As long as I can remember, my mamma would make an Italian Easter Bread {Corona pasquale}. She would twist long ropes of dough and then pinch the ends to form a ring. She then would nestle colored eggs in between the ropes.
When I asked why she made our Italian Easter bread that way, she explained that the crown represented the crown of thorns on Christ’s head. The eggs represented rebirth — Christ rising from the dead after the third day.
On the Italian Easter table, bread has a religious significance — Christ is often referred to as “the bread of life.” This is a time for rejoicing. After the 40 days in Lent, it’s time to celebrate. . . . nature is coming to life all around us.
I remember getting Easter greeting cards from our relatives in Italy. They usually consisted of little fuzzy chicks and a basket of eggs.
My mamma and papa would always comment — Ecco! L’ouva va con il pulcino no con il coniglietto, non è giusto { There! The eggs goes with the chick not the bunny, that’s not right}.
I really never got into it with them. How was I supposed to explain to them that the rabbit is known as an extremely fertile creature and it symbolized the coming of spring? So, I just kept quiet and let them ponder why Americans did it this way.
The recipe I used for the Italian Easter bread is not quite like mamma made. Her bread’s texture was more like a brioche. She never wrote down recipes — they were all in her head. Nevertheless, this recipe is very good and it’s also easy to make whereas brioche can sometimes be a little bit more challenging.
Celebrating Easter has always been a family affair for us, although in Italy it isn’t as family centered as Christmas. There is an old saying:” Natale con i tuoi, Pasqua con chi vuoi” { Christmas at home with your family, Easter with whomever you please.
I simply can’t imagine wanting to spend Easter with anyone other than my family. 🙂
The Ave Maria is one of my parents favorite. I’ve included this rendition, which is absolutely beautiful, if you’d like to listen, here it is:
Tutti a tavola è pronto!
Un caro saluto e alla prossima!
- 1 cup 120 grams Unbleached All-Purpose Flour
- 1/2 cup 113 gramscool water
- 1/8 teaspoon instant yeast
- 2 1/4 cups 269 grams Unbleached All-Purpose Flour
- 1 1/4 teaspoon salt
- 2 teaspoons instant yeast
- 1/3 cup 67 grams granulated sugar
- 4 Tablespoons 57 grams unsalted butter, at room temperature
- 2 large eggs
- 1 large egg yolk
- 1/4 teaspoon vanilla extract + 1/4 teaspoon orange oil { I used 1/4 teaspoon Fiori di Sicilia}*
- 1/4 teaspoon ground anise seed
- grated peel of 1 large orange
- 6 dyed raw eggs - they will cook as the bread bakes
- 1 cup 113 grams confectioners' sugar, sifter
- 2 to 3 Tablespoons 23 - 43 grams orange juice
- decorating sugar for sprinkling on top -- can also use nonpareils for decorating
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Mix the starter ingredients, cover the bowl, and let rest at room temperature overnight, or for up to 15 hours.
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Next day, combine the bubbly starter with all the remaining dough ingredients. Mix and knead, using a mixer or bread machine, until the dough is elastic and satiny. I don't recommend preparing the dough by hand because it is sticky and challenging to bring together.
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Grease a large bowl and let the dough rise for 1 to 2 hours, until it's noticeably puffy.
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Turn the dough out onto a lightly greased surface, divide it into two pieces and shape each piece into a 20 inch long rope. Twist the two ropes together and pinch the ends to form a wreath (crown).
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Place the wreath (crown) on a parchment lined baking sheet and cover and allow it to rise until puffy, about 1-2 hours. Toward the end of the rising time preheat the oven to 375 F.
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Before placing in the oven, gently spread the rope strands apart and place a dyed egg in between them. Space the eggs evenly around the crown.
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Bake the crown for 15 minutes, then reduce the oven heat to 350 F and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register at least 190 F.
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Remove the crown from the oven, and transfer it to a rack to cool.
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To make the glaze: Stir together the sugar and 2 Tablespoons orange juice.Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable.
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Drizzle the glaze onto the cooled braid, then decorate with the sugar crystals or sprinkles, if desired.
- * Fiori di Sicilia is a flavoring sold by King Arthur Flour. It is excellent, I also use it in my Panettone recipe.
- You can eat the eggs but if you intend to let the bread sit out for several hours -- refrigerate the eggs and then eat them later.
- There is a disparity in rising times because rich dough sometimes take longer -- just look how it's rising and let that be your guide.
- This recipe was adapted on the Easter Bread Wreath recipe on the King Arthur Blog.
Note: Recipes and content from All Our Way ©2017 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information, please link to this post. Grazie .
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This looks SO yummy! I’ve always wanted to make an Easter bread but still haven’t. I’m definitely saving this!
I’m sure you’ll love the bread, Christine. It’s delicious!!
This is the most amazing bread I’ve ever seen. What a unique idea!
This is gorgeous. I love the sentiment behind it and the fact that you grew up with this dish as a child.
What a beautiful and festive bread! I never tried to make it myself, but definitely should) Great recipe!
