How To Make A Gorgeous Italian Easter Bread | Delish

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while adding a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique taste.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget-friendly alternative.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan option that binds ingredients well.

In a measuring cup, combine 2 cups of lukewarm milk and sprinkle 1 packet of active dry yeast over it along with 1/2 cup of sugar. Mix gently and let it sit for 8-10 minutes until foamy.

In a large mixing bowl, combine 5 cups of flour and 1 teaspoon of salt. Stir to combine.

Add the foamy yeast mixture and 3 eggs to the dry ingredients. Crack the eggs into a separate bowl first to avoid shells in the mixture.

Mix the ingredients for about 5 minutes until they start to come together, then increase speed and mix for another 15 minutes, adding water if necessary.

Once the dough is formed, add 1 stick of softened butter one tablespoon at a time until fully incorporated.

Knead the dough until it is soft and stretchy, then place it in a large bowl to rise.

Cover the dough with plastic wrap and let it proof for 1.5 hours until it doubles in size.

Dye hard-boiled eggs in pastel colors for decoration.

Once the dough has risen, punch it down and divide it into three equal pieces.

Roll each piece into a long rope and braid them together.

Place the braided dough on a baking sheet lined with parchment paper.

Preheat the oven to 350°F (175°C).

Let the braided dough rise again for about 30 minutes.

Brush the dough with a beaten egg for a shiny finish before baking.

Bake in the preheated oven for 25-30 minutes until golden brown.

Remove from the oven and let cool completely before decorating with nonpareil sprinkles and placing the dyed eggs in the braid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens