Italian Ricotta Easter Bread
Every Easter, I return to the recipe that never fails to bring joy to my table: Italian Ricotta Easter Bread. There’s something beautifully nostalgic and comforting about baking this braided, golden loaf filled with a creamy ricotta center. It reminds me of early mornings in my grandmother’s kitchen, when the air was filled with the warm scent of freshly baked bread and we couldn’t wait for it to cool before slicing in.
I love how this bread captures the spirit of Easter so perfectly. It’s slightly sweet, subtly rich, and visually festive with its glossy top sprinkled in colorful nonpareils. The texture is soft and fluffy, with the perfect touch of richness from the ricotta. Whether you enjoy it for breakfast with coffee, as part of your holiday spread, or simply as a comforting afternoon treat, it never disappoints.
Over the years, I’ve refined this recipe to strike just the right balance between tender dough and creamy filling. The process is rewarding and deeply satisfying, from kneading the dough to braiding and watching it rise into a stunning golden loaf. If you’re looking to try something new yet rooted in tradition, this Italian Ricotta Easter Bread is a delightful place to start.
Why You’ll Love This Italian Ricotta Easter Bread
What sets this bread apart is its beautiful blend of visual appeal and indulgent flavor. The ricotta filling provides a rich surprise with every slice, making it more than just your standard sweet bread. It’s also surprisingly versatile: serve it as a dessert, enjoy it for brunch, or gift it to friends and family during the holidays.
The braided loaf is soft, buttery, and lightly sweet, perfect on its own or with a smear of butter. Plus, the sprinkles on top make it extra festive and fun – especially for kids. The recipe is straightforward enough for novice bakers, yet rewarding for anyone who loves working with enriched doughs. And the aroma that fills your kitchen as it bakes? Simply irresistible.
You might also enjoy the Nutella French Toast Casserole for a similar sweet breakfast idea or try the Cinnamon Donut Bread for another cozy baking option. For a decadent dessert, don’t miss the Cherry Chocolate Cheesecake.
How to Make Italian Ricotta Easter Bread
Step 1: Make the Dough
Start by warming some milk until it’s just slightly warm to the touch, then dissolve active dry yeast and a pinch of sugar into it. Let it sit for about 5 to 10 minutes until it turns foamy. In a separate large bowl, whisk together eggs, sugar, melted butter, and vanilla extract. Add the foamy yeast mixture and begin mixing in flour gradually, stirring until a soft, sticky dough forms.
Step 2: Knead and Let It Rise
Turn the dough out onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 2 hours or until doubled in size.
Step 3: Prepare the Ricotta Filling
While the dough is rising, mix whole milk ricotta cheese with a bit of sugar, vanilla extract, and a whisked egg yolk until smooth. Keep this mixture chilled until ready to use.
Step 4: Assemble the Braided Loaf
Once the dough has risen, divide it into three equal parts. Roll each section into a rope and flatten slightly. Spoon the ricotta filling down the center of each rope and gently pinch the sides to seal. Braid the three ropes together, tucking the ends under. Place on a parchment-lined baking sheet.
Step 5: Second Rise and Bake
Let the braided loaf rise again for 30 to 45 minutes. Then, brush it with a beaten egg for shine and sprinkle with colorful nonpareils. Bake in a preheated oven at 350°F (175°C) for about 30 to 35 minutes or until golden brown and cooked through.
Recipe Variations and Possible Substitutions
If you’re feeling creative or need to adapt based on your pantry, there are some lovely ways to vary this recipe. You can swap the ricotta for sweetened mascarpone or even a cream cheese mixture. For a citrusy twist, try adding lemon or orange zest to the filling or the dough.
If you don’t have sprinkles, slivered almonds or a light dusting of powdered sugar after baking will add elegance. Those avoiding dairy can use plant-based butter and almond milk, though it will slightly change the flavor and texture.
You can also make smaller individual braided buns instead of a single large loaf for easier sharing or gifting. These mini versions bake a bit quicker and still look just as beautiful on your Easter table.
Serving and Pairing Suggestions
Italian Ricotta Easter Bread is as delightful to serve as it is to eat. I love presenting it as the centerpiece on my Easter brunch table, sliced thickly alongside fresh berries and a dollop of whipped cream. The mildly sweet flavor and creamy ricotta make it a versatile treat that works both as a breakfast bread and a dessert.
It pairs beautifully with a good espresso or cappuccino, and if you’re serving it later in the day, a glass of sweet wine or even a mimosa elevates the experience. For a more decadent take, serve it warm with a drizzle of honey or a side of vanilla bean ice cream.
Storage and Reheating Tips
To keep your Italian Ricotta Easter Bread fresh, wrap it tightly in plastic wrap or place it in an airtight container. It can stay at room temperature for up to two days, or refrigerated for up to five days.
