Individual Italian Easter Bread Rings are baked around an egg and decorated with icing and sprinkles. Not only are they really easy to make, but taste absolutely fantastic. Make one large ring if you prefer, but this authentic, traditional Italian Easter bread will elate children and adults alike!
Originally published A .
Before you decide that there’s no way that you can make these lovely, individual Italian Easter bread rings, let me tell you that if you have a bread machine or stand mixer, they are very easy to make! If you don’t have either machine, the only thing is that making the dough will be a bit more time-consuming, but still easy.
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The bread machine (the link takes you to the one I have, but there are many to choose from, starting at about $50) or stand mixer will make the dough for you, which is the most time-consuming part. Once you have the dough, if you can roll and pinch it, you have all the necessary skills (little ones love to make these-my children helped to make them every Easter). Not only are Italian Easter bread rings beautiful, but the light, airy texture of brioche-like dough perfectly partners with the sweetness of the icing.
Take a look at the step by step photos and you’ll see, you can make these lovely Italian Easter Bread Rings.
You may also like this recipe for a Colomba di Pasqua (Italian Easter dove bread)
Individual Italian Easter Bread Rings
Makes 6 rings
printable recipe below
Ingredients:
- 2 eggs (PLUS 6 more, colored, but still raw; DO NOT USE HARDBOILED EGGS)
- 2 tbsp butter
- 2/3 cup (5 1/3 fl oz) milk
- 3 cups (1 lb) good quality all-purpose flour (bread flour is better if you have it, though)
- 1/4 cup sugar
- 1 tsp sea salt
- 1 1/2 tsp bread machine or quick rise dry yeast (you can use regular or even cake yeast, but the rise will take longer)
For glaze:
- 3/4 cup confectioner’s sugar
- about 2 tbsp milk
- 1/2 tsp vanilla
- colored sprinkles (optional)
FOR STAND MIXER DIRECTIONS, SEE BELOW.
Heat milk and butter gently, in a small saucepan, just until butter melts.
Remove from heat and place in bread machine pan.
Beat eggs, just to break yolks, then add to milk and butter in pan, then add the dry ingredients: flour, salt and sugar.
Make a well in the center of the dry ingredients and add the yeast.
Set machine for “dough” and press “start.”
This is what the dough should look like after it is finished kneading. It should be very soft and pliable, but not sticky. If it is very wet or very sticky, add a little flour and let it knead again.
Let rise until doubled.
IF USING A STAND MIXER: place lukewarm milk in a jug and sprinkle the yeast on top with a pinch of sugar, and allow to rest for about 5 minutes. Meanwhile, place the rest of the dry ingredients in the mixing bowl and make a well in the center. Melt the butter, (but make sure it’s not hot when you add it to the bowl or it can kill the yeast), and slightly beat the eggs in a separate bowl.
Pour the milk and yeast mixture, melted butter and beaten eggs into the well in the flour. Using the dough hook, start the machine slowly, until a dough begins to form, then increase the speed a little and allow to knead for about 10 minutes. Dough should be smooth, and a bit firm. Cover with plastic wrap and allow to rise until doubled. If it is cold in your kitchen you can place the bowl, uncovered, in your oven, along with a jug of boiling water alongside it (or just keep it covered with the plastic wrap). If you do warm your oven at all, please just turn it on for 1 or 2 minutes, then turn it off, as the bread won’t turn out correctly if it rises under overheated conditions). These directions can also be followed if you want to make these by hand.
WHETHER USING THE BREAD MACHINE OR STAND MIXER, CONTINUE HERE…
Put the dough onto a lightly floured mat or counter and knead gently, then cut into 6 equal pieces.
Cut each of the 6 pieces in half and roll out to about 9 inches long. It doesn’t have to look pretty at this point.
Pinch one end together.
Now twist the two ropes together like this. Again, it won’t look very pretty, but it’s okay; pinch the other end together.
Next, join the ends to each other to form a ring, twisting as necessary to keep the ropes from undoing themselves. Place a colored egg into the center of the ring. If you’d like to make ONE large Italian Easter bread ring, do so by using all of the dough to make one large twisted ring. Afterwards, place the 5 eggs nestled evenly into the dough.
