Pane di Pasqua - Italian Easter Bread

Soft, lightly sweet and beautifully golden, Pane di Pasqua is one of Italy’s most charming Easter traditions. Often shaped into rings or braids and decorated with eggs, it symbolises new beginnings and is made to be shared with family over the Easter weekend.

This is a simple, comforting bake - gently sweet, delicately scented and perfect served with coffee, honey or a generous spoonful of your favourite Italian spread.

Ingredients

• 500g plain flour
• 7g dried yeast
• 100g sugar
• 250ml milk, gently warmed
• 2 eggs
• 80g butter, softened
• Zest of 1 lemon
• Pinch of salt
• 1 tsp vanilla extract (optional)
• Extra eggs for decoration (optional)

Method

In a large bowl, combine the flour, yeast, sugar and salt. Add the warm milk, eggs, butter, lemon zest and vanilla, then mix until a soft dough forms.

Knead the dough for around 8 to 10 minutes until smooth and elastic. Cover and leave to rise in a warm place for 1 to 2 hours, or until doubled in size.

Once risen, divide the dough and shape into rings or simple braids. If using, gently place whole eggs into the dough for decoration.

Leave to rise again for 30 to 45 minutes. Bake at 180°C for 20 to 25 minutes until golden and lightly fragrant.

How to Serve

Serve warm or at room temperature with coffee. For something extra special, add a spoonful of hazelnut spread or gianduja cream, or simply drizzle with good Italian honey.