Calabrese Easter Bread
User Reviews
5
Calabrese Easter Bread
Description
The Calabrese Easter Bread is a traditional baked good characterized by its braided shape and sweet, tender crumb. The dough combines all-purpose flour with baking powder, sugar, eggs (with extra yolks for moisture), milk, and vegetable oil to improve softness. The mixture is gently kneaded and shaped into long ropes that are braided and formed into a circle, which gives the bread its distinctive appearance.
Once baked at 350°F, the bread has a firm but not overly dry texture, suitable for dunking. A vanilla glaze made from powdered sugar, milk, and vanilla extract coats the bread, providing a glossy finish and added sweetness. This bread is often enjoyed sliced for breakfast or as a snack.
To decorate, sprinkle the bread with nonpareils or sprinkles by lightly pressing them onto the dough before baking to prevent them from falling off. Store the cooled bread in an airtight container for up to 10 days or freeze wrapped tightly for up to 3 months. Slices can be toasted for serving.
Ingredients
BREAD DOUGH
- 7½ cups all-purpose flour
- 6 teaspoons baking powder
- ¼ teaspoon salt
- 6 large egg room temperature
- 1½ cups granulated sugar
- 1 cup milk 2% or whole, room temperature
- 6 tablespoons vegetable oil
VANILLA GLAZE
- 1½ cups powdered sugar aka icing sugar
- 3-4 tablespoons milk more or less depending on desired thickness, 2% or whole milk
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350F (180C). Line a large baking sheet with parchment paper.
- I made a little change to the recipe. I always remember this bread being very dry, so to give it a bit of moisture, although it is supposed to be on the dryer side since it is considered a dunking bread. Instead of 6 whole eggs, use 4 whole eggs and 2 egg yolks. I actually halved the recipe so I used 2 whole eggs and 1 egg yolk. You will also have to increase the flour by 2-4 tablespoons.
BREAD DOUGH
- In a medium bowl whisk together the flour, baking powder and salt.
- In a large bowl beat the eggs and sugar together, add the milk and combine, then add the vegetable oil and beat to combine. This can also be made in a stand mixer using the flat beaters.
- Add the flour mixture to wet mixture, combine on low speed then increase to speed #2 to combine well.
- Move the dough to a lightly floured flat surface and gently knead a couple of times to make a dough ball.
- If you use a hand beater, the dough may be too stiff to beat, in that case add 3/4 of the dry ingredients and combine with a wooden spoon. Then move the dough mixture to a flat surface add the remaining flour and gently knead to form a smooth compact dough.
- Shape the dough into the desired dough forms, such as a loaf or a braid. Place the dough on a parchment-lined baking sheet and bake for approximately 40-60 minutes, until lightly golden brown, or until a toothpick comes out dry or with a few crumbs attached. If you find it browning too much and it isn't yet baked, then place a piece of foil over the bread (like a tent) and continue baking.
- Cool five minutes on the baking sheet then move to a wire rack to cool completely. Cool completely before drizzling with the glaze.
VANILLA GLAZE
- In a medium bowl whisk together the powdered sugar and vanilla then slowly whisk in the milk, stirring continuously to make a smooth glaze. Pour over cooled cake.
If you wish to add hard boiled eggs, then either use raw dyed or non dyed eggs, carefully place firmly in the dough before baking. If you use eggs rather than sprinkles, then brush the dough with either an egg wash (1 egg beaten with 1 tablespoon of water) or a little milk before baking. Don’t brush anything on the eggs.
Notes
- Braid dough into two 17-inch ropes, pinch together at one end, braid across, then join ends to form a ring.
- Press sprinkles lightly onto dough before baking to secure decoration without melting into the bread.
- Store baked bread in an airtight container for 7-10 days; slice and toast as desired.
- Freeze wrapped bread or individual slices in foil and freezer bags for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 18mg | 1% |
| Potassium | 139mg | 3% |
| Sugar | 16g | 32% |
| Vitamin A | 65IU | 1% |
| Calcium | 55mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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