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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My festive Italian Easter Bread (Pane di Pasqua) features a brioche-like, lightly sweet dough topped with cheerful colored eggs. It will be the star of your Easter dinner or any celebration!
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Holiday perfect: Dyed raw eggs are placed on top and cooked along with the bread. A generous drizzle of glossy icing and a scattering of sprinkles gives this impressive Easter centerpiece an irresistible final touch.
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Rich crumb: This enriched eggy bread has a plush texture.
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Bakery-style flavor: My Easter bread undergoes a two-stage fermentation process that adds complexity and flavor. Orange and anise give brightness and a delightful aroma.
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Family project: My easy step-by-step directions make Pane di Pasqua a fun and rewarding recipe to make with the kids.
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Crowd-pleaser! When deciding on Easter bread Italian Pane di Pasqua is the perfect choice for delectable flavor, tradition, and a colorful, celebratory look.
Easter is a big religious holiday in Ireland, and it’s also a celebration of spring and new life. I fell in love with this Italian Easter bread recipe the first time I had it from a bakery, and I knew I had to share the recipe with the Bigger Bolder Baking community. My top tip for you here is to use a stand mixer if you have one. Having a soft sticky dough is important to creating a tender texture, but it’s easier to work it by machine instead of by hand. If you don’t have a stand mixer, lightly oil or flour your hands (avoid using too much flour), and knead gently until smooth.
In addition to the Easter symbols of lambs, chicks, and eggs, the Irish love their chocolate at Easter time! Be sure to check out my other spring celebration recipes, including Chocolate Easter Eggs, Flourless Chocolate Cupcakes, and Homemade Peanut Butter Easter Eggs.
Bold Bakers Love This!
“I’ve just made it and the whole kitchen smells amazing. As my first try making this Easter bread, I think it looks great!”—Desislava
“My Italian grandmother made this every Easter, and I was feeling a bit sad because l didn’t have the recipe. I truly believe my grandmother was with me today when l found your recipe. Thank you for this most precious gift!”—Chelsea
“Your Easter Bread is beautiful. I’m giving the bread as a gift to my friend. Thank you, Gemma”—Wadeeah
“Thank you, this recipe is so yummy! Have a wonderful Easter!”—C2B
IMPORTANT NOTE: This recipe was improved and updated on 3/31/2026, to include NEW step-by-step photography, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
What is Italian Easter Bread (Pane di Pasqua)?
Italian Easter Bread (Pane di Pasqua) is an enriched, tender, orange and anise-flavored sweet bread formed and baked in a wreath shape. Dyed raw eggs are nestled in the dough, and cook as the bread bakes. Glaze and sprinkles give an additional festive touch. Forms of Easter bread go back centuries in Italy, and Pane di Pasqua had been made for years. The shape has religious symbolism—the dough is traditionally divided into either two or three pieces and twisted together before baking, and it’s said to signify the holy trinity, the crown of thorns, or the circle of life, and the eggs stand for rebirth and hope. Make this Pane di Pasqua recipe for Easter breakfast, brunch, or dinner, or any spring celebration.
Tools You Need
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Kitchen scale (optional)
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Stand mixer (optional)
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Plastic wrap (cling film)
Key Ingredients and Substitutes
For the colored eggs
Eggs
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Use white eggs here for beautifully vivid results.
Vinegar
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Vinegar’s acidity reacts with the calcium carbonate in the eggshell. This creates a more porous surface that allows the dye to penetrate and bond, creating vivid color.
Food coloring
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Food coloring comes in liquid, gel, or tablet form.
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For this recipe, use gel food dye as it creates stronger colors.
Water
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The dye and vinegar is mixed with the water to create a solution that evenly colors the eggs.
For the sponge and the dough
All-purpose flour
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All-purpose flour creates enough structure while still giving the bread a soft texture and perfectly chewy bite.
Instant yeast
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Instant yeast leavens the dough to create a light and airy bread.
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Importantly, instant yeast does not require sponging, and gives a quicker, more efficient rise than active dry yeast.
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Substitute: You use active dry yeast if you prefer.
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For every teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast.
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Bring the liquid in your recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top.
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Water
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Water hydrates the flour and activates the yeast.
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Additionally, water contributes to creating a loose mixture that ferments quickly, and helps to build structure and add flavor in the dough.
Granulated sugar
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Sugar feeds yeast, converting it into gas, making the dough rise and making the bread light and airy.
