Easter Bread (Pane di Pasqua)
Traditional Italian Easter bread gets its signature golden color from egg yolks and saffron. The dough needs patience – it rises twice and develops incredible flavor.
This isn’t your typical sandwich bread. It’s rich, slightly sweet, and perfect for Easter morning.
Saffron Creates the Golden Glow
Steep saffron threads in warm milk for at least 10 minutes before mixing. This releases the color and earthy flavor that makes Easter bread distinctive. Don’t skip this step – powdered saffron won’t give you the same depth. The milk should turn deep yellow-orange.
Highly Recommended
Master the Two-Rise Method
First rise happens in a greased bowl for 90 minutes until doubled. Punch down gently, then shape into a round loaf. Second rise takes 45 minutes on your baking sheet. This double fermentation creates the tender crumb and complex flavor Italian bakers prize.
Egg Wash Timing Matters
Brush with beaten egg just before baking, not during the second rise. Too early and the wash absorbs into the dough. Apply it right when your oven finishes preheating. This creates that glossy, golden crust that screams Easter celebration.
Getting Perfect Rise Every Time
- Place dough bowl on top of your refrigerator or near a sunny window for consistent warmth during rising.
- Test doneness by tapping the bottom – it should sound hollow when fully baked.
- Wrap cooled bread in plastic wrap to keep it soft for up to three days.
Frequently Asked Questions
Can I make this without saffron?
Yes, substitute 1/2 teaspoon turmeric for color, though you’ll lose the distinctive earthy flavor that makes this authentically Italian.
How do I know when the dough has risen enough?
Press two fingers gently into the dough. If the indentations remain and don’t spring back, it’s ready for the next step.
Will this work with all-purpose flour?
Bread flour gives better structure, but all-purpose works. Add an extra 2 tablespoons flour since all-purpose has less protein.
Highly Recommended
Easter Bread (Pane di Pasqua)
Ingredients
Topping
Equipment Needed
- Large mixing bowl
- Kitchen scale
- Stand mixer with dough hook
- Clean kitchen towels
- Large baking sheet
- Pastry brush
Instructions
- Prepare saffron milk: Steep saffron threads in warm milk for 10 minutes until deep golden. In stand mixer bowl, whisk together bread flour, sugar, yeast, and salt.
- Combine wet ingredients: Add saffron milk, 3 eggs, softened butter, vanilla, and orange zest to flour mixture. Mix with dough hook on low speed for 2 minutes until shaggy dough forms.
- Knead the dough: Increase speed to medium and knead for 8-10 minutes until dough is smooth and elastic. It should pull away from bowl sides but remain slightly sticky.
- First rise: Transfer dough to greased bowl, cover with damp towel. Let rise in warm place for 90 minutes until doubled in size.
- Shape the loaf: Punch down dough gently and turn onto lightly floured surface. Shape into smooth round loaf and place on parchment-lined baking sheet.
- Second rise: Cover with clean towel and let rise 45 minutes until puffy. Meanwhile, preheat oven to 350°F.
- Finish and bake: Brush top and sides with beaten egg wash. Sprinkle pearl sugar evenly over surface. Bake 35-40 minutes until golden brown and internal temperature reaches 190°F.
- Cool and serve: Cool on wire rack for at least 30 minutes before slicing. Bread is best served slightly warm or at room temperature.
Nutrition Facts
Per Serving (1 serving)