Place the ring on a silicone sheet or parchment lined baking tray and continue with the rest of the dough and eggs.
Once you have made all six, place them in a slightly warm oven to rise for about an hour.
After they have risen, remove from the oven and turn the heat to 350°F (175°C).
When oven is at the correct temperature, bake the rings for 20 to 25 minutes or until golden brown, turning the tray midway through baking if necessary for even browning.
Remove from tray and place the Italian Easter bread rings on a cooling rack.
When rings are cool, mix together confectioner’s sugar, vanilla and milk to make a slightly runny glaze. Glaze rings, adjusting with more sugar or milk for correct consistency.
See the photo below: the drip in the forefront ran too quickly, so I made the icing thicker, and you can see it looks much better as it pours onto the ring.
The glaze should slowly drip down the side of the ring.
Sprinkle with colored sprinkles if desired, and allow glaze to harden/dry before serving.
See, not difficult at all!
Happy Easter!!
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Individual Italian Easter Bread Rings...Easy Step by Step Directions
Ingredients
- 2 eggs (6 more, colored, but still raw; DO NOT USE HARDBOILED EGGS)
- 2 tbsp butter
- 2/3 cup milk
- 3 cups good quality all-purpose flour (like King Arthur)
- 1/4 cup sugar
- 1 tsp sea salt
- 1 1/2 tsp bread machine dry yeast
For glaze:
- 3/4 cup confectioner’s sugar
- about 2 tbsp milk
- 1/2 tsp vanilla
Instructions
FOR STAND MIXER DIRECTIONS, SEE BELOW.
Heat milk and butter gently, in a small saucepan, just until butter melts.
Remove from heat and place in bread machine pan.
Beat eggs, just to break yolks, then add to milk and butter in pan, then add the dry ingredients: flour, salt and sugar.
Make a well in the center of the dry ingredients and add the yeast.
Set machine for "dough" and press "start."
This is what the dough should look like after it is finished kneading. It should be very soft and pliable, but not sticky. If it is very wet or very sticky, add a little flour and let it knead again.
Let rise until doubled.
IF USING A STAND MIXER: place lukewarm milk in a jug and sprinkle the yeast on top with a pinch of sugar, and allow to rest for about 5 minutes. Meanwhile, place the rest of the dry ingredients in the mixing bowl and make a well in the center. Melt the butter, (but make sure it's not hot when you add it to the bowl or it can kill the yeast), and slightly beat the eggs in a separate bowl.
Pour the milk and yeast mixture, melted butter and beaten eggs into the well in the flour. Using the dough hook, start the machine slowly, until a dough begins to form, then increase the speed a little and allow to knead for about 10 minutes. Dough should be smooth, and a bit firm. Cover with plastic wrap and allow to rise until doubled. If it is cold in your kitchen you can place the bowl, uncovered, in your oven, along with a jug of boiling water alongside it (or just keep it covered with the plastic wrap). If you do warm your oven at all, please just turn it on for 1 or 2 minutes, then turn it off, as the bread won't turn out correctly if it rises under overheated conditions). These directions can also be followed if you want to make these by hand.
WHETHER USING THE BREAD MACHINE OR STAND MIXER, CONTINUE HERE...
Put the dough onto a lightly floured mat or counter and knead gently, then cut into 6 equal pieces.
Cut each of the 6 pieces in half and roll out to about 9 inches long. It doesn't have to look pretty at this point.
Pinch one end together.
Now twist the two ropes together like this. Again, it won't look very pretty, but it's okay; pinch the other end together.
Next, join the ends to each other to form a ring, twisting as necessary to keep the ropes from undoing themselves. Place a colored egg into the center of the ring. If you'd like to make ONE large Italian Easter bread ring, do so by using all of the dough to make one large twisted ring. Afterwards, place the 5 eggs nestled evenly into the dough.
Place the ring on a silicone sheet or parchment lined baking tray and continue with the rest of the dough and eggs.
