Originally published April 2012. Updated April 2026 with a new recipe card and refreshed content.
These sweet, enriched Italian Easter Braids are made by twisting and looping the braids to form a circle just big enough to hold an Easter egg in the middle.
I was inspired to make these Italian Easter Braids when a friend of mine asked if I had any Easter bread recipes for challah with dyed Easter eggs.
Well, it just so happens that I have a recipe for Greek Easter Bread, but I was hesitant to share that one with her because of my hilarious mishap a few years ago
Greek Easter Bread is challah (or braided bread) with red-dyed eggs inserted between the folds of the braids. I made it for a family gathering, and to save time, I decided to transport the shaped, but uncooked braids (with the cooked eggs in them) to my sister’s house while they were on their final rise.
While en route to her house, the baking sheets the braids were on proceeded to slide off the car seat. I was able to catch the breads before they slid off the parchment paper and onto the floor, but in the process, some of the eggs cracked, and the shaped braids were completely ruined.
I was so upset I almost went home. Then I remembered, it’s only bread, and I started laughing at myself. I took the messed-up loaves to my sister’s house, reshaped the braids, and baked them. The bread was a bit overproofed and looked a little worse for wear, but it tasted great.
So when my friend asked about an Easter challah recipe, I had a flashback of braided bread flying off the car seat and decided perhaps I should recommend a different recipe.
The recipe for these Italian Easter Braids had recently found its way to my inbox, so this was a good excuse to make them.
I really enjoyed this method. The round Easter braids are fun and easy to make. The braids are smaller, so they are easy to work with, and you don’t even have to hard-boil the eggs beforehand. You color the eggs, then bake them nestled within the bread rounds. How cool is that!
And the best part, no mishaps this time.
How to Make Italian Easter Braids
Italian Easter Braids
- Yield: 6 Braids 1x
Description
Sweet, enriched Italian Easter Braids made by twisting and looping the braids to form a circle just big enough to hold an Easter egg in the middle.
Ingredients
- 1 package (2 1/4 tsp.) active dry yeast
- 1 1/4 cups scalded milk, cooled to room temperature
- 1 pinch salt
- 1/3 cup butter, softened
- 2 eggs, beaten
- 1/2 cup sugar
- 4 1/2 cups all-purpose flour, plus more for kneading
- 1 egg, beaten with 1 teaspoon water (egg wash)
- Sprinkles
- 6 dyed Easter egg
Instructions
Make the dough: In a large mixer bowl, combine active dry yeast, milk, scalded and cooled to room temperature, a pinch of salt, softened butter, eggs, and sugar. Add about 3 cups of flour and beat until smooth with the dough hook. Slowly add the remaining flour, ranging from 3.5 to 4.5 cups total, until the dough is stiff and no longer sticky.
Knead and first rise: Knead with the dough hook or turn out onto a floured board and knead by hand until smooth. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 60 minutes.
Divide and shape ropes: Punch the dough down and divide into 12 equal pieces. Roll each piece into a rope about 1 inch thick and 14 inches long.
Braid and form rings: Take two ropes and twist them together to form a braid. Pinch the ends and loop into a circle. Place on a greased baking sheet. Repeat with the remaining ropes to form 6 braids.
Second rise: Cover and let rise until doubled, about 60 minutes.
Finish and bake: Brush each braid with 1 egg, beaten with 1 teaspoon water (egg wash), and add sprinkles. Gently press a 6 dyed Easter eggs into the center of each ring, making a slight indentation. Bake at 350°F for 20 to 25 minutes, until golden. Cool on a rack.
Notes
The Easter eggs do not need to be hard-boiled before dyeing. They cook fully when the bread bakes. Handle them carefully while dyeing to avoid cracks. The eggs can go straight from the refrigerator, dyed, and allowed to dry before being placed in the braids.
Adapted from: https://www.keyingredient.com/
- Category: Braided Bread
- Method: Yeast
- Cuisine: Italian
This bread has been YeastSpotted. Visit Wild Yeast to view the roundup of breads.
This bread is delicious! It is an enriched and sweet dough and could be eaten for dessert. I was concerned that the egg wouldn’t get cooked all the way through, but it baked really well and tasted great.
I gave several of the loaves away. They’re too cute and taste too good to keep for myself.
Happy Easter!
Cathy
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