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Italian Ricotta Easter Bread
This Italian ricotta Easter bread is a twist on the traditional recipe with a soft and slightly sweet dough enriched with ricotta cheese.
Prep Time
1 hr
Cook Time
mins
Rising Time
3 hrs
Total Time
4 hrs 25 mins
Servings: 1 loaf
Calories: 2443 kcal
Course:
Dessert , Breakfast , Snacks , Brunch
Cuisine:
Italian
Ingredients
- 1 teaspoon active dry yeast
- ½ cup milk (lukewarm)
- 3 cups all purpose 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!
Cup of Yum
Notes
- The internal temperature of the baked bread should be 88°C/190°F.
- To make the dough the day before, assemble into a wreath shape, cover and allow to rest in the fridge overnight. When ready to bake the next day, remove bread from the fridge, let the bread do its final rise and then bake. If adding dyed eggs, add them right before baking the next day.
- Store leftover bread in an airtight container or large Ziploc bag at room temperature away from sunlight up to 3-5 days. You can also store the bread for up to 2 months in the freezer. Wrap bread tightly in plastic wrap then foil when storing in the freezer. Do not store the bread with the eggs if using.
Nutrition Information
Calories
2443kcal
(122%)
Carbohydrates
440g
(147%)
Protein
65g
(130%)
Fat
45g
(69%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
256mg
(85%)
Sodium
803mg
(33%)
Potassium
1073mg
(31%)
Fiber
15g
(60%)
Sugar
143g
(286%)
Vitamin A
956IU
(19%)
Vitamin C
0.01mg
(0%)
Calcium
489mg
(49%)
Iron
22mg
(122%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 2443
% 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.