Description
Nonna’s treasured Italian Easter bread weaves generations of family love into each golden, braided slice. Fragrant with citrus and anise, this cherished recipe connects you to warm Italian kitchens and timeless traditions.
Ingredients
Scale
Main Ingredients:
- 3.5 cups all-purpose flour
- 2 large eggs
- 1/2 cup granulated sugar
- 2.25 teaspoons (1 packet) active dry yeast
Liquid Ingredients:
- 2/3 cup warm milk
- 1/4 cup unsalted butter, softened
- 1 tablespoon milk (for egg wash)
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon lemon zest
Decoration:
- 5 raw eggs, dyed in pastel colors
- 2 tablespoons sprinkles
Instructions
- Awaken the yeast by combining it with tepid milk and a pinch of sugar. Allow the mixture to bloom and become frothy for 5-10 minutes.
- In a spacious mixing vessel, combine dry ingredients. Incorporate yeast mixture, softened butter, eggs, aromatic vanilla, and citrusy lemon zest. Blend thoroughly until a cohesive mass forms.
- Transfer dough onto a flour-dusted surface. Knead vigorously for 8-10 minutes, developing a smooth, springy texture. Alternatively, utilize a stand mixer with dough hook for approximately 5 minutes.
- Transfer dough to a greased container, envelop with a cloth, and permit rising in a warm environment for 1½ to 2 hours until volume doubles.
- Deflate dough gently and segment into three equal portions. Elongate each segment into 16-inch serpentine ropes.
- Intertwine the ropes into an elegant braid, forming a circular wreath on a parchment-lined baking sheet.
- Delicately nestle vibrant dyed eggs into the dough’s crevices, distributing them evenly.
- Drape a lightweight towel over the braided creation and allow secondary fermentation for 30-45 minutes.
- Heat oven to 350°F (175°C). Delicately brush dough surface with milk and sprinkle festive decorations if desired.
- Bake for 25-30 minutes until achieving a rich golden-brown complexion.
Notes
- Activate yeast with precise temperature between 100-110°F to ensure proper fermentation and prevent killing the yeast.
- Knead dough thoroughly to develop gluten, creating a soft, stretchy texture that ensures bread’s delightful lightness.
- Use room temperature ingredients like eggs and butter to help them blend smoothly and create consistent dough texture.
- Protect delicate braided design by covering with light kitchen towel during final rise to prevent dough from drying out or forming crusty surface.
- Prep Time: 2 hours 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 1447 kcal
- Sugar: 68 g
- Sodium: 560 mg
- Fat: 60 g
- Saturated Fat: 27 g
- Unsaturated Fat: 33 g
- Trans Fat: 0.5 g
- Carbohydrates: 210 g
- Fiber: 6 g
- Protein: 46 g
- Cholesterol: 480 mg