Traditional Italian Easter Bread
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Rising Time
6 hrs
-
Total Time
40 mins
-
Servings
4 small breads
-
Calories
503 kcal
-
Course
Dessert, Breakfast, Baked Goods
-
Cuisine
Italian
Traditional Italian Easter Bread
Description
This bread uses a brioche dough combining all-purpose flour, sugar, lemon zest, milk, active dry yeast, eggs, butter, and a pinch of salt. The yeast is activated in warm milk before being mixed with the other ingredients. The dough undergoes an extended rising process with periodic folding to develop structure and gluten. After incorporating butter, the dough is kneaded until smooth then chilled. Dividing the dough into portions, each is rolled into two ropes and twisted together to form a braided appearance. Whole eggs, dyed as desired, are inserted atop the braid, secured by joining dough ends, and optionally decorated with sprinkles. Once fully proofed, the bread is brushed with an egg wash for a glossy finish and baked until golden brown. The final bread is soft and rich, with a slight sweetness and lemon scent from the zest, characteristic of festive Easter breads.
This bread is typically enjoyed during Easter and stored airtight for several days, or frozen after removing the decorative eggs for longer keeping.
Ingredients
BRIOCHE DOUGH
- 1¾ cups all-purpose flour 234 grams total, if you double or triple the recipe double or triple this amount, 2 tablespoons
- 1 pinch salt
- 1 tablespoon lemon zest
- 2½ tablespoons granulated sugar
- ¼ cup milk lukewarm, 2% fat
- 1½ teaspoons active dry yeast
- 2 egg slightly beaten, room temperature
- ½ cup butter room temperature
If using unsalted butter add ¼ teaspoon of salt.
EGG WASH
- 1 egg
- 1 tablespoon water
TOPPING
- 2-4 egg uncooked, dyed whatever colour you like
- 2-4 tablespoons Sprinkles if desired
Instructions
BRIOCHE DOUGH
- In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the eggs. With the dough hook attachment knead for approximately 1 minute just to combine.
- Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
- When the time has passed add the butter a little at a time, on medium high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
- Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches / 25-30cm), join 2 ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
- 15 minutes before rising time has finished pre heat oven to 390F (195C).
- Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!
EGG WASH
- In a small bowl beat together the egg and water.
Notes
- Use the "poke test" to check if the dough has fully proofed: a well-proofed dough slowly fills an indent without springing back completely.
- If the dough springs back immediately, it is under-proofed; if it does not spring back at all, it is over-proofed.
- Keep dough warm for rising if your environment is cool, allowing extra time as needed.
- Nonpareils (tiny round rainbow sprinkles) are used for decoration rather than jimmies.
- Store the baked bread airtight for up to 5 days or freeze for up to 2 months; remove eggs before freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4small breads
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 52g | 17% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 185mg | 62% |
| Sodium | 271mg | 11% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 900IU | 18% |
| Calcium | 55mg | 6% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
