Citrus Almond Easter Bread

My Italian Easter Bread Story

My Nonna taught me this bread. She made it every Easter. Her kitchen smelled like oranges and warm butter. I still laugh at that.

She said the braid is a circle of life. The eggs we add mean new beginnings. This is why this matters. Food tells our family’s story. Does your family have a special holiday food?

Why This Bread is Special

This is not everyday bread. It is a sweet bread recipe for celebration. The orange zest bread smells like spring sunshine. The almond taste is like a gentle hug.

*Fun fact*: In many Italian homes, this braided Easter bread holds colored eggs right in the dough! We use glaze and almonds instead. This homemade Easter bread is our family’s twist. What smell makes you think of a holiday?

The Heart of the Recipe

Let’s talk flavors. Almond extract recipes can be strong. We use it with orange extract. They dance together perfectly. Doesn’t that smell amazing?

The kneading is important. You work the dough until it’s soft. This makes it light and fluffy. I think about my family while I knead. It makes the love bake right in. This is why this matters too.

Making Your Braided Bread

Do not fear the braid. It is simple. Roll three pieces into ropes. Lay them side-by-side. Pinch the tops together and braid like hair.

Then, connect the ends to make a circle. Tuck them under. See? You made a beautiful Orange almond Easter bread ring. It is ready to rise and bake. Which part of baking feels most magical to you?

A Sweet Italian Easter Tradition

This Italian Easter bread is our anchor. Every year, we make it. It is a happy Italian Easter tradition. The table does not feel complete without it.

This Easter bread recipe is a gift. You can share it with people you love. It is one of my favorite Easter holiday recipes. I hope it becomes a favorite in your home too.

Ingredients:

Instructions

Step 1: First, let’s wake up the yeast. Warm the milk with the orange juice and extracts. It should feel cozy on your wrist. Mix the sugar with the bright orange zest. Doesn’t that smell amazing? Pour the warm milk over the sugary zest. Stir in the yeast and let it sit. It will get foamy and happy.

Step 2: Now, make your sweet bread dough. Pour that foamy yeast mixture into your flour. Use a dough hook or your hands. This Italian Easter bread dough will be stiff at first. Add the melted butter and beaten eggs. (A sticky dough means you have a perfect, tender loaf ahead!)

Step 3: Knead the dough on a floured counter. Do this for five whole minutes. You are building strength for a fluffy loaf. Place it in a buttered bowl, cover it, and let it rise. I still laugh at how it peeks over the bowl. Your homemade Easter bread will double in size.

Step 4: Time to shape our braided Easter bread. Divide the dough into three long ropes. Loosely braid them together, just like hair. Then, connect the ends to form a beautiful circle. This shape is a sweet part of the Italian Easter tradition. Which part of braiding is trickiest for you? Share below!

Step 5: Let the shaped bread rise again on a baking sheet. Then, bake until it’s a glorious golden brown. Cool it completely before the fun part. Whisk the glaze with cream cheese and that reserved orange zest. Drizzle it over your orange almond Easter bread. Top with sprinkles and almond slices for a festive finish.

Creative Twists

Serving & Pairing Ideas

This orange zest bread is wonderful all on its own. For a special Easter holiday breakfast, serve it with fresh berries. A cup of hot coffee or milk pairs perfectly with this sweet bread recipe. You can also slice it for afternoon tea. It’s a joyful part of any Easter bread recipe celebration. Which would you choose tonight?

Keeping Your Easter Bread Fresh and Happy

Let’s talk about storing your beautiful bread. Once cooled, wrap it tightly in plastic wrap. I keep mine in the fridge. It stays moist and delicious for about five days. You can also freeze it for a month or two. Just wrap it well in plastic, then foil.

I love making two loaves at once. One for now, one for later. This is called batch cooking. It saves so much time. I remember my first time. I was so proud of my braided Easter bread. I wanted it to last forever! Storing it right lets you enjoy your hard work longer.

Why does this matter? Good storage means no waste. You get to savor every sweet, citrusy bite. It also makes holiday mornings easier. You have a lovely homemade treat ready to share. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Bread Troubles

Sometimes our baking has little hiccups. Do not worry. Here are three easy fixes. First, if your dough won’t rise, check your yeast. The liquid must be warm, not hot. I once used too-hot milk. My dough just sat there! A warm spot helps it rise perfectly.

Second, if your bread is too dense, you may have added too much flour. The dough should be slightly tacky. Third, if the top browns too fast, tent it with foil. This keeps it from burning while the inside finishes.

Why fix these issues? It builds your confidence. You learn how dough should feel and look. This leads to better flavor and texture every time. Your homemade Easter bread will be just right. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the traditional Italian Easter bread with almonds?

This is a sweet, braided Easter bread. It is a beloved Italian Easter tradition. The bread is enriched with eggs and butter. It gets its wonderful flavor from almond extract and orange zest. Often it is shaped into a ring or braid. It is a festive centerpiece for Easter holiday recipes.

How do you add citrus flavor to Easter bread?

You use fresh orange zest. Zest is the colorful outer peel. You mix it right into the dough sugar. This releases amazing citrus oils. You also add orange extract to the dough and glaze. This double method makes a bright, sunny orange zest bread. It fills your kitchen with a wonderful spring smell.

