Go Back

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Proofing & Egg Prep Time 2 hours 50 minutes
Total Time 3 hours 45 minutes
Servings: 6 bread rings
Course: Dessert, Snack
Cuisine: Italian
Calories: 340
Ingredients Method Notes

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

Method
 

Prep the Eggs
  1. Hard-boil 6 eggs, cool completely, then dye them. Set aside to dry while you make the dough.
Make and Proof the Dough
  1. In a stand mixer bowl fitted with the dough hook, combine the yeast, lukewarm milk, softened butter, salt, sugar, and 2 eggs.
  2. Add about half of the flour and mix on medium-low until combined, scraping down the bowl as needed.
  3. 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.
  4. 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.
  5. 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
  1. Punch down the dough and divide it into 12 equal pieces.
  2. Roll each piece into a rope about 14 inches long.
  3. Twist 2 ropes together, pinch the ends, and form into a ring. Repeat to make 6 rings total.
  4. Place rings on a lined baking sheet. Cover and let rise again until doubled, about 1 hour.
  5. Preheat the oven to 350°F (175°C). Beat 1 egg for the egg wash.
  6. Brush each ring with egg wash, then add sprinkles on top. Gently place 1 dyed egg into the center of each ring.
  7. 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.