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Individual Italian Easter Breads

Individual Italian Easter Breads are adorable little twisted bread rings, baked with a dyed Easter egg in the center and coated with a sweet glaze and sprinkles.
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Prep Time 2 hrs 30 mins
Cook Time 25 mins
Total Time 2 hrs 55 mins
Course Bread
Servings 6


For the Bread:

  • 3 - 3 ½ cups all purpose flour
  • ¼ cup sugar + 1 pinch such as Dixie Crystals
  • 1 teaspoon salt
  • cup warm milk 110 degrees
  • 1 ½ teaspoon dry active yeast
  • 2 tablespoon butter melted and cooled slightly
  • 2 eggs lightly beaten

For the Eggs:

  • 6 raw eggs
  • 1 package Easter egg dye

For the Glaze:

  • 1 cup powdered sugar
  • 1 ½ tablespoon milk
  • 1 teaspoon vanilla
  • sprinkles


For the Bread:

  • Combine 3 cups of flour, ¼ cup of sugar and salt together in the bowl of your stand mixer. Make a well in the center.
  • In a small bowl, sprinkle the yeast over the warm milk and add the pinch of sugar. Let sit for 5 minutes.
  • After the yeast is foamy, pour it into the center of the flour. Add the melted butter and beaten eggs. Attach the dough hook and mix on low speed until a soft dough forms. The dough should be tacky, but not sticky. Add additional flour if it is too sticky.
  • Turn out the dough onto a lightly floured surface and knead for 1-2 minutes more.
  • Grease a bowl and place the dough in it, turning it over once to coat. Cover with plastic wrap or a kitchen towel and allow to rise in a warm area until it doubles in size, about 1 hour. (When the bread is rising, prepare the dyed eggs)
  • Turn the dough out onto a lightly floured surface again. Divide the dough into 12 equal pieces.
  • Roll each piece out into a 8-10 inch long rope. Pinch the ends of two ropes together and twist over each other like, a braid, then twist the opposite ends together and pinch to seal. This will create a ring-like shape where the egg can sit in the center.
  • Place on a parchment lined baking sheet and repeat with the remaining dough until you have 6 of them.
  • Place the dyed eggs inside of each hole and allow to rise again for 1 hour.
  • Preheat the oven to 350 degrees. Bake for 22-25 minutes or until golden brown.
  • Remove from the oven and allow to cool on a wire rack.

For the Dyed Eggs:

  • Follow the directions on the dye package, mixing the tablets into the water and adding vinegar.
  • Carefully dip the eggs into the dye and let sit for 10-15 minutes each for a dark color.
  • Transfer the eggs to a drying rack to let dye dry completely.

For the Glaze:

  • In a medium bowl, whisk together the powdered sugar, milk and vanilla until it reaches drizzling consistency.
  • Drizzle the glaze over the bread and add sprinkles.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword bread, dessert, easter, italian easter bread, springsweetsweek
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