Italian Ricotta Easter Bread
User Reviews
5
Italian Ricotta Easter Bread
Description
This Easter bread starts by activating yeast in lukewarm milk, then adding flour, egg, vanilla, ricotta cheese, sugar, and salt to form a soft dough. Kneading incorporates chocolate chips and ensures elasticity. After the first rise in a warm place until doubled, the dough is shaped into two ropes twisted into a braid, joined into a circle, and allowed a second rise. This process develops a tender crumb and subtle sweetness.
The bread is brushed with milk and decorated with multicolored nonpareils prior to baking at 350°F, giving a shiny crust and festive look. Ricotta enriches the dough, making it moist and slightly creamy, while chocolate chips offer bursts of sweetness throughout the crumb.
Traditionally served during Easter, this bread can be flavored with candied fruit or nuts instead of chocolate chips. It can be made ahead with a refrigerated final rise overnight. Proper storage in an airtight container preserves freshness for several days, or it can be frozen wrapped tightly to maintain quality.
Ingredients
- 1 teaspoon active dry yeast
- ½ cup milk lukewarm
- 3 cups all-purpose flour or Italian 0 flour
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3½ ounces ricotta cheese (⅓ cup + 1½ tablespoons)
- ½ cup granulated sugar
- ¼ cup semi sweet chocolate chips or chopped nuts or candied fruit
EXTRAS
- 1-2 tablespoons milk
- 2-3 tablespoons nonpareils
Instructions
- In the stand mixer add the milk and sprinkle the yeast on top, let sit 10 minutes then mix together. Add the flour, start with 2¼ cups then add more if the dough is too wet, the egg, vanilla, ricotta and sugar, start to knead with the dough hook, then add the salt. Continue to knead for 7-8 minutes, add the chocolate chips and knead for 1-2 minutes or until the dough pulls away from the sides of the bowl.
- Form the dough into a ball and place in a lightly oil bowl, cover and let rise in a warm draft free area for 2-4 hours or until doubled in bulk.
- Move the dough to a lightly floured flat surface and divide into two parts, roll each part into 2 ropes approximately 18 inches / 47 cm long. Join the ends and twist the ends one over the other to form a braid. Join the ends to form a circle, place on a parchment paper lined baking sheet. Cover and let rise approximately 1 hour or until doubled in a warm draft free area.
- Pre-heat the oven to 350F / 180C.
- Brush the braid with milk and sprinkle with nonpareils, bake for approximately 25-35 minutes or until golden brown and baked through. Move to a wire rack to cool completely. Enjoy!
Notes
- Check that internal bread temperature reaches 190°F (88°C) to ensure it is fully baked.
- The dough can rest overnight in the refrigerator after shaping, then baked the following day after the final rise, optionally adding dyed eggs right before baking.
- Store leftover bread at room temperature in an airtight container for 3-5 days or freeze tightly wrapped for up to 2 months.
- Do not store the bread with eggs if using dyed eggs for decoration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 2443 kcal
% Daily Value*
| Calories | 2443kcal | 122% |
| Carbohydrates | 440g | 147% |
| Protein | 65g | 130% |
| Fat | 45g | 69% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 256mg | 85% |
| Sodium | 803mg | 33% |
| Potassium | 1073mg | 23% |
| Fiber | 15g | 60% |
| Sugar | 143g | 286% |
| Vitamin A | 956IU | 19% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 489mg | 49% |
| Iron | 22mg | 122% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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