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Additionally, sugar helps to retain moisture in the dough.
Salt
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Salt enhances the flavor of the Easter bread.
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Additionally, salt inhibits gluten formation, preventing over-proofing and making the dough easier to shape.
Butter
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Butter contributes to the bread’s moisture, helping keep it soft and tender.
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Make sure your butter is softened correctly. Specifically, you’ll know it’s soft enough when you push the butter, and it makes an indent, but your finger doesn’t squish through easily.
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Substitute: In place of the butter, you can use 3 tablespoons (1.5 fl oz/ 45 ml) of vegetable oil or a light olive oil in place of the butter.
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Note that using butter will change the flavor of the bread, and the texture won’t be quite as soft.
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Eggs
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Eggs enrich the bread, creating a yields plush, tender crumb.
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For best results, get your refrigerated eggs to room temperature before you mix your dough.
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The egg wash (one egg mixed with a tablespoon of milk) gives the crust an attractive golden shine.
Fiori di Sicilia
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Fiori di Sicilia (“flower of Sicily”) is a a blend of orange oil and vanilla brings a citrus, warmly sweet flavor.
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Substitute: Instead of Fiori di Sicilia you can use 1/4 teaspoon of each vanilla extract and orange oil that is commonly used in this bread.
Orange zest
- Orange zest adds richly-flavored citrus oil
Aniseed
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These seeds from an anise plant have a slightly sweet licorice flavor.
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Aniseed gives Pane di Pasqua unique flavor, a delicious fragrance, and a slight crunch.
For the glaze
Powdered sugar
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Powdered sugar, also called confectioners’ or icing sugar, is the main ingredient in the bread’s glossy glaze.
Orange juice
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Milk makes the glaze spreadable.
Sprinkles
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Sprinkles make this bread holiday-ready and echo the festive Easter egg colors.
Key How to Make Italian Easter Bread (Pane di Pasqua)
The Day Before
Dye the Eggs
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Prepare the dye: Fill six small bowls with 1 cup (8 fl oz/240 ml) of water each. Add 1 teaspoon of vinegar and a few drops of your desired food coloring to each bowl.
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Color the eggs: Submerge 1 egg in each bowl for 5-10 minutes, or until the eggs take on the color you want.
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Dry eggs: Transfer to a wire rack to allow the eggs to dry completely, then refrigerate until needed. This can be done up to 2 days in advance.
Make the Sponge
- Mix the sponge and let sit: In a medium bowl, combine the flour, yeast and water and cover with plastic wrap. Let the mixture sit on the counter for 8-12 hours.
The Next Day
Make the Dough
- Mix up the dough: In the bowl of a stand mixer with a dough hook attachment, add the sponge, flour, sugar, yeast, salt, butter, eggs, yolk, vanilla extract, Fiori di Sicilia, aniseed and orange zest. Mix on Medium speed for about 8 minutes, until you have a very soft, smooth dough that clears the sides of the bowl. If the dough is too sticky, add a little bit of flour, 1 tablespoon at a time.
- First rise: Transfer the dough to an oiled bowl, cover with cling wrap and a towel and let rise in a warm place until doubled in size, about 2 hours.
Shape the Dough
- Prepare the pan: Line a baking sheet with parchment paper and set aside.
- Shape the dough: Divide the dough in half and roll each piece into a 20-inch (50 cm) long log. Twist the logs together and then bring the ends together to form a circle.
- Let bread rise: Carefully transfer to the prepared baking sheet and lightly cover with cling wrap and a clean kitchen towel. Let it rise again for about 1 hour or until doubled in size.
Bake the Bread
- Prepare to bake: Towards the end of the rising time, preheat the oven to 375°F (190°C).
- Add the eggs: Carefully create some space between the rope strands to nestle the eggs, then brush all over with egg wash.
- Bake and cool: Bake for 15 minutes, then lower the heat to 350°F (180°C) and bake for another 20 minutes. If the bread begins to over-brown, tent it with foil for the remainder of the bake time. Remove from the oven and allow to cool completely.
Make the Glaze
- Mix the glaze: In a small bowl, stir the powdered sugar with 2 tablespoons of milk.
Decorate the Bread
- Top bread with glaze and sprinkles. Drizzle the bread with the glaze and add the sprinkles on top. Let the glaze dry before serving.
Gemma’s Pro Chef Tips
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If possible, use a stand mixer. This dough is very soft and sticky, which creates a very tender texture. It is best to use a stand mixer, as kneading by hand will be challenging.
