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Fluffy Italian Easter Bread Recipe with Candied Fruits and Nuts Easy and Perfect

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A soft, airy Italian Easter bread enriched with candied fruits and toasted nuts, perfect for festive occasions and holiday mornings. This recipe balances subtle sweetness with a tender crumb and a beautiful braided shape.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g)
  • 1/2 cup granulated sugar (100 g)
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 cup warm whole milk (240 ml), about 110°F (43°C)
  • 1/4 cup unsalted butter (60 g), softened
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 3/4 cup candied fruits mix (120 g), chopped (e.g., citron, orange peel, cherries)
  • 1/2 cup chopped nuts (60 g), toasted walnuts or almonds
  • 1 teaspoon vanilla extract
  • Optional: zest of one lemon or orange

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) with 1 tablespoon sugar and active dry yeast. Let sit 5-7 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk flour, remaining sugar, and salt. Add softened butter, eggs, vanilla extract, and optional citrus zest. Pour in yeast mixture and stir until dough begins to form.
  3. Knead the dough: On a lightly floured surface, knead 8-10 minutes until smooth and elastic. Or use a stand mixer with dough hook on medium speed for 6 minutes. Dough should be soft but not sticky.
  4. Incorporate fruits and nuts: Gently fold in chopped candied fruits and toasted nuts evenly.
  5. First rise: Place dough in greased bowl, cover with towel or plastic wrap, and let rise in warm spot 1 to 1.5 hours until doubled.
  6. Shape the bread: Punch down dough, divide into three equal pieces. Roll each into 16-inch strands. Braid loosely and pinch ends to seal.
  7. Second rise: Place braid on parchment-lined baking sheet, cover, and let rise 30-40 minutes until puffy.
  8. Egg wash & bake: Preheat oven to 350°F (175°C). Brush bread with beaten egg. Bake 25-30 minutes, rotating halfway, until deep golden and skewer comes out clean.
  9. Cool: Let bread cool on wire rack at least 30 minutes before slicing.

Notes

Milk temperature is crucial for yeast activation; aim for about 110°F (43°C). Knead dough until smooth and elastic but avoid adding too much flour. Fold fruits and nuts gently to avoid bruising. Cover dough during rises to prevent dry crust. Use egg wash for a shiny golden crust. Cool bread fully before slicing to avoid gummy texture. Tent with foil if browning too fast.

Nutrition

Keywords: Italian Easter bread, fluffy bread, candied fruits bread, nut bread, holiday bread, braided bread, festive bread

Find it online: https://shimmersnack.com/fluffy-italian-easter-bread-recipe-with-candied-fruits-and-nuts-easy-and-perfect/