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Traditional Italian Easter Bread Recipe

If you’re looking for the best and most traditional Italian Easter Bread we got you covered: baking bread is a tradition for us Italians, and Easter is no exception.

Bread is one of the most important things for Italians at Easter time: no matter if you’re a Catholic or not, we grew up believing that bread is sacred and we need to treat it with respect and love. Easter bread is baked traditionally all over Italy, in different ways but, most of the time, in the same shape.

In the past, it was linked to Christ’s resurrection, and the fact that it was baked after the fast of Lent made it rich and extremely flavored. Today, the religious meaning is not that strong anymore, but the Bread is unmissable on Easter.

Italian Easter Bread: The Tradition

There are various types of Italian Easter bread: for example, in Napoli, the “pane di Pasqua” is called “casatiello,” and it’s a big piece of bread filled with charcuterie and cheese extremely rich in taste and flavor.

This very traditional Italian Easter Bread is is sweet, soft, and extremely scented: the dough is prepared with eggs, and eggs are also used as decoration. It’s common to put the Easter bread in the middle of the dinner table and let guests take their pieces with their hands. Eggs included: that’s because eating means sharing, and bread is considered the food par excellence to share in Italy.

The same bread can also be prepared in individual pieces, served to each person around the table, or gifted.

What you need to make Italian Easter Bread

This Italian bread can be made at home from scratch using tools and ingredients to make sure you’ll get a good result. These are some of the items we recommend if you want to make the Italian Bread at home this Easter 2021:

How to make Italian Easter Bread

With the following recipe, part of our family traditions for years, you will make 8 Individual Easter Breads, but with the same dough, you can also make one big Italian Easter bread ring.

Ingredients for 8 Easter Bread Rings

  • 500 grams of corn flour
  • 500 grams of all-purpose flour
  • 250 grams of caster sugar
  • 200 ml milk
  • 400 grams of eggs
  • 40 grams of dried yeast
  • Grated lemon rind
  • 50 grams of butter
  • 150 gr of sultana raisins
  • Salt
  • Funfetti/Sprinkles or Granulated Sugar
  • 8 whole eggs for decoration

Instructions

  1. Put the sultanas to soak in warm water;
  2. Sift the two flours into a large bowl, then mix them with the sugar using a spoon;
  3. Heat the milk and pour one part into a glass. Add the yeast and let the mixture rest for a few minutes, then mix well to dissolve the powder;
  4. Once completely mixed, pour the milk and baking powder mixture into the bowl with the flour. Start mixing with a spoon to incorporate it. Add the rest of the warm milk;
  5. As soon as the milk it is absorbed, add the previously diced and softened butter and, once it is absorbed, also incorporate the eggs;
  6. Stir briefly with a spoon, then add the soaked and squeezed sultanas, the grated lemon rind and a pinch of salt;
  7. Begin to knead with the help of the hands, transferring the mixture to a floured pastry board. Work until you get a firm, smooth and elastic dough;
  8. Let it rest for 10 minutes, then take 8 equal portions to knead further;
  9. Let them rise covered and in a warm place for at least 3 hours;
  10. Cut each of the 8 pieces in half and roll out to about 9 inches long;
  11. Braid three rolls for each individual bread;
  12. Join the ends to each other to form a ring, twisting as necessary to keep the ropes from undoing themselves. Place an egg into the center of the ring;
  13. To make a big Easter bread, divide the dough in 3 portions, roll each portion and follow steps 11 and 12;
  14. Let them rise covered and in a warm place for 30 minutes more.
  15. Sprinkle the surface of the Easter bread with granulated sugar or funfetti, then bake for 40 minutes at 200° C in a hot oven.
  16. Once cooked, remove from the oven, leave it to cool and serve.

notes

Preparation time: 4 hours

Cooking time: 40 minutes

Total time: 4.7 hours

The secrets for a perfect Italian Easter Bread

  • Always give the dough a good rest. The rest allows the flour to absorb more of the water, resulting in softer bread;
  • Never add too much flour when kneading but remember that a good soft Easter bread comes from wet dough;
  • Always use good quality flour: flour is a well-needed ingredient for this Easter bread and has to be chosen carefully. If you can, use Italian flour (called 00) but if you can’t use an all-purpose flour of good quality;
  • Usually, to make crusty bread you need to create steam in the oven. In the case of this Easter bread, this is not necessary, ’cause your bread has to be soft, not crunchy. So, do not put any water in the oven;
  • If you want a surface, brush your bread with a beaten egg white before cooking it;
  • Once ready, this bread lasts for at least one week if well kept into a paper bag. You can also freeze it, and use it when you want. Better to be eaten as soon as it’s ready.

Easter Bread in the World

Every country, or at least the majority of the countries, have their own version of an Easter bread. Here a few, divided by countries:

  • Hot Cross Buns: From UK and Ireland, get our recipe here.
  • Babka: Typical of Ukraine and Poland.
  • Paasbrood: The Dutch version of a classical Easter bread
  • Tsoureki: From Greece, extremely similar to the Italian Easter Bread (eggs included)
  • Pao Doce: Typical of Portugal, with quite a lot of saffron.
  • Pinca Sirnica: Typical of Croatia, get the recipe here.
  • Choereg: Typical of Armenia, get the recipe here.
  • Easter Challah: From Germany, get the recipe here.

Disclaimer: This post contains affiliate links, which means that we may receive a small commission, at no cost to you, if you make a purchase through a link.

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About the author
Veruska Anconitano
Veruska works as SEO Manager and Localization Project Manager She's an accredited journalist, a member of the British Guild of Travel Writer, and a certified sommelier. She's the co-owner of TheFoodellers and a bunch of other websites.
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