Homemade Recipes For Italian Sweet Easter Breads

Easter is one of Italy’s most cherished holidays, bringing families together around beautifully decorated tables filled with homemade treats. Across the country, families bake their own versions of sweet Easter bread using recipes that have been lovingly passed down for generations.

At AdmiGram.com, we’ve gathered some of Italy’s most popular Easter bread recipes so you can bring a little taste of Italy into your own kitchen. Whether you’re baking for a festive brunch, a family gathering, or simply want to try something new, these traditional recipes are a wonderful way to celebrate the holiday.

From soft buttery loaves to rich breads filled with raisins and candied fruit, each recipe captures the comforting flavors and timeless traditions of an authentic Italian Easter.

Homemade Recipes for Italian Sweet Easter Breads

Traditional Italian Easter Bread

© ketiskitchen via Instagram

A soft, buttery Easter bread with a light texture and delicate sweetness. This timeless recipe is perfect for breakfast, dessert, or sharing with family after Easter dinner.

Ingredients:

• 2 cups (250 g) all-purpose flour
• 1 cup (240 ml) whole milk
• 1 oz (30 g) fresh baker’s yeast
• 5 large eggs
• 1/2 cup (100 g) granulated sugar
• 9 oz (250 g) unsalted butter, melted
• Pinch of salt

Directions:

1. Dissolve the fresh yeast in a few tablespoons of warm milk. Let it sit for about 10 minutes until foamy.
2. Pour the remaining warm milk into a large mixing bowl and gradually stir in the flour until a soft dough forms.
3. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until doubled in size.
4. In a separate bowl, beat the egg yolks with the sugar until pale and creamy.
5. Stir the egg yolk mixture, melted butter, and a pinch of salt into the risen dough until fully combined.
6. Beat the egg whites until stiff peaks form, then gently fold them into the dough without deflating the mixture.
7. Add a little more flour if needed until the dough becomes soft but easy to handle.
8. Cover again and allow the dough to rise a second time.
9. Lightly knead the dough and transfer it to a generously buttered baking pan, filling it about halfway.
10. Let the dough rise until it reaches the top of the pan.
11. Bake at 355°F (180°C) for about 40–50 minutes, or until golden brown and cooked through.

Serving Tip

Dust the cooled loaf with powdered sugar or drizzle it with a simple vanilla glaze for an extra festive touch.

Italian Easter Bread with Raisins

© lafontanaristolie via Instagram

Sweet, fluffy, and filled with juicy raisins, this traditional Italian Easter bread is a holiday favorite. The long rising time creates an incredibly soft texture that’s worth every minute of waiting.

Ingredients:

• 6 cups (750 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 2½ cups (600 ml) whole milk, warmed
• 6 large eggs, separated
• 10 oz (300 g) unsalted butter, melted
• 5 oz (150 g) raisins
• 2 tsp vanilla extract or vanilla sugar
• Butter and flour for preparing the baking pan

Directions:

1. Pour the warm milk into a large mixing bowl. Stir in 1 cup (200 g) of sugar and 3 cups (375 g) of flour until well combined.
2. Cover the bowl with a clean towel and let the dough rise in a warm place for about 2 hours, or until doubled in size.
3. In a separate bowl, beat the egg yolks with the remaining sugar until pale and creamy. Stir in the vanilla.
4. Add the egg yolk mixture and the melted butter to the dough.
5. Beat the egg whites until stiff peaks form, then gently fold them into the dough.
6. Gradually mix in the remaining flour until the dough becomes soft, smooth, and only slightly sticky.
7. Knead the dough for about 8–10 minutes until elastic.
8. Place the dough back into the bowl, cover, and let it rise again for another 2 hours.
9. Meanwhile, soak the raisins in hot water for about 15 minutes. Drain well, pat dry with paper towels, and lightly coat them with a little flour to keep them from sinking.
10. Gently knead the raisins into the dough.
11. Grease and lightly flour a baking pan. Transfer the dough into the pan, filling it halfway.
12. Let the dough rest for another 15–20 minutes.
13. Bake at 355°F (180°C) for 45–55 minutes, or until the top is beautifully golden and a toothpick inserted into the center comes out clean.

Baking Tip

Brush the warm loaf with melted butter for a soft, shiny crust, or decorate it with powdered sugar after it has completely cooled.

No-Bake Easter Cheese Dessert

© truffles_and_ko, lucia.obuketti via Instagram

This isn’t a baked bread at all — it’s a rich, creamy Easter dessert made with sweet farmer’s cheese, butter, and raisins, in the style of a classic Eastern European Easter treat. In many families, this festive dessert appears alongside traditional Easter breads on the holiday table.

