The Fluffiest Italian Ricotta Easter Bread Recipe for Spring Joy

Crafting an authentic italian ricotta easter bread sparks memories of springtime gatherings in southern Italy.

Nonna’s kitchen always buzzed with excitement during holiday preparations.

Soft, pillowy dough rises slowly, infused with sweet ricotta and delicate citrus hints.

Generations have passed down this cherished recipe, whisking together tradition and love.

Fragrant orange zest and vanilla create a delightful aroma that fills the entire kitchen.

Kneading the dough becomes a meditative ritual connecting you to centuries of culinary heritage.

Each slice promises a tender, memorable experience that celebrates family and festive moments.

Italian Ricotta Easter Bread Overview

• Unlock Festive Tradition: Craft a cherished Italian Easter bread that connects you with generations of family culinary history.
• Master Simple Baking Techniques: Create a stunning braided bread with basic kitchen skills, perfect for bakers of all experience levels.
• Celebrate Seasonal Delight: Incorporate colorful dyed eggs directly into the bread, making it a showstopping centerpiece for holiday gatherings.
• Customize with Creativity: Personalize the bread with sprinkles, different zests, or unique egg decorations to match your family's style.

Key Ingredients in Italian Ricotta Easter Bread

• Flour: A crucial component that provides structure and texture to the Easter bread.
• Yeast: A key leavening agent that helps the bread rise and develop a light, airy texture.
• Ricotta Cheese: Adds moisture and a subtle richness to the bread's soft crumb.

• Milk: Helps activate the yeast and provides moisture to the dough.
• Butter: Adds richness and helps create a tender, soft bread texture.
• Eggs: Contribute to the bread's structure, richness, and golden color.

• Sugar, Salt, Vanilla Extract, Lemon Zest: These ingredients work together to create a balanced, aromatic sweet bread with a hint of citrus brightness.

• Dyed Eggs, Festive Sprinkles, Milk: Add a traditional Easter look and festive touch to the bread's appearance.

How to Bake Italian Ricotta Easter Bread

Step 1: Create Fluffy Yeast Mixture

In a cozy bowl, combine warm milk, yeast, and a touch of sugar.

Let the mixture sit for 5-10 minutes until it becomes frothy and bubbly, signaling the yeast is active and ready.

Step 2: Develop Soft Dough Base

In a large mixing bowl, whisk together flour, remaining sugar, and salt. Pour in the activated yeast mixture along with ricotta cheese, melted butter, eggs, vanilla extract, and lemon zest.

Mix everything until well combined. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and stretchy, or use a stand mixer with a dough hook for about 5 minutes.

Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 1.5 to 2 hours until doubled in size.

Step 3: Craft Braided Easter Wreath

Gently punch down the risen dough and divide it into three equal portions. Roll each portion into a 16-inch-long rope.

Braid the ropes together, forming a beautiful wreath or oval shape on a lined baking sheet. Tuck colorful dyed eggs evenly spaced into the dough wreath for a festive touch.

Step 4: Prepare And Bake Golden Bread

Cover the braided dough loosely with a kitchen towel and allow it to rise again for 30-45 minutes.

Preheat the oven to 350°F (175°C). Brush the dough gently with milk and sprinkle any desired festive decorations on top.

Bake for 30-35 minutes until the bread turns a beautiful golden brown and is cooked through completely.

Pro Tips for Italian Ricotta Easter Bread Success

• Use the heel of your hand to push and fold the dough, creating a smooth texture that ensures a soft, tender bread.
• Gently press colored eggs into the braided dough before the final rise, allowing them to settle naturally without disrupting the braid pattern.
• Let the dough rise in a draft-free, warm spot like near a preheated oven or on top of a warm appliance to help yeast activate properly.
• Add colorful sugar sprinkles just before baking to create a festive look that makes the bread more appealing and celebratory.
• Store the bread at room temperature, covered with a clean kitchen towel, and consume within 2-3 days for the best taste and texture.

Delicious Twists on Italian Ricotta Easter Bread

• Citrus Zinger: Replace lemon zest with orange zest and add orange extract for a bright, tangy flavor profile that enhances the bread's sweetness.
• Herb Garden Blend: Mix in finely chopped fresh rosemary and thyme into the dough for a savory undertone that complements the ricotta's creamy texture.
• Chocolate Swirl Edition: Fold dark chocolate chips into the dough and create a marbled effect by gently swirling melted chocolate through the bread before braiding.
• Nutty Crunch Version: Sprinkle chopped almonds or pistachios on top before baking and incorporate ground nuts into the flour mixture for added texture and rich, nutty flavor.

