Pane di Pasqua (Easter Bread)

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  • 6 cups flour
  • 5 eggs
  • 1 cup milk
  • 1 cup of sugar
  • 1cup of canola oil
  • 1 pouch of yeast
  • 2 tablespoons anise seeds or you can use anisette liquor
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract


  1. Warm up milk.
  2. Place the pouch of yeast into the milk and let rise a bit.
  3. Wisk eggs, sugar, oil, anise seeds, or anisette, vanilla, lemon extract.
  4. Mix in milk and yeast mixture.
  5. Add a little flour at a time till it becomes hand workable.
  6. On a lightly sprinkled board work dough into a smooth pliable consistency.
  7. Cover with a few dish towels and let sit over night.
  8. In the morning cut up dough and work into round pieces and braid together bringing the two ends form into a circle and place on a baking sheet.
  9. Cover with some light towels keeping them warm.
  10. Let rise 6 hours.
  11. Preheat oven to 325° F.
  12. Carefully place the baking sheets with the bread into the oven (don't want the rise to fall).
  13. Bake 15 minutes in a convection oven or 25 minutes in a regular oven.
  14. Take out of oven and let cool fully before putting it in a plastic bag.
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