Pane di Pasqua with its colorful eggs is Italy’s signature version of the holiday staple. It is a classic dish of slightly sweet, braided bread baskets with brightly-colored eggs woven in. It is a beautiful colorful addition to any Easter brunch table, and is quite delicious to eat.. 


  • 5 uncooked eggs, colored

  • ¾ cup whole milk, warmed, but not hot

  • 2 ¼ tsp active dry yeast

  • 2 large eggs, lightly beaten

  • 1/3 cup granulated sugar

  • 1/2 tsp salt

  • 4 1/3 cup all-purpose flour

  • ½ cup unsalted butter


  1. In the bowl of your electric mixer, or a large bowl, combine warm milk and yeast. Let sit for 5 minutes.

  2. Add egg, sugar, salt, and 1 cup of flour to the yeast mixture. Mix until combined.

  3. Add butter, 1 tablespoon at a time, beating until combined.

  4. Add remaining flour. Knead until mixture forms a ball and no longer sticks to the sides of the bowl.

  5. Place dough in a well-greased bowl, cover, and place in a dark spot in your kitchen for 1 hour, or until it has doubled in size.

  6. Once doubled, punch dough down, and allow to rest for another 15 minutes. Then form the dough baskets.

  7. For the small baskets, roll out a long (about 18 inches) rope of dough about 2 inches thick.

  8. Fold dough in half and twist.

  9. Circle together so that both ends meet and form a round, pinch together.

  10. Place no more than 4 on a parchment paper lined baking sheet and space them out.

  11. For the large braid, roll out 3 18-inch long ropes of dough, place on parchment lined baking sheet.

  12. Pinch the three ropes together at the end, then braid the dough gently.

  13. Cover the small rounds or large braid, and allow to rise for 45 minutes.

  14. Preheat oven to 375ºF.

  15. Baste dough with beaten egg and sprinkle with nonpareils. Place colored raw eggs gently in braid or in the middle of round baskets.

  16. Bake small baskets for about 25 minutes or until golden brown.

  17. Bake large braid for 35 minutes or until golden brown.