{this post was published March 2018 and updated April 2025}

There’s something magical about bread that’s braided with care, brushed to a glossy sheen, and nestled with pastel-colored eggs. It’s the kind of bake that makes you pause before slicing, just to admire the craftsmanship. Pane di Pasqua, or Italian Easter Bread, is more than a holiday tradition—it’s a symbol of rebirth, celebration, and the comforting joy of sharing something beautiful (and delicious) from your oven.

I just want to say something right here…

The internet is a pretty fabulous place to hang out.

Yup, I said it.

And I’ll go even further.

Social media can be a great place to make new friends.

Yup, I said that too.

Last week, I had a “virtual” conversation with a lovely woman named Suzanne who runs a blog called The Pretty Feed.  She was asking me about my no-knead bread that I had posted, and that exchange led to a completely different conversation about traditional Easter bread from Italy.  She told me she had a recipe from her grandmother called Pane di Pasqua (the literal translation, Easter Bread).  Now, many parts of Italy have their own version of holiday bread (for example, my mom’s Easter bread is savoury and filled with swirls of sausage and eggs) but this sweet version is pretty common.  It’s much like challah bread that would grace the table at many Jewish dinners, and with the addition of the coloured egg and braids, it is a very similar bread to that which might be presented at many Easter tables in Greece, Russia and the Czech Republic.  The base for most is the same: a brioche dough that is rich with eggs and butter and has a nice, sweet finish.  It is super soft … a bit like eating pillows of softness that melt in your mouth!  Depending on who is making the bread, it might be filled with dried/candied fruits, citrus, nuts, anise and then, maybe finished with an icing sugar glaze for a white coating or a brush of melted granulated sugar before adding the sprinkles (giving it a shiny coat). And, the very last touch is either sprinkles or course sugar.

The braid is most often formed into a circle, symbolizing the crown that Jesus wore on the cross and the coloured eggs represent the resurrection of Christ and a rebirth of the spring season.

If you’ve ever made yeasted bread, this is a joy to make.  Yes, there are a few more steps than making regular bread, but it’s relatively easy.

When I spoke to Suzanne, I asked her if there was a story behind her recipe.  She said there was and sent me a lovely story about her grandmother.  I was going to paraphrase it, but she wrote it with such love and meaning, that I’ve decided to leave it as it was written.

“The bread is traditionally known through Italy as Pane di Pasqua (literally translated, bread of Easter).  As I mentioned, the ‘traditional’ recipe includes citrus and anise which my grandmothers didn’t.  My grandmother was from Bari, Italy,  as was my grandfather.  My grandmother emigrated to the United States in the early 1900’s as a teenager.  She was 5’ 7” – blonde and blue-eyed.  My grandfather was also from Bari, and he emigrated at around the same time.  He was 5’ 4” with dark brown eyes.  They lived in the same town but never met.  He would see her walking around town but he never spoke to her.  A mutual friend introduced them in the United States.   She lived in Corona, NY (where all the Italians lived way back then) and he lived upstate with his brothers.  He couldn’t believe his good luck when they were introduced.  They got married, had four children, and lived the American dream. (my mother was #3).  Grandma was an amazing cook and each and every Sunday (like all Italian families) we gathered around the big dining table and had supper – which was always a multi-course affair.   Holidays and ‘name days’ were a big deal.   As I mentioned my grandmother would make 50-60 of these loaves – with the woman who lived in the apartment above (in true American success my grandfather bought a townhouse which had two apartments – one for them and one income producing!)  – Pena – who helped her make all these bread.   We always begged for extra bread as we would devour the first one the morning after we received them and wanted another for later in the week.  My grandmother taught me all her special recipes – either in person or over the phone when I got married.  She also taught me never to waste anything – and I am true to that today.  She canned and preserved and we had a cold storage room in her house where the summer’s bounty could be accessed during the cold winter months.  She made Strufoli for my mother for her birthday and anise and wine cookies for my Aunt.  She was one of the wisest women I know – kind, generous and a very evolved human being.  For my grandmother, since she never went back to Italy, the food she made told a story – of her family, her origins and how she viewed life. “

How lovely is that story??  I told Suzanne that, after reading this recounting of her grandmother’s life, I almost wished I could be transported back to that time so that I could sit with her and chat over a cup of espresso and, of course, a big slice of Pane di Pasqua!

