TRADITIONAL ITALIAN EASTER BREAD
This Traditional Italian Easter Bread is a soft sweet brioche dough formed into wreaths or braided then topped with coloured eggs & sprinkles.
Provided by Rosemary Molloy
Categories Bread and Pizza Breakfast Dessert
Time 40m
Number Of Ingredients 12
Steps:
- 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 egg. 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!
- In a small bowl beat together the egg and water.
Nutrition Facts : Calories 503 kcal, Carbohydrate 52 g, Protein 12 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 185 mg, Sodium 271 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
EASTER BREAD
This light and airy bread is just sweet enough to go along with your traditional Easter dinner. (Add up to 1/2 teaspoon almond extract with the eggs if you prefer it a little sweeter.) Make it the day before, and if you have any left over, make amazing French toast with it the day after!
Provided by Food Network Kitchen
Categories side-dish
Time 5h10m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
- Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
- Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
- Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.
BRAIDED EASTER EGG BREAD
This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
- Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
- Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 30.1 g, Cholesterol 143.7 mg, Fat 8.7 g, Fiber 1 g, Protein 8.5 g, SaturatedFat 4.3 g, Sodium 321.9 mg, Sugar 6.1 g
10 EASY EASTER BREADS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Easter bread in 30 minutes or less!
Nutrition Facts :
EASTER BUNNY BUTT BALLS RECIPE BY TASTY
Easter bunny balls are easier than you think! If you love cake pops, you will love these easy cake balls. Have fun and play around with pastel sprinkles! You can make Easter bunny butts or Easter eggs. Lay them on some fake green grass or dip in green sugar sprinkles. Everyone will love these at Easter brunch, especially the kids.
Provided by Mia Hermsen
Categories Desserts
Time 55m
Yield 15 servings
Number Of Ingredients 5
Steps:
- Bake the cake according to the package instructions. Let cool completely.
- Use a fork to break the cake into fine crumbs, then add the frosting and stir until well-incorporated and the mixture holds together when pressed between your fingers.
- Roll the mixture into golf ball-sized balls, with a corresponding number of smaller balls to serve as bunny tails. Chill in the freezer for 5-10 minutes, until firm.
- Add the white chocolate and coconut oil to a medium microwave-safe bowl. Melt in the microwave at half-power in 30-second intervals, stirring between, until smooth.
- Dip the cake balls in the white chocolate to coat completely, then place on a sheet of parchment paper. (If the white chocolate starts to harden, microwave for 15 seconds to re-melt.) Before the chocolate sets, decorate with the sprinkles as desired and stick the smaller balls onto the larger balls to make bunny butts.
- Let the cake balls sit at room temperature or in the refrigerator until the chocolate sets.
- Enjoy!
Nutrition Facts : Calories 322 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 38 grams
EASTER BREAD BALL
I had a Zaar member ask me for this receipe, so I decided to share it with everyone. It's a Portuguese speciality, now a days you can pretty well find it in any good bakery shop. But back in the olden days it was only made on special occasions, like Xmas or Easter.Each region would use what ever they had at hand. It has been like that ever since. I hope all of you enjoy it as much as we all do here in Portugal. I enjoy making this for our picnics.
Provided by Mia 3
Categories Breads
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Prepare your dough with the above ingredients.
- Work it well, till dough falls away from hands and no longer sticks to you.
- Form a ball, and set aside covered with a clean cloth and let it rise till its twice its volume.
- Once it has risen, divide dough into 3.
- pieces, and roll it out either into a rectangle shape or circle, what ever you prefer. Grease well your pan and place first layer of dough on botton of pan, then on top of dough you place layers of the meat. Repeat the process again with the dough over the meat, do this procedure till done. Ending the top with the dough. (Make sure for each layer you pich all the way around the dough well, so it does'nt open, especially in the corners, and lightly brush with olive oil!).
- Let rise again for about 1 1/2 hours.
- After it has risen beat egg well and lightly brush over the dough, so you can get a nice coulor, place into preheated oven. 375º for about 45 minute or till cooked, looks nice golden brown.
- Remove from oven and brush remaining olive oil over top.
Nutrition Facts : Calories 902.2, Fat 39.6, SaturatedFat 16, Cholesterol 235.1, Sodium 326.6, Carbohydrate 88.6, Fiber 14.1, Sugar 6.7, Protein 53.2
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