Italian Easter Bread (Pane di Pasqua) with Sprinkles and Dyed Eggs
This Italian Easter Bread (Pane di Pasqua) is a soft, slightly sweet, enriched yeast bread shaped into festive braided rings, topped with colorful sprinkles, and baked with dyed hard-boiled eggs nestled in the center. The dough comes together easily with pantry staples, rises into a tender crumb, and bakes up golden and shiny with a simple egg wash—perfect for Easter brunch, breakfast, or a sweet holiday treat.
Ingredients
For the Dough
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/4 cup milk lukewarm (not hot)
- 1/3 cup butter softened
- 2 large eggs
- 1/2 cup granulated sugar
- 3 1/2 cups all-purpose flour plus more as needed for kneading
- 1/4 tsp salt
For Topping & Decorating
- 6 large hard-boiled eggs dyed (boil before dyeing)
- 1 large egg for egg wash
- colorful sprinkles
Instructions
Prep the Eggs
- Hard-boil 6 eggs, cool completely, then dye them. Set aside to dry while you make the dough.
Make and Proof the Dough
- In a stand mixer bowl fitted with the dough hook, combine the yeast, lukewarm milk, softened butter, salt, sugar, and 2 eggs.
- Add about half of the flour and mix on medium-low until combined, scraping down the bowl as needed.
- Slowly add the remaining flour and mix until the dough comes together and begins forming a ball. If the dough looks overly wet, sprinkle in a little extra flour.
- Transfer the dough to a lightly floured surface and knead by hand for a few minutes until smooth and no longer sticky. Add a light dusting of flour only if needed.
- Form the dough into a ball and place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
Shape, Decorate, and Bake
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a rope about 14 inches long.
- Twist 2 ropes together, pinch the ends, and form into a ring. Repeat to make 6 rings total.
- Place rings on a lined baking sheet. Cover and let rise again until doubled, about 1 hour.
- Preheat the oven to 350°F (175°C). Beat 1 egg for the egg wash.
- Brush each ring with egg wash, then add sprinkles on top. Gently place 1 dyed egg into the center of each ring.
- Bake for 20 to 25 minutes, or until golden. Cool on a rack before serving.
Notes
- If your dough feels too sticky, add flour 1 tablespoon at a time until it’s smooth and workable.
- Let the dyed eggs cool to room temperature before nesting them into the dough to reduce cracking.
- Proofing time depends on room temperature—look for the dough to double, not the clock.
- For the best texture, cool the breads on a rack so the bottoms don’t steam and soften.