Chef John's Easter Bread

Chef John's Easter Bread

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Chef John 23872

"If you were lucky enough to grow up in an Italian-American home, there's a good chance you got to enjoy the smell of freshly baked Easter bread, with its unmistakable anisette aroma filling the air. This loaf of Easter bread is one of my favorite holiday traditions, and an authentic family heirloom recipe; made the same way as my mother, and her mother, and her mother's mother made it. I hope you give this a try, and remember, it's never too late to start an old family tradition. Frost with pink icing and top with sprinkles!"
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15 h servings 325 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Dissolve yeast and 1/2 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
  2. Whisk 3/4 cup sugar, eggs, oil, anise extract, lemon zest, lemon extract, salt, and anise seed together in a bowl.
  3. Pour egg mixture, melted butter, and milk into yeast mixture and stir to combine. Add 4 cups flour, 1 cup at time, stirring after each addition.
  4. Turn dough out onto a floured surface and knead until smooth and elastic, adding remaining 1/2 cup flour as necessary, 5 to 6 minutes.
  5. Coat a large bowl with oil. Place dough in bowl and turn to coat. Place a damp cloth over the bowl, place bowl in the oven with the oven light on, and let rise until doubled in size, 12 hours or overnight.
  6. Line 2 baking sheets with silicone baking mats or parchment paper.
  7. Punch dough down and divide into four equal portions. Divide each portion into three ropes. Braid each set of three dough ropes to form four small braided loaves. Transfer loaves to prepared baking sheets, 2 per sheet, and let rise until doubled in size, about 2 hours.
  8. Preheat oven to 350 degrees F (175 degrees C).
  9. Bake bread in the preheated oven until the tops are golden and the bottom of the loaves sound hollow when tapped, 20 to 25 minutes.


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I thought I'd try this bread as I am never satisfied with what we buy from the bakery. Just finished making this bread. Omg the taste is great, so much better than any bakery. Good thing there a...

I married in to an Italian family. When my husband's grandmom died so did the hope of good Easter/Holiday bread. Until this recipe, that is! I am a fair baker, with minimal bread-making experie...

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