Italian Sweet Easter Bread

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Pane Dolce di Pasqua –

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Buon giorno!

While we are all getting ready in this country to hippity-hop down the bunny trail  – or jelly bean trail, as my kids used to do – in Italy they are preparing for one of the biggest events of the year, Easter. Like many other feast days in Italy, this day is steeped in religious roots. It is a treasured day on the calendar, and one anticipated with excitement, as Lent is finally over. Everyone can return to to normal eating with no abstinence, fasting, restriction etc.

When I was growing up in my childhood home in Binghamton, NY, my mother and father, Loretta and Attilio (Read more about them on the ABOUT PAGE on my website.) prepared weeks ahead for Easter. One of my favorite things during this time of preparation was the SWEET EASTER BREAD or Pane Dolce di Pasqua or Pane di Pasqua. I loved to help my mother make this, as I was the one in charge of dying the eggs! Sometimes she would even give me some dough to make a small bread of my own. The aroma in the house while this bread was baking was intoxicatingly sweet. Very often, when Loretta served the bread, she placed a palm cross on the top, marking the religious significance of the day, as was the custom in presenting many of the Easter dishes.

Today, when I braid the dough for this bread, those memories seem to be entwined with it. I cannot make it without smiling and remembering. It’s one of those “memory trigger” things we all have within us. For instance, I can recall that one of our favorite uses for this sweet bread was to toast it and spread it with butter, jam, or cream cheese. The cream cheese thing was Loretta’s favorite. We still enjoy it toasted in the morning with coffee at breakfast time. Of course, I manage to find several other times of the day to continue to indulge, as well. This sweet bread is insanely delicious.

This is not a difficult bread to make. As a matter of fact, it is one of the easier ones. It just takes a little time. As far as how many breads to make, that is up to you. You can make one large one, two medium ones, or several smaller individual ones which is especially fun for kids and also a nice way to decorate each place at your table by giving each guest one of them. Also, instead of making braided circular nests, you can leave the twisted ropes of dough in a single line and serve it as a more rectangular loaf.

It is important to remember not to boil your eggs before dying them and nesting them in the dough before baking. Just turn the raw eggs gently in the dye, dry them, and carefully place them raw in the dough. They will bake along with the bread. Easy!

Mmmm, I’m dreaming of ITALIAN SWEET EASTER BREAD with some of that yummy Fig Jam many of us made with the fresh figs of last summer. I just happen to have some in my freezer for this luscious occasion. For the recipe, visit my post: All Figged Up with Fig Jam and Fig Crostata.

The bunnies at my house are all getting hungry. ANDIAMO!



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Prep: 3 hours (with the rising)

Bake: about 30 minutes


As many Dyed Raw Eggs as you want to nestle in your bread (usually 4-6 or 7) – MUST be raw.

4 1/2 c. Flour (Divided into 4 c. and 1/2 c.)

1/2 c. Sugar

1 envelope Dry Active Yeast

1 tsp. salt

1 c. Warm milk

3 Tbsp. Olive Oil

2 tsp. Liquid Anise (found with the spices & extracts at your grocer)

2 Extra Large Eggs – room temperature – beaten

1/2 c. Coarsely chopped slivered almonds

1 c. Chopped Candied Orange Peel or Golden Raisins (to make your own candied orange peel, visit: HERE )

Zest of one orange

1 Tbsp. Fennel Seed

Olive Oil for oiling bowl

1 Egg beaten a little to glaze the bread before baking

Colored Sprinkles ( found in baking area at grocer)


Place 4 cups of the flour, sugar, yeast, and salt in the bowl of your food processor.

Add warm milk, olive oil and anise.

Mix a little and then add the beaten extra large eggs – mix again.

Easter Bread dough in processor

Add the peel (or golden raisins), almonds, zest, and fennel seed – mix again quickly just to incorporate.

Easter Bread ingredients

Mixture will be quite sticky.

Put some of the remaining 1/2 c. flour on a board, and turn the sticky dough onto it.

Easter bread dough

Work the flour into the dough and keep adding the remaining flour a little at a time as needed, until you have a smooth dough.

Easter Bread dough ball

You may or may not need the full 1/2 cup.

Knead the dough for 5-7 minutes.