Once you have made all six, place them in a slightly warm oven to rise for about an hour.
After they have risen, remove from the oven and turn the heat to 350°F (175°C).
When oven is at the correct temperature, bake the rings for 20 to 25 minutes or until golden brown, turning the tray midway through baking if necessary for even browning.
Remove from tray and place the Italian Easter bread rings on a cooling rack.
When rings are cool, mix together confectioner's sugar, vanilla and milk to make a slightly runny glaze. Glaze rings, adjusting with more sugar or milk for correct consistency.
See the photo below: the drip in the forefront ran too quickly, so I made the icing thicker, and you can see it looks much better as it pours onto the ring.
The glaze should slowly drip down the side of the ring.
Sprinkle with colored sprinkles if desired, and allow glaze to harden/dry before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 255 Total Fat: 11g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 20g Fiber: 0g Sugar: 0g Protein: 10g
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Buona Pasqua With Sweet Italian Easter Bread – I ❤️Food
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[…] recipe I used is https://www.christinascucina.com/individual-italian-easter-bread/ I really like this because it gives directions for both stand mixers and bread machines. I […]
Diana DiIorio
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Hello!
I am currently making these and they are resting now, how long does it typically take for them to rise fully? They are in the warm oven now!
Diana DiIorio
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to clarify i am on the first rise
Christina
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Hi Diana, I think it’ll be doubled in size by now (2 hrs later). I didn’t put an actual time as it all depends on how fresh your yeast is and how warm the temperature is. Just wait until it doubles. :)
Theresa Chapman
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What size bread machine? I tried to see if others asked, but too many comments and could not find. If it matters, what size would be best. I see a 2 pound capacity I like. Thank you!
Christina
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Yes, that’s a pretty average size that works well, it’s not too small! :)
Nicole
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This reminds me of my childhood! Every Easter we would eat this bread! I’ve been trying to find a good recipe to follow and this one looks great! I’ve seen others use orange zest, juice and anise, do we need to incorporate that? Also if I don’t have either machine can I just knead the dough by hand?
Christina
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Yes, on all of your questions, Nicole! I wouldn’t add juice as I don’t think it will add any flavor to the bread, but add the zest and anise if you like. Knead the dough until it’s really soft and you’ll have a good end result. Enjoy!
Lisa
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Thank you for step by step instructions. Ques. How do you store the Easter bread after prepared? Does it need to be in the refrigerator?.
Christina
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You can, Lisa, obviously, it’s the hard boiled eggs that are the issue. Just let it come to room temperature before serving and try to not make it more than a day before you plan to serve it. Enjoy!
Traditional Easter Recipes From Around The World
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[…] Individual Italian Easter Bread Rings– By Christina’s Cucina […]
Theresa
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Instead of individual rings can I do one loaf? If so what would the cooking time difference be if any.
Christina
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Yes, you can, I do it often. It will probably be another 5 or 10 minutes baking time. You can tell when you start to smell it, then let it brown a little :) Happy Easter!
Traditional Italian Easter Pie with Eggs (Pizza Rustica) - Christina's Cucina
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[…] Individual Italian Easter Bread Rings […]
David
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I don’t remember this post from before – how beautiful and colorful are these rings of bread?!
Christina
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They are even more delicious than anything else! :)
Cathy
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What a fun idea for Easter. Thanks for the step by step directions. :)
Christina
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Thank you, Cathy!
Frank
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Brilliant idea! This way everybody is sure to get a colored egg. Very pretty, too!
Christina
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Grazie mille, Frank!! Buona Pasqua!
Cynthia | What A Girl Eats
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These are just the perfect little table decoration/place setting for an Easter meal. So cute!
Christina
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Absolutely! Nothing to store until next year, either! ;)
Lynda Roscia
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What is “bread machine yeast”?
I have conventional Active Dry Original and Quick Rise or Rapid Rise yeast. The Rapid Rise says works great in bread machines, whereas the Active Dry doesn’t say anything about bread machines.
