Italian Easter Bread
User Reviews
5
14 reviews
Excellent
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Prep Time
1 hr
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
2 hrs 20 mins
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Servings
18 servings
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Calories
178 kcal
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Course
Breakfast, Dinner, Baked Goods, Brunch
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Cuisine
Italian
Italian Easter Bread
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This traditional Italian Easter Bread recipe makes the most tender braided wreaths of soft, tender and slightly sweet yeasted bread. Decorated with colorful eggs and sprinkles, this Italian bread loaf is a great addition to your Easter festivities.
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Ingredients
- 1 ¼ cups milk 300 ml
- ⅓ cup unsalted butter 74 grams, cut into small cubes
- 2 ¼ teaspoons instant yeast 1 package, rapid rise
- ⅛ teaspoon kosher salt
- ½ cup granulated sugar (100 grams)
- 2 egg large, beaten
- 4 cups all-purpose flour 568 grams, divided, plus more for kneading
- 1 egg large, beaten plus 1 teaspoon water
- 3 egg dyed, raw or soft boiled, for Easter
- Sprinkles nonpareils, colored
Instructions
- In a small saucepan, combine the milk and butter over medium-low heat. Heat to 120 to 130 degrees Fahrenheit, stirring until the butter melts. Don’t allow the milk to go above 130 degrees Fahrenheit. Too much heat can kill the yeast.
- In the bowl of a stand up mixer, combine the yeast, salt, and sugar. Add the eggs and whisk together. Add the warmed milk and butter mixture. Add 2 cups of flour.
- With the dough hook attachment, knead on medium speed until smooth, about 2 minutes. Scrape the sides with a spatula as needed to incorporate the flour.
- Slowly add the remaining 2 cups of flour to the mixer on medium-low speed and scrape the sides as needed. Knead until the dough is stiff and slightly sticky, about 12 minutes.
- Transfer the dough to a lightly floured surface and knead for about 3 to 4 minutes, adding a little more flour to prevent sticking. Don’t use too much flour, 1/4 cup at the most.
- Shape dough into a ball, place the dough into a lightly greased bowl and cover. Allow the dough to rest for 10 minutes.
- Divide the dough into 6 pieces. Roll each piece to form a 1-inch wide rope, about 14-inches long.
- Taking 2 pieces, braid the rope, pinching the ends together and then loop into a circle. Make sure the ends are securely joined together.
- Place on a parchment-lined baking sheet (2 per sheet), providing enough room to rise.
- Loosely cover the baking sheet with plastic wrap or a dish towel and allow to rise in a warm area, or proofing box, for 45 to 60 minutes or until it doubles in size.
- Preheat the oven to 350°F (177ºC). Set the rack in the middle position.
- Make an egg wash by whisking together the large egg and 2 teaspoons of water.
- Place a dyed uncooked egg in the center of each wreath (if desired) You don’t need to press the egg into the dough. The egg will sink as it bakes.
- Brush the wreaths with the egg wash and top with sprinkles, if desired. Bake one tray at a time until golden brown, approximately 15 to 18 minutes.
- Quickly transfer the baked bread to a cooling rack.
Notes
- The recipe makes 3 Easter breads that serve about 6 people. You can also make 6 small rings. If making smaller rings, baking times need to be adjusted.
- Raw or soft-boiled dyed eggs can be used.
Nutrition Information
Show Details
Calories
178kcal
(9%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
38mg
(13%)
Sodium
65mg
(3%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
172IU
(3%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 65mg | 3% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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