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Easter Bread

Published: Updated:
Total Time
3h 20m
Prep Time
Bake Time
Serves 8
Serves 8

How to make Easter bread

What is Easter bread?

There are many different types of Easter bread, like Italian and Greek. We've made our own version of Italian Easter bread with chocolate mini eggs.

Similar to a soft fluffy brioche loaf, we baked these using Allinson's Strong White Bread Flour, so you can relax knowing these patterned buns will hold their shape. Then you and the family can decorate them with icing and mini chocolate eggs.

Why is bread significant at Easter?

Bread is often symbolic of Easter, as it can represent the body of Christ. Hot cross buns are also symbolic of Easter, with the cross resembling the crucifix.

What is Italian Easter bread?

Italian Easter bread is a traditional, plaited bread, enjoyed by families to celebrate Spring. There is a coloured egg in the centre of this plaited bread, with the dough scented with lemon zest. Italian Easter bread is light, soft and fluffy, similar to festive challah.

What is Greek Easter bread?

Also known as tsoureki, Greek Easter bread is soft and fluffy, made with three braids that symbolise the holy trinity. Greek Easter bread is similar to Italian Easter bread and Challah.

12 ingredients9 steps
  • Vegetarian


  1. Step 1

    In a large mixing bowl, add the flour, yeast, sugar, salt, eggs, vanilla extract and lemon, then gradually incorporate the lukewarm milk (not too hot) and butter. Mix together until it forms a dough like consistency. 

  2. Step 2

    Knead the dough, either in a food mixer using a dough hook on a medium speed for 5 minutes or by hand for 10 minutes. Place the ball of dough back into the mixing bowl, cover with a sheet of oiled cling film and leave to prove in a warm place until it has doubled in size. This make take a few hours.  

  3. Step 3

    Once the dough has fully proved, knock it back by gently punching out the air created in the dough. Split the dough into 8 equal pieces and halve each piece again. With your hand roll two of the pieces of dough (one by one) into small sausage shapes approximately 20cm long.

  4. Step 4

    Pinch together the ends of the two sausages so that they are attached to each other and then gently twist one piece of dough over the other to create one long twisted piece of dough. Shape the twisted dough into a ring shape and secure the two ends together (similar to the shape of a Christmas Wreath)

  5. Step 5

    Place all 8 rings of dough onto a baking sheet lined with baking paper and cover with another sheet of oiled cling film or clean tea towel and leave to double in size again. 

  6. Step 6

    Preheat your oven to 180°c (160°c, gas mark 4) 

  7. Step 7

    Once your dough rings have doubled in size, brush them with a little extra milk and place in the oven for 20-25 minutes to bake until golden in colour.

  8. Step 8

    Once the bread has baked, leave to cool slightly on a wire cooling rack then decorate. To make the icing, mix together the icing sugar with a few drops of water until you reach a thick consistency. Using a teaspoon, flick the icing forward and back across your Easter bread to give a drizzled effect. 

  9. Step 9

    Sprinkle each of your Easter breads with coloured sprinkles and insert 3-4 mini eggs into each one. You will need to push hard to insert them so that they stay in place. 


  • For the Bread

    • 575gAllinson's Strong White Bread Flour 
    • 7gAllinson's Easy Bake Yeast 
    • 80gBillington's Unrefined Golden Caster Sugar 
    • 100gUnsalted butter (softened) 
    • 4Large free range egg(s) 
    • 60mlMilk (whole) 
    • 1 tspSalt 
    • 1Lemon zest 
    • 1 1/2 tspNielsen-Massey Vanilla Extract 
  • For the Decoration

    • 3 packsMini eggs 
    • 20gColoured sprinkles 
    • 100gSilver Spoon Icing Sugar 


  • Mixing bowl
  • Cling film
  • Small knife
  • Baking sheet
  • Baking paper
  • Wire cooling rack

Nutritional information per 159g serving

  • Energy 647cal
  • Fat 21g
  • of which Saturates 12g
  • Carbohydrates 98g
  • of which Sugars 46g
  • Protein 15g
  • Salt 0.81g

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