Have you encountered Pane di Pasqua before? Italian Easter Bread, or Pane di Pasqua, is a traditional Italian treat that’s both beautiful and delicious. This sweet, rich braided bread is decorated with colorful sprinkles and eggs and is often the centerpiece of Easter celebrations. It’s a lovely recipe to add to your holiday traditions.
Easy Way to Decorate Easter Eggs
Decorating Easter eggs has been a favorite tradition for our family. I enjoyed it as a child, and I continue the ritual with my own kids each year. Even when we lived abroad and traditional egg dyes were hard to find, we still managed to color eggs. Pane di Pasqua is a perfect companion to an egg-dyeing party: it’s fun to make with children and looks lovely on an Easter brunch table.
Mix food coloring with water and a splash of vinegar. Dye raw eggs and let them dry. Place the colored raw eggs into the centers of the braided dough before baking.
Bake the Dough and Egg Together in the Oven
Pane di Pasqua is a braided ring of enriched, challah-style dough with a raw, decorated egg nestled in the center and baked together. As the bread bakes, the egg cooks inside the dough, resulting in a hard-cooked egg and soft, slightly sweet bread—perfect for Easter morning or any special breakfast.
My children get excited every year to help—braiding the dough, dyeing eggs with a simple mix of food coloring, vinegar and water, and topping the loaves with sprinkles. It’s an engaging family activity and a hit with kids. I hope you’ll try this recipe and make it part of your holiday celebrations.
Looking for More Easter Inspired Recipes?
Italian Easter Bread Pane di Pasqua
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Equipment
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mixer
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baking sheet
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parchment paper
Ingredients
- 1 cup warm water
- 1/2–3/4 cup granulated sugardepending on desired sweetness
- 1 Tablespoon instant yeast
- 5–6 cups all-purpose flour
- 2 teaspoons salt
- ½ cup vegetable oil
- 2 large eggslightly beaten
- optional flavoringsorange or lemon zest, 1 tsp vanilla or almond extract
- colorful sprinkles
- 7 large eggs1 for egg wash, 6 to dye
- food coloring
- white vinegar
Instructions
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Combine warm water, sugar and instant yeast in a mixing bowl. Stir in 1 cup of flour, then add salt. Mix in the vegetable oil and the two lightly beaten eggs. If using flavorings, add zest or extract now. Mix until well combined.
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With a mixer (switch to a dough hook) or by hand, add 4–5 cups of flour gradually. Knead until the dough is smooth and slightly tacky but no longer sticky, about 8–10 minutes.
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Place the dough in an oiled bowl, cover, and let it rise until doubled, about 2 hours depending on room temperature.
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While the dough rises, prepare your dyes: mix a few drops of food coloring with about ¾ cup water and ½ tsp white vinegar. Dip six raw eggs into the colors and let them dry.
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Punch down the dough and divide into 12 equal pieces. Roll each piece into a 10–12 inch rope.
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Pinch two ropes together at the top and twist them to form a simple braid. Join the ends to create a ring or “nest” and place on a parchment-lined baking sheet. Repeat to make six nests.
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Set a dyed raw egg into the center of each dough nest.
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Whisk the remaining egg with 1 tsp water to make an egg wash. Brush the nests lightly, sprinkle with colorful sprinkles, and cover with a towel.
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Preheat the oven to 350°F (175°C). Let the shaped dough rise for another 30–45 minutes until puffy.
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Bake the nests for 22–25 minutes. The eggs will cook inside the bread as it bakes.
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Allow the breads to cool slightly before serving. Enjoy your Pane di Pasqua at Easter breakfast or any festive meal.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.