Italian Easter Bread Pane di Pasqua
Italian Easter Bread Pane di Pasqua, is a traditional delicious Italian Easter bread. Sweet, rich bread adorned with colorful sprinkles & eggs and perfect for Easter brunch. Kids will especially love this Pane di Pasqua recipe.
Ingredients
- 1 cup warm water
- 1/2-3/4 cup granulated sugar depending how sweet you want your bread
- 1 Tablespoon instant yeast
- 5-6 cups all purpose flour
- 2 teaspoons salt
- ½ cup vegetable oil
- 2 large eggs lightly beaten
- flavorings optional orange zest, lemon zest, 1 teaspoon vanilla or almond extract
- colorful sprinkles
- 7 large eggs 1 for egg wash, 6 to dye
- food coloring
- white vinegar
Instructions
- Place warm water, sugar and instant yeast in a mixing bowl. Using a paddle attachment or a wooden spoon, mix in 1 cup of flour and stir well. Add salt and stir again. Then add the vegetable oil and eggs. If you want to add more flavor to the bread, now is the time. Add in some orange zest, lemon zest, almond/vanilla extract or a similar flavoring of your choosing. Mix all of these ingredients together until fully incorporated.
- Using a mixer (or by hand), begin adding the 4-5 cups of flour. Switch your mixer to a dough hook as you add in the flour, or begin kneading the dough by hand. Continue incorporating flour until the dough loses its stickiness or is just slightly sticky. This kneading process can take up to 10 minutes.
- Place the dough into an oiled bowl and let rise until doubled in size, about 2 hours (though this will vary depending on your kitchen temperature).
- While the dough is rising is the perfect time to dye your Easter Eggs. Mix together 3 drops of food coloring with ½ a teaspoon of white vinegar and about ¾ cup of water (this can be adjusted depending on how vibrant you want the colors). Dip or soak six raw eggs in the colors and let dry.
- After the dough has risen, punch it down and divide the dough into 12 equal pieces. Roll each piece into a rope-like strand, about 10-12 inches.
- Pinch two strands together at the top and twist them around each other forming an easy twisted braid. Bring the end of the dough together with the top of the dough to form a braided circle and set on a baking sheet lined with parchment paper. Repeat with the other pieces of dough. You will end up with six braided “nests” of dough.
- Place each Easter egg in the center of each nest of dough.
- Make an egg wash by whisking the egg and 1 tsp of water together in a small bowl. Lightly brush the egg wash over the top of each dough nest. Sprinkle some colorful sprinkles on top of the egg wash and cover with a kitchen towel.
- Pre-heat your oven to 350 degrees and allow your dough to rise again, about 30-45 minutes.
- After the dough has risen and puffed up again, place your sheet pan in the oven and bake for 22-25 minutes. The egg will cook while in the oven along with the bread.
- Allow to cool a little before serving for Easter breakfast. Enjoy!
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