Italian Easter bread, called “pane di Pasqua” in the Italian language, is an eggy, fluffy bread similar to challah or brioche. It is traditionally studded with hard-cooked eggs and covered in sprinkles.

Easter bread is an Italian American tradition. But funny enough, growing up my family almost never had it. We always went to my grandparent’s house for both Palm Sunday and Easter, but Palm Sunday was the bigger deal. My grandparents would make lasagna, and there were trays upon trays overflowing with antipasto. We did have a few Easter traditions. Most notably there was always Pizza Rustica baked by my grandma Nana Glo, a task that me and my brother have taken on in recent years. And my dad tells me that my great grandma did bake all the Easter treats. But in my childhood memories of Easter, we always ordered Chinese food.

Even so, I know that Easter bread is an integral part of the holiday to many Italian American households. This weekend I was lucky enough to spend time with some members of the Ulster County Italian American Foundation, who count themselves among those who have fond memories of Easter bread.

UCIAF

My dad and step-mom Nicole are members of the Ulster County Italian American Foundation (UCIAF), and they have a blast at all of the events thrown by the group. UCIAF is dedicated to promoting, preserving and celebrating Italian American culture within Ulster County, New York. Their event this past weekend was a class on baking Italian Easter bread. I tagged along to learn and photograph the process, and partake in some sweet Easter treats. Along with Italian Easter bread, we also made an anise cookies called genetti (recipe to come soon). Like any roomful of Italian Americans, the class was loud, boisterous, high energy, and so much fun.

Members of the Ulster County Italian American Foundation intently learning the secrets of making Italian Easter Bread

TIPS AND TRICKS FOR THE PERFECT ITALIAN EASTER BREAD, COURTESY OF UCIAF

USE DYED EGGS… OR NOT

The dyed eggs on top of Easter bread are just for decoration; you don’t have to include them. Keep in mind that without the eggs on it, the bread can be kept on the countertop. With the eggs, it will have to be refrigerated. And don’t cut into the eggs with the bread! They still have their shells on.

DYE YOUR EGGS BEFOREHAND, OR WHILE THE DOUGH IS RISING

For really rich, deep colored Easter eggs, use vinegar with the dye and keep in there for a long time. Here’s a great guide on dying Easter eggs.

NESTLE THE EGGS INTO THE DOUGH

The eggs are raw, not boiled before being baked into the bread. You want to make sure they fully cook in the oven.

USE ROOM TEMPERATURE INGREDIENTS

Take all your ingredients out of the fridge the night or a few hours before making the dough. This will help the yeast to activate.

USE SHORTENING TO GREASE THE BOWL

This will help the dough to rise.

HAVE FUN WITH YOUR EASTER BREAD!

You can use no braids, or two, three or more. Add more dyed eggs or no eggs, sprinkles or raw sugar to the top. Follow the dough recipe to a tee, but be creative in shaping it.

THE UCIAF EASTER BREAD CLASS

Maryann DeGroodt led the UCIAF Easter bread class this past weekend. We not only got to learn her generations-old family recipe for it, but we picked up some of her family stories and traditions along the way. She pointed out to everyone that she wears a “mopina,” Italian American slang for dishrag, over her shoulder while she cooks, to wipe her hands on if needed. And she only learned to cook when she was a little bit older. In her family, the older generation never let the kids in the kitchen. Her childhood job while making Easter bread was to collect the eggshells. It was only when someone passed away that members of the younger generations would “graduate” to actually cooking.

In the kitchen, Italian Americans function as creatures born of generations of culture and tradition. I love learning about the little cooking nuances that people have adopted from those that came before them. Taking this class with UCIAF gave me the opportunity to do just that. I noticed that Maryann completely wrapped her bowl of Easter bread dough in a blanket to let it rise, instead of just putting a dish rag on top like I learned from my dad. When asked why, her answer was simple. That’s the way her grandmother did it.

A FEW PHOTOS FROM THE CLASS

THE (POSSIBLE) HISTORY OF ITALIAN EASTER BREAD

Easter bread is a centuries old tradition that most likely started in Lombardy in northern Italy. But beyond that its origins are foggy. The tradition of decorating eggs predates Christianity. But starting in the 12th century, these eggs were brought into the church to be blessed in a ritual called “benedictio ovorum.” Afterwards they would be exchanged or distributed to children and servants in celebration of Easter. But then how exactly did they get baked into bread? One possible explanation links Easter bread with the Sephardic Jewish communities of 16th century Italy. Folares, a hamentashen-like pastry served during the Jewish holiday of Purim, are made by wrapping hard-boiled eggs in flaky pastry dough. This pastry may very well have been the inspiration for baking eggs into Easter bread. While it’s only conjecture, I personally love a story that brings my Jewish and Italian heritages together.

While the exact history of Easter bread remains foggy, the symbolism of this bread is quite concise. Eggs of course represent new life and growth, which is why they’re so ubiquitous during the spring holiday of Easter. But in Christianity, they are said to represent Christ’s empty tomb once he rose again. The traditional circular shape of Easter bread is symbolic of the crown of thorns worn by Christ. And the triple braid of the bread links to the Holy Trinity.

Italian Easter Bread (Pane di Pasqua)

talian Easter bread, called "pane di Pasqua" in the Italian language, is an eggy, fluffy bread similar to challah or brioche traditionally studded with hard-cooked eggs and covered in sprinkles.

Print Recipe

Prep Time 15

Cook Time 25

Resting time 2

Servings 2 large breads or 4 small breads

Equipment

Stand mixer optional

Ingredients

1/2 cup whole milk, room temperature
1/2 cup sugar
4 1/2 cups flour
1/2 cup warm water
1 tsp salt
2 packets dry active yeast (4 1/2 tsp)
1/2 cup shortening
3 eggs room temperature (2 for the dough, 1 for an egg wash)
6-12 raw dyed eggs for decoration, optional
sprinkles for decoration, optional

Instructions

Mix the yeast in the warm water and let sit for 5 minutes. In a large bowl or the bowl of the stand mixer, beat 2 eggs (reserve 3rd egg for egg wash), milk, sugar, salt and shortening. Add the yeast and water mixture and mix until combined. Add 2 1/2 cups flour and mix until combined.
With the mixer on low or mixing by hand, slowly add the remaining flour until completely mixed in. Knead by hand for 5 minutes. Grease a large bowl with shortening and transfer the dough to it. Cover and allow the dough to rise until doubled, 1 hour.
After 1 hour rising, punch the dough down to remove the air. Cover, and allow to rise again for 30 minutes.
On a floured surface, divide the dough into 2 pieces for 2 large breads, or 4 pieces for 4 small breads. Divide each of these pieces into 3 and roll each small piece out into a log the width of two fingers. Pinch the three logs together at the top and then braid them, pinching them together again at the other end.
Add the dyed eggs. You can choose to nestle the dyed eggs in-between the dough of the braids, or to form the braided dough into a ring and nestle them into the center of the ring. Either way, make sure the eggs are surrounded by dough so they cook propery. Repeat this process with the remaining dough.
Preheat the oven to 375. Grease a baking sheet and carefully transfer the breads to it. Cover with a dish cloth and allow the bread to rise again, 30 minutes.
Beat the remaining egg. Brush this egg wash onto the breads. Add sprinkles if desired. Bake for 20 to 25 minutes until golden brown