Individual Italian Easter Bread Rings…Easy Step by Step Directions

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 make the perfect Italian Easter dessert. Make one large ring if you prefer, but this authentic, traditional Italian Easter bread will elate children and adults alike!

Originally published April 2, 2012 .

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).

You may also enjoy Mrs. Rabbit’s Hot Cross Buns! Better than Mary Berry’s!

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. They can do double duty by providing a beautiful table decor for your Easter table, too!

Can I Make the Italian Easter Bread Dough the Night Before?

Yes, you can make it and let it rise in the fridge overnight. Here’s what to do once you’ve made the dough: don’t let it rise in the bread machine or bowl. Place it in a large container with a lid, or a sealed bowl, with sufficient space for it to rise and put it in the fridge. In the morning, proceed from the first rise (knead and shape). Try to make it as late in the day as you can as you not want the dough to overproof.

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)

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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 the tray from the oven and turn it on to 350°F (175°C).

When the 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 the oven and place the Italian Easter bread rings on a cooling rack.

When the bread 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.

Immediately add colored sprinkles, if desired, and allow glaze to harden/dry before serving.

See? They’re not difficult to make 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 if keeping them out for longer than a few hours, or if it’s really warm, they should be refrigerated because of the egg.

Happy Easter!!

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Individual Italian Easter Bread Rings...Easy Step by Step Directions

Yield: 6 rings

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

A traditional, authentic Italian Easter lightly sweet treat that the family will love. Great for children to help make.

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Ingredients

• 2 eggs (6 more, colored, but still raw; DO NOT USE HARDBOILED EGGS)
• 2 Tbsp (28 g) butter
• 2/3 cup (158 ml) milk
• 3 to 3 1/2 cups (454 g) good quality all-purpose flour
• 1/4 cup (55 g) sugar
• 1 tsp sea salt
• 1 1/2 tsp bread machine dry yeast

For glaze:

• 3/4 cup (75 g) confectioner’s sugar
• about 2 Tbsp milk
• 1/2 tsp vanilla

Instructions

FOR STAND MIXER DIRECTIONS, SEE BELOW.

1. Heat milk and butter gently, in a small saucepan, just until butter melts.
2. Remove from heat and place in bread machine pan.
3. Beat 2 uncolored eggs, just to break up the yolks, then add to milk and butter in pan. Next, add the dry ingredients: flour, salt and sugar.
4. Make a well in the center of the dry ingredients and add the yeast. Set machine for "dough" and press "start."
5. The dough will 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:

1. 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.
2. 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.
3. 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...

1. Put the dough onto a lightly floured mat or counter and knead gently, then cut into 6 equal pieces.
2. 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.
3. Now twist the two ropes together like this. Again, it won't look very pretty, but it's okay; pinch the other end together.
4. 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.
5. (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.)
6. Place the ring on a silicone sheet or parchment lined baking tray and continue with the rest of the dough and eggs.
7. Once you have made all six, place them in a slightly warm oven to rise for about an hour.
8. After they have risen, remove from the oven and turn the heat to 350°F (175°C).
9. 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.
10. Remove from tray and place the Italian Easter bread rings on a cooling rack.
11. 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.
12. 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.
13. Sprinkle with colored sprinkles if desired, and allow glaze to harden/dry before serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 391Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 75mgSodium: 462mgCarbohydrates: 72gFiber: 2gSugar: 22gProtein: 10g

Nutrition info is only estimated.

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