Grandma Nardi’s Italian Easter Bread Recipe

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Soft, golden, and slightly sweet, Grandma Nardi’s Italian Easter Bread is more than just a holiday treat—it’s a heartwarming tradition. Braided into a beautiful wreath and dotted with brightly dyed eggs, this festive bread is as delightful to look at as it is to eat. The tender crumb and gentle flavor come from a rich dough laced with vanilla and citrus zest, making each bite a whisper of spring.

This bread was always the centerpiece of Easter morning at Grandma Nardi’s house, baked fresh before sunrise and presented warm with love. It’s a recipe that calls for care and patience, but the payoff is more than worth it. Whether you’re continuing an old family tradition or starting a new one, this recipe brings warmth to the table and a sense of connection across generations.

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Ingredients for Grandma Nardi’s Italian Easter Bread

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 3/4 cup whole milk (warmed to 110°F)
• 1/4 cup unsalted butter, softened
• 3 large eggs (plus more for decoration)
• 1 tsp vanilla extract
• 1 tbsp citrus zest (lemon or orange)
• 1/2 tsp salt
• Dyed raw eggs for decoration (optional)
• Sprinkles (optional)

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How To Make the Grandma Nardi’s Italian Easter Bread

Step 1: Bloom the Yeast

In a small bowl, combine the warm milk (around 110°F) with a pinch of sugar and sprinkle the yeast on top. Let it sit for 5–10 minutes until foamy. This activates the yeast and ensures your bread will rise properly.

Step 2: Mix the Dough

In a large mixing bowl or stand mixer, whisk together the sugar, eggs, vanilla extract, citrus zest, and salt. Add the foamy yeast mixture and softened butter, mixing until smooth. Gradually incorporate the flour, one cup at a time, until a soft, slightly sticky dough forms.

Step 3: Knead and Rise

Knead the dough for about 8–10 minutes until it’s smooth and elastic. Place it in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for about 1.5 to 2 hours, or until doubled in size.

Step 4: Shape the Dough

Punch down the risen dough and divide it into three equal pieces. Roll each piece into a long rope and braid them together. Shape the braid into a circle or wreath and pinch the ends to seal. Gently tuck dyed (uncooked) eggs into the braid, spacing them evenly.

Step 5: Final Rise

Place the shaped dough on a parchment-lined baking sheet. Cover loosely and let it rise again for 30–45 minutes until puffy.

Step 6: Bake to Perfection

Preheat your oven to 350°F (175°C). Brush the loaf with a beaten egg for a shiny finish. If desired, add colorful sprinkles on top. Bake for 25–30 minutes or until golden brown and the bread sounds hollow when tapped.

Step 7: Cool and Serve

Let the bread cool on a wire rack. It can be served warm or at room temperature, making it perfect for a festive Easter brunch.

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Serving and Storing Grandma Nardi’s Italian Easter Bread

This beautiful Easter bread is best served slightly warm or at room temperature. The soft, pillowy texture pairs wonderfully with a cup of coffee or tea, and it makes a show-stopping centerpiece for your brunch table. You can enjoy it plain or with a swipe of butter or fruit preserves.

To store, wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for up to 3 days. For longer storage, you can freeze it for up to one month. Simply thaw at room temperature before serving. If you’d like to refresh it, pop it into a warm oven for a few minutes.

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Frequently Asked Questions

How do the eggs cook in the bread?

The dyed eggs are placed raw into the dough and cook as the bread bakes. Make sure the eggs are room temperature to prevent cracking.

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and baking.

What if I don’t have citrus zest?

While citrus zest adds authentic flavor, you can substitute it with a splash of orange or lemon extract for a similar brightness.

Why is my dough not rising?

Check the freshness of your yeast and ensure your milk isn’t too hot or too cold. Yeast needs warmth and sugar to activate properly.

Can I use colored hard-boiled eggs instead?

Yes, but they may overcook during baking. If you’re not planning to eat the decorative eggs, hard-boiled ones work just fine.

How do I prevent the bread from browning too fast?

If the bread is browning too quickly, cover it loosely with foil halfway through baking to avoid burning the top.

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