Easter Bread Dolls Pupi Or Titola Recipes

EASTER BREAD DOLLS (PUPI OR TITOLA)

Steps:

• Line two large baking sheets with parchment paper. Butter paper.
• For 1 doll, use 1 ball of dough:
• Cut off 1/3 of ball. From smaller piece, pinch off golf-ball-sized piece. On lightly floured surface, roll largest piece of dough into 20-inch-long rope. Roll medium-sized piece into 10-inch-long rope. Divide smallest piece into 2 pieces and roll each into thin 5-inch-long rope.
• On floured surface, form longest rope into inverted "U" shape. Arrange medium-sized rope with 1 end intersecting top center of "U," to form 3 strands of equal length. Gently press where ropes intersect to adhere.
• Gently braid strands, tucking last inch under to form round bottom. Gently press 1 dyed egg into braid about 1 inch from top. Using remaining 2 thin ropes, form cross over egg, pressing ends to adhere to body of doll. Using tines of fork, make 4 crimps on bottom of doll to form "feet." Using spatula or bench scraper, carefully transfer doll to baking sheet, leaving room for second doll alongside.
• Repeat entire process with remaining 2 balls of dough to make 2 more dolls, arranging third doll by itself on 2nd baking sheet. Loosely cover dolls with buttered plastic wrap. Let rise in warm, draft-free place until doubled in bulk, about 45 minutes to 1 hour.
• Preheat oven to 325°F. Bake dolls 35 minutes. In small bowl, whisk together egg, sugar, and 2 tablespoons water until sugar is dissolved. Brush dolls with egg mixture and bake until very deep golden brown and knife inserted into center comes out clean, about 10 minutes more. Transfer to wire rack and cool completely. (Dolls will keep, wrapped well in plastic wrap, 1 week at room temperature or 6 to 8 weeks frozen.)

ITALIAN EASTER EGG BASKET (PUPA CU L'OVA)

Steps:

• Thoroughly mix first two ingredients.
• Add eggs one at a time and completely mix after each.
• Add the extract and beat until smooth.
• Whisk flour and baking powder together and add to egg mixture just enough to make a workable dough.
• Roll a piece of dough into a ball and flatten it to make a 4-inch diameter round onto cookie sheet.
• Roll some dough into a 1/4-inch diameter "rope" and cut 2 pieces enough to crisscross a raw egg which is placed in the center of the round and the edges sealed.o.
• Repeat until all six eggs are used up and bake at 350 degrees F. 20-25 minutes or until golden brown.
• Leftover scraps of dough can be shaped into cookies and baked along with the egg baskets.

GRANDMA'S EASTER BREAD

Steps:

• Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
• Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
• Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
• Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
• Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
• Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
• Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.