Desserts and Baking
Authentic Pane di Pasqua (Italian Easter Bread) Recipe
This festive Pane di Pasqua features a soft, brioche-like sweet dough infused with citrus and anise, traditionally braided around bright, colorful eggs. It serves as both a stunning centerpiece and a delicious breakfast or dessert that brings the taste of Italy to your Easter celebration.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 6
- Level
- Easy
- Per serving
- 500 kcal
Method
In a large bowl or stand mixer, whisk the warm milk, yeast, and a tablespoon of the sugar; let it stand for 5-10 minutes until it becomes foamy.
Add the remaining sugar, melted butter, anise extract, and two eggs to the yeast mixture and whisk until combined.
Gradually add the flour and salt, mixing until a soft dough forms. Knead for about 5 minutes by hand or machine until smooth and slightly elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until it has doubled in size.
Punch the dough down and divide it into 12 equal pieces. Roll each piece into a rope about 10 inches long.
Take two ropes and twist them together, then join the ends to form a circular wreath. Repeat with the remaining dough to make 6 wreaths.
Place the wreaths on a parchment-lined baking sheet and gently nestle a dyed raw egg into the center of each braid.
Cover and let the wreaths rise for another 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
Brush the dough with a simple egg wash (one egg beaten with a splash of water) and generously top with rainbow sprinkles.
Bake for 20-25 minutes until the bread is a deep golden brown. The center eggs will cook through during this time.
Notes
Do not hard-boil the eggs before putting them in the dough; they will cook perfectly in the oven while the bread bakes.
If you don't like the flavor of anise, you can substitute it with vanilla extract or fresh orange zest for a more citrus-forward profile.
Ensure your milk is warm but not hot (about 110°F) to avoid killing the yeast.
To get a shiny finish, use a pastry brush to apply the egg wash evenly over every fold of the braid.