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You do not use hard-boiled eggs in this recipe: The eggs are raw, and they bake in the oven along with the bread.
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If you don’t have Fiori di Sicilia use this alternative. Instead of 1/2 teaspoon off Fiori di Sicilia, use a 1/4 teaspoon of each vanilla extract and orange oil that is commonly used in this bread.
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Shape the bread gently. A heavy hand can deflate the dough, so use a light hand when forming the dough into a circle.
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Make rolls instead. Instead of the bread ring, you can make small, individual rolls instead.
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Dye ten eggs and divide the dough into ten equal portions.
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For each portion, divide the dough in half, shape each half into a rope, twist them together, and bring the ends together to form a small wreath.
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Nestle an egg in the center.
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The baking time may be a bit shorter, so keep a close eye on the bread while it’s baking.
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Make-Ahead and Storage Instructions
Make-Ahead Tips
The bread is best served on the day it’s baked, but you can prepare the dough two days in advance:
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Make the dough as directed.
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Transfer the mixed dough to an oiled bowl, cover with plastic wrap, and refrigerate.
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The refrigeration slows the yeast activity, and the dough can be refrigerated for up to two days.
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When you’re ready to bake the bread, let it come to room temperature before shaping it. Follow the rest of the recipe as directed.
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Additionally, the eggs can be dyed up to two days before and refrigerated.
How to Store Leftovers
- The bread is best enjoyed the day it’s baked but you can store leftover bread in an airtight container at room temperature for up to two days.
FAQs
What’s the purpose of making a sponge for Italian Easter Bread?
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Using a sponge (also called a starter, preferment, or pre-ferment) enhances the bread’s flavor and texture.
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Flour, yeast, and water are mixed and set aside to ferment. The sponge is mixed with the remaining ingredients to make the final dough.
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My dough seems too wet—how do I fix it?
- This dough is similar to brioche bread dough, and it’s meant to be sticky. Its soft texture is what makes Pane di Pasqua so tender when baked.
- If it’s absolutely necessary, you can add a minimal amount of flour. but be sure to use as little as possible.
Can I make this Italian Easter bread recipe without eggs?
- I don’t recommend making this Italian Easter bread recipe without eggs.
- In addition to the colored eggs, using eggs in this enriched bread dough provides flavor, richness, structure, and color.
- Not using eggs would change the texture and flavor of the bread and weaken the rise.
How do I ensure my Italian Easter Bread gets a perfect rise?
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Before making this Italian Easter bread, check that your yeast is not expired.
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Note that storing yeast in the fridge or freezer will keep it fresh longer.
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Salt does retard yeast growth, and in concentrations that are too high, it can kill the yeast. When combining the dry ingredients keep the salt and yeast separate, or mix each with flour first.
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Do not over-proof or under-proof the dough. Look for the telltale signs: if the dough has doubled in size, almost feels lighter and airy, but still elastic. Also, a gentle finger indent should slowly spring back, but not disappear completely.
More Easter Brunch Recipes
IMPORTANT NOTE: This recipe was improved and updated on 3/31/2026, to include NEW step-by-step photography, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Traditional Italian Easter Bread (Pane di Pasqua)
My Italian Easter Bread (Pane di Pasqua) is a centuries-old brioche with colored eggs, icing, and sprinkles—a festive Easter crowd-pleaser.
Servings: 10 slices
My Italian Easter Bread (Pane di Pasqua) is a centuries-old brioche with colored eggs, icing, and sprinkles—a festive Easter crowd-pleaser.
Servings: 10 slices
Ingredients
Dyed Eggs
- 6 white eggs , uncooked
- 6 cups (48 fl oz/1.4 L) water
- 6 teaspoons vinegar
- gel food coloring
Sponge
- 1 cup (5 oz/142 g) all-purpose flour
- ⅛ teaspoon instant yeast
- ½ cup (4 fl oz/120 ml) water , at room temperature
Pane di Pasqua Dough
- 2 cups (10 oz/284 g) all-purpose flour
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- 2 teaspoons instant yeast
- 1¼ teaspoons salt
- ¼ cup (2 oz/57 g) butter , softened
- 2 large eggs + 1 large yolk , at room temperature
- ½ teaspoon Fiori di Sicilia Citrus Flavor*
- ¼ teaspoon aniseed
- zest of 1 orange
- egg wash
Glaze
- 1 cup (4 oz/115 g) powdered sugar , sifted
- 2-3 tablespoons milk
- sprinkles , for decoration
Instructions
The Day Before
To Dye the Eggs
- Fill six small bowls with 1 cup (8 fl oz/240 ml) of water each. Add 1 teaspoon of vinegar and a few drops of your desired food coloring to each bowl.
