Casatiello Napolitano is a cherished Italian Easter bread, famed for its delightful fragrance and symbolic wreath form representing Jesus's crown. Traditionally, it's decorated with sesame seeds, colorful sugar balls, and features a painted egg nestled inside the dough.
In Italy, where family traditions are deeply valued, the entire extended family gathers around the Easter table. The festive meal typically begins with this elegant and delicious bread.
Prepare this scrumptious Casatiello Napolitano for your Easter celebration—on this holiday, it's common to enjoy multiple pastries, so feel free to bake more than one.
Ingredients
- Flour – 3 cups
- Sugar – 4 tbsp
- Salt – 1 tsp
- Instant Yeast – 7 g.
- Milk – 2/3 cup
- Anise extract – 1 tsp
- Butter – 2 tbsp.
- Eggs – 2 pcs.
Cooking
- In a large bowl, combine 1 cup of flour with sugar, salt, and instant yeast, and mix thoroughly. Warm the milk in a small saucepan until it reaches about 40–45°C (warm but not hot). Create a well in the flour mixture, then pour in the warm milk. Using your hand, stir in a circular motion while gradually adding the remaining flour.
- Turn the dough out onto a lightly floured surface and knead for approximately 8 minutes until it becomes soft and pliable. Cover with a damp kitchen towel and let it rest for 10 minutes. After resting, divide the dough into two equal portions.
- Shape each portion into a ball, then roll each into a rope about 4 cm thick and 20–25 cm long. Pinch the ends of the two ropes together, twist them around each other, then pinch the opposite ends together and tuck them under to form a loaf. Alternatively, you can join the ends to create a circular wreath shape.
- Grease a baking pan and place the shaped bread on it. Cover with a towel and let rise for 1 hour. Brush the top with beaten egg and sprinkle with decorative confectionery sprinkles.
- Preheat your oven to 180°C (350°F). Bake the bread for 20–25 minutes until golden brown. Keep a close eye on it toward the end to prevent the top from burning. Remove from the baking sheet immediately and let cool, ideally on a wire rack.
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