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Easter Bread, Pane de Pasqua all Uovo


Pane de Pasqua all Uovo or Easter Bread is a traditional Easter bread recipe that is often served during Easter celebratory events. Filled with the tart flavors of lemon zest and juice, this sweet bread recipe packs a little bit of a pucker and is perfect for any celebratory event. Topped with the fun sprinkles of your choice, this recipe is great to get the kids involved.

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  • 2 eggs
  • 1 egg yolk
  • 2 (0.25-ounce) packages of active dry yeast
  • 5 cups sifted flour, divided
  • 3/4 cup butter
  • 1 1/2 teaspoon lemon juice
  • 1 tablespoon lemon zest
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon milk
  • sprinkles to decorate


Servings 4
Preparation time 380mins
Cooking time 420mins


Step 1

Soften yeast in 1/2 cup warm water, about 110°F, set aside.

Pour 1/2 cup warm water into a large bowl, blend in 1 1/2 cup flour. Stir in softened yeast and add flour-water mix. Mix well. Cover with plastic and towel, and let stand in warm place, about 80°F for 2 hours.

Cream butter, lemon juice, and zest until blended. Add sugar, salt, and cream mixture until fluffy.

Add 2 eggs, one at a time. Beat after each.

Add doubled yeast mix to this cream mix and beat thoroughly.

Add 2 cups flour and beat until smooth, mix in up to 2 more cups of flour if needed. Knead.

Grease a deep bowl that will be large enough to allow dough to double in size. Shape dough into a s smooth ball and place in bowl. Turn dough to bring greased surface to top. Cover and let rise for 2 hours until doubled.

Punch down with fist. Divide dough into 2 equal balls. Let stand, covered, for 10 minutes.

Roll each ball out into long roll, about 26x1-inch. Using the two long pieces of dough, form a loosely braided loaf.

Place on greased (with nonstick cooking spray) baking sheet. Cover loosely with towel and let double in warm place.

Bake at 375°F for 10 minutes. Brush with yolk-milk mixture and sprinkle sprinkles on top. Bake 30 minutes longer. Serve hot and fresh out of the oven.

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