Italian Sweet Bread for Easter!


It is Easter week and not only does that mean planning family dinners and egg hunts, it means making traditional, Italian Easter bread at my house!

I have fond memories of my Aunt Nancy, my mom’s sister, baking them for each of the extended families and this was no small feat as we have a very large family! This is my adaptation of the Calabrese, Guti di Pasqua… simply a sweet Brioche. With or without the dyed eggs, it is a lovely addition to Easter Brunch or simply with coffee for a snack.

Happy Easter to you and yours may the weekend be filled with good food and family!

Stay tuned for all NEW In-person classes posted in June for the NEW school year starting in September! Also, check out our new E-Commerce page… Natalina’s Favorite Things!   

Ciao for now, Natalina

Brioche, sweet bread (Guti di Pasqua)


  • 1 cup of whole milk
  • 4 ½ tsp active dry yeast
  • 1 tbsp. sugar
  • 4 large eggs room temperature
  • 1 tsp vanilla or citrus extract
  • ¾ cups sugar 1/2 cup for less sweet
  • 4 ½ cups flour all purpose, unbleached flour + ½ cup for forming
  • 2 tbsp. lemon zest
  • 1 tsp salt
  • 8 tbsp unsalted butter at room temperature, cut into cubes
  • 8 dyed eggs if using
  • 1 beaten egg + 1 tbsp water


  • Heat the milk to 110 degrees F. Add to a large bowl along with the 2 tbsp. of sugar and dissolve the yeast in the milk. Add the eggs and extract and whisk.
  • In a large bowl of a stand mixer with the dough hook, mix the flour, sugar, zest and salt. Add the wet ingredients and mix until incorporated. Add the butter, 1 piece at a time, mixing in between. Remove the dough and knead into a large ball. Place in an oiled bowl, cover and let rise in a draft free place until doubles, about 1-1 1/2 hours.
  • Punch down dough and remove from the bowl. Divide into 4 equal pieces, weighing if necessary. Divide each quarter into 3 equal pieces. Roll into 3  equal snakes. Attach by pinching the ends of 3 pieces together and braid. Insert colored eggs if using by slipping them into the spaces. Place on sheet pans and cover to let rise an additional 40-45 minutes.
  • Pre-heat oven to 350 degrees. Uncover and brush with egg wash. Bake in the oven until golden and cooked thoroughly with an internal temperature of 210 degrees F.
  • Makes 4 large, braided brioche loaves. Refrigerate once cooled if using eggs as they will spoil.
Author: Natalina Campagnolo

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