This traditional Italian Easter bread recipe is an enriched yeast bread, made with eggs, milk, sugar, butter, and flour. The orange almond flavor is subtle but delectable, and the colorful sprinkles on top are perfectly festive for Easter Sunday. I love to serve this braided almond sweet bread for Easter brunch, a post-lunch treat, or with dinner.
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What’s in this Easter Bread Recipe?
This orange and almond sweet bread definitely requires a few steps to make, but it’s well worth the effort to have this on Easter. It’s easier than it looks and it’s so delicious. I found that it’s actually really fun to make and always brings the ooo’s and awwww’s.
- Flour: Start with all-purpose flour to make the bread dough.
- Milk: The milk helps to activate the yeast, and it adds moisture into the dough.
- Yeast: Use packages of active dry yeast. It’s important to heat the milk to the right temperature (120-130F) so that the yeast activates properly.
- Eggs: Adding eggs to this bread helps with leavening, texture, and flavor.
- Butter: Unsalted butter adds richness.
- Sugar: Granulated sugar adds sweetness to the dough.
- Almond Extract: This adds a delicious almond flavor to the bread.
- Orange Zest: This brings a citrusy, zesty taste.
To make the delicious topping for this sweet bread, you’ll need another egg, cold water, sliced almonds, and of course, some colorful sprinkles for a festive finish.
Flavor Variations
The orange almond flavor of this sweet Easter bread is delicious, but you can change things up if you prefer.
Swap out the almond extract for another flavor, like vanilla extract or lemon extract.
You can skip the orange zest if you don’t want that citrus-y flavor, or you can use lemon zest instead.
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How to Store
Store leftover Easter bread in an airtight container or resealable bag, and keep it at room temperature for up to 5 days.
How to Freeze
Place this egg bread in a freezer-safe container or resealable bag, and freeze for up to 2 months. Let it thaw before serving.
Serving Suggestions
This almond bread makes a great treat any time on Easter Sunday. It pairs well with coffee for a sweet breakfast, and it is perfect for the Easter Brunch table. It also makes a fun post-feast dessert bread, and it actually tastes great served alongside your Easter ham or lunch too.
Easy Easter Bread Recipe (Orange Almond Sweet Bread)
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Ingredients
For the Bread:
- 1½ cups whole milk 341 grams
- 6 tablespoons unsalted butter 85 grams (¾ stick)
- ¼ teaspoon almond extract 1 gram
- ⅔ cup granulated sugar 133 grams
- 2 tablespoons orange zest (from 1 orange)
- 4½ teaspoons active dry yeast 14 grams (2 packages)
- 1 teaspoon kosher salt 3 grams
- 6 cups all-purpose flour 720 grams, plus more for kneading the bread
- 3 large eggs 150 grams, lightly beaten
For the Topping
- 1 large egg 50 grams, lightly beaten
- 1 tablespoon cold water 14 grams
- 1 cup Honey Roasted sliced almonds 86 grams
- 1 tablespoon pastel sprinkles or nonpareils, 12 grams
Instructions
- In a small saucepan, over medium-low temperature, heat the milk, butter and almond extract. The temperature of the milk mixture, using an instant-read thermometer, should be between 120°- 130°F.1½ cups whole milk, 6 tablespoons unsalted butter, ¼ teaspoon almond extract
- While the milk/butter mixture warms, place sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment. With your fingertips, rub the sugar and zest together until it is well combined.⅔ cup granulated sugar, 2 tablespoons orange zest
- Add the yeast, salt and 2 cups of the flour to the sugar/orange zest, and mix on low to combine.4½ teaspoons active dry yeast, 6 cups all-purpose flour, 1 teaspoon kosher salt
- Add the warm milk mixture to the dry ingredients; beat on medium-low speed 2 minutes.
- Add the 3 beaten eggs and beat 2 more minutes.3 large eggs
- Gradually, add the remaining 4 cups flour and beat until a soft dough forms. Increase the speed to medium-high and continue beating until the dough pulls away from the sides of the bowl, about 5 minutes. The dough will be sticky.6 cups all-purpose flour
- Turn the dough onto a lightly floured surface and knead (adding extra flour as needed) about 6-8 minutes or until the dough is elastic and smooth.
