Classic Italian Easter Bread Recipes

CLASSIC ITALIAN EASTER BREAD

Steps:

• In a saucepan, add the 1-1/4 cup milk and butter and heat just until the butter is melted. Remove from the heat.
• in a large bowl, place the 2 eggs, sugar, lemon rind and vanilla. Beat for several minutes.
• Slowly pour the milk mixture into the egg mixture constantly beating until everything is incorporated.
• Add the yeast to the mixture and beat until blended.
• Mix in the flour a 1/2 cup at a time beating continuously, stop once all of the flour is mixed inches.
• Lightly flour the counter then place the dough on it and knead the dough for several minutes. Place the dough in a large bowl and cover the bowl with plastic and a large towel. Let rise until doubled in size, around an hour.
• Turn the raised dough onto a lightly floured surface and cut into four pieces. Knead each piece for a minute, then roll into long cylinders. Loosely twist two cylinders together then form into a circle, pressing the ends together.
• Line 2 large baking sheets with parchment paper. Place a ring on each tray, then cover and let rise again for about an hour.
• Preheat the oven to 350F degrees.
• Mix the egg wash by beating an egg and water together, then brush over entire ring. Sprinkle the top with the coloured sprinkles, then place a dyed egg in the centre.
• Bake for approximatsly 20 minutes or until the bread has a nice golden colour.
• **If you prefer smaller rings, adjust the cooking time. Also, plain non-dyed eggs can be used.

ITALIAN EASTER BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.