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Italian Easter Bread





Easter bread with colored eggs embedded in the dough.

  • Three  cups all-purpose flour
  • 1/4 cup sugar
  • One package active dry yeast
  • One teaspoon salt
  • 2/3 cup warm milk (120 to 130 degrees F.)
  • Two tablespoons butter or margarine, softened
  • Two eggs
  • grated orange zest
  • 1/4 cup chopped blanched almonds
  • 1/2 teaspoon anise seeds
  • Five hard boiled eggs
  • vegetable oil


  • One cup confectioners’ sugar, sifted
  • Three tablespoons orange juice
  • sprinkles or nonpareils, for decorating


In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium.

Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well.

Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Dye the hard boiled eggs in Easter colors and lightly rub with oil.

Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes together to form a circle and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees F. for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.

Decorate with a glaze and sprinkles, if desired.


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