If you’d like to reheat it, a few minutes in a 300°F oven will restore its soft texture and revive the flavors. Avoid microwaving, as it tends to make the bread rubbery. For longer storage, wrap the loaf tightly and freeze it for up to three months. Thaw it overnight in the fridge before reheating.
Frequently Asked Questions
How do I know when the bread is done baking?
The bread should be golden brown on top and sound slightly hollow when tapped. You can also check for doneness with a thermometer – the internal temperature should reach about 190°F.
Can I make the dough the night before?
Yes! Prepare the dough and let it rise in the fridge overnight. Bring it to room temperature before shaping, filling, and baking the next day.
Can I use store-bought ricotta?
Absolutely. Just make sure to drain any excess liquid so the filling isn’t too watery. A thicker ricotta yields the best texture for the filling.
Is it okay to skip the sprinkles?
Of course! While sprinkles give it a festive touch, you can leave them off or substitute with slivered almonds or coarse sugar.
Can I make this bread without braiding it?
Yes, you can shape it into a simple filled loaf or even bake it in a bundt pan for a different presentation. Just be sure to seal the ricotta inside to prevent leaking.
Related Recipe You’ll Like
If you find joy in sweet, home-baked treats like this Italian Ricotta Easter Bread, you’re going to love diving into some of my other comforting favorites. My Nutella French Toast Casserole offers a gooey, chocolaty twist that turns any brunch into a special event. Or you could try the Cinnamon Donut Bread, which brings the irresistible flavor of cinnamon sugar donuts into a loaf that’s easy to slice and share.
For something indulgent yet elegant, don’t miss the Cherry Chocolate Cheesecake, a creamy and decadent dessert that’s always a crowd-pleaser. These recipes, just like the Italian Ricotta Easter Bread, blend comforting flavors with a bit of visual flair to create something really memorable.
Save and Share This Recipe for Later
Don’t let this delightful Italian Ricotta Easter Bread slip away into the recipe archive! Be sure to pin it to your favorite Easter or brunch board on Pinterest so you can easily find it again. If you make and love it, share the joy – tag your photos on Instagram and Facebook so your friends and family can experience it too.
Sharing the recipe through email or printing it out for a neighbor is a sweet way to spread the Easter spirit. Whether you save it digitally or write it down for your personal recipe box, this one is sure to become a tradition you’ll return to year after year.
Italian Ricotta Easter Bread
This Italian Ricotta Easter Bread is a traditional braided sweet bread filled with creamy ricotta cheese, perfect for celebrating Easter or any special occasion. The dough is soft and lightly sweet, while the rich ricotta filling adds a luxurious texture and taste to every bite. Colorful sprinkles on top make it a festive centerpiece for your brunch table. Great for breakfast, dessert, or gifting, this bread is a delicious way to share the joy of homemade baking. Searchable keywords: Italian Easter bread, ricotta bread, braided Easter bread, sweet bread recipe, holiday baking.
Ingredients
- 3/4 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour (plus more for kneading)
- 1/2 tsp salt
- 1 cup ricotta cheese (whole milk, drained)
- 2 tbsp sugar (for filling)
- 1 egg yolk
- 1/2 tsp vanilla extract (for filling)
- 1 egg (beaten, for egg wash)
- Sprinkles (nonpareils) for topping
Instructions
- Warm the milk until lukewarm, then mix in the yeast and a pinch of sugar. Let it sit for 5–10 minutes until foamy.
- In a large bowl, whisk the eggs, 1/2 cup sugar, melted butter, and vanilla. Add the yeast mixture.
- Gradually stir in flour and salt until a sticky dough forms. Knead on a floured surface for 10 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1–2 hours until doubled.
- Mix ricotta, 2 tbsp sugar, vanilla, and egg yolk until smooth. Chill until ready.
- Divide the risen dough into 3 equal ropes. Flatten each, fill with ricotta mixture, and pinch to seal.
- Braid the filled ropes, tucking ends under. Place on a parchment-lined baking sheet.
- Let rise again for 30–45 minutes. Brush with beaten egg and add sprinkles.
- Bake at 350°F (175°C) for 30–35 minutes until golden brown.
- Cool slightly before slicing.
Notes
- For extra flavor, add lemon or orange zest to the dough or filling.
- Store tightly wrapped at room temperature for 2 days or refrigerate up to 5 days.
- To freeze, wrap tightly and store for up to 3 months. Thaw overnight and warm in the oven before serving.
- If using store-bought ricotta, drain excess liquid for a thicker consistency.
- Sprinkles add a festive touch, but you can also use coarse sugar or slivered almonds.
