Italian Easter Bread recipe, Easter is 50 days so this can be made throughout the season. When it is baked in the shape of a wreath symbolizes the crown of thorns worn by Jesus Christ. When the dough is braided with three pieces it represents the Holy Trinity. The egg represents new life in Christ and the stone rolled away from Jesus' tomb.
This recipe is for the Traditional Italian Easter Bread which is a soft sweet brioche dough formed into wreaths or braided. Coloured eggs are baked into the bread and the bread.
INGREDIENTS
BRIOCHE DOUGH 1 3/4 cups +2 tablespoons all purpose flour 1 pinch salt* zest of 1 lemon 2 1/2 tablespoons granulated sugar 1/4 cup lukewarm milk (I used 2 % milk) 1 1/2 teaspoons active dry yeast 2 eggs (room temperature) (slightly beaten) 1/2 cup butter (room temperature) If using unsalted butter add 1/4 teaspoon of salt.
EGG WASH 1 egg 1 tablespoon water
TOPPING 2-4 eggs (uncooked and dyed (optional))
2-4 tablespoons sprinkles* (optional)
Brioche di Pasqua from Food Blogger, Chiara from Chiarapassion.com.
BRIOCHE DOUGH
If using unsalted butter add 1/4 teaspoon of salt.
Instructions for BRIOCHE DOUGH - How to make it:
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 at medium high speed with the dough hook, knead to just combine all the butter, then let the dough rest 10 minutes. Knead again until the dough is smooth and 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, join the 2 ropes at the top.
Twist the ends one over the other join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on the prepared cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
Before baking an uncooked dyed egg can be placed in the dough, then the dough is brushed with a simple egg wash and covered in sprinkles (optional) and baked.
Preheat oven to 350 F - Bake in the preheated oven for 20 to 25 minutes, until golden brown. Cool on a wire rack.
Immediately move the baked bread to a wire rack to cool.
Tips on making the best Easter Bread
This Italian Easter bread is a yeast bread which means you need time and patience. It’s not difficult just time consuming but absolutely worth it.
This dough needs to rise 3x, the first time the dough (without the butter added) is placed in a bowl for 2 hours. Every 30 minutes the dough needs to be folded over.
The second rise is done once the butter has been added to the dough and then refrigerated for 1-2 hours.
Makes 4 servings
NUTRITION Calories: 503kcal Carbohydrates: 52g Protein: 12g Fat: 27g Cholesterol: 185mg Sodium: 271mg Potassium: 167mg Fiber: 2g Sugar: 8g Calcium: 55mg
Comments