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 a 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!
NOTE: due to the fact that these are made from brioche dough, iced and have an egg in the middle, I don’t advise making these too far in advance. In fact, I usually have the dough ready and shape and bake them on Easter morning because I love them fresh. If you do make them in advance, try to make them the night before, but they should be refrigerated due to the egg.
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
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[…] bread, which you can serve in the traditional braided ring, like in this recipe from Delish, or as individual loaves, a la Cristina's Cucina's recipe. Earn bonus points among your Christian patrons for […]
Hello! I made this last year and loved it. I want to do it again, but instead of making them a day before, get it together tonight and bake in the morning…I’ve seen a couple comments about having it completely ready for the oven the night before…but would it be better to store the dough in the fridge overnight and THEN shape it first thing in the morning, then allowing the oven rise, then bake? If so, should the dough be taken out of the fridge earlier than the shaping needs to occur so the temperature can get back down to room temp? I want it fresh for Easter lunch tomorrow, but I don’t want to ruin the yeast’s work.
Hi Lindsay, I agree it’s better the day it’s made, however, I’ve never made it beforehand so I don’t know which method would yield the best results. I would probably keep it in the fridge and then shape it and bake it in the morning, if I had to choose. Let me know how it goes and Happy Easter! CC
Happy Easter! He is risen!
So I made it all up to the point of rising for a couple hours on the counter, covered in cling wrap, and put it in the fridge overnight (8-9 hours). Brought it out in the morning and as soon as I tried to knead it, it very obviously lost all of its air at once. So maybe it would have been better if I had kneaded it prior to putting it in the fridge? But I kept going and shaped them and placed them in the warm oven for the next prove. It thankfully got most of the rise back in the warmth, and ended up turning out beautifully.
Side note: I’d heard of some Easter bread recipes including a citrus flavor, so I decided to experiment and add the zest of 2 lemons in the dry ingredient mixture, and we totally loved it.
Happy Easter, Lindsay! That’s not a bad thing! It still rises in the fridge and you’re meant to knead the air out of it (maybe it over proved a little). However, as you discovered, they turned out! Lemon zest would be a lovely addition. Thanks so much for letting me know how they came out! Yay! :) CC
Thanks for great directions and recipe!
You’re so welcome, Lindsay! Hope you discover more of my recipes to enjoy! :)
Cute idea and my girls loved making these, but Ours didn’t turn out nice and fluffy like your pic, our were a little flat
Sorry to hear that, Kristen. Could be a few factors: was your yeast fresh? Maybe it didn’t rise long enough before baking? Not sure what it could be without being there, but hopefully they taste good! Happy Easter!
Hi there!
My family used to have something like this all the time when I was little. About 5 years ago we found out that my mother has major problems with gluten. Do you think this recipe would work with an all-purpose gluten-free flour? I’d love to surprise my mom with these.
Thanks!
Amy
Hi Amy, to be honest, I’ve never baked with gf flour with yeast, so I have absolutely NO idea how it would turn out. It might be grand, and it might be a disaster. If you’re willing to gamble, add some xantham gum (1/4 tsp), cut down on the salt and give it a try, but do let me know how it turns out! Good luck and Happy Easter, CC
No. Gluten free baking will NOT yield the same result, no matter what you do. The gluten is what gives bread it’s texture. I’ve been schooled in and done a lot of gluten free baking. The only baked goods that are still good without regular flour are quick breads like pumpkin bread and pie crust. And those must be eaten the same day as their made because they start to turn gluey, dense and brick like.
Thank you for your input, Melody! I’ve never tried making anything with yeast and gf flour.
Going to try to make for this Easter. May be a silly question: if served with dinner do we just butter roll as s normal dinner roll?
Hi Betsy, these aren’t meant to be served with dinner, but afterwards as dessert. You could reduce the sugar (I would omit it) and not ice them, then you could eat them with your meal. Happy Easter!
What happens to the raw eggs? I’ve never baked Easter bread with raw eggs, can you eat the eggs after will they be cooked?
Oh they are baked, but turn out exactly like hard boiled eggs, Nina! Of course, you can eat them. Just treat them as you would hard boiled. Happy Easter!
What is the best way to store them until easter? Aluminium fiol?
Hi Heather, they really should be in the fridge because of the egg, but that will make the brioche hard. They’re not great for storing for any length of time, tbh, so I’ve never kept them more than 2 days. Any airtight tin or even tin foil would be fine if you have to keep them.
Can you prepare everything the day before and then put the twisted rings, after all the rising is done, in the fridge and bake the following day so it is fresh? Also, is it necessary to use the plastic type mat in the pan? I don’t have one, if s needed, what can I use to substitute?
Hi Jen, I’ve never done that, but it might work. The only thing I would suggest is try to do it late at night so it just has about 8 hours in the fridge, versus much longer (it may over prove and make the dough sour). You don’t have to use a silicone sheet, but it’d good if you have parchment paper. If you don’t have that either, try a little semolina or rice flour so that they don’t stick to the pan. Let me know how it goes! CC
I did a test batch of these yesterday – I loved them, but was a little disappointed with the finish. Can you egg wash them before baking?
Hi Cece, I’m assuming you’re not icing them as I did? If you are, the finish is hidden which is why I don’t bother giving them a wash before baking, but absolutely do it if you like. Glad you loved them! :) Happy Easter!
