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Italian Easter Bread With Colored Eggs {Corona Pasquale} Easter Tradition

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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.

Italian Easter Bread with Colored Eggs is a brioche style bread whereby the raw eggs cook as the bread bakes.

 

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. 

Italian Easter Bread With Colored Eggs {Corona di Pan Per Pasqua}@allourway.com

 

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. 

Daffodils - First Sign of Spring @allourway.com

 

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. 

Italian Easter Bread with Colored Eggs @allourway.com

 

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!

Italian Easter Bread with colored Eggs is made with a rich brioche type bread that nestles raw colored eggs and the eggs bake along with the bread.

Italian Easter Bread with Colored Eggs

A not too sweet traditional Italian Easter bread that is scented with orange. The dyed eggs cook as the bread bakes and when done is topped with an orange glaze.
5 from 14 votes
Print Pin Rate
Course: bread, Breakfast, brunch
Cuisine: Italian
Keyword: classic Italian dish, Easter bread
Prep Time: 30 minutes
Cook Time: 35 minutes
Rising Time: 15 hours
Total Time: 1 hour 5 minutes
Servings: 10
Calories: 3659kcal
Author: Marisa Franca @ All Our Way

Ingredients

Starter

  • 1 cup 120 grams Unbleached All-Purpose Flour
  • 1/2 cup 113 gramscool water
  • 1/8 teaspoon instant yeast

Dough

  • 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

Glaze

  • 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

Instructions

  • Mix the starter ingredients, cover the bowl, and let rest at room temperature overnight, or for up to 15 hours.
  • 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.
  • Grease a large bowl and let the dough rise for 1 to 2 hours, until it's noticeably puffy.
  • 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).
  • 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.
  • 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.
  • 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.
  • Remove the crown from the oven, and transfer it to a rack to cool.
  • 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.
  • Drizzle the glaze onto the cooled braid, then decorate with the sugar crystals or sprinkles, if desired.

Notes

  • * 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.

Nutrition

Calories: 3659kcal | Carbohydrates: 596g | Protein: 104g | Fat: 95g | Saturated Fat: 44g | Polyunsaturated Fat: 42g | Trans Fat: 2g | Cholesterol: 1795mg | Sodium: 3589mg | Sugar: 267g

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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Comments


  5. 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!

    Reply


  11. 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 !!!!

    Reply

  14. 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. 🙂

    Reply


  15. 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.

    Reply


  19. 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.

    Reply

    • 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. 🙂

      Reply


  25. 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? 🙂

    Reply

    • 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!

      Reply


  26. 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.

    Reply

  27. 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.

    Reply

  29. 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.

    Reply

  33. 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!

    Reply

  38. This looks so good! I have never seen an Easter bread like this before but it’s so pretty and perfect for spring.

    Reply

  39. 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

    Reply

    • 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.

      Reply

    • 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.

      Reply

  44. 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

    Reply

  46. 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,

    Reply

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