Thank you, Veronika! Happy Easter.
What a stunning post Marisa! I love hearing food stories, and this one was particularly meaningful to me on the day before Resurrection Sunday! The Easter Bread is just lovely, and you’re right, that rendition of Ave Maria is gorgeous! Happy Easter!
Thank you, Tamara! The Ave Maria was my mamma and papà’s favorite! It is beautiful
This is so pretty! I’ve never seen anything like this before, but I love the story behind it! So perfect for Easter morning!
I love the bread and the story of your family tradition for Easter! Our tradition in Panama was similar with a popular braided sweet bread without the eggs. Happy Easter to you and your family!
This Italian Easter bread is sooooo beautiful and festive! I have never heard of this recipe before but I am so glad I discovered it!
This looks so good and perfect timing with Easter being this coming weekend! I remember my grandmother making Easter breads like this one!
What a unique recipe for Easter but it makes a beautiful presentation for the holiday table.
What a beautiful dish! Such a stunning centrepiece for an Easter supper.
I can’t wait to give it a go….my boys are going to love it.
p.s I struggle with so many of the traditional symbols of Easter, as here in Australia Easter is in Autumn !!!!
If this is half as yummy as it is beautiful, I’m going to be in trouble!
It’s delicious, Renee. A special treat for a special holiday.
Very unique, never seen anything like it before! Looks and sounds tasty! I shared your post onto Fb, G+, Pn, and Tw.
Thank you, Dee! I really apprecialte it.
What a wonderful post Marisa. I love the traditions. My family always had and I still prepare a family Easter dinner. I don’t do the colored Easter eggs anymore. I cannot remember when I stopped doing that. I got a chuckle out of the fact that you chose not to try to explain the rabbit’s place in Easter in America. 🙂
Hi, Clearissa! Tradtions are great — I’m glad to see my kids carrying them on. Have a wonderful day!!
I think this is delightful looking! I’m going to try it this Easter. I know that my grandchildren will be amazed at the eggs in the bread. Thank you for sharing your wonderful family stories. Stopping by from our Blogging Grandmothers group and sharing on social media.
Thank you, Teresa. Your grandchildren will be delighted by the Easter bread.
How interesting! I’ve never seen this before! Love the story behind it.
Thank you, Amy! I certainly enjoy talking about our traditions.
Love reading about your tradition! Plus what a beautiful loaf.
– Nancy
Thank you, Nancy! I miss having my folks around — doesn’t seem quite the same. 😢
What a beautiful bread! Thank you for the recipe. (pinning) I loved hearing about your family’s lovely Easter Traditions! -Marci @ Stone Cottage Adventures
Thank you, Marci! It’s the traditions that makes holidays special, don’t you think?
I have made a similar bread for my Easter Celebrations, but yours sounds more delicious! So excited to try it! Thank you for sharing your story and your recipe. Have a blessed Easter.
Hello, Kimberly. Thank you for commenting. Blessings for a wonderful Easter.
Marisa – You did a beautiful job. I grew up having this at Easter and made it for the first few years after my kids were born.
Thank you, Linda! I hate the thought of some of our traditions going by the wayside! Buona Dominica.
My mom made this every easter. I almost forgot about it. Thanks for bringing it back to the forefront of my mind. Now, I have to make it!
Such a great looking breakfast cake that certainly says Easter.
Thank you, Jovina! Does your family have a traditional dish for Easter?
Lovely! I make a savory Easter bread from Naples called “casatiello” but this really does take the cake. Literally…
Grazie, Frank! I hope you have the casatiello on your blog. I’d love to try your recipe.
Wow Marisa! How neat is this?? I’ve never seen anything like this in the hills of KY, lol! This sounds so good and I’m sure Bear would love to make it with me!! (He’s the true chef in the family haha!) Thanks!
Hello, Elizabeth. Now, I would love to see a monthly feature — Bear (Bare) Cooking. That would be so cute. Some of his favorite recipe. I can even see Ellie with a chef’s hat. 🙂
I just read the Braided Easter bread post of That Skinny Chick can bake and now yours. I have so many options now, I don’t know which one to make. Perhaps, I’ll try both just for fun, and because they both look so delicious. 😀 Thanks for sharing! P.S. Is that Olivia Hussey in that video clip? 🙂
Ciao, Christine! Well, you’ll have to tell us how you liked the bread. And as far as Olivia Hussey goes, I’m not sure but I believe you may be right. I thought it was so beautifully done. Buona Pasqua! Abbracci!
This looks gorgeous Marisa. I’m always in awe of easter bread with eggs as I’ve never tried making them yet but you made it look so simple that I’m so ready to try this cutie at home. Great recipe.
Hi, Molly! I hope you try it. It really isn’t hard to make. I can’t wait to do it again this year!
This bread is absolutely gorgeous! And when a lovely story about your grandmother. This is absolutely perfect for Easter and the color of those eggs are gorgeous.
Thank you, Heather. I’ll be making it again this year.
Every year I plan to make this – and forget. It’s SO pretty and looks so festive. My kids would love this!