- Submerge 1 egg in each bowl for 5-10 minutes, or until the eggs take on the color you want.
- Transfer to a wire rack to allow the eggs to dry completely, then refrigerate until needed. This can be done up to 2 days in advance.
To Make the Sponge
- In a medium bowl, combine the flour, yeast and water and cover with plastic wrap. Let the mixture sit on the counter for 8-12 hours.
The Next Day
To Make the Pane di Pasqua Dough
- In the bowl of a stand mixer fitted with a dough hook, add the sponge, flour, sugar, yeast, salt, butter, eggs, yolk, vanilla extract, Fiori di Sicilia, aniseed and orange zest. Mix on Medium speed for about 8 minutes, until you have a very soft, smooth dough that clears the sides of the bowl. If the dough is too sticky, add a little bit of flour, 1 tablespoon at a time.
- Transfer the dough to an oiled bowl, cover with cling wrap and a towel and let rise in a warm place until doubled in size, about 2 hours.
To Shape the Pane di Pasqua Dough
- Line a baking sheet with parchment paper and set aside.
- Divide the dough in half and roll each piece into a 20-inch (50 cm) long log. Twist the logs together and then bring the ends together to form a circle.
- Carefully transfer to the prepared baking sheet and lightly cover with cling wrap and a clean kitchen towel. Let it rise again for about 1 hour or until doubled in size.
To Bake the Pane di Pasqua
- Towards the end of the rising time, preheat the oven to 375°F (190°C).
- Carefully create some space between the rope strands to nestle the eggs, then brush all over with egg wash.
- Bake for 15 minutes, then lower the heat to 350°F (180°C) and bake for another 20 minutes. If the bread begins to over-brown, tent it with foil for the remainder of the bake time. Remove from the oven and allow to cool completely.
To Make the Glaze
- In a small bowl, combine the powdered sugar and 2 tablespoons of milk.
To Decorate the Pane di Pasqua
- Drizzle the bread with the glaze and add the sprinkles on top. Let the glaze dry before serving.
- Best enjoyed the same day it is baked with a glass of milk! Store the leftovers in an airtight container at room temperature for up to 2 days. Note: we do not recommend eating the eggs.
Recipe Notes
-
If possible, use a stand mixer. This dough is very soft and sticky, which creates a very tender texture. It is best to use a stand mixer, as kneading by hand will be challenging.
-
You do not use hard-boiled eggs in this recipe: The eggs are raw, and they bake in the oven along with the bread.
-
If you don't have Fiori di Sicilia use this alternative. Instead of 1/2 teaspoon off Fiori di Sicilia, use a 1/4 teaspoon of each vanilla extract and orange oil that is commonly used in this bread.
-
Shape the bread gently. A heavy hand can deflate the dough, so use a light hand when forming the dough into a circle.
-
Make rolls instead. Instead of the bread ring, you can make small, individual rolls instead.
-
Dye ten eggs and divide the dough into ten equal portions.
-
For each portion, divide the dough in half, shape each half into a rope, twist them together, and bring the ends together to form a small wreath.
-
Nestle an egg in the center.
-
The baking time may be a bit shorter, so keep a close eye on the bread while it’s baking.
-
I’ve just made it and the whole kitchen smells amazing. Just my glaze is on the runnier side, but as for a first try I think it looks great. I made the dough in the bread machine and it turned out great. Next up is the Carrot Cake and I’m ready for Easter.
Greetings from Switzerland and Happy Easter!
Hi Gemma. The flavor was amazing but the dough didn’t rise (over 2 hours for first rise and 1.5 for second). The pane was dense. I followed the recipe exactly except used the 3 tablespoons of oil instead of butter. My yeast was good (I also made bread).
i’m in the process of making this right now (in about half hour i’ll be at the stage of rolling and twisting) and i’m so excited. and yeah, i agree pane di pasqua is like a doughnut just fancier 🙂
Why can’t we eat the eggs? I remember as a child eating them
I am definitely making this for Easter. I love all your recipes. The question is if I want to double the recipe do I also double the starter? Thank you