Thanks,
Lynda
Christina
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Hi Lynda, there is an actual yeast made for use in bread machines, however, you can use the Rapid-Rise. You can even use the regular yeast, but it will take longer for the rise. Enjoy the rings, they’re delicious! :) CC
Beverley Singleton
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These look delicious and so festive for easter,I will definitely want to try and make these.Thanks again for another wonderful recipe christina,but I wish I hadn’t read your post before bed cos now I’m getting hungry😆
Christina
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Haha! I know how that goes! And if you get my emails, this recipe will be sent to your inbox on Wednesday as I’m republishing it! It’s such a good recipe and many of my readers have never seen it before. Thanks, Beverley!
My Baking Month in Review | Rabbit Hole Crafters
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[…] Individual Italian Easter Bread Rings (from Christina’s Cucina) […]
Sarah
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These look so fun! I bet they’re a hit! …I’ll have to add them to my list for Sunday’s brunch!
Christina
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They really are the highlight of the desserts, Sarah!
Patty @ Spoonabilities
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What an incredible and special treat for Easter. I love these!
Christina
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They are really fun, but mostly delicious, Patty!! ;)
Lisa Huff
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LOVE the idea of making individual ones! Mine would not turn out this cute but going to try. :)
Christina
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Awesome, Lisa!
Brandi Crawford
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Your photos have my mouth watering! This is perfect for Easter.
Christina
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Thanks, Brandi! They are perfect for Easter!
lynne conway
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I have just stumbled upon this recipe. I have recently purchased a Mini Zo bread machine and plan to use it to make the dough. It should be okay as it says in the manual that capacity is 3 cups flour. I only used KAF flour. SHould I use the AP flour or the bread flour? I have both. Also, I typically use KAF SAF Gold yeast for sweet breads to help with the rise. Do you think that is needed her or just stick with SAF Red active dry yeast? THANK YOU!!!
Christina
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Hi Lynne, I’d recommend the bread flour if you have it. Regarding the yeast, I’ve never used the gold one you refer to, so I honestly can’t say (if it’s a stronger yeast, you really don’t need it). I’d guess that either one is probably fine, though. You’re going to love these! Enjoy!
Prudy is Daydreaming. Again. Chapter Four. - Butter Basil and Breadcrumbs
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[…] Speaking of bread, I’ve always loved Easter bread. […]
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[…] Image credit: Christina’s Cucina […]
Theresa Hall
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Made these this weekend and found that the dough is the exact kind I have been hunting for for bread and dinner rolls!! They were a huge hit at our Easter dinner and everyone loved it! Do you have any recommendations for making this as a loaf of bread? I have a bread machine and it did wonders with a double batch, however I don’t think it would do ok to bake it in that as a double batch. So was thinking of pulling it out and making 2 loaves of bread. Not sure what to use as a temp/time for baking that though? I can play with it, but was wondering if you had any advice! Thank you so much!
Christina
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Hi Theresa! So happy that you loved the recipe. I agree, I wouldn’t bake a double batch in the bread machine, but yes, making two loaves in the oven would work. I would just set the time and temp the same as the recipe indicates and then go from there (see if it needs to stay in longer when time’s up.) Let me know how they turn out. ;)
Theresa Hall
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Ok will do! Working on that this afternoon! Will let you know how it comes out! Thank you!
Theresa Hall
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Well the loaf just came out, looks wonderful!! Baked about 23 minutes @ 350* F and was good. Used the other half of the double batch to make 12 dinner rolls. They are baking now. Smells so good I can’t wait to get at them! Thank you for the advice and recipe!!
Christina
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Yay!! Thanks for letting me know. Isn’t it great to find a recipe you wanted? I know the feeling! Enjoy, Theresa! :)
Theresa Hall
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Yes! I am so happy! Dinner rolls were about 15 minutes and good. Having some with dinner tonight! Thank you again!
Christina
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Wonderful!
Jessica Shute
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I need several of these. Can I double the recipe in the bread machine or should I make 2 batches?
Christina
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Hi Jessica, I’ve tried a double batch and it was too much in my machine. I’d advise 2 batches. Happy Easter!