Hi, Kylee! You’ll have to make it. If you do, let me know how you like.
Now I understand the secret to making this bread … I never knew how the eggs worked – they always look so pretty.
I got a chuckle out of the Italian concept of eggs = chicks = Easter. I’m sure many folks wonder about that crazy Bunny.
Hi, Noel! It was a head scratcher for my folks. It is amazing how the eggs cooks as the break bakes.
Marisa, that looks delicious and so cute too! The one thing I miss most about my Italian ex is the authentic Italian food. 🙂
Thank you, Byron! I can’t imagine a smart Italian woman letting a good man in the kitchen escape. 🙂
This is such a great recipe for Easter Brunch. So cute and I love how you have the Easter eggs nestled in the bread. I think it’s great how you’re keeping this tradition in your Family 🙂
Hi, Stephanie! Whenever I make one of my mamma’s recipe, it makes me feel as if she is in the kitchen with me. :-))
Such a beautiful Easter bread! My family would absolutely love this. Saving and pinning!
Thank you, Christine! When you make it, et me know how you like the recipe.
It is very interesting to see how every family celebrate their festivals. This bread has left me speechless. I have never seen anything like this and I love how the little eggs are peaking out of the bread. Happy Easter to you and your family!
This is such a cool Idea Marisa. I think my kids would be so fascinated with all those colored Easter Eggs around in the bread
Such a classic for Easter brunch. I am not an expert baker so I am afraid of making it but I will try since yoru recipe looks fabulous.
You really don’t have to be an expert baker, Adriana. You’re selling yourself short. You’ll have to experiment sometime and see how it goes. 🙂
I love how pretty and colorful this bread is! It sounds so tasty, and so perfect for spring and Easter, lovely!
Thank you, Leah! It is just a little something special for breakfast.
Wow! That is one gorgeous bread!! I can imagine my kids totally going crazy for these especially when they see those colored eggs! Yummy easter treat! 🙂
I’ll be making it again this year as well as my Pinza! I’ll give the crown to the grandkids.
This looks so good! I have never seen an Easter bread like this before but it’s so pretty and perfect for spring.
Thank you, Pam. It is an Italian tradition as well as the Pinza that my mamma made.
Oh I have always wanted to make a colomba pasquale but haven’t tried one yet. I will definitely try your recipe – I am loving the use of a poolish (a favourite bread technique of mine) and I have all the extracts in (I love Italian baking!) including the Fiori di Sicilia! 😀 #excited
That’s fantastic, Jo! Let me know how you like it. I’m a bread baker at heart. I would live in the kitchen just to bake bread!! But man can’t live by bread alone — heh!heh! I could. 🙂 I’ve got a sourdough starter at home right now (I’m going to see if I can resuscitate it. I’ve really neglected it since we travel so much.
Easter bread with eggs is something I have never thought of making. Now I seriously do. It would be something fun to do with my son.Thanks for sharing Marisa
You’re welcome Immaculate! You will have a great time making the bread with your son. When my kids were little they used to help me paint cookies. I loved baking with them. All three of my kids love to cook.
Thank you for sharing your story about your Grandmother and family. I have always been curious about this kind of bread, I just might have to give it a try, Easter is coming up, I pinned this to my Bread love board.
Hi Sara! I hope you do make it — it really is very easy to make.
I am vegan, but my mom is going to love this recipe! It is so colorful and festive!
Hello Willow! Let me know if she tries the recipe and how she likes it.
What a yummy looking bread! Is this something you would serve for breakfast or as a snack?
Hello Renee! You could have this at any time. It isn’t overly sweet although Italians will have it for dessert.
Dear Marisa,
I wanted to come by to say thank you so much for leaving such kind comments. I appreciate every one of them!
I fell in love with photography over the last few years. I’ve never had formal training . . . just lots of practice.
I’ve never thought of giving lessons or a tutorial, because I feel like such an amateur! I’m a BIG believer in photographing in natural light.
I have two cameras . . . an OLD Nikon D70 (which I LOVE, and take ALL my photos with) and a new Canon EOS 70D.
I’m still learning the new camera, and maybe one day I’ll migrate all my photo-taking to that one . . . but for now, my heart belongs to my Nikon. We know each other well :0) !!
Your blog has so many wonderful dishes! I’m anxious to look around and find some inspiration!
Again, thank you for your support and kindness!
Have a wonderful week,
Suzanne
Thank you for stopping by! You are a true inspiration like I commented.
How beautiful marisa and the cake looks just like it is supposed to look. It is so nice to keep cultural traditions going.
Thank you Jovina! I do love tradition and I am thinking of more things I can share with the grandsons.
Love these cakes. My mother never made them, but I’ve eaten similar ones made by Greeks in a large plait shape. Last year I bought some little black moustache transfers to put on hard-boiled egg shells. I’m going to experiment with them this Easter. Ciao,
Let me know how it goes!!
Wow, Marisa looks delicious. I have one that I make too, but yours looks amazing. I will be trying yours. Have a great day.
I’ve been making it for quite a few years and it is delicious for breakfast.