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Calabrese Easter Bread
5 from 36 votes

Calabrese Easter Bread

Calabrese Easter Bread is a braided sweet bread made from a dough of all-purpose flour, baking powder, eggs, sugar, milk, and vegetable oil. This bread combines a slightly dry texture balanced by added egg yolks for moisture. After mixing and kneading, the dough is shaped into ropes, braided, and then baked to a golden finish. A vanilla glaze made from powdered sugar, milk, and vanilla extract is drizzled on top upon cooling, adding sweetness and smoothness.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 30 servings
Calories: 219 kcal
Course: Dessert, Breakfast, Snacks
Cuisine: Italian

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

    Cup of Yum
  1. Pre-heat oven to 350F (180C). Line a large baking sheet with parchment paper.
  2. 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
  1. In a medium bowl whisk together the flour, baking powder and salt.
  2. 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.
  3. Add the flour mixture to wet mixture, combine on low speed then increase to speed #2 to combine well.
  4. Move the dough to a lightly floured flat surface and gently knead a couple of times to make a dough ball.
  5. 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.
  6. 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.
  7. 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
  1. 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

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%)

Nutrition Facts

Serving: 30 servings

Amount Per Serving

Calories 219

% 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.