This no-yeast Italian Easter Bread is easy to make and perfect for Easter Brunch. This recipe can easily be doubled or tripled with excellent results. The dough is crumblier than traditional Easter breads, so forming into a donut shape is usually the easiest way to prepare it. Top with sprinkles and a raw colored egg (that cooks in the oven) to make this bread extra festive.
Course Breakfast, Dessert
Cuisine Italian
Keyword Easter Bread, Italian Bread, Italian Easter Bread
2 ¼cupsall purpose flour(plus more for dusting counter)
1tablespoonbaking powder
¼teaspoonsalt
½cupbutter, softened(one stick)
½cupsugar
1largeegg
½teaspoonvanilla
¼cupmilk
1large egg, beaten (for brushing the tops of breads)
Decorating
3dyed eggs(optional)
multicolor sprinkles (optional)
Instructions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
In a bowl, combine flour, baking powder, and salt. Set aside.
In a bowl or stand up mixer, cream together the room temperature butter, sugar, egg, and vanilla. Reduce speed of mixer to low, and gradually add in the flour mixture and milk until combined.
Pour mixture out on to floured surface and press together into a disk shape. Divide the dough into three equal parts. Roll the dough pieces into about 8 inch logs and form into donut shape. Place on baking sheet, leaving about 2 inches between each bread.
Brush breads with beaten egg and top with sprinkles if using. Place the colored egg in the middle hole of the bread.
Bake for 25-30 minutes until golden brown.
Notes
This no-yeast bread recipe is slight sweet and pairs perfectly with a cup of coffee or espresso. Store in an airtight container in the refrigerator for up to a week.