Thanks so much Suzanne, for sharing your story! Food is love, indeed!

While many of us may not have grown up with this specific tradition, Pane di Pasqua taps into something universal: the joy of baking with intention, the pride of creating something stunning with simple ingredients, and the memories that form when you gather around the table for a special occasion. Whether you’ve seen these braided beauties in a Nonna’s kitchen or you’re just discovering them on Instagram (where they look like a springtime dream), this is one bake that’s worth the hype.

Let’s break down why Pane di Pasqua deserves a spot in your baking rotation—and how to make it your own, even if you’re short on time, ingredients, or freezer space.

Why You’ll Love This Bake (Even If It’s Not Easter)

• It’s stunning. Seriously, this is centerpiece-worthy. A golden, glossy braid with colorful eggs peeking out? Pinterest dreams, achieved.

• It’s surprisingly forgiving. Bread sounds intimidating, but this enriched dough is pretty chill. You can mix it by hand or with a stand mixer, and it’s very open to substitutions and flavor tweaks.

• It’s nostalgic, even if it’s not from your culture. There’s something about this bread that feels like it belongs in everyone’s grandmother’s kitchen.

• It makes a beautiful gift. Wrap up a small braided loaf with a ribbon, and suddenly you’re the most thoughtful person at the brunch table.

• It keeps well. Between make-ahead tricks and freezing options, this bread is a time-saver in disguise.

What You’ll Need: Ingredient Rundown

Here’s a classic lineup for Pane di Pasqua. You might already have most of these in your kitchen:

• All-purpose flour

• Granulated sugar

• Active dry yeast

• Warm milk (or water)

• Eggs (for the dough and for decoration)

• Unsalted butter

• Salt

• Optional: citrus zest (lemon or orange)

• Optional: sprinkles or pearl sugar for topping

And of course, those beautiful dyed Easter eggs that nestle right into the braid. (Yes, they go in raw and bake with the bread!)

The Basic Process for Pane di Pasqua

Here’s a high-level overview of how Pane di Pasqua comes together:

1. Make a sponge: Start by blooming the yeast in warm milk with a bit of sugar and some flour; then mix in the eggs and more sugar – let rise until doubled.

2. Make the dough. Start the bread portion my mixing the butter, flour, and salt until crumbly. Add in the sponge to make a soft, enriched dough. Knead until smooth and elastic.

3. Let it rise. Cover and let the dough rise until it doubles in size—usually about an hour or so, depending on your kitchen’s temperature.

4. Divide and braid. Shape the dough into three equal strands, braid them loosely, and tuck a dyed, raw egg into each section of the braid.

5. Second rise. Let the shaped bread rest again while the oven preheats. This makes it extra fluffy.

6. Brush and bake. Brush the loaf with an egg wash for that golden shine (optional), sprinkle with decorations if desired, and bake until golden and puffy.

7. Cool and admire. Let it cool on a wire rack and try not to eat the whole thing while it’s still warm.

Substitutions and Flavor Twists for Pane Di Pasqua

Let’s get creative. This bread is a blank canvas for flavor and personality.

Substitutions

• Milk → Water: You can easily swap in water for the milk, though milk makes the crumb a bit softer.

• Butter → Oil: A neutral oil like sunflower or light olive oil works in a pinch.

• Eggs → Egg substitutes: For dietary restrictions, try a flax egg in the dough—but the decorative eggs might need to be skipped.

Flavor Add-ins

• Citrus zest: Orange or lemon zest adds a subtle zing that’s classic in Italian Easter breads.

• Spices: Try a pinch of cardamom, cinnamon, or even ground anise seed for a warm, bakery scent.

• Dried fruit: Chopped dried apricots or golden raisins can be kneaded in for little pops of sweetness.

Toppings

• Sprinkles: For a festive, kid-friendly touch.

• Pearl sugar: For a Scandinavian twist (think Finnish Pulla meets Pane di Pasqua).

• Sliced almonds: Adds a delicate crunch and looks fancy.

Make Ahead, Store, or Freeze Like a Pro

Bread like this is ideal for planning ahead and minimizing waste.

Make-Ahead Tips

• Dough: You can make the dough the night before, let it rise in the fridge, and shape/bake it the next morning.

• Shaped Loaf: You can shape the braid, refrigerate it overnight on a tray (covered), and bring it to room temp before baking.