Jessica Shute
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Thank you for getting back so quickly. I chanced it and made 1 and a half. It just fit. I used small eggs and made 12. They came out perfect. Thank you and Happy Easter!
Christina
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Wonderful!! So happy you did that! Happy Easter to you, too!
Adriana
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I know this post is older, but it’s the prettiest picture I’ve found and I would like to give it a try. The sprinkles give it the magic I’m looking for; but I have probably the silliest question of all time: how do you eat the egg in the middle with the shell without getting it all in the bread? Do I serve these after cooked and cooled and they eat the bread around then crack the egg and eat it? I have never eaten in of these before!
Christina
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Hi Adriana, I’m not sure if you realize that the egg is hard-cooked once the rings are baked? That said, what I do is pull the bread from the egg and eat it (yes, I eat a whole one at a time) and I usually don’t want to eat an egg at that time, so I put the egg in the fridge until I want to eat/use it (it’s just like a hard-boiled egg). Hope this answers your question! :) CC
Filomena Rehob
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Hi hoisting, can you freeze these and then frost them once they defrost out of the freezer.
Thankyou Filomena
Christina
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I think the biggest reason I wouldn’t do this is that you can’t freeze hard boiled eggs. If you plan not to eat the eggs, you could (they’ll be rubbery) but it seems like such a waste :(
Filomena Rehob
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Hi Christina, Thankyou, I am leaving the eggs out so you think then it is okay to freeze them.
Christina
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Ah, yes! It’s a bread/brioche so that would be fine. I wouldn’t keep them frozen for more than a week and definitely ice them afterwards, Filomena. Happy Easter!
Filomena Rehob
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Thankyou, Happy Easter ??to you and your Family??
Debbie Menconi
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I love these. We will also be traveling. Can I make the dough, then freeze it before raising? Thaw, then finish the process?
Christina
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Hi Debbie, good question! I have never done this myself, so I can’t give you a proper answer, however it seems as though it should work. I’ll have to try to freeze some of the dough when I make them next to test it out myself. Let me know if you try it, too! Good luck!
Carolewithane
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Isn’t this just a great idea? However, I travel during Easter, so making fresh treats is hard! I have made these with the regular eggs, but then take the egg out (make egg salad?) and replaced the real egg with a plastic Easter egg filled with treats! (use a little icing on the bottom so it stays in place). Still the same effect, but no spoilage problem. A slightly modern twist on a traditional treat! The kids love them, and the bread part is delicious as ever!
Christina
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That’s a brilliant idea! Thank you for sharing!
Alma @ EasterFood
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I adore these. my aunt makes them and the egg is not cooked through so when you peel them you can dip the sweet bread into the yoke. it is an ideal breakfast for me.
Christina
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Hi Alma, I don’t cook the egg in this recipe either, but the egg gets baked (cooked) completely. So glad you know about these beauties! :)
Stacy QG
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What is the best way to store these? I wanted to make them tonight for serving tomorrow. Can I bake them tonight, store them (suggestions?) and then glaze the next day?
Christina
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Yes Stacy, if you bake them tonight, just store them in a cool place, glazed or unglazed. If they are completely cool tonight, I’d suggest glazing them tonight that way the icing is not sticky tomorrow when you serve them. It takes quite a few hours to harden. If they are not eaten tomorrow, remove the egg and put it in the fridge as I wouldn’t advise keeping the hard baked egg out for more than the next day. Happy Easter! CC
Stacy QG
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Thanks for the quick reply. The breads are STUNNING, and delicious. Happy Easter.
Christina
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You’re welcome! Send me a photo if you can! :) Enjoy!
Stacy QG
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Sure! What’s your email?
Christina
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Greta
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These are just beautiful! Thank you for sharing.
Just out of curiosity, do the eggs end up “hard-boiled” after baking? Or are they still soft in the middle?
Christina
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Thank you, Greta! They are “hard-baked” :) One reader said his were still a bit soft in the middle, but I think that would be due to the oven temperature or not leaving them in long enough. I have never had that problem. Let me know how they turn out! :) Happy Easter!
