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Roman Easter Sweet Bread

Roman Easter sweet bread, also known as “Panettone di Pasqua” in Italian, is a traditional Easter bread from the Lazio region of Italy.

Prep Time
30 mins
Cook Time
30 mins
Rising Time
4 hrs
Total Time
5 hrs 15 mins
Servings: 1 loaf
Calories: 3483 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: Italian

Ingredients

  • ⅔ cup + ¾ tablespoon milk - whole milk lukewarm (170 ml total)
  • 1¼ teaspoon yeast
  • 4 cups flour - all purpose or Italian 0 flour
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • ½ teaspoon cinnamon (optional)
  • ⅓ cup + ¾ tablespoon granulate sugar (75 grams total)
  • 1 pinch salt*
  • 1 large egg
  • 1 large egg yolk
  • 3½ tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum
  • ½-¾ teaspoon anise seeds (optional)
SIMPLE GLAZE
  • 1-1½ cups powdered sugar (sifted)
  • 2-3 tablespoons milk (more or less)
  • 1-2 tablespoons nonpareils

Instructions

    Cup of Yum
  1. In a small bowl add the milk, sprinkle the yeast on top. Let sit for 10 minutes, then stir to combine.
  2. In a large bowl or stand mixer using the dough hook attachment, whisk the flour, zest, cinnamon and anise (if using), sugar and salt, add the eggs, butter, vanilla, rum and yeast mixture.
  3. Knead the dough for 18-20 minutes, the dough will be soft, smooth and elastic. Move the dough to a flat surface and form into a ball, place in a lightly greased bowl, cover and let rise in a warm, draft-free area for 2-3 hours or tripled in bulk.
  4. Place the dough on a lightly floured flat surface and pat it into a rectangle, fold the dough like an envelope then form it into a ball.
  5. Place the dough ball in an 8x4 inch / 21x11cm round cake pan, cover and let rise 1-2 hours or until the dough has doubled in bulk.
  6. Pre-heat the oven to 340F/170C.
  7. Bake in the pre-heated oven for approximately 40-50 minutes, if after 35 minutes the top is browning too much then cover it like a tent with foil. The bread is done when it sounds hollow when tapped on the bottom, or better still the internal temperature is 190F/88C.
  8. Let the bread cool in the pan, then move to a plate, pour the glaze on the bread and sprinkle with nonpareils before serving.
SIMPLE GLAZE
    Cup of Yum
  1. In a medium bowl add the sifted powdered sugar and slowly add the milk, mix together until you have a smooth thick glaze.

Notes

  • To make the bread by hand -In a large mixing bowl whisk the dry ingredients, as stated above, then add the wet ingredients and combine with a fork or clean hands.
  • Transfer the dough to a lightly floured surface and knead for 10-15 minutes, or until the dough is smooth and elastic. Form into a ball.
  • Place the dough ball in a lightly greased bowl, cover and let rise in a warm, draft-free place for 2-3 hours, or until the dough has tripled in size. Then continue with the recipe as written.
  • The baked cooled bread should be stored in an airtight plastic bag, and kept at room temperature, it will keep for up to 3-4 days if properly stored. It can also be frozen in a freezer safe bag or container. It will keep for two months in the freezer.

Nutrition Information

Calories 3483kcal (174%) Carbohydrates 653g (218%) Protein 69g (138%) Fat 61g (94%) Saturated Fat 33g (165%) Polyunsaturated Fat 5g Monounsaturated Fat 16g Trans Fat 2g Cholesterol 497mg (166%) Sodium 526mg (22%) Potassium 1010mg (29%) Fiber 17g (68%) Sugar 263g (526%) Vitamin A 2068IU (41%) Vitamin C 16mg (18%) Calcium 411mg (41%) Iron 25mg (139%)

Nutrition Facts

Serving: 1loaf

Amount Per Serving

Calories 3483

% Daily Value*

Calories 3483kcal 174%
Carbohydrates 653g 218%
Protein 69g 138%
Fat 61g 94%
Saturated Fat 33g 165%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 16g 80%
Trans Fat 2g 100%
Cholesterol 497mg 166%
Sodium 526mg 22%
Potassium 1010mg 21%
Fiber 17g 68%
Sugar 263g 526%
Vitamin A 2068IU 41%
Vitamin C 16mg 18%
Calcium 411mg 41%
Iron 25mg 139%

* Percent Daily Values are based on a 2,000 calorie diet.