Colored Easter Egg Bread Recipe – An Italian Holiday Tradition

Not only does this beautiful Colored Easter Egg Bread Recipe add a holiday flair to an Easter meal, it tastes GOOD too! This recipe makes it easy enough to bake at home.

If you have ever spent Easter in an Italian-American household, it’s likely you may have seen a pretty braided bread featuring colored Easter Eggs gracing the table. Not only does the bread add a beautiful Easter flair to a special holiday meal, it tastes GOOD too!

This Colored Easter Egg Bread Recipe comes to us from Chef Sal Scognamillo of Patsy’s Italian Restaurant in New York City. While the Easter egg bread I have had at Easter meals has always come from the bakery, Chef Sal’s recipe makes it easy enough for you to bake at home.

 

Colored Easter Egg Bread Recipe

 

Makes 1 Large Loaf, About 10 Servings
*Can be found in Patsy’s Italian Family Cookbook

Ingredients

SWEET DOUGH

  • 1 cup whole milk
  • ½ cup sugar
  • 2 large eggs
  • 1 tablespoon instant (also called bread-machine) yeast
  • Finely grated zest of 1 lemon
  • 2 teaspoons anise seeds
  • 1 ½ teaspoons salt
  • 5 cups unbleached all-purpose flour, as needed
  • 6 tablespoons (3/4 stick) unsalted butter, cut into tablespoons, at room temperature, plus softened butter for the bowl

MISC

  • 6 colored eggs (see Note)
  • 1 large egg yolk beaten with 1 teaspoon whole milk, for glaze
  • 2 teaspoons nonpareils (colored sugar decorations) for garnish

Frontier Natural Products Anise SeedFrontier Natural Products Anise SeedWilton Spring NonpareilsWilton Spring NonpareilsKitchenAid Artisan Series 5-Qt. Stand MixerKitchenAid Artisan Series 5-Qt. Stand MixerNatural Easter Egg Coloring KitNatural Easter Egg Coloring KitNordic Ware Natural Aluminum Commercial Baker's Half SheetNordic Ware Natural Aluminum Commercial Baker’s Half SheetReynolds Cookie Baking Sheets Parchment PapeReynolds Cookie Baking Sheets Parchment Pape

Instructions

  1. To make the sweet dough: combine the milk, sugar, eggs, yeast, lemon zest, anise seeds, and salt together in the bowl of a heavy-duty stand mixer. Mix with the paddle attachment on low speed until combined. Gradually add 3 ½ cups of the floor to make a thick batter. One tablespoon at a time, beat in the butter, waiting for the first addition to be absorbed before adding more. Gradually add enough of the remaining flour to make a soft dough that cleans the bowl. Switch to the dough hook and mix on medium-low speed, occasionally pulling down the dough as it climbs up the hook, until the dough is smooth, shiny, and slightly sticky (do not add too much flour), about 8 minutes.

To make the dough by hand: whisk the milk, sugar, eggs, yeast, lemon zest, anise seeds, and salt together in a large bowl. Gradually stir in 3 ½ cups of the flour to make a thick batter. One tablespoon at a time, stir in the butter, waiting for the first addition to be absorbed before adding more. Gradually stir in enough of the remaining flour to make a dough that cannot be stirred. Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth, supple, and slightly sticky (do not add too much flour), about 10 minutes.

       2. Butter a large bowl. Gather the dough into a ball. Turn the dough in the bowl to coat it, leaving the dough smooth side up. Cover tightly with plastic wrap and let stand in a warm place until doubled in volume, about 1 ¼ hours. (Or refrigerate the dough for at least 8 and up to 24 hours.)

        3. Line a large rimmed baking sheet with parchment paper or use a Silpat baking mat. Divide the dough into thirds. Roll each piece of dough underneath your palms on the work surface into an 20-inch rope, tapering the ends. Line up the ropes next to each other. Starting from the center, braid the ropes to each end, pinching the rope ends together to shape into a tapered loaf. Transfer the braid to the parchment paper-lined baking sheet. Cover loosely with plastic wrap. Let stand in a warm draft-free place until almost doubled in volume, about 1 hour (or about 1 ½ hours for chilled dough). During the last 15 minutes of rising, distribute the eggs evenly over the top of the braid, nesting them in the seams.

        4. Preheat the oven to 350⁰F

        5. Brush the braid lightly with the egg glaze and sprinkle with the nonpareils. Bake until the loaf is golden brown and sounds hollow when tapped on the bottom, about 30 minutes. Let cool completely before slicing.

 

Note: To color the eggs, you can use a pre-packaged coloring set, or make your own egg color. For each shade, combine 1 ½ cups boiling water and 1 teaspoon white distilled vinegar in a large glass. Tint the liquid as desired with food coloring gel (which has deeper colors than liquid coloring, although you can use liquid). Dip each hard-boiled egg in the coloring mixture, and let stand for at least 2 minutes, or until the desired color is reached. Remove the egg from the coloring mixture and let dry on a wire cooling rack set over a baking sheet.