Ingredients:

• 2 cups (450 g) farmer’s cheese or full-fat cottage cheese*
• 1 cup (240 ml) heavy cream
• 7 oz (200 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 5 oz (150 g) raisins
• 2 tsp vanilla extract or vanilla sugar

*If using cottage cheese, drain it well and blend or press it through a fine sieve until smooth.

Directions:

• Soak the raisins in hot water for 20 minutes. Drain, cool, and pat dry.
• Press the farmer’s cheese through a fine sieve or blend until silky smooth.
• In a large bowl, beat the softened butter with the sugar and vanilla until light and fluffy.
• Gradually add the heavy cream while continuing to beat until smooth.
• Fold in the prepared cheese and mix until fully combined.
• Stir in the raisins until evenly distributed.
• Line a mold or small bowl with cheesecloth, or use a plastic food container with a few drainage holes.
• Spoon the mixture into the mold, pressing firmly to remove air pockets.
• Cover and refrigerate for 12–24 hours, placing the mold over a plate or bowl to catch any excess liquid.
• Once the dessert is firm enough to hold its shape, carefully unmold it onto a serving plate.

Serving Tip

Decorate with candied orange peel, chopped pistachios, toasted almonds, or fresh berries for an elegant Easter centerpiece.

Italian Coffee Raisin Easter Bread

© brigadirchik_bakery via Instagram

This old-fashioned Italian Easter bread has a rich, buttery flavor with a surprising hint of strong coffee. The coffee deepens the sweetness without overpowering the bread, making it a unique addition to your Easter table.

Ingredients:

• 6 cups (750 g) all-purpose flour
• 2 cups (480 ml) whole milk
• 3 large eggs
• 1 cup (200 g) granulated sugar
• 4 oz (110 g) unsalted butter, melted
• 1 oz (30 g) fresh baker’s yeast
• 5 oz (150 g) raisins
• 1 cup (240 ml) strong brewed coffee, cooled
• 2 tsp vanilla extract or vanilla sugar

Directions:

1. Dissolve the fresh yeast in ½ cup (120 ml) of warm water and let it sit for about 10 minutes, until foamy.
2. Pour 1 cup (240 ml) of boiling milk over 1 cup (125 g) of the flour, stirring constantly until smooth. Let the mixture cool until just warm.
3. Stir the yeast mixture into the cooled flour mixture.
4. Add the remaining warm milk, brewed coffee, melted butter, eggs, sugar, vanilla, and the remaining flour.
5. Knead until you have a smooth, soft dough that no longer sticks to your hands.
6. Fold in the raisins.
7. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 2 hours, or until doubled in size.
8. Transfer the dough to a generously buttered baking pan, filling it about halfway.
9. Cover and let it rise for another 30–40 minutes.
10. Bake at 355°F (180°C) for 45–55 minutes, or until golden brown and fully baked.

Baking Tip

The subtle coffee flavor pairs beautifully with chocolate glaze or a dusting of powdered sugar.

Royal Italian Easter Bread

© bianca0603_bakery via Instagram

Rich, buttery, and filled with raisins, candied fruit, and fragrant spices, this festive bread is often served for special Easter gatherings. Every slice is soft, aromatic, and packed with flavor.

Ingredients:

• 1 oz (30 g) fresh baker’s yeast
• 2 cups (480 ml) heavy cream
• 6 cups (750 g) all-purpose flour
• 7 oz (200 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 6 large eggs, separated
• 5 oz (150 g) raisins
• 5 oz (150 g) mixed candied fruit, finely chopped
• ½ tsp ground cardamom
• ¼ tsp ground nutmeg
• ¼ cup (30 g) finely ground almonds

Directions:

1. Dissolve the yeast in 1 cup (240 ml) of warm heavy cream.
2. Stir in half of the flour and mix until a thick starter forms.
3. Cover and let the starter rise until doubled in size.
4. Beat the egg yolks with the sugar until pale and fluffy.
5. Mix the softened butter into the egg yolks.
6. Add the egg mixture to the risen starter.
7. Stir in the remaining cream, flour, cardamom, nutmeg, and ground almonds.
8. Beat the egg whites until stiff peaks form, then gently fold them into the dough.
9. Fold in the raisins and candied fruit.
10. Knead until the dough becomes smooth and elastic.
11. Cover and let it rise in a warm place for about 2 hours.
12. Gently punch down the dough and shape it into a round loaf or divide it between prepared baking pans.
13. Fill each pan no more than ¾ full.
14. Let the dough rise one final time until puffy.
15. Bake at 355°F (180°C) for 45–60 minutes, depending on the size of the loaf.
16. Cool completely before slicing.

Serving Tip

For an elegant finish, drizzle the cooled bread with a simple vanilla icing and sprinkle it with sliced almonds or colorful Easter sprinkles.

Happy Easter and happy baking!

image on top: mona.felice95 via Instagram