Craft this festive Italian Easter Bread (Pane di Pasqua) and celebrate Easter with a traditionally braided ring of sweet, spiced perfection.
- 6 white eggs, uncooked
- 6 teaspoons vinegar
- Gel food coloring, of your choice
- 1 cup (5 oz/142 g) all-purpose flour
- ⅛ teaspoon instant yeast
- ½ cup (4 fl oz/120 ml) water, at room temperature
- 2 cup (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, at room temperature
- 1 large egg yolk, at room temperature
- ½ teaspoon Fiori di Sicilia Citrus Flavor*
- ¼ teaspoon aniseed
- Zest of 1 orange
- Egg wash
- 1 cup (4 oz/115 g) powdered sugar, sifted
- 2-3 tablespoons milk
- Sprinkles, for decoration
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Fill six small bowls with 1 cup (8 fl oz/240 ml) of water. Add 1 teaspoon of vinegar to each bowl and add a few drops of different food coloring to each bowl until you get your desired colors.
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Add an egg to each bowl and turn in the colored water for 5-10 minutes, until the eggs take on the color you want.
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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.
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In a medium bowl, combine the flour, yeast and water and cover with plastic wrap. Let sit on the counter overnight.
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The next day, using a stand mixer fitted with a dough hook, mix the sponge with all of the dough ingredients: flour, sugar, yeast, salt, butter, eggs, yolk, vanilla extract, orange oil, aniseed and orange zest on low speed for about 10 minutes, until you have a very soft, smooth dough that clears the sides of the bowl but remains stuck to the bottom. If absolutely needed, add a touch more flour, but use as little as possible.
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Transfer to an oiled bowl, cover and let rise in a warm place until doubled in size, about 2 hours.
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Line a baking sheet with parchment paper.
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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.
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Carefully transfer to the prepared baking sheet and lightly cover with plastic wrap. Let rise again until doubled, about 1 hour.
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Towards the end of the rising time, preheat the oven to 375°F (190°C).
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Carefully pull the rope strands apart and nestle the eggs in the wreath, then brush all over with egg wash.
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Bake for 15 minutes, then lower the heat to 350°F (180°C) and bake for another 20 minutes. If the bread begins to overbrown, then tent it with foil for the remainder of the bake time. Remove from the oven to cool completely.
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In a small bowl, combine the powdered sugar and 2 tablespoons of milk. If you would like a thinner glaze, add a little more orange juice, a few drops at a time, until you get the consistency you want. Drizzle the bread with the glaze and add the sprinkles on top. Let the glaze dry before serving.
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This is best the day it is made but you can store the leftovers in an airtight container at room temperature for up to 2 days.
Note we do not recommend eating the eggs.
- 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.
- The eggs are not hard-boiled: they are raw, and bake in the oven along with the bread.
- 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.
- Instead of Fiori di Sicilia you can use a 1/4 teaspoon of each vanilla extract and orange oil that is commonly used in this bread.