Britney
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I’m so excited to do this, and I WILL be making it this year. I actually come from a very proud Italian family and I am so surprised my grandma never made this! I saw Buddy Valastro make this on his show and knew I needed to do it but I am always so intimidated by the yeast. I never have good luck with yeast. Is the yeast for bread machines different from the active dry yeast? And if I’m using a stand mixer I just do it the same as the recipe for bread machine, right?
Christina
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Hi Britney, so glad you’re going to be making these! As long as you have FRESH yeast (as in, not old or expired) your yeast will work for you. Bread machine yeast is specifically made for use in bread machines and I have no idea what is different about it, but the active dry yeast can be used in the exact same way. If you are using a stand mixer, warm the milk slightly (lukewarm; if it is too hot, it will kill the yeast) then sprinkle the yeast into the milk and allow to stand for a few minutes. Then you can put all the dry ingredients into the bowl and make a well. Add the liquid ingredients and eggs to the well and away you go! Let the machine knead the bread for at least 10 minutes after a dough is formed, then cover the dough with plastic wrap to rise. Follow the shaping directions as with the recipe. Good luck and Happy Easter! Send a pic if you like! CC
Maria Cascione
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Thank you so much Christina. I look forward to making these
Christina
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You’re very welcome, Maria! Let me know how they turn out and Happy Easter! CC
Maria Cascione
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I will. Happy Easter to you also!
F.Beaverhausen
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That’s what I thought, I just needed to be sure.
Thanks for the tips, I’ll let you know the result.
Since my Nonna is not here to do it, I need to continue the trtradition.
Christina
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Good for you!! Nonna would be so happy and proud! Happy Easter! CC
maria Cascione
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These are so beautiful & I would love to make them. I have a kitchenaid & not sure how long to mix it. Also do I put the dry ingredients in, make a well to put the wet ingredients and then beat with the hook attachment? Thank you for your help
Christina
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Hi Maria! Yes, put the dry ingredients in the bowl, then I’d warm the milk slightly and put the yeast in and allow it to rest for a few minutes before adding it to the well, along with the other “wet” ingredients. Use the dough hook and let it knead for a minimum of 10 minutes after it’s come together into a dough. Just make sure to cover it as it rises so it won’t form a crust. Good luck! CC
F.Beaverhausen
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Why must we absolutely used raw egg?
And i’m looking everywhere on how to colour raw eggs but each page i’m visiting implyed to empty the egg before.
Christina
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The reason for using the raw egg is that if you used a hard-boiled egg, it would be boiled and then baked, most likely rendering it inedible. I color raw eggs exactly as I color cooked eggs; why would there be a difference? Good luck! :)
F.Beaverhausen
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That is what i thougth…
Could I go to ask how do you colour your eggs. I have never tried and so far every recipe require to put them in hot water and therefore cook the eggs…
Christina
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I am not sure where you live, but you can either buy food grade coloring in your local shop, or a child’s egg coloring kit if you are in the US or UK. It essentially uses (cold) water, food coloring and some vinegar. It’s extremely simple.
jessica bures
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these look super amazing! I have never seen anything like it!! Stopping by from Show me the stumble love group on fb! Stumbled and shared.
I would love to invite you over on Monday 10pm eastern to join our link party! I think these are amazing and I would love for you to show them to my friends!!
Have a great weekend
Jess
Christina
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Thank you so much, Jessica! Feel free to share them as I won’t be online at that hour. CC
Cindy
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These are adorable. I am planning on making them for Easter this year. The Easter breads we are used to had an anise flavor. Could I substitute the vanilla for anise or add both? Or add more anise?
Christina
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Wonderful, Cindy! If you look on my Facebook page you’ll see a reader’s photos of an adorable little boy with these breads! So cute! Yes, absolutely, you can substitute anise for the vanilla. Anise is a popular flavor with these, as you already know. Send a photo if you can! Happy Easter!
FRANCO
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HOU LONG BEFORE THE ITALIAN EASTER BREAD RINGS BECOME STALE
Christina
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Hi Franco, good question! They are best eaten the same day. They do go quite stale quickly, so I’d try to eat them by the second day. Happy Easter!
