This easy Italian Easter Bread with anise is a super delicious, soft, lightly sweet bread with anise flavor topped with a sweet glaze It’s an Italian-American Easter sweet bread a.k.a. Pane di Pasqua that’s a delightful tradition.
Easy Italian Easter Bread with Anise
Easter wouldn’t be Easter without traditional Italian Easter Bread. It’s a tradition we hold dear in our house. It’s perfect to eat on Easter morning with a hot cup of coffee or served at Easter brunch.
I love seeing the excitement in my family’s faces when they see my Italian Easter Bread cooling on the stove. I wish my husband looked at me like he looks at that fresh Easter bread! LOL!
One time, I was making Italian Anise Cookies when my boys got a sniff of the anise. They asked me if I was making Easter bread. They love it so much.
This Easter Bread is easy-to-make and the dough rise is only about an hour! If this is your first time making this delicious bread, you will be amazed at how easy it is. This bread tastes great the next day too but, be sure to store it in an airtight container.
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What is Pane di Pasqua?
Pane di Pasqua literally means “bread of Easter” or Easter bread in Italian. It’s a holiday staple in Italy. It’s become very popular in America and adopted the addition of dyed Easter eggs. Adding colored eggs makes the bread look so attractive but, you don’t have to add them especially if you don’t like the idea of leaving hard boiled eggs out on your counter.
I make this recipe with anise extract not anise seed like some recipes.
What is the meaning of Italian Easter bread?
Bread has a symbolic meaning for Easter. Jesus Christ broke bread and shared it with the apostles at the Last Supper and said “Do this in remembrance of me.” It’s a Christian tradition wonderful way to celebrate Easter.
How to Make Italian Easter Bread
*The full, printable recipe is at the bottom of this post in the recipe card.
Remember that you can control how much anise goes into this recipe. Maybe you only want it in the bread and not the icing.
Ingredients
- all purpose flour
- sugar
- Rapid Rise yeast
- salt
- milk
- anise extract
- large eggs
- softened butter
Icing topping
- powdered sugar
- milk
- anise extract
- nonpareils
Summary of Instructions
*The full, printable instructions are at the bottom of this post.
- First, in a large bowl or the bowl of a stand mixer, stir together some of the flour, yeast, salt and sugar.
- Next, in a small saucepan, warm milk and anise extract until the milk begins to bubble around the edges.
- Then, pour the milk mixture into the flour mixture and mix until combined.
- Next, add the softened butter, two eggs and remaining flour. Mix until well combined and be sure to scrape the sides of the bowl.
- Then, knead the dough for 8 minutes using the dough hook attachment with a stand mixer or by hand on a floured surface.
- Next, let the dough sit in a a warm spot for about 10 minutes covered with a dish towel for the first rise, although it won’t rise much.
- Then, split the soft dough into two equal balls.
- Then, roll each ball out to 14-18″ long rope in equal pieces.
- Next, overlap the pieces to make a long twist or shape of a wreath. Pinch and tuck the ends under on each side.
- Next, and place the braided dough on the greased baking sheet or lined with parchment paper. Cover with a dish towel and allow to rise in a warm place for one hour for the second rise. The dough should about double in size.
- Then, brush with egg wash (beaten egg) so the bread is shiny and pretty.
- Next, bake in oven at 350F for 20-25 minutes and allow it to get golden brown.
- Then, in a small bowl, mix the powered sugar, milk and anise extract in a bowl and pour on somewhat cooled bread.
- Last, top with nonpareils.
You’ve probably seen Italian Easter bread that includes dyed Easter eggs. It’s fine to add one or two to this recipe. You would add it to the dough twist between the pieces to hold it in place, before placing it in the oven.
Look at what the finished bread looks like inside below.
Break off a piece and indulge!
For a thicker icing, add 1/2 cup more of powdered sugar to the icing.
Storage
Store the Easter bread in an airtight container on your counter for up to three days or in the refrigerator for up to to five days.
This sweet Italian Easter bread is not only great for Easter dinner but, it’s perfect for Easter brunch! Your family will love it.
It’s so delicious to eat with a cup of coffee, as a snack in the morning or anytime of day you feel for something a little sweet and delicious!
You may also like
Good Italian Anise Christmas Cookies Recipe
Easy Italian Wine Cookies (Ciambelline al Vino) with Anise
See more Easter recipes.
I took this recipe to Weekend Potluck.
Italian Easter Bread with Anise
Ingredients
- 3 cups all purpose flour, divided
- 1/4 oz Rapid Rise yeast (one packet or 2 1/4 tsp)
- 1 tsp salt
- 1/4 cup granulated sugar
- 2/3 cup milk
- 1 tsp anise extract
- 3 large eggs, divided
- 4 tbsp butter, softened
Icing Topping
- 1 cup powdered sugar
- 1 tsp anise extract
- 2 tbsp milk (or more if needed)
- 1 tbsp nonpareils
Instructions
- First, in a large mixing bowl, add: one cup of the flour, yeast, salt and granulated sugar. Stir.
- Next, heat milk and 1 tsp of the anise extract until it just starts to bubble around the edges (110F.)
- Then, add heated milk and anise extract to the flour mixture and stir until just combined.
- Next, add softened butter, two of the eggs, one at a time, (the third egg is to brush on the dough before baking,) followed by the remaining two cups of flour. Stir until well-combined and dough starts to pull together.
- Then, place on floured surface and knead for 7 or 8 minutes by hand or use a stand mixer using the dough hook. The dough should be smooth and elastic.
- Then, let the dough sit for about 10 minutes covered with a dish towel in a warm spot. The dough may not rise much if it's too cold.
- Next, split the dough into two equal balls.
- Then, roll out two long pieces about two inches thick and 14-18 inches long.
- Next, oil spray a baking sheet. Place dough pieces side-by-side and overlap them to make a twist on the baking sheet. Pinch the ends and tuck under on each side.
- Then, cover with a dish towel and allow to rise for one hour. If you're oven has the "bread proof" setting, you can put the dough in the oven and put it on the bread proof setting to rise. The dough should about double in size.
- Next, pre-heat oven to 350F.
- Then, whisk the remaining egg. Brush it on top of the risen dough.
- Next, bake the dough for 20-25 minutes. If you suspect the bread top my burn, you can gently and loosely place a piece of tin foil on it the last 10 minutes or so.
Icing Topping
- Meanwhile, in a small mixing bowl add powdered sugar, two tbsp of milk, and one tsp of anise extract and stir until smooth.
- Next, when bread is done, let it cool 5 minutes before adding icing. Pour icing on top.
- Last, sprinkle with nonpareils.
Notes
Storage
Store in an airtight container or plastic zipper bag for up to 3 days for maximum freshness. It may also be stored in the refrigerator for up to 4 days. For a thicker icing, add 1/2 cup more of powdered sugar to the icing.Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Optimized on 3/31/2025.
I’m glad you liked it and thanks for the 5-star rating!
This bread brought back many childhood memories of Easter for me! The texture is great and it is so easy to make! Thank you for posting!
Hi Maria. We love this bread in our house. Thanks for the 5-star rating!
Turned out beautifully. Light and airy and slightly sweet. No changes necessary !