Colored Easter Egg Bread Recipe – An Italian Holiday Tradition

Ingredients

  • 1 cup whole milk
  • ½ cup sugar
  • 2 large eggs
  • 1 tablespoon instant (also called bread-machine) yeast
  • Finely grated zest of 1 lemon
  • 2 teaspoons anise seeds
  • 1 ½ teaspoons salt
  • 5 cups unbleached all-purpose flour, as needed
  • 6 tablespoons (3/4 stick) unsalted butter, cut into tablespoons, at room temperature, plus softened butter for the bowl
  • 6 colored eggs (see Note)
  • 1 large egg yolk beaten with 1 teaspoon whole milk, for glaze
  • 2 teaspoons nonpareils (colored sugar decorations) for garnish

Instructions

  1. To make the sweet dough: combine the milk, sugar, eggs, yeast, lemon zest, anise seeds, and salt together in the bowl of a heavy-duty stand mixer. Mix with the paddle attachment on low speed until combined. Gradually add 3 ½ cups of the floor to make a thick batter. One tablespoon at a time, beat in the butter, waiting for the first addition to be absorbed before adding more. Gradually add enough of the remaining flour to make a soft dough that cleans the bowl. Switch to the dough hook and mix on medium-low speed, occasionally pulling down the dough as it climbs up the hook, until the dough is smooth, shiny, and slightly sticky (do not add too much flour), about 8 minutes.
  2. To make the dough by hand: whisk the milk, sugar, eggs, yeast, lemon zest, anise seeds, and salt together in a large bowl. Gradually stir in 3 ½ cups of the flour to make a thick batter. One tablespoon at a time, stir in the butter, waiting for the first addition to be absorbed before adding more. Gradually stir in enough of the remaining flour to make a dough that cannot be stirred. Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth, supple, and slightly sticky (do not add too much flour), about 10 minutes.
  3. Butter a large bowl. Gather the dough into a ball. Turn the dough in the bowl to coat it, leaving the dough smooth side up. Cover tightly with plastic wrap and let stand in a warm place until doubled in volume, about 1 ¼ hours. (Or refrigerate the dough for at least 8 and up to 24 hours.)
  4. Line a large rimmed baking sheet with parchment paper. Divide the dough into thirds. Roll each piece of dough underneath your palms on the work surface into an 20-inch rope, tapering the ends. Line up the ropes next to each other. Starting from the center, braid the ropes to each end, pinching the rope ends together to shape into a tapered loaf. Transfer the braid to the parchment paper-lined baking sheet. Cover loosely with plastic wrap. Let stand in a warm draft-free place until almost doubled in volume, about 1 hour (or about 1 ½ hours for chilled dough). During the last 15 minutes of rising, distribute the eggs evenly over the top of the braid, nesting them in the seams.
  5. Preheat the oven to 350?F
  6. Brush the braid lightly with the egg glaze and sprinkle with the nonpareils. Bake until the loaf is golden brown and sounds hollow when tapped on the bottom, about 30 minutes. Let cool completely before slicing.
  7. Note: To color the eggs, you can use a commercial coloring set, or make your own coloring dip. For each color, combine 1 ½ cups boiling water and 1 teaspoon white distilled vinegar in a large glass. Tint the liquid as desired with food coloring gel (which has deeper colors than liquid coloring, although you can use liquid). Dip each egg in the coloring mixture, and let stand for at least 2 minutes, or until the desired color is reached. Remove the egg from the coloring mixture and let dry on a wire cooling rack set over a baking sheet.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://thriftyjinxy.com/colored-easter-egg-bread-recipe-italian-holiday-tradition/

thriftyjinxy@live.com' About Chrysa

Chrysa is the founder and owner of ThriftyJinxy.com, a site dedicated to living a fabulous life on a frugal budget. Her approach is that by spending less on the boring everyday stuff, you can have more money to splurge on the things you REALLY want, whether it’s travel, fashion, electronics – you name it! Chrysa is married, has a 8-year old nephew she dotes on, as well as three lovable cats and a big sweetie of a German Shepherd.

Comments

  1. greeneyesamytolley@aol.com' Amy Tolley says:

    Amazing looking bread thanks for sharing this recipe with us such a colorful bread…

  2. thebigapplemama@gmail.com' Irina David says:

    This bread looks incredible! And so colorful

  3. Are the eggs boiled before coloring and baking, or are they colored raw?

  4. Very pretty! I would love to try to make this Easter egg bread. I have seen similar breads but I have yet to try making them. I’ll have to make this with the kids!

  5. We’ve made bread wraps before, but not anything that colorful. Wonderful Easter idea!

  6. What a fun recipe, Chrysa. I had the same question about boiling the eggs first. So the eggs don’t get extra hard when they are already boiled and then baked again with the bread? My kids would love this!

  7. Being part Italian, I am fairly surprised this is my first time learning about colored Easter egg bread. I love the look of the finished product and bet it tastes amazing too!

Add Your Comment

*