Italian Easter Bread
User Reviews
4.8
Italian Easter Bread
Description
Italian Easter Bread begins with a sponge of warm milk, active dry yeast, sugar, eggs, and flour, allowed to ferment until bubbly. This starter creates a light, airy texture in the final bread. The dough is then formed by adding more flour, sugar, butter, salt, vanilla, and lemon and orange zest, which provide a fragrant citrus aroma. Kneading develops an elastic dough that rises until doubled in size.
A traditional decoration includes incorporating uncooked dyed eggs into a braided loaf shape and sprinkled with multicolored nonpareils for a festive appearance. The final bread is soft with a tender crumb and subtle sweetness enhanced by the citrus and vanilla notes.
For naturally dyed eggs, plan to prepare them a day in advance to achieve vibrant colors as shown in some presentations. This bread pairs well with Easter celebrations or springtime gatherings, delivering both a visual and flavorful centerpiece. Ingredients and instructions reflect a balance of yeast fermentation and flavor enrichment typical of Italian holiday breads.
Ingredients
For the Sponge:
- 1 cup whole milk 240ml, lukewarm
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar 50 grams
- 2 egg at room temperature, large
- 2 cups all-purpose flour 240 grams
For the Dough:
- 2 cups all-purpose flour 240 grams
- 1/4 cup granulated sugar 50 grams
- 1/4 cup unsalted butter 57 grams
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- lemon zest of 1
- orange zest of 1
For the Decoration:
- 4 egg uncooked, dyed
- nonpareils multicolored, or sprinkles
For the Egg Wash:
- 1 egg large
- 1 tablespoon milk
Instructions
- Make the sponge: In the bowl of a stand mixer, dissolve the yeast in the milk and let stand until it begins to foam, 5 to 10 minutes. Add the sugar, eggs, and flour, and stir with a rubber spatula to combine. The mixture will resemble pancake batter. Cover the bowl and set aside in a warm spot to rise for 30 minutes, until the surface is bubbly. In the meantime, take the butter out of the refrigerator, and dice it into 1/2-inch pieces.
- Make the dough: To the sponge, add the flour, sugar, butter, salt, vanilla, and zest. Fit the mixer with the dough hook attachment, and mix on the lowest speed until the dough comes together into a rough ball, about 1 minute. Increase the speed to level 2 and continue kneading for 7 minutes. The dough should be smooth and elastic and pull away from the sides of the bowl (the dough may still stick to the bottom of the mixing bowl).
- First rise: Cover the bowl and set it in a warm spot to rise for 1 1/2 hours, or until roughly doubled in size.
- Divide the dough: Punch down the dough and divide it into 8 equal portions (approximately 120 to 125g each).
- Assemble the loaves: Line two sheet pans with parchment paper. Use your palms to roll out each piece of dough into a 12-inch rope. Pinch two ropes together at the ends and twist them several times. Pinch the ends together so the twisted rope forms a wreath and tuck the ends underneath. Repeat with the remaining ropes of dough.
- Second rise: Place two loaves on each of the lined baking sheets. Cover with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 hour, or until puffy and almost doubled in size.
- Prepare the oven: Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 400°F.
- Decorate the loaves: Gently nestle a dyed uncooked egg into the center of each loaf. Make an egg wash by whisking a large egg and a tablespoon of milk together in a small bowl. Use a pastry brush to brush each loaf with a light coating of the egg wash, avoiding the dyed eggs. Sprinkle each loaf with colorful nonpareils.
- Bake: Bake for 20 minutes, or until golden, rotating the pans and switching their position halfway through.
- Cool: Transfer the loaves to a wire rack to cool. Let cool before serving.
Notes
- For vibrant natural egg dye colors, prepare the eggs a day before baking.
- Use quality Mediterranean ingredients such as olive oil, honey, jams, and spices to support authentic flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 4058 kcal
% Daily Value*
| Calories | 405.8kcal | 20% |
| Carbohydrates | 62.5g | 21% |
| Protein | 12.8g | 26% |
| Fat | 11.2g | 17% |
| Saturated Fat | 5.6g | 28% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 3.2g | 16% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 162.4mg | 54% |
| Sodium | 360.3mg | 15% |
| Potassium | 179.7mg | 4% |
| Fiber | 1.9g | 8% |
| Sugar | 14.5g | 29% |
| Vitamin A | 438.9IU | 9% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 73.1mg | 7% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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