Italian Easter bread

I’m not a big fan of baking, especially complicated recipes and ingredients, but this dough was very easy to work with and the bread has a delicate sweet flavor, very soft and light fluffy texture. Not to mention it looks beautiful and delicious! The taste and texture is a cross between challah and brioche bread. Perfect for Easter morning breakfast!
In my country, we do a bread similar to this, it’s called ‘kalach’, they are usually baked for Christmas or weddings, so the Italian Easter bread tastes and looks similar to the bread my grandmother and mother used to make, but I love how simple the ingredients are for this recipe and very easy to prepare. So, this is my favorite recipe for Easter bread now and I can use it for a Christmas bread also.
This bread can be kept for 2-3 days, just reheat for few seconds in the microwave or oven for a few minutes.
Also you can make sweet buns from this dough, just add raisins or candied fruit. Put the colored eggs in the hole of the bread and this Easter bread will be an excellent decoration for your festive table!

Italian Easter bread Recipe

Italian Easter bread

By Olya Sandstrom Published: April 5, 2018

  • Yield: 4
  • Prep: 30 mins
  • Cook: 25 mins
  • Ready In: 2 hrs 55 mins

I'm not a big fan of baking, especially complicated recipes and ingredients, but this dough was very easy to work with and the bread …

Ingredients

Instructions

  1. Warm the milk slightly, it should be warm, but not hot, add the yeast and leave it for 5 minutes. Next, in a food processor, add the butter, 2 lightly beaten eggs, orange extract, yeast with milk, sugar, salt and 2 tablespoons of flour. Beat it on low speed, adding the remaining flour. The dough should be smooth and not stick to your hands. If necessary, add a little more flour. Cover the bowl with plastic wrap and put in a warm place for an hour.
  2. Divide the dough into 8 equal size balls. Sprinkle flour onto a cutting board, and roll each piece to form a 1 inch thick rope about 14 inches long. Twist two ropes to form a "braid", pinching the ends and loop into a circle. Place the bread on to a covered pan with parchment paper. Repeat with remaining dough ropes, you should get 4 round braids. Cover the top with a towel and leave for an hour in a warm place. The dough should double in size. After, brush the top with beaten egg, decorate with the sprinkles and place in a preheated oven at 180' C (360 F) on the lower oven rack and bake for 25 minutes. Let cool and enjoy.

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