Storing Leftovers

• Room Temp: Wrap in foil or a bread bag and store for up to 3 days.

• Toaster Ready: Slice and toast leftover pieces with a slather of butter or jam.

Freezing Instructions

• Whole Loaf: Once cooled, wrap tightly in plastic wrap and foil, then freeze for up to 2 months.

• Sliced: Freeze individual slices with parchment between them, so you can grab-and-toast.

Note: The decorative eggs don’t freeze well—remove them first if you’re storing long term.

You Might Also Like…

If Pane di Pasqua makes you want to braid all your baked goods, here are a few more ideas to keep your oven busy:

• Challah: A golden, fluffy Jewish bread that’s perfect for braiding practice and weekend French toast.

• Pulla: A Finnish cardamom braid often sprinkled with pearl sugar—perfect for coffee breaks.

• Babkallah: A fun mash-up of challah and babka that combines rich dough with swirled fillings.

• Sweet dough rolls: Think cinnamon rolls or orange-glazed knots with the same base dough.

• Milk bread (Shokupan): Japanese soft bread that’s fluffy like clouds and ideal for sandwiches or toasting.

Final Thoughts: Don’t Stress the Braid

You don’t need to be a professional baker to make Pane di Pasqua. Even a wobbly braid and a few lopsided eggs look charming once baked. The real magic is in the process—taking time to shape something festive with your hands and sharing it with people you love.

So if you’re looking for a project that’s beautiful, meaningful, and flexible enough to fit your life, Pane di Pasqua is the springtime bake you didn’t know you needed. Flour on your shirt, a warm kitchen, and that proud moment when you pull the loaf from the oven—what more could you ask for?

Pane Di Pasqua

This traditonal Easter bread is a great recipe to have in your repertoire…and it makes 4 loaves so you can make friends!!

This recipe is courtesy of Suzanne Moore (and her Grandmother Elizabeth) xo

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Course Side Dish

Cuisine Italian

Servings 4 loaves

Ingredients

  

For the sponge

• 2 cups milk scalded and cooled to 110 degrees
• 3 teaspoons dry yeast
• 1/2 cup granulated sugar
• 2 cups all purpose flour

Add-in

• 1/2 cup granulated sugar
• 4 egg yolks

For the dough

• 1/2 pound butter
• 1 teaspoon salt
• 5 cups all-purpose flour plus additional for kneading

Other Ingredients

• 6 colored eggs raw
• multi colored sprinkles
• 1 egg (optional for egg wash)

Instructions

 

• To make the sponge, mix all the ingredients in a bowl (you can use either a wooden spoon or a stand mixer); put in a greased bowl, cover and allow to rise to more than double in size (I left mine for a couple of hours)
• When doubled in size, you are ready to make the dough; push the dough down and add the sugar and the 4 egg yolks to the sponge.
• In a stand-up mixer, add the salt, flour and butter and mix until it resembles a coarse meal; add the sponge mixture and knead until it forms a smooth dough.
• Place in a buttered bowl, cover and allow to rise until doubled in size (again, I left mine for a few hours at room temperature or in the refridgerator overnight).
• Divide into 12 balls. Roll each ball into a 13-15 inch long rope. Take three ropes and braid them together and form a circle by pinching the ends together; repeat with remaining dough. You can also make a figure eight shape leaving room for two eggs.
• Place the dough onto a sheet pan lined with parchment paper leaving enough room between each bread; place colored uncooked egg in the middle of the dough, cover and allow to rise for another 30 minutes – 1 hour.
• Preheat the oven to 350 degrees
• Brush the loaves with a bit of milk and top with sprinkles.
• Bake for 20-30 minutes or until golden brown. (bread will sound hollow when tapped on the bottom).
• When done put on a cooling rack and allow to completely cool before eating.
• Wrap the doughs in plastic wrap (they are best eaten within a few days).

Notes

Additional Note: Real “authentic” Italian Easter Breads have mixed candy fruits, blanched almonds and anise seeds. My grandmother eliminated all of that but you can experiment. You can also make one giant braided loaf with the eggs and ice it with a glaze made of confectioners sugar and either lemon or milk and then add sprinkles (after its cooked). This is a very forgiving dough and you could add chocolate, nuts, etc and probably bake in a loaf pan. Cinnamon might be a good flavor too!