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Perfect Italian Easter Bread Recipe with Candied Fruits and Nuts

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A tender, flavorful Italian Easter bread studded with candied fruits and nuts, featuring a subtle hint of anise extract for authentic flavor. This festive bread is perfect for celebrations and easy to make with pantry staples.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g), sifted
  • 1/2 cup granulated sugar (100 g)
  • 2 1/4 tsp instant yeast (one packet)
  • 1 cup warm whole milk (240 ml), around 110°F (43°C)
  • 1/4 cup unsalted butter (60 g), softened
  • 3 large eggs, room temperature
  • 1 tsp salt
  • 1 tsp anise extract (optional)
  • 1 cup candied mixed fruits (150 g), chopped (orange peel, citron, cherries)
  • 1/2 cup chopped walnuts or pecans (60 g), toasted
  • 1 egg beaten with 1 tbsp water (egg wash)
  • Coarse sugar (optional, for sprinkling on top)

Instructions

  1. Activate the yeast: In a small bowl, mix the warm milk (110°F/43°C) with the sugar and yeast. Let it sit for 5–7 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine the flour and salt. Add the yeast mixture, eggs, softened butter, and anise extract. Stir until the dough starts to come together, about 2 minutes.
  3. Knead: Knead by hand on a floured surface or with the dough hook on low speed for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky.
  4. First rise: Shape the dough into a ball and place it in a greased bowl. Cover and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  5. Add fruits and nuts: Punch down the dough and knead in the candied fruits and toasted nuts until evenly distributed.
  6. Shape the bread: Divide dough into two equal portions. Shape each into a round loaf or braid. Place on parchment-lined baking sheet. Cover and let rise again for 45 minutes to 1 hour until puffy.
  7. Preheat oven to 350°F (175°C) about 20 minutes before baking.
  8. Egg wash & decorate: Brush loaves with egg wash. Sprinkle with coarse sugar if desired.
  9. Bake: Bake for 30–35 minutes until golden brown and a toothpick inserted comes out clean. Tent with foil if browning too quickly.
  10. Cool: Transfer to a cooling rack and let cool completely before slicing.

Notes

Use room temperature eggs and butter for better dough elasticity. Don’t rush the rise for best flavor and texture. Add flour sparingly if dough is too sticky. Brush egg wash right before baking for best shine. Tent with foil if bread browns too quickly. Freeze extra loaf wrapped tightly for up to three months.

Nutrition

Keywords: Italian Easter bread, candied fruits bread, nut bread, festive bread, holiday bread, anise extract bread, homemade Easter bread

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