Catherine
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Dear Christina, these are so festive and beautiful. I have to try making this for Easter this year. xo, Catherine
HIPPITY HOPPITY EASTER TREATS! | The Southern Lady Cooks
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[…] INDIVIDUAL ITALIAN EASTER BREAD from Christina’s Cucina […]
hope
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What is a slightly warm oven? I get the jist, I just don’t want to fudge it up
Christina
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Hi Hope, I usually turn it on to 350, leave it on for just 2 minutes, then turn it off again. If it’s hot where you are, no need to even turn it on. :) CC
Samantha
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Hi. I really want to make these but I don’t have a bread machine. How would I go about making the dough?
Christina
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Hi Samantha! You can also use a stand mixer with a dough hook, or just do it by hand. The only difference in hand making the dough is that you should add the yeast to the lukewarm milk to dissolve it, then make a well in the dry ingredients and add the liquid, melted butter and eggs and combine well. Once it forms a dough, you’ll have to knead it for quite a while until it becomes smooth, then proceed with the rest of the recipe. Good luck!
Cynthia/What A Girl Eats
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These are so perfect for Easter! And they make the perfect edible table decoration too!
Mirlandra @ Mirlandra's Kitchen
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I keep coming across this post and every time I fall more in love with it. This makes me remember what baking is about. I’m not Italian but I think this would be a beautiful tradition to pass unto our children someday. Childhood is so short but the memories stored up in it and cultivated into tradition carry them through for the rest of the decades.
Christina
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No need to be Italian to bake something into a family tradition, Mirlanda! I completely agree with your sentiments! :) CC
Shelley @ Two Healthy Kitchens
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Oh, these are just darling – so, so pretty! Your photos are lovely, truly glowing! Best of all, though, your directions and step-by-step photos make it seems really doable to create these myself! What a great post! :D
Christina
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Thanks so much, Shelley! Yes, they really aren’t difficult at all. :) CC
Melody Wright
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Oh wow! My cousins will absolutely love this for Easter. Thanks for sharing.
Cynthia/whatagirleats
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love how pretty and festive this bread is! It would make a great centerpiece to any Easter table!
Christina
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Thanks, Cynthia!
fabiola@notjustbaked
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These are just way too cute!
Joanne
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My Italian grandmother made these every Easter to give as an Easter gift to each of her grandchildren. The girls got the little round braided like in your picture and the boys got what looked like a braided stick man with the egg in the top (or head). We all looked forward to receiving them every Easter. Thanks for bringing a good childhood memory back!
P.S. I never watched her make them so I was surprised to learn that the egg was not cooked first! But it makes sense that it will cook with the bread.
Christina
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Sorry I missed your comment a few weeks ago. That is such a lovely tradition, Joanne! I wonder how many children will be lucky enough to have such traditions passed on for them? You are a fortunate lady! CC
30 of the Best Easter Recipes and DIY Ideas - Roxy's Kitchen
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[…] 21. Italian Easter Bread Rings at Christina’s Cucina […]
Blossom Twitchell
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I noticed the color on the eggs get onto the bread, is this ok and safe to eat?
Christina Conte
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Yes, because you should only use food-grade food coloring, Blossom. It’s the same coloring you would use to tint frosting. CC
Meredith Henning
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These are beautiful, can’t wait to make these for Easter morning!! Happy Easter.
Christina Conte
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Great! Hope everyone enjoyed them, Meredith! Thank you!
Roxy's Kitchen
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They look so lovely and I bet they are delicious too! Thanks for sharing this at my Facebook Milestone Link Party :)!
Christina Conte
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Thank you, Roxy!! CC
mariza
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I want to make this looks so good job well done
Christina Conte
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Thank you, Mariza! I hope you do make them, they taste even better than they look. :) CC
Natalie G
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These are beautiful! What an amazing job!
Christina Conte
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Thank you, Natalie!! CC ;)
Anonymous
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What fun…love the site. enjoy cooking as well…look forward to your recipes…roxane
Christina Conte
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Thank you so much, Roxane! :)