Italian Easter egg bread

    3 hours 5 min

    This bread dough is lightly sweetened and enriched with egg. The dough is wrapped around raw eggs, glazed and scattered with sugar sprinkles before being baked. Although traditionally served at Easter, feel free to enjoy them any time of the year.

    7 people made this

    Makes: 6 

    • 4 tablespoons warm water
    • 100g caster sugar
    • 1 (7g) sachet dried active baking yeast
    • 250ml scalded milk
    • 75g unsalted butter
    • 2 eggs, beaten
    • 1 pinch salt
    • 440g plain flour
    • 1 egg
    • 1 teaspoon water
    • 6 whole eggs in the shell
    • 65g sugar sprinkles

    Prep:30min  ›  Cook:35min  ›  Extra time:2hr proofing  ›  Ready in:3hr5min 

    1. Mix yeast, water and 1 teaspoon of the sugar in a small bowl and let sit for 10 minutes.
    2. In another larger bowl, mix milk, salt, butter, 2 eggs and remaining 100g of sugar. Add about half of the flour and beat until very smooth, then pour in the yeast mixture. Add the remaining flour, making a stiff dough - add additional flour if necessary.
    3. Place dough on a floured board and knead until smooth and elastic. Put dough into greased bowl, cover bowl and let the dough rise until doubled in size.
    4. Punch the dough down, place on a floured board and divide it into 6 equal pieces.
    5. Roll each piece with your hands to form a 2.5cm thick rope and then shape rope into a "U" shape. Put a whole, raw egg into the inside of the "U", twisting the rope to form a fishtail at the bottom.
    6. Brush with the beaten egg, shake on some of the coloured sprinkles and place on a greased baking tray. Cover and let them rise until doubled in size. Bake at 180 C / Gas 4 for about 35 to 40 minutes

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    Reviews in English (4)


    This is a very tasty bread. I loved the recipe. Perfect just the way it is. One reviewer had stated that the breads are not called pregnant dolls, I come from a traditional Italian family and my Grandmother refered to them as "a fertal Goddess" I think in reference to Spring being the time for new life. Which is why we have eggs for Easter. So all names lead to the same great bread.  -  08 Feb 2008  (Review from Allrecipes US | Canada)


    This sounds just like what I use to make but we called it a "Birds Nest". Still very tasty.  -  07 Mar 2009  (Review from Allrecipes US | Canada)


    This recipe worked beautifully! thank you for sharing it with us all, my family loved the taste! Buona Pasqua!  -  17 Apr 2017  (Review from Allrecipes AU | NZ)