Pairing Ideas with Italian Ricotta Easter Bread

• Savor Creamy Cappuccino Pairing: Complement the sweet, rich bread with a smooth cappuccino that echoes its creamy ricotta notes. The espresso's warmth balances the bread's sweetness perfectly.
• Enhance with Citrus Mimosa: Match the bread's lemon zest with a bright mimosa cocktail. The orange juice and champagne will highlight the citrusy undertones and create a festive brunch experience.
• Refresh with Berry Compote: Serve alongside a homemade mixed berry compote. The tart, fruity sauce provides a delightful contrast to the bread's soft, sweet texture and adds a vibrant color to the Easter table.

Storage Advice for Italian Ricotta Easter Bread

Store the bread in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 3-4 days. Remove the decorated eggs before storing.

Wrap the cooled bread carefully in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Warm the bread at 300°F (150°C) for 10-15 minutes, wrapped in aluminum foil to prevent drying out. Remove foil for the last 2-3 minutes to crisp the exterior.

Cut into slices and lightly toast in a toaster or under the broiler for a crispy texture. Watch carefully to avoid burning the delicate bread.

FAQs

• Why do I need to use warm milk for activating yeast?

Warm milk helps activate the yeast by creating the right temperature for yeast to grow and become foamy, which ensures proper dough rising and better bread texture.

• Can I replace ricotta with another cheese?

Ricotta provides a unique moisture and softness to the bread. While you can substitute with similar soft cheeses like mascarpone, the texture and flavor might slightly change.

• How do I know if my dough has risen enough?

The dough is ready when it doubles in size and feels puffy. When you gently press the dough with a finger, it should slowly spring back without deflating completely.

• Why are raw eggs added before baking?

The raw eggs are traditional in Italian Easter bread. They will cook while the bread bakes, creating a beautiful decorative element and symbolizing new life and resurrection.

Italian Ricotta Easter Bread Recipe

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• Total Time: 3 hours 20 minutes
• Yield: 12 1x

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Description

Indulgent italian ricotta easter bread brings festive Mediterranean charm to holiday tables, weaving traditional flavors into a delightful culinary experience. Sweet dough enriched with creamy ricotta promises a memorable celebration that delights family and friends.

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Ingredients

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Bread Dough Ingredients:

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 2 large eggs
• 1/2 cup whole milk, warmed (110°F)
• 1/2 cup ricotta cheese (full-fat)
• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest

Decoration Ingredients:

• 3/4 raw eggs, dyed in pastel colors
• 1 tablespoon milk (for egg wash)
• 2 tablespoons colorful sprinkles

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Instructions

1. Prepare the yeast activation by combining warm milk, yeast, and a touch of sugar in a small bowl. Allow the mixture to bloom for 5-10 minutes until it becomes frothy and aromatic.
2. Create the dough foundation by blending flour, remaining sugar, and salt in a large mixing vessel. Incorporate the activated yeast, ricotta, melted butter, eggs, vanilla extract, and lemon zest. Thoroughly integrate all components until a cohesive mixture forms.
3. Knead the dough on a generously floured surface for 8-10 minutes, developing a smooth and elastic texture. For stand mixer users, utilize the dough hook and process for approximately 5 minutes.
4. Transfer the dough to a greased bowl, envelop with a clean cloth, and permit rising in a warm environment for 1½ to 2 hours until the volume doubles.
5. Deflate the dough and segment into three uniform portions. Roll each segment into elongated ropes measuring roughly 16 inches.
6. Meticulously braid the ropes, forming an elegant wreath or oval configuration on a lined baking sheet. Gently nestle dyed raw eggs evenly throughout the braided structure.
7. Allow a secondary rise by draping a towel loosely over the bread. Let it expand for 30-45 minutes.
8. Heat the oven to 350°F (175°C). Delicately brush the dough surface with milk and adorn with festive sprinkles.
9. Bake for 30-35 minutes, monitoring until the bread achieves a rich golden-brown hue and reaches complete doneness.

Notes

• Ensure milk is warm (not hot) to prevent killing the yeast, which could result in dense bread.
• Add flour gradually while kneading to achieve a soft, slightly tacky texture without becoming too dry.
• Gently press dyed eggs into braided dough to prevent them from falling out during baking, creating a beautiful festive presentation.
• Substitute dairy milk with almond or oat milk for a lactose-free version, and use gluten-free flour blend for a celiac-friendly alternative.

• Prep Time: 2 hours 45 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 228
• Sugar: 7 g
• Sodium: 94 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 38 mg