Making Italian Easter bread is a delightful and festive tradition, especially as the holiday approaches. This beautiful, colorful bread is not only visually stunning but also incredibly delicious. It’s soft, slightly sweet, and a perfect treat for family gatherings. With the quail eggs in the center and a touch of sweetness from the glaze, this Easter bread will surely be a hit at your table.
Why We Like This Recipe
This Italian Easter bread recipe is a wonderful combination of soft, fluffy dough and vibrant colors. The dough rises beautifully, and the quail eggs create a unique, symbolic feature that’s perfect for celebrating the holiday. The final touch of glaze and toasted almonds adds sweetness and texture, making it a festive and satisfying dish.
What You Will Need
Ingredients:
- 300g milk (85F/30C)
- 2 1/4 tsp instant yeast (1 packet)
- 100g granulated sugar
- 75g unsalted butter, melted
- 2 eggs
- 570g bread or all-purpose flour
- 1 tsp salt
- 16 quail eggs
- 8 oz water
- Food coloring
- 1 tbsp white vinegar
- Glaze: 50g powdered sugar + 2 tbsp water
- Toasted almonds (as needed)
Equipment Needed:
- Mixing bowl
- Silicone or parchment-lined baking sheet
- Whisk
- Rolling pin
- Pastry brush
- Baking dish
How to Make Italian Easter Bread
Step 1: Prepare the Yeast Mixture
In a large mixing bowl, whisk together the warm milk and instant yeast. Stir in the sugar until it’s dissolved. This step helps activate the yeast, giving the dough a good rise.
Step 2: Mix in Butter and Eggs
Add the melted butter and eggs to the milk and yeast mixture. Stir until everything is well incorporated, ensuring the mixture is smooth.
Step 3: Add Dry Ingredients and Knead
Next, add the flour and salt. Mix everything together until combined, then knead the dough until it’s smooth and elastic. Once done, transfer it to an oiled bowl, cover, and let it bulk ferment for about 1 hour, or until the dough has doubled in size.
Step 4: Dye the Quail Eggs
While the dough is rising, prepare the quail eggs. In a small bowl, mix water, a drop of food coloring, and white vinegar. Gently place the eggs into the dyeing liquid and let them sit for 5 minutes until they reach your desired color. Remove them from the dye and set them aside to dry.
Step 5: Portion and Shape the Dough
Once the dough has risen, divide it into 32 equal portions. Weigh each portion to about 37g for consistent sizing. Shape each portion into a tight round and cover them with a towel to proof for 25 minutes.
Step 6: Flatten and Fold the Dough
After the dough has proofed, press each round flat. Fold the edges toward the center three times, and then press down on the seams to seal them. This technique helps ensure a light, airy texture.
Step 7: Roll the Dough Into Logs
Next, roll each piece of dough into a 6-inch-long log. This is the step that forms the shape of the bread.
Step 8: Twist and Form the Rings
Take two 6-inch logs and twist them together to form a rope-like shape. Then, pinch the ends together to form a circle. Repeat this process with the remaining dough.
Step 9: Final Proof and Add the Egg
Place the formed rings on a silicone or parchment-lined baking sheet. Brush each ring with an egg wash (1 egg mixed with a pinch of salt). Gently nestle one dyed quail egg into the center of each round. Cover the dough and let it rest for a final 30 minutes.
Step 10: Bake the Bread
Preheat your oven to 350F (175C). Once your dough has finished resting, bake the bread for 15-17 minutes, or until golden brown. The sweet aroma of baking bread will fill your kitchen as it bakes.
Step 11: Add the Glaze and Almonds
Once the bread is golden brown, remove it from the oven. Drizzle each ring with a simple glaze made from powdered sugar and water. Top with toasted, sliced almonds or colorful sprinkles for added flavor and a beautiful presentation.
Note
Allow the bread to cool slightly before serving. The quail eggs in the center are symbolic of new life and are a beautiful touch to celebrate Easter.
Tips and Tricks
- Proofing the dough: Make sure your dough is in a warm place to allow it to rise properly. If your kitchen is cool, you can place the bowl in the oven with just the light on.
- Dyeing the eggs: Use food coloring in various shades to make your Easter bread more colorful. Make sure to use vinegar in the dye mixture to help set the color.
- Shape consistency: Weighing the dough portions ensures that each piece is uniform, leading to evenly baked bread.
Frequently Asked Questions
How do I store Italian Easter bread?
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage—simply wrap it tightly and freeze for up to 2 months.
Can I use regular eggs instead of quail eggs?
While quail eggs are traditional for Easter bread, you can substitute them with regular eggs. If using regular eggs, you may want to adjust the number to fit the size of the bread ring.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. After the first rise, cover it tightly and refrigerate for up to 24 hours. Allow it to come to room temperature before shaping and baking.
Summary
This Italian Easter bread recipe combines tradition, flavor, and fun. The colorful quail eggs and soft, sweet dough are perfect for celebrating the holiday. Drizzle with glaze and top with toasted almonds for a beautiful and delicious final touch.
How to Make Traditional Italian Easter Bread with Quail Eggs?
Ingredients
300g milk (85F/30C)
2 1/4 tsp instant yeast
100g granulated sugar
75g unsalted butter, melted
2 eggs
570g bread or all-purpose flour
1 tsp salt
16 quail eggs
8 oz water
Food coloring
1 tbsp white vinegar
Glaze: 50g powdered sugar + 2 tbsp water
Toasted almonds (as needed)
Directions
- Whisk together milk and yeast, stir in sugar.
- Mix in butter and eggs.
- Add flour and salt, knead until smooth. Let rise for 1 hour.
- Dye quail eggs with food coloring and vinegar.
- Divide dough into portions, shape into rounds, and proof for 25 minutes.
- Flatten, fold, and roll dough into logs. Twist into ropes and form circles.
- Brush with egg wash, add quail eggs, and rest for 30 minutes.
- Bake at 350F for 15-17 minutes until golden brown.
- Drizzle with glaze and top with almonds. Enjoy!