Can you make Easter bread without anise?

Yes, you absolutely can. This Easter bread recipe uses almond and orange instead. Anise is traditional in some regions. But many families use almond extract recipes. The almond and citrus combo is so lovely. It creates a fragrant, sweet bread recipe that everyone tends to love. You are still honoring the homemade Easter bread spirit.

What is the difference between pane di Pasqua and colomba?

Pane di Pasqua is often a braided Easter bread. It can be shaped like a ring. Colomba is a dove-shaped cake. It is Italy’s other famous Easter bread. Colomba is usually more cake-like. It is topped with almonds and pearl sugar. Both are delicious parts of the Italian Easter bread family.

How do you keep Easter bread moist?

The glaze is the secret. It locks in moisture. Also, store your cooled bread wrapped tightly. Keep it in the fridge. The fats and sugars in this sweet bread recipe help it stay tender. *Fun fact: The braided shape helps it bake evenly, keeping it moist inside.*

Can you freeze citrus almond Easter bread?

You can freeze it very well. Let the bread cool completely after baking. Do not glaze it first. Wrap it tightly in plastic wrap. Then wrap it again in foil. Freeze for up to two months. Thaw it overnight in the fridge. Then add your glaze and decorations. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this Orange almond Easter bread. It is such a joyful recipe. Baking it connects us to generations of home cooks. The smell of citrus and almonds is pure spring.

I would love to hear about your baking adventure. Did your family enjoy it? Did you make any fun changes? Your stories make my day. Have you tried this recipe? Please tell me all about it in the comments below.

Happy cooking!
—Elena Rutherford

Citrus Almond Easter Bread

Author: Elena Rutherford Cooking Method:Baking Cuisine:Italian Courses:Dessert Breakfast

Difficulty:BeginnerPrep time: 45 minutesCook time: 35 minutesRising time:1 hour 45 minutesTotal time:3 hours 5 minutesServings:1 loafCalories:320 kcal Best Season:Summer

Description

A festive, sweet bread braided into a ring, bursting with bright citrus and almond flavors, and topped with a creamy orange-almond glaze.

Ingredients

4 cups all-purpose flour

• 3/4 cup 2% milk
• 1/4 cup + 2 Tablespoons granulated sugar
• 1 large orange zest (finely chopped, reserve 1/4 for icing)
• 2 1/4 teaspoons active dry yeast
• 1/2 cup butter, melted
• 4 eggs
• 1/2 teaspoon salt
• 3 teaspoons almond extract
• 2 teaspoons orange extract

1 1/2 cups powdered sugar

• 2 tablespoons soft (light) cream cheese
• 4 tablespoons whipping cream (or milk)
• 1/4 orange zest reserved from above
• 1/2 teaspoon orange extract
• 1/2 teaspoon almond extract
• Sprinkles
• Almond slices (for garnish)

Instructions

1. Place the flour in a stand mixer bowl or large mixing bowl; set aside.
2. Heat the milk, almond and orange extracts and juice of the orange in the microwave in a glass measuring cup until 110 degrees. (Warm to touch)
3. Place all the sugar in a small bowl and add the orange zest. Mix well until completely incorporated and the sugar is moistened.
4. Pour the milk mixture into the sugar zest mixture, stir to dissolve the sugar. Add the yeast, stir and let sit for 10 minutes.
5. Add the milk mixture to the flour and use the hook attachment or hand mix it into dough, dough will be stiff.
6. Add the melted butter and continue to mix.
7. In a small bowl beat together the eggs and salt. Add to the dough and continue mixing.
8. You may need to add more flour to the dough, depending on how much juice you get out of your orange.
9. Mix with hook for 5 minutes or when you have a sticky ball of dough formed, turn it out onto a floured surface and knead for about 5 minutes or until the dough is soft and elastic. It should be slightly tacky.
10. Place the dough in a buttered bowl, coat top with melted butter, and cover the bowl loosely with plastic wrap or a towel. Place in a warm draft-free area and let rise until doubled, about 1 hour.
11. Turn the dough out onto a clean surface and divide in three sections. Roll each of the six pieces into long ropes the length of the pans. Loosely braid three ropes together.
12. Take the braid and gently fold into a circle tucking the loose ends in.
13. Carefully place on a baking sheet lined with parchment paper.
14. Brush tops of each with melted butter, loosely cover with plastic wrap or towel, and let rise until doubled in size, about 45 minutes to 1 hour.
15. After the bread has risen, preheat the oven 350 degrees. Bake until golden brown on top, 30 to 40 minutes.
16. Remove from the oven and transfer to a cooling rack to cool completely.
17. Once the bread are cooled to room temperature, glaze them.
18. Whisk together with a hand mixer the powdered sugar and the whipping cream, cream cheese, orange zest, and extract. Add more powdered sugar if necessary to reach the desired consistency. Use a pastry brush or spoon the glaze onto the top and sides of the bread, and decorate with sprinkles and almonds.
19. Place in plastic wrap and store in fridge.

Notes

For best results, ensure all ingredients are at room temperature before starting. The rising time may vary depending on the warmth of your kitchen.

Keywords:Easter, Bread, Citrus, Almond, Sweet Bread, Holiday