Italian Easter Bread (Anise-Flavored)

Growing up, this Italian Easter bread with anise was the best treat of Easter morning (and still is)! One bite of this light, fluffy, sweet bread and you're twelve years old again! Bakery-quality bread in two hours. Try this South Philly Italian tradition and keep the heritage alive. Buona Pasqua a tutti!

Print Recipe

Prep Time 15

Cook Time 20

Total Time 2

Course Snack

Cuisine Italian

Servings 10 people

Calories 2103.2 kcal

Equipment

1 Large Mixing Bowl For combining dry and wet ingredients and initial dough mixing.
1 Small Saucepan For warming milk and anise extract to the correct temperature.
1 Damp kitchen towel For covering dough during resting and rising to prevent drying.
1 Baking Sheet Greased, for proofing and baking the bread.
1 Wire Cooling Rack Essential for proper cooling to prevent a soggy bottom crust.

Ingredients

Main

3 cups all-purpose flour divided
¼ cup white sugar
1 teaspoon salt
1 .25 ounce package rapid rise yeast
⅔ cup milk
1 teaspoon anise extract
2 tablespoons butter at room temperature
2 large eggs
1 egg beaten
½ tablespoon colored candy decorating dragees or as desired

Instructions

Mix 1 cup of flour with sugar, salt, and yeast in a bowl; stir well. Place milk and anise extract into a small saucepan over low heat; warm to about 110 degrees F (43 degrees C). Make a well in the center of flour mixture with your hand, and pour in milk mixture; swirl with your hand in a circular motion to combine flour mixture with milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.
Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.
On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 ½ inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)
Grease a baking sheet; lay the loaf onto the prepared sheet and cover with a damp towel. Let dough rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
Preheat the oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.

Notes

For optimal flavor, use a high-quality anise extract, as its distinctive profile is central to this bread. Ensure the milk mixture is precisely 105-115°F (40-46°C) to properly activate the rapid-rise yeast without killing it. Thorough kneading is key for developing gluten, resulting in the desired soft, elastic texture. When proofing, a warm, draft-free environment will encourage a robust rise; consider a lightly warmed oven (turned off) or proofing drawer. For a truly rich, golden crust, ensure an even egg wash application. Watch baking closely; the high sugar content can lead to quick browning, so adjust oven temperature or cover loosely with foil if needed. Cool completely on a wire rack to prevent condensation and maintain the bread's delightful texture.