ITALIAN EASTER BREAD RECIPE
This
is a very basic version of Italian Easter Bread. The dough can be endlessly
varied with your choice of dried fruit and citrus zests. Some common toppings
are pearl sugar, nonpareils and sweet milk glaze (see note).
Prep
Time : 25 minutes, with raising and baking about 3 hours.
Servings : 6 bread loaves
INGREDIENTS
·
1
1/4 cups/301 ml. milk or half and half
·
1/3
cup/76g unsalted butter
·
2
1/4 teaspoons instant yeast
·
Pinch
of salt (about 1/16 teaspoon)
·
2
eggs, lightly beaten
·
1/2
cup/100g sugar
·
3
to 4 cups/ 408 to 544g bread flour (approximate)
·
1
egg
·
1
teaspoon water
·
Rainbow
nonpareils
·
6
raw eggs, room temperature, dyed in rainbow colors
INSTRUCTIONS
1.
Combine
the milk and butter in a small saucepan and place over medium-low heat. Warm
just until the butter is completely melted and remove from the heat. Let cool
until just warm.
2. Combine
the yeast, salt, eggs and sugar in the bowl of a standing mixer. Add the warm
milk and half of the flour. Knead with the dough hook until combined. Add more
flour gradually until the dough starts to pull away from the sides of the
mixer. You may not have to use all of the flour (but I did!). Knead the dough
about 3-5 minutes longer, or until completely smooth and elastic.
3. Place
the dough in a greased bowl and turn it over once to coat the top. Cover with
plastic wrap and allow the dough to rise in a warm place, about 1 hour (my
dough took longer, about 1 hour 30 minutes to raise).
4. Gently
deflate the dough with a fist. Turn it out onto a floured work surface and pat
it down slightly so that the dough has an even thickness. Cut the dough into 12
even pieces. Roll each piece to form a 1-inch thick rope about 14 inches in
length. Take two lengths and twist them together; loop the twist into a circle
and pinch the ends together. Place the circle onto parchment lined baking
sheets. Cover the loaves with plastic wrap and let rise again for 1 hour, or
until doubled.
5.
Preheat
the oven to 350F.
6.
Combine
the egg and 1 teaspoon water in a small condiment cup. Using a pastry brush,
lightly coat the loaves with the mixture. Sprinkle on the nonpareils and gently
place a dyed egg in the middle of each loaf. Bake for 20 minutes, or until the
bread is golden and fragrant. Let cool until warm, if patience allows. The
burned fingers were worth it to me!
NOTES
· For
a simple milk glaze, mix 1 cup of confectioners' sugar with 1-2 tablespoons of
milk. Whisk together until smooth. A little vanilla extract couldn't hurt,
either.
· After
the dough is raised and turned out onto a work surface, 1/2 cup mixed candied
fruit and 1/4 cup blanched almonds can be mixed in. 2 tablespoons of citrus zest may be added to
the dough also.
Recipe adapted from
The Italian Dish Blog, advise on inclusions and glazing from Taste of Home.
Delicious Food Recipes
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