Easter Nests

Sarah Terranova Photography, Cucina & Camera

How is it Easter already?? Time is flying by this year. I haven’t even dyed any eggs yet! Hopefully I’ll have some time to squeeze in a fun easter egg sesh before it’s too late. If nothing else though, I simply cannot let this time of year come and go without eating copious amounts of deviled eggs. (hint, hint…mom) Crossing my fingers. ;)

I did, however, try something new for the holiday this year! I’m super excited about how wonderful and tasty they turned out too! These Easter Bread Nests. An Italian tradition, usually made with powered sugar icing and rainbow sprinkles on top. I decided to try a few different flavor combos just to mix it up and make it my own. Also, there’s usually a brightly dyed egg in the middle, but I really love the natural brown speckled eggs too. Or maybe I’m just lazy…

The dough is sweet and eggy, much like Jewish Challah bread. holla! I chose a few sweet flavors – hibicus & lemon, rosemary & honey, and lavender & sage. But I also wanted to experiment a little further and go for a sweet/savory combo, oregano & crushed red pepper flakes. <— can’t get more italian than that, folks!

The sweet topped nests got sprinkled with sugar or honey before baking and the savory was sprinkled with salt. The egg that sits in the center of each nest is uncooked. They cook along with the bread in the oven and come out perfectly hard boiled.

Although my parents never made them, these Italian Easter Bread Nests are a traditional holiday treat. They’re so beautiful and simple (!!) I think I’ll make it part of my own Easter tradition. What is your Easter tradition??

Thanks for checking in! And stay tuned ;) I’ve still got a little surprise cookin’ that I’ll let you in on soon!

Sarah Terranova Photography, Cucina &amp; Camera

Sarah Terranova Photography, Cucina &amp; Camera


Easter Nests


– 4 to 5 C flour, extra for dusting

– 1 package instant yeast

– 1 1/4 C water milk

– 1/3 C butter, at room temperature

– 3 eggs, beaten – one set aside for egg wash

– 1/2 C sugar

– pinch of salt

4 whole uncooked eggs



– I learned that order is really important while making this receipt! You’d think that I’ve already learned that in all my baking experiments… on my second try I got it right!

– mix together the yeast, sugar, and salt in a large mixing bowl

– then mix in the room temperature butter

– in a separate small bowl beat two eggs and add the warm milk

– then add the egg mixture to the sugar mixture

– a cup at a time, add the flour until the dough comes together.

– transfer the dough onto a floured surface and knead for five minutes (or you can do this all with a standing mixer!)

– cover the dough and allow it to rise of an hour

– punch down the dough, separate into 12 equal pieces, roll each piece out into a 12 inch rope

– braid the dough and then shape each braid into a circle

– place nests onto a baking sheet lined with parchment paper and allow to rise for another hour

– place an egg into the center of each nest, brush the dough with an egg wash, top with desired ingredients

– bake at 350°F for 25 minutes!




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