Then put a few drops of olive oil in a large bowl and oil the inside. Place your kneaded dough in the bowl and rub the oil that remains on your hands over the top of the dough.

Place a dish towel over the top of the bowl and let rise for 1 1/2 hours in a warm place.

During the time the dough is rising, dye your RAW eggs. Don’t worry about dying too many. They are raw and any you don’t need for the bread, put in the frig to use later for something else. The number you use will depend on whether you are making a large bread or individual ones. If you dye several you’ll be fine.

When the dough has risen (about double), punch it down and divide into the number of balls you need according to how many breads you want to make.

Then roll each ball into long ropes identical in length. You will need 2 ropes per bread.

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Take 2 ropes at a time and twist the ropes for the entire length.

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You can leave as long breads or curve the twisted dough into circles and join at the end to make nests.

Nestle the dyed raw eggs into the twists, as many as you like or put one egg in the center of each.

Cover the breads again with a towel and let rise another hour.

Brush with beaten egg and top with colored sprinkles.

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Easter Bread_0012

Bake at 350 degrees for about 30 minutes or until golden. (time depends on your oven)

Cool and enjoy!

SWEET ITALIAN EASTER BREAD is delicious with coffee, tea, espresso etc. For a special pairing, try with Anisette or Sambuca.


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Food Photos By Tommy Hanks Photography

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  1. Brian DiGennaro says:

    I would like to try this recipe but my food processor is not large enough. How do I make the dough by hand?

    • Brian,
      Try this: To make it without using a processor, mix your dry ingredients(flour sugar, yeast, salt) in a large bowl. Make a well in the center and pour your wet ingredients into the well. With your clean hand, slowly mix the walls of the well (dry ingredients) into the wet with a circular motion a little at a time until incorporated – much the same as the old way of making pasta dough. Once it starts to pull together turn the dough out onto a board sprinkled with a little flour and follow the rest of the directions given in the recipe adding the peel or raisins, nuts, etc. Good luck with it! It’s fun!

      • Brian DiGennaro says:

        That sounds simple enough. It has been years since I made any kind of yeast bread and wanted to be sure of the process. Mille grazie!

  2. Linda Cavalucci says:


    Is liquid Anise different than Anise Extract? I already have organic Anise Extract. I want to follow your recipe exactly as you wrote it.

    How about the recipe for Easter pie? I could not find it.

    Another question I had was about your Fiadone. Yours is sweet with the apricots etc. (I will be trying this recipe tomorrow.) I always thought it was the Italian cheese bread that I make. Can Fiadone be both? You’re probably asking what kind of an Italian I am????????

    Again, as always, you have such ‘fab’ recipes.
    Linda Rose


    • Linda Rose – Your organic Anise Extract is just perfect! The Easter Pie I may have referred to is the Fiadone. And yes, Fiadone can be savory as well as sweet. It depends on the recipe – you will find both. Thank you for always posting interesting questions and thoughts!

  3. Leigh Grandizio Boyer says:


    Thanks for posting this – I’ve been wanting to make it for several years, and this recipe seems to be the most straightforward. I do have 2 questions, however:
    1) Can I make the dough in my bread machine? If so, any special instructions?
    2) We have 6 kids who would like to each make their own – would this recipe make 6 individual loaves?


    • Leigh- I do not use bread machines so I can’t speak to that issue. The recipe will make 4 small loaves with one egg in the center of each. Hope you have fun with it. Be careful not to overbake the bread especially the small ones. I just made 4 yesterday!

  4. This bread sounds perfect for Easter, my question is can I prepare the dough braid it, make a few nests and refrigerate so I can bake as needed? As my husband likes to eat it straight out of oven. If not can you please tell me the best way to pre prepare dough. Thanks

    • Sarah – You can certainly try refrigerating it and cooking later and see what happens. I have never done it so I don’t know. We always prepared the bread and baked it right away which I think achieves the best result.

  5. This is exactly what I remember from my childhood! Thank you for bringing back a happy Easter memory!


  1. […] Italian Sweet Easter Bread | Linda’s Italian Table – SWEET ITALIAN EASTER BREAD is delicious with coffee, tea, espresso etc. For a special pairing, … How about the recipe for Easter pie? I could not find it. […]