Pane di Pasqua Recipe: Traditional Italian Easter Bread

The Easter season is here, and with it comes the joy of making our traditional Pane di Pasqua. A soft, golden bread that's been part of our family table for generations. There's something so comforting about working the dough with your hands, shaping each braid with care, and watching it rise slowly throughout the day. To make it even more festive, we’re serving this year’s loaves with a chilled glass of Gratsi White. Its crisp, delicate flavor pairs so beautifully with the light citrus notes in the bread, adding a refreshing touch to every bite. A simple pairing that elevates the whole experience. Pane di Pasqua is a beautiful tradition to share — keep the holiday spirit going with a read about Long Weekend, bring color to the table with a Mediterranean Bean Salad, or drift into springtime reading with Mediterranean Daydreaming.

In a stand mixer, beat the eggs and sugar for several minutes until light and well combined. Add yeast, oil, lemon zest, and flour. Mix until a smooth dough forms.

Transfer the dough to a lightly floured surface and knead by hand for 1 minute. Cover with a tea towel and let rest for 10 minutes.

Meanwhile, wash and dry the decorative eggs. Line baking trays with parchment paper and divide the dough into portions based on your desired size. Braid or shape as preferred (see video for technique). Place on trays, cover, and let rise in a warm place for 5–6 hours until tripled in size.

Preheat oven to 350°F (175°C). Brush loaves with egg wash. Bake for approximately 20 minutes or until golden brown.

Cool on a wire rack before serving. A beautiful, traditional bread that’s soft, slightly sweet, and perfect for your Easter table.