheat the oven

    to 180°C (350°F). Line a baking sheet with parchment paper.

  12. Punch down the dough and divide it into 6-8 equal parts, depending on the desired size of your bread.

  13. Take each piece of dough and roll it into a rope about 45cm (18 inches) long.

  14. Twist the two ends of the rope together to form a circular shape, pinching the ends together to seal them.

  15. Place the bread rings onto the prepared baking sheet.

  16. Brush the bread with the beaten egg wash.

  17. Gently place one uncooked dyed egg into the center of each bread ring, pushing it down slightly.

  18. Bake the bread for 20-25 minutes, until they are golden brown and the eggs are cooked.

  19. Let the bread cool on a wire rack before serving.

    Enjoy, Good Appetite!

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