- Place the dough upside down in a lightly buttered, large bowl and then gently turn it upright making sure the entire surface is buttered. Cover the bowl, with plastic wrap, and let it rise in a warm place until doubled in size, about 1-1½ hours (depending on the warmth of your kitchen).
- Line a baking sheet with parchment paper and lightly spray the paper with nonstick cooking spray; set aside.
- When the dough has doubled in size, punch down the dough and transfer it to a lightly floured surface. Cut it into thirds and gently roll each third into a 20-inch-long rope. Transfer the ropes to the prepared baking sheet and press the ropes together at one end. Braid the ropes together and tuck the ends under. Cover the braided loaf with plastic wrap that has been lightly sprayed with nonstick cooking spray. This will prevent the plastic wrap from sticking to the dough. Let the dough rise until doubled in size (30 minutes-1 hour).
- While the braided dough rises, heat oven to 350°F.
- In a small bowl, lightly beat together one egg and water. Brush the loaf with the egg wash and sprinkle the loaf with almonds and pastel sprinkles. The loaf will spread when baking, so sprinkle the majority of the almonds and sprinkles toward the middle of the loaf.1 large egg, 1 tablespoon cold water, 1 cup Honey Roasted sliced almonds, 1 tablespoon pastel sprinkles
- Bake the bread 40-55 minutes or until it turns golden brown and sounds hollow when tapped.
- Transfer the bread to a cooing rack and cool 30 minutes before slicing.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- This recipe requires time to rise, rest, and bake, so give yourself plenty of time to make this before you’re ready to serve it (a few hours, at the very least).
- Use an instant-read thermometer to make sure the milk/butter/almond mixture is the right temperature (120-130°F).
- Create a floured surface on your counter tops to work with the dough after you’ve made it in the mixer. Spend about 6-8 minutes kneading the dough until it becomes smooth and elastic.
- After kneading the dough, butter it and place it in a large bowl, cover with plastic wrap, then put it in a warm spot to rise (it should double in size).
- To create the braided shape of this Easter bread, you’ll split the dough into thirds, and then braid them together before baking.
- When brushing the topping onto the bread, focus the almonds and sprinkles towards the middle of the loaf. The bread will expand and spread as it bakes, so that will keep it all on top of the loaf.
Nutrition Information
Easter bread is made with a yeast dough enriched with ingredients like butter, milk, and eggs, and sweetened with sugar and sometimes other flavors. It’s similar to brioche or challah (egg breads). It’s typically braided, sometimes formed into wreaths, and topped with colorful sprinkles.
Using active dry yeast requires a short proofing process before mixing it in with the rest of the dough. To do this, warm the milk mixture to the right temperature–it must be between 120-130F (any lower and it won’t activate, any higher and it will kill the yeast), so use a thermometer to check. You will then mix the warm milk mixture with the yeast (along with the other ingredients instructed) and beat for 2 minutes.
Separate the bread dough into 3 even sections and roll into long ropes. Place the strips of dough onto a baking tray covered with cooking spray and parchment paper (so it doesn’t stick), and press the 3 pieces together at one end. Grab a piece of dough from the outside and lay it over the middle section. Then grab the other outer section and lay it over the new middle section. Repeat, alternating which side you’re grabbing from, always bringing it over the middle section. Tuck the ends under.
This bread should be baked at 350F, for 40-55 minutes, or until it turns a golden brown color. It should also sound hollow when tapped.
I love this recipe but I especially love the way you repeat each ingredient and the amount under each step. So convenient! The bread is fragrant, flavorful and a huge hit in my house. Thank you.
I made this bread twice. And yes there is no where listed salt amount, I did have problem with almonds they get burn to fast and bottom of the bread to. Any subjections?
Hi Loreta, so sorry for the confusion. There is 1 teaspoon of salt in the recipe. If the almonds are burning, try tenting the bread with foil!
I want to make this bread for a special meal this coming Sunday. How far in advance can I make it?
It’s best made fresh!