[…] bread rings are beautiful, with a light, airy texture of brioche-like dough. Get the recipe for Individual Italian Easter Bread Rings by Christina’s […]
[…] Individual Italian Easter Bread Rings […]
[…] Individual Italian Easter Breads […]
[…] Individual Italian Easter Breads […]
[…] https://www.christinascucina.com/individual-italian-easter-bread/ […]
[…] 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 […]
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!
to clarify i am on the first rise
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. :)
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!
Yes, that’s a pretty average size that works well, it’s not too small! :)
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?
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!
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?.
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!
[…] Individual Italian Easter Bread Rings– By Christina’s Cucina […]
Instead of individual rings can I do one loaf? If so what would the cooking time difference be if any.
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!
[…] Individual Italian Easter Bread Rings […]
I don’t remember this post from before – how beautiful and colorful are these rings of bread?!
They are even more delicious than anything else! :)
What a fun idea for Easter. Thanks for the step by step directions. :)
Thank you, Cathy!
Brilliant idea! This way everybody is sure to get a colored egg. Very pretty, too!
Grazie mille, Frank!! Buona Pasqua!
These are just the perfect little table decoration/place setting for an Easter meal. So cute!
Absolutely! Nothing to store until next year, either! ;)
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
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
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😆
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!
[…] Individual Italian Easter Bread Rings (from Christina’s Cucina) […]
These look so fun! I bet they’re a hit! …I’ll have to add them to my list for Sunday’s brunch!
They really are the highlight of the desserts, Sarah!
What an incredible and special treat for Easter. I love these!
They are really fun, but mostly delicious, Patty!! ;)
LOVE the idea of making individual ones! Mine would not turn out this cute but going to try. :)
Awesome, Lisa!
Your photos have my mouth watering! This is perfect for Easter.
Thanks, Brandi! They are perfect for Easter!
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!!!
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!
[…] Speaking of bread, I’ve always loved Easter bread. […]
[…] Image credit: Christina’s Cucina […]
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!
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. ;)
Ok will do! Working on that this afternoon! Will let you know how it comes out! Thank you!
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!!
Yay!! Thanks for letting me know. Isn’t it great to find a recipe you wanted? I know the feeling! Enjoy, Theresa! :)
Yes! I am so happy! Dinner rolls were about 15 minutes and good. Having some with dinner tonight! Thank you again!
Wonderful!
I need several of these. Can I double the recipe in the bread machine or should I make 2 batches?
Hi Jessica, I’ve tried a double batch and it was too much in my machine. I’d advise 2 batches. Happy Easter!
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!
Wonderful!! So happy you did that! Happy Easter to you, too!
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!
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
Hi hoisting, can you freeze these and then frost them once they defrost out of the freezer.
Thankyou Filomena
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 :(
Hi Christina, Thankyou, I am leaving the eggs out so you think then it is okay to freeze them.
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!
Thankyou, Happy Easter ??to you and your Family??
I love these. We will also be traveling. Can I make the dough, then freeze it before raising? Thaw, then finish the process?
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!
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!
That’s a brilliant idea! Thank you for sharing!
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.
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! :)
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?
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
Thanks for the quick reply. The breads are STUNNING, and delicious. Happy Easter.
You’re welcome! Send me a photo if you can! :) Enjoy!
Sure! What’s your email?
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?
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!
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?
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
Thank you so much Christina. I look forward to making these
You’re very welcome, Maria! Let me know how they turn out and Happy Easter! CC
I will. Happy Easter to you also!
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.
Good for you!! Nonna would be so happy and proud! Happy Easter! CC
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
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
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.
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! :)
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…
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.
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
Thank you so much, Jessica! Feel free to share them as I won’t be online at that hour. CC
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?
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!
HOU LONG BEFORE THE ITALIAN EASTER BREAD RINGS BECOME STALE
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!
Dear Christina, these are so festive and beautiful. I have to try making this for Easter this year. xo, Catherine
[…] INDIVIDUAL ITALIAN EASTER BREAD from Christina’s Cucina […]
What is a slightly warm oven? I get the jist, I just don’t want to fudge it up
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
Hi. I really want to make these but I don’t have a bread machine. How would I go about making the dough?
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!
These are so perfect for Easter! And they make the perfect edible table decoration too!
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.
No need to be Italian to bake something into a family tradition, Mirlanda! I completely agree with your sentiments! :) CC
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
Thanks so much, Shelley! Yes, they really aren’t difficult at all. :) CC
Oh wow! My cousins will absolutely love this for Easter. Thanks for sharing.
love how pretty and festive this bread is! It would make a great centerpiece to any Easter table!
Thanks, Cynthia!
These are just way too cute!
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.
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
[…] 21. Italian Easter Bread Rings at Christina’s Cucina […]
I noticed the color on the eggs get onto the bread, is this ok and safe to eat?
Yes, because you should only use food-grade food coloring, Blossom. It’s the same coloring you would use to tint frosting. CC
These are beautiful, can’t wait to make these for Easter morning!! Happy Easter.
Great! Hope everyone enjoyed them, Meredith! Thank you!
They look so lovely and I bet they are delicious too! Thanks for sharing this at my Facebook Milestone Link Party :)!
Thank you, Roxy!! CC
I want to make this looks so good job well done
Thank you, Mariza! I hope you do make them, they taste even better than they look. :) CC
These are beautiful! What an amazing job!
Thank you, Natalie!! CC ;)
What fun…love the site. enjoy cooking as well…look forward to your recipes…roxane
Thank you so much, Roxane! :)