Italian Pane di Pasqua — Braided wreath with dyed eggs and anise glaze

A sweet, soft braided bread ring with brightly colored eggs nestled into the dough, glazed with a simple icing and covered in sprinkles. This festive Italian Easter bread uses an overnight sponge for deeper flavor and a tender crumb. The braided shape traditionally represents the Holy Trinity, and the eggs symbolize rebirth.

Yields: 1 large wreath (10 servings) | Prep: 30 min + overnight sponge + 3 hr rising | Cook: 35 min

Ingredients

For the sponge (night before):

• 1 cup all-purpose flour
• 1/8 tsp instant yeast
• 1/2 cup room-temperature water

For the dough:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 tsp instant yeast
• 1 1/4 tsp salt
• 1/4 cup softened butter
• 2 large eggs + 1 yolk, room temperature
• 1/4 tsp anise extract (or Fiori di Sicilia)
• Zest of 1 orange
• 6 dyed raw eggs
• 1 egg, beaten, for egg wash

For the glaze:

• 1 cup powdered sugar, sifted
• 2-3 tbsp milk
• Sprinkles for decoration

Instructions

1. Make the sponge (night before): Combine 1 cup flour, 1/8 tsp yeast, and 1/2 cup water in a bowl. Cover and let sit at room temperature 8-12 hours.
2. Mix the dough: Add sponge, 2 cups flour, sugar, 2 tsp yeast, salt, butter, eggs, yolk, anise extract, and orange zest to a stand mixer with dough hook. Knead on medium 8 minutes until smooth and soft. Add flour 1 tbsp at a time only if extremely sticky.
3. First rise: Place in an oiled bowl, cover, and rise 2 hours until doubled.
4. Shape the wreath: Divide dough in half. Roll each half into a 20-inch rope. Twist the two ropes together, then bring the ends together to form a circle. Place on a parchment-lined baking sheet.
5. Second rise: Cover and let rise 1 hour until doubled.
6. Add eggs and bake: Gently tuck dyed eggs between the rope strands. Brush with egg wash. Bake at 375°F for 15 minutes, then reduce to 350°F for 20 more minutes. Tent with foil if browning too fast.
7. Glaze: Cool completely. Drizzle with powdered sugar glaze and add sprinkles before it sets.

Tips

• The raw eggs bake inside the bread and are decorative — do not eat them
• The overnight sponge is optional but gives noticeably better flavor and a more tender crumb
• For individual rolls, divide dough into 10 pieces, shape small braids around single eggs, and reduce baking time to 20-25 minutes
• Store at room temperature up to 2 days in an airtight container