Easter Bread – Casatiello Napoletano

One week to Easter so it’s definitely time for egg decoration, chocolate and lots of picnics.

This Easter recipe I am sharing with you today is typical from Naples, in Italy. It’s a very rich and nutritional dish made with bacon, cheese and hard boiled eggs.

For the bread the traditional recipe calls for a salty dough made with shortening, I prefer using my pan brioche recipe, reducing the amount of sugar to make it not sweet.

Let me know if you like it!


for the dough

  • 50 g + 200 g flour
  • 2 tsp instant yeast
  • 20 g + 1 tbsp sugar
  • 60 ml + 40 ml whole fat milk
  • 45 g unsalted butter
  • 2 eggs

for the filling

  • 1/2 cup bacon, chopped
  • 1/4 cup cheddar cheese
  • 3 tbsp Parmesan cheese

for decoration

  • sprinkles
  • 4 hard-boiled eggs

Let’s start off with the sponge. Heat up 60 ml milk to lukewarm, then add yeast and 1 tbsp of sugar, stir it and let it stand on your counter for about 10 min or until it becomes all freaky and bubbling. Next up, add 50 g of flour and stir it until smooth


Cover with plastic wrap and let it rest for 30 min


In a separate bowl combine 200 g flour, 20 g sugar, the sponge and 1 egg


Add the melted butter and with your mixer on low, slowly pour in the remaining milk. Knead the dough until it gets soft and smooth (about 10 min).


Transfer it to a greased bowl, cover with plastic wrap and let it rest for  2 hours or until doubled in size


Cut off a small piece of dough


then roll up the rest  into a rectangular. Chop up the bacon


and distribute it all over the dough


then sprinkle the Parmesan cheese and the chopped cheddar


Roll up the into a long snake shape


and place it into a well greased ring-shaped cake pan


Beat up the egg and lightly brush the top of the bread, then place 4 eggs on top. Roll the remaining dough and cut out 8 half cm thick strips, place 2 strips in a cross on top of each egg. Brush again with the egg, then sprinkle with colorful sprinkles.


Bake at 160 C (180 C for static oven) for about 40-45 min. Remove and let the bread cool down on a wire rack.


Slice it up and serve cold



– LittleDani


About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.