Easter Egg Bread

Traditional in both Italian and Greek households, Easter Egg Bread is made to resemble a wreath, adorned with festive colored eggs. Just don't try to hang it on your door as a decoration!



  • 3 to 3-1/2 cups flour
  • 1/4 cup sugar
  • 1 package dry yeast
  • 1 teaspoon salt
  • 2/3 cup warm milk
  • 2 tablespoons butter, softened
  • 2 eggs
  • 1/2 cup mixed candied fruit or raisins or a combination of both
  • 1/4 cup chopped blanched almonds
  • 1/2 teaspoon anise seed
  • 5 uncooked dyed eggs

In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium speed. Add the 2 eggs, and 1 cup flour and beat on high speed two minutes. Stir in the fruit, nuts and anise seed, mixing well. Stir in enough of the remaining flour to make a soft dough.

Turn onto a lightly floured board and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turn once, and cover with a damp cloth or plastic wrap. Place in a warm place until doubled in bulk, about one hour.

Punch down the risen dough and divide in half. Roll each half into a 24 inch rope. On a greased baking sheet, loosely twist the two ropes together and form into a circle, pinching the ends together. Gently split the rope and tuck the 5 uncooked colored eggs into the openings. Cover and let rise again until doubled, about 30 minutes.

Bake in a 350 degree oven for 30-35 minutes or until golden brown. Cool on wire rack.