Pane di Pasqua (Italian Easter Bread)
A traditional pane di pasqua recipe — Italian Easter bread that’s lightly sweet, enriched with eggs, and decorated with colorful sprinkles and baked eggs.
Equipment
- 1 stand mixer dough hook attachment
Ingredients
- 2 1/4 tsp dry yeast one packet
- 1 1/4 cups lukewarm milk (not hot)
- 1/3 cup butter, softened
- 3 egg 1 for egg wash
- 1/2 cup sugar
- 3 1/2 cups all purpose flour
- pinch salt
- 6 dyed Easter eggs (hard boil them before dying)
- colorfour sprinkles
Instructions
- In a stand mixer bowl with the dough hook attachment, combine yeast, warm milk, salt, butter, 2 eggs, sugar and about half of the flour.⠀
- Turn the mixer on medium-low speed and slowly add the remaining flour and beat until well combined, occasionally scraping the sides of the bowl down. Sprinkle flour if too wet.⠀
- When dough is well combined and starts forming a ball, transfer to a floured surface and knead by hand for a few min until it’s smooth and no longer sticky. Sprinkle flour over dough if too sticky.⠀
- Form a ball with the dough and place in a greased bowl, cover and let rise in a warm place or in the oven with the proof setting on until doubled, about 1-1.5 hours.⠀
- When doubled in size, punch dough down, and divide into 12 pieces.⠀
- Roll each piece to form a snake 🐍 of about 14” long and, taking two pieces, twist them together, pinch the ends and loop them into a circle. Repeat until you have 6 round loafs.⠀
- Place on lined baking sheet and let them rise for another hour in the oven on proof mode until they have doubled in size.⠀
- Brush each bread with beaten egg wash and sprinkle each bread with colourful funfetti sprinkles. In the middle of each bread, gently place an Easter egg.⠀
- Bake at 350F until golden for 20-25 minutes. Let them cool on a rack and enjoy 💜💛💚⠀