EASY ITALIAN EASTER BREAD
This traditional Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes for a pretty centerpiece.
Provided by Taste of Home
Time 1h
Yield 1 loaf (20 slices).
Number Of Ingredients 16
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.
Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 169mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
ITALIAN EASTER BREAD (ANISE FLAVORED)
Growing up, this was the best treat of Easter morning (and still is)! One bite of this light, fluffy, sweet bread and you're twelve years old again! Bakery quality in two hours. Try this South Philly Italian tradition and keep the heritage alive...Buona Pasqua a Tutti!
Provided by LadyAnna123
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h
Yield 10
Number Of Ingredients 10
Steps:
- Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 110 degrees F (43 degrees C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.
- Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.
- On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)
- Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
- Preheat oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 35.4 g, Cholesterol 63.2 mg, Fat 4.6 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 2.2 g, Sodium 287.9 mg, Sugar 6.6 g
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
BREAD MACHINE ITALIAN EASTER BREAD
This is a modified Italian Easter bread made with a bread machine. Saves time, kneading, etc. The same ingredients are used but simplified by using a bread machine. This was a recipe handed down by my grandmother.
Provided by ededith
Categories Yeast Breads
Time 30m
Yield 2 rings, 20 serving(s)
Number Of Ingredients 15
Steps:
- Add in order given above to bread machine. Process for dough cycle. Roll and shape into braided rings. Let rise. Bake at 340 degrees for approximately 20-25 minutes.
- This bread can also have colored raw eggs put in the braids before baking. They will cook to hard boiled egg stage. After baking, cool and frost with 2 cups powdered sugar mixed with approximately 1/4 cup milk and 1/2 teaspoons vanilla extract, then sprinkle with non-pareils.
Nutrition Facts : Calories 264, Fat 8.1, SaturatedFat 4.8, Cholesterol 38.5, Sodium 161.8, Carbohydrate 43.3, Fiber 1, Sugar 18.5, Protein 4.5
ITALIAN EASTER BREAD
"Both the Italians and the Swiss prepare this festive Easter bread with colored eggs embedded in the dough," informs Dolores Skrout of Summerhill, Pennsylvania.
Provided by Taste of Home
Time 55m
Yield 1 bread.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 185 calories, Fat 5g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 203mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 6g protein.
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