Pane Di Pasqua Recipe: Traditional Italian Easter Bread Guide

Pane di Pasqua, also known as Italian Easter bread, is a beautifully braided, slightly sweet bread traditionally made during the Easter holiday. This bread is not only a feast for the eyes but also a delight for your taste buds.

Its soft, fluffy texture combined with a subtle hint of citrus zest and anise makes it a perfect centerpiece for your Easter table. Whether you’re celebrating with family or simply want to try a new bread recipe, Pane di Pasqua brings warmth, tradition, and joy to your kitchen.

The process of making this bread is as rewarding as eating it. The dough is enriched with eggs, butter, and sugar, giving it a tender crumb, while the braiding technique adds an elegant touch.

Many families add colorful Easter eggs nestled within the dough, symbolizing fertility and rebirth, making it a charming addition to your holiday celebrations. If you’ve never attempted braided bread before, don’t worry—this recipe breaks down each step so you can bake with confidence.

Why You’ll Love This Recipe

This Pane di Pasqua recipe is perfect for both beginners and experienced bakers. The dough is forgiving, and the braiding is easier than it looks.

It’s mildly sweet and flavored with fragrant citrus zest and a hint of anise, creating a deliciously unique bread that pairs wonderfully with your morning coffee or as a festive dessert. Plus, it’s a versatile bread that can be enjoyed year-round, not just during Easter.

What makes this recipe stand out is its balance of traditional flavors and simple techniques. You’ll love the soft, airy texture and the beautiful golden crust that makes it irresistible.

The addition of colorful eggs makes it visually festive and a fun project to share with kids or friends. This bread is sure to become a cherished family tradition.

Ingredients

• 4 cups all-purpose flour, plus extra for dusting
• 1 cup whole milk, warmed (about 110°F/43°C)
• 1/2 cup granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 4 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 1 tsp salt
• 1 tbsp lemon zest (from about 1 lemon)
• 1 tsp anise extract or 2 tsp anise seeds (optional)
• Food coloring (optional, for dyeing eggs)
• 6-8 hard-boiled eggs (raw eggs can be used as traditional, but hard-boiled are safer)
• 1 egg (for egg wash)
• 2 tbsp water (for egg wash)

Equipment

• Large mixing bowl
• Small bowl (for proofing yeast)
• Whisk or fork
• Wooden spoon or silicone spatula
• Stand mixer with dough hook (optional but helpful)
• Measuring cups and spoons
• Pastry brush (for egg wash)
• Baking sheet lined with parchment paper
• Kitchen towel or plastic wrap
• Wire rack (for cooling)

Instructions

1. Proof the yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for 5-10 minutes until frothy and bubbly, indicating the yeast is active.
2. Mix the dough: In a large mixing bowl (or the bowl of your stand mixer), whisk together the flour, salt, lemon zest, and anise extract or seeds if using. Add the eggs, softened butter, and the yeast mixture.
3. Knead the dough: Using a wooden spoon or dough hook, mix until the dough starts to come together. Transfer to a floured surface and knead by hand for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for about 7 minutes.
4. First rise: Lightly grease a large bowl with butter or oil. Place the dough in the bowl and cover with a kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.
5. Prepare the eggs: If you want colored eggs, dye your hard-boiled eggs now using food coloring according to package instructions. Set aside to dry.
6. Shape the bread: Once the dough has doubled, punch it down gently. Divide the dough into three equal portions. Roll each portion into a long rope about 18 inches long.
7. Braid the dough: Braid the three ropes tightly and place the braid on the prepared baking sheet. Gently tuck the colored eggs under the braid at intervals, or nestle them securely within the braid loops.
8. Second rise: Cover the bread loosely with a towel and let it rise for another 45 minutes to 1 hour until puffy.
9. Preheat oven: Preheat your oven to 350°F (175°C).
10. Egg wash: Beat the remaining egg with 2 tablespoons of water and brush it evenly over the braid. This will give a beautiful golden, glossy finish.
11. Bake: Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If it browns too quickly, cover loosely with foil for the last 10 minutes.
12. Cool: Transfer the bread to a wire rack and let it cool completely before slicing.

Tips & Variations

For a softer crust, brush the bread with melted butter immediately after baking.

You can add raisins, dried cranberries, or chopped candied fruit to the dough for a fruity twist. Another popular variation is to sprinkle coarse sugar or pearl sugar on top before baking for added crunch and sweetness.

If you prefer a more pronounced anise flavor, increase the anise extract slightly or toast anise seeds and grind them before adding. For a dairy-free version, substitute milk with almond milk and butter with coconut oil.

When braiding, you can also create two smaller braids instead of one large one, which makes for charming individual loaves or gift-sized breads.

Nutrition Facts

Serving Suggestions

Pane di Pasqua is delightful served fresh with a pat of butter or a drizzle of honey. It pairs excellently with a cup of strong espresso or cappuccino for breakfast or brunch.

For a more indulgent treat, slice it thick and toast it lightly, then spread with ricotta cheese and a sprinkle of cinnamon sugar.

This bread also works wonderfully as a base for French toast, especially when made a day or two in advance. Serve it alongside fresh berries or a berry compote for a festive and colorful presentation.

During Easter, it’s traditional to serve Pane di Pasqua with savory dishes like roasted lamb or ham, balancing the sweetness of the bread with rich, hearty flavors.

Conclusion

Making Pane di Pasqua at home is a wonderful way to connect with Italian culinary traditions and celebrate the joy of Easter baking. This recipe offers a perfect balance of sweet and aromatic flavors, with a tender crumb and a stunning braided appearance that will impress family and friends.

Although the process involves several steps, the result is well worth the effort. The bread is versatile enough to enjoy throughout the year, and its festive look makes it a perfect gift or centerpiece.

We hope this recipe inspires you to try your hand at Italian braided bread and creates new traditions around your table.

For more delicious bread recipes, check out our Classic Italian Focaccia Recipe, Homemade Cinnamon Rolls, and Lemon Poppy Seed Muffins.

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