Italian Pane di Pasqua — Braided wreath with dyed eggs and anise glaze
4
Units:
Prep: 30 min Cook: 35 min
Sponge (night before)
- 1 cup all-purpose flour
- ⅛ tsp instant yeast
- ½ cup room-temperature water
Dough
- 2 cup all-purpose flour
- ⅓ cup granulated sugar
- 2 tsp instant yeast
- 1¼ tsp fine salt
- ¼ cup unsalted butter, softened
- 2 large eggs
- 1 large egg yolk
- ¼ tsp anise extract (or Fiori di Sicilia)
- 2 tbsp orange zest
- 6 dyed raw eggs (decorative)
- 1 large egg, beaten for egg wash
Glaze
- 1 cup powdered sugar, sifted
- 2½ tbsp whole milk
- decorative sprinkles
A sweet, soft braided bread ring with brightly colored raw eggs nestled into the dough, glazed with a simple icing and sprinkles. An overnight sponge deepens the flavor and gives a tender crumb; the braided shape traditionally represents the Holy Trinity and the eggs symbolize rebirth.
Instructions
- Make sponge (night before): Combine the sponge flour, yeast, and water. Cover and let sit at room temperature 8-12 hr.
- Mix dough: Add the sponge, dough flour, sugar, yeast, salt, butter, eggs, yolk, anise extract, and orange zest to a stand mixer with dough hook. Knead on medium 8 min until smooth and soft. Add flour 1 tbsp at a time only if extremely sticky.
- First rise: Place in an oiled bowl, cover, and rise 2 hr until doubled.
- Shape wreath: Divide dough in half. Roll each half into a 20-inch rope. Twist the two ropes together, join the ends into a circle, and place on a parchment-lined baking sheet.
- Second rise: Cover and rise 1 hr until doubled.
- Eggs and bake: Gently tuck the dyed eggs between the rope strands. Brush with egg wash. Bake at 375°F (190°C) for 15 min, then reduce to 350°F (175°C) for 20 more min. Tent with foil if browning too fast.
- Glaze: Cool completely. Whisk powdered sugar with milk until smooth, drizzle over the wreath, and add sprinkles before the glaze 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 the dough into 10 pieces, shape small braids around single eggs, and reduce baking time to 20-25 min.
- One wreath serves about 10; store at room temperature up to 2 days in an airtight container.
Created: 4/4/2026, 11:31:46 PM diytraditional
Stand mixer with dough hook, baking sheet, parchment paper, mixing bowls, egg dye kit