This Italian eggless Easter bread is just as soft and fluffy as the traditional sweet brioche but without eggs! Enjoy it for a sweet holiday breakfast, snack or even dessert.Â
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Serving Italian Easter bread on the Easter holiday is a tradition in many Italian households! It’s sweet, fluffy and so delicious. This year I made Italian eggless Easter bread and you won’t even miss the eggs!Â
This egg-free version of the brioche bread is braided like the classic bread, brushed with a powdered sugar glaze and decorated with nonpareils. You won’t even miss the eggs and you can even make it a vegan Easter bread by using plant based ingredients.Â
Why I Love This Recipe
- Egg-less: Italian Easter bread without eggs is just as soft and fluffy as Pane di Pasqua but there is no need to add any eggs in the dough or bake it with colored eggs.Â
- Easter centerpiece: Just like my other sourdough Easter bread and ricotta Easter bread, this braided Italian eggless Easter bread is perfect for brunch or dinner!
Ingredient Notes
- Milk: For the best rich brioche bread, use whole or 2% milk. If you are making vegan Easter bread, you can use soy milk or another plant based milk alternative.
- Active dry yeast: I prefer active dry yeast for this recipe and haven’t tested it with fresh yeast.
- Citrus zest: Either orange zest or lemon zest can be used.
- Granulated sugar: Adds sweet taste to brioche bread.
- All-purpose flour: I used plain flour but bread flour can be used.
- Vanilla extract: Gives this eggless Easter eggless brioche rich taste.
- Butter: Softened butter is best to blend into the dough. You can use vegan butter if needed.Â
- Salt: Just a pinch. If using unsalted butter, add ¼ teaspoon salt.
- Garnish: Powdered sugar glaze and nonpareils.
How to Make Italian Eggless Easter Bread
To get started, warm your milk slightly and pour it into a small bowl. Sprinkle yeast on top and rest until foamy. Stir to combine then continue with the dough. In the bowl of a stand mixer, whisk together flour, sugar, and citrus zest. Make a well in the center and pour in the yeast mixture along with the vanilla.
Knead on low speed for a couple of minutes then once it starts coming together, add butter, followed by salt. Knead until the dough is smooth, soft, and pulls away from sides of the bowl.
Shape dough into a ball and transfer to a greased large bowl. Cover with a tea towel and rise somewhere warm and draft-free until doubled in size.Â
Once risen, move dough to a lightly floured surface. Divide into three equal parts and roll each into a rope.
Form then ends together into a circle shape. Carefully transfer it to a parchment-lined baking sheet.
Cover loosely and let it rise again, until doubled in size. Brush the dough with a little milk for a golden finish. Add festive nonpareils then bake until golden.
Let the sweet bread cool completely on a wire rack. Instead of nonpareils you could drizzle with a glaze before serving.
Variations
- Bread bunnies: Shape the dough into brioche bread bunnies! It’s an especially fun way to serve them if you have kids or need to take them to a picnic.
- Shape into a loaf: Instead of braiding it into a circular wreath, braid the sweet yeast dough into a large loaf similar to Challah.Â
- Add-ins: Add in dried fruit like dried raisins, cherries or cranberries. While not traditional it’s a fun way to mix it up!
- Garnish: Instead of nonpareils, try sliced almonds.Â
recipe tips
- Golden color: Since there is no egg wash in this Italian eggless Easter bread, add a pinch of turmeric into the glaze for a beautiful shine.Â
- Bread doneness: If you have trouble telling when bread is done, insert a thermometer into the bottom of the bread and it should read 190°F.Â
- Instant yeast: If using instant yeast, you can skip proofing the yeast and add directly to the dough. Your bread may rise faster!Â
- Bread flour: You can use bread flour instead of all-purpose flour. Bread flour has more gluten which could help the eggless Easter bread rise higher and lead to a fluffier, chewier texture.Â
Storage
- Store: Leftover eggless Italian Easter bread can be stored in an airtight container or bag at room temperature up to 5 days, although I think it tastes best if eaten within 3 days.Â
- Freeze: Cool bread completely then store without the glaze for up to 3 months. I like to wrap mine in plastic wrap then aluminum foil to prevent freezer burn. Thaw then add the glaze!
I hope you enjoy the bead as much as we did. This soft Italian Eggless Bread is should be shared and enjoyed! Happy Easter.
- ¾ cup milk (whole or 2%) lukewarm
- 1½ teaspoons active dry yeast
- 1 tablespoon lemon or orange zest
- ¼ cup granulated sugar
- 2â…“ cups all purpose flour
- 1 teaspoon vanilla extract
- 3 tablespoons butter (softened)
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon salt)
EXTRAS
- 2-3 tablespoons nonpareils (1000s)
SIMPLE GLAZE
- 1-1½ cups powdered / icing sugar
- 1-2 tablespoons cream/milk or half milk and half lemon or orange juice
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In a small bowl add the milk and sprinkle the yeast on top, let sit 5-10 minutes, stir to combine.
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In the stand mixer whisk together the zest, sugar and flour, make a well in the middle and add the yeast mixture and vanilla, start to knead for 2-3 minutes, when well combined (if too dry add a bit more milk if too wet add a bit more flour) add the butter half at a time and the salt, knead for 5-6 minutes until the dough pulls away from the sides of the bowl and is compact and soft.
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Move the dough to a flat surface and form into a ball, place in a buttered bowl, cover with plastic wrap, place in a warm draft free area and let rise 1½-2 hours or until doubled in bulk.
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Move the dough to a lightly flour flat surface, divide into three parts, roll each part into a 16 inch / 41 cm long rope. Braid the three ropes, form into a circle and place on a parchment paper lined baking sheet. Cover and let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
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Pre-heat oven to 350F/180C.
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Brush the dough with milk, sprinkle with nonpareils (or you can leave those off and add a simple glaze once cool or dust with powdered sugar). Bake for 20-30 minutes or until baked through. Internal temperature will be 190F / 88C. Move to a wire rack to cool completely. Enjoy!
SIMPLE GLAZE
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In a small bowl add the sifted powdered sugar, milk and or juice, combine to your desired thickness. (less or more milk as needed).
How to store the Eggless Easter Bread
- Store:Â Leftover eggless Italian Easter bread can be stored in an airtight container or bag at room temperature up to 5 days, although I think it tastes best if eaten within 3 days.Â
- Freeze:Â Cool bread completely then store without the glaze for up to 3 months. I like to wrap mine in plastic wrap then aluminum foil to prevent freezer burn. Thaw then add the glaze!
Calories: 249kcal | Carbohydrates: 48g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 40mg | Potassium: 68mg | Fiber: 1g | Sugar: 26g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg | Phosphorus: 56mg
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