Why You’ll Love This Recipe

Italian Ricotta Easter Bread is a soft, sweet, and slightly tangy braided bread enriched with ricotta cheese, traditionally made during Easter celebrations. Lightly flavored with citrus zest and vanilla, this festive loaf has a tender crumb and golden crust. Often adorned with colorful sprinkles or dyed eggs, it’s as beautiful as it is delicious—perfect for brunch or gifting.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
active dry yeast
granulated sugar
salt
eggs
ricotta cheese (whole milk preferred)
warm milk
unsalted butter (softened)
vanilla extract
lemon or orange zest

For decoration (optional)

colored sprinkles
dyed uncooked Easter eggs (if baking into the bread)
egg wash (1 egg beaten with a tablespoon of water)

directions

In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.

In a large bowl, combine flour, sugar, and salt.

In a separate bowl, whisk together eggs, ricotta, softened butter, vanilla extract, and citrus zest.

Add the yeast mixture and ricotta mixture to the dry ingredients. Mix until a soft dough forms.

Knead on a floured surface for 8–10 minutes, or until smooth and elastic.

Place dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours until doubled in size.

Punch down the dough and divide into three equal parts. Roll each into a rope and braid together.

Form the braid into a ring or oval shape on a parchment-lined baking sheet. Tuck dyed eggs between the braids if using.

Cover loosely and let rise again for 30–45 minutes.

Preheat oven to 350°F (175°C). Brush the bread with egg wash and add sprinkles if desired.

Bake for 30–35 minutes or until golden and cooked through. Let cool on a wire rack.

Servings and timing

This recipe yields 1 large braided loaf (about 10–12 slices).
Preparation time: 30 minutes
Rising time: 2–2½ hours
Baking time: 30–35 minutes
Total time: about 3½ hours

Variations

Add mini chocolate chips to the dough for a sweet surprise.
Use almond extract instead of vanilla for a nutty flavor.
Shape the bread into smaller individual braided rolls.
Top with icing after baking for a dessert-style finish.

storage/reheating

Store in an airtight container at room temperature for up to 3 days.
For longer storage, freeze slices for up to 2 months.
Reheat in a low oven or toaster for best texture.

FAQs

Can I use instant yeast?
Yes, reduce rising time slightly as instant yeast acts faster.

Why use ricotta in bread?
It adds moisture and a subtle richness to the crumb.

Can I skip the dyed eggs?
Yes, they’re traditional but optional for decoration.

Is the bread very sweet?
It’s mildly sweet, more like a brioche than a dessert.

Can I make this bread ahead of time?
Yes, bake the day before and reheat slightly before serving.

Do I need a stand mixer?
No, the dough can be kneaded by hand.

What does the citrus zest do?
It brightens the flavor and enhances the festive feel.

Can I use low-fat ricotta?
Yes, but whole milk ricotta gives better texture and richness.

Why is my dough sticky?
Add flour a tablespoon at a time during kneading if needed.

Can I use bread flour?
Yes, it will yield a chewier texture.

Conclusion

Italian Ricotta Easter Bread is a beautiful and delicious celebration of tradition, combining soft, tender bread with rich ricotta and bright citrus notes. Whether you’re continuing a family custom or trying it for the first time, this festive bread brings joy and flavor to any Easter table. It’s a perfect centerpiece that tastes as good as it looks.