Italian Easter Bread

from ButterYum

makes 6 individual breads or 2 large loaves

Ingredients

Easter Breads:

• • 1 1/4 cup whole milk (300ml)

  • 8 tablespoons unsalted butter (114g)

  • 2 large eggs (100g)

  • 1/2 cup granulated sugar (100g)

  • 1 teaspoon pure vanilla extract (5ml)

  • 1/4 teaspoon fine salt

  • 2 1/4 teaspoons instant or active dry yeast (1 packet/.25oz/7g)

  • 4 cups all purpose flour, sifted (480g)

  • 6 hard-cooked eggs, colored

  • sprinkles and/or pearl sugar for decoration

Egg Wash:

• • 1 large egg

  • 1 tablespoon water

Optional Icing:

• • 1 cup confectioner’s sugar, sifted

  • 1-2 tablespoons heavy cream or whole milk

  • 1/2 teaspoon pure vanilla extract (or half as much pure almond extract)

Directions

• 1. Gently warm milk and butter together over medium heat until the milk is warm (not hot) and the butter is melted.

  2. In a medium mixing bowl, whisk together the flour and salt.

  3. In a large mixing bowl, combine eggs, sugar, and vanilla with a hand mixer on medium- low speed for 30 seconds.

  4. Slowly add the warm milk/butter mixture, followed by the yeast.

  5. Add the flour/salt mixture, a little at a time, until all the flour is incorporated.

  6. Turn the soft, sticky dough onto a floured work surface and knead by hand for several minutes until smooth.

  7. Place the dough into an oiled bowl, cover with plastic, and allow to rise at room temperature until it doubles in size (about 1 hour).

  8. Divide dough into 12 equal portions and roll each portion into a 10-inch snake.

  9. Twist 2 snakes together before forming into a circle, pinching the ends together; place on a silpat or parchment-lined half sheet pan and put an egg in the center of each. Repeat 5 more times.

  10. Cover breads with oiled plastic wrap and allow to rise for 45 minutes.

  11. Preheat oven to 350F.

  12. Just before baking, make egg wash by whisking egg and water together; brush breads with egg wash and sprinkle with sugar or nonpareil sprinkles (omit sugar and sprinkles on the breads you plan to ice)..

  13. Bake in preheated oven for about 20 minutes or until golden brown on top.

  14. Remove from oven and allow to cool completely.

  15. For breads decorated with icing, whisk icing ingredients together until smooth, then pour oven completely cooled breads and sprinkle with nonpareil sprinkles. Allow icing to set before serving.

Notes

• • Recipe makes 6 individual breads or two large braided loaves.

  • Personally, I like to decorate my bread with a variety of colored eggs that I can accent with confectioner’s sugar icing and coordinating sprinkles. Some people use only red eggs, some use uncolored eggs (white and/or brown), and others choose not to use any eggs at all.

  • To color my eggs, I prefer gel food colors because they’re very vibrant and there are so many colors to choose from.

  • Be sure to use hard-cooked eggs as uncooked eggs may crack in the oven.

  • Yes, you can eat the eggs after the bread is baked, but they’ll be very tough. We usually don’t eat them.

  • Bread dough can be made with a hand mixer or in a stand mixer fitted with a whip attachment until all the flour is incorporated, then switch to the dough kneading hook.

  • Large loaves can be braided instead of twisted - divide the dough for each loaf into 3 equal pieces, roll into 20-inch long strands, and braid them together. Form into a circle, pinch the ends together, and nestle 3 eggs per loaf into the braid before the 2nd rise.

recipe adapted from Nonna Gina Pettiti