I love easter time, Spring is in the air, it’s no longer quite as cold, and of course the Easter Bunny brings lots of treats! While the Easter bunny doesn’t bring Easter Bread, it’s another sweet treat that’s perfect to enjoy with the family. Easter bread is common in Italian communities and has a lot of symbolism. First, the shape of easter bread is often in a wreath, which is meant to symbolize the crown of thorns worn by Jesus Christ. Second, when the dough is braided with three pieces it represents the Holy Trinity. Third, adding eggs to the bread represents rebirth as Christ rising from the dead. So, if you’re celebrating easter, give this traditional treat a try.
Italian Easter Bread
Ingredients
- For the Bread
- Cooking spray
- 1 Cup lukewarm milk
- 1/2 Cup plus 1 teaspoon sugar divided
- 2 1/2 Teaspoons or 1 0.25-oz. package active dry yeast
- 4 1/2 Cups flour additional for surface
- 2 Teaspoons salt
- 2 Large eggs
- 1/2 Cup butter softened and cut into cubes
- Egg wash for brushing (1 to 2 eggs whisked and a bit of water)
- Sprinkles for topping
- For the Eggs
- 6 large eggs
- 6 Cups or more, depending on bowl size boiling water, divided
- 6 Teaspoons white vinegar divided
- Food coloring
- For the Icing
- 1 Cup confectioners sugar
- 1 or 2 Tablespoons water or milk depending on desired consistency
- ½ Teaspoon almond extract
Instructions
- Grease a large bowl with cooking spray and set aside
- Warm milk in the microwave or a small saucepan, but not simmering or boiling, then add 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 8 minutes.
- In the bowl of a stand mixer fitted with a dough hook, combine flour, remaining ½ cup sugar, and salt and combine
- Next add milk-and-yeast mixture and eggs. Mix until a very soft dough forms, about 5 minutes.
- Increase mixer speed to medium-high and add butter a tablespoon at a time, mixing well after each addition, until dough pulls away from sides of bowl, about 15 minutes.
- Transfer the dough to the greased bowl, cover, and let rise in a warm spot until doubled in size 1 to 1 1/2 hours.
- Meanwhile, make hard-boiled eggs
- Place eggs in a medium pot and cover with water. Over medium heat, bring to a boil. Cover and turn off heat. Let sit for 11 minutes, then remove from pan and dunk in ice water.
- Divide 6 cups of boiling water between 6 bowls. Add 1 teaspoon vinegar to each and desired food coloring.
- Add one egg at a time and let sit 5 to 10 minutes, depending on preferred color. Use a slotted spoon to remove from bowls and let dry on a wire rack fitted over a baking sheet.
- Preheat oven to 375° and line a large baking sheet with parchment paper
- On a lightly floured surface, divide dough into 3 equal parts. Roll each piece into a 16 to 18 inch long rope. Place ropes side by side lengthwise on the prepared baking sheet.
- Pinch top ends together and then tightly braid the ropes together. Bring ends together to form a circle and pinch together.
- Press the dyed eggs into the braid and then cover the dough and let rise until doubled, about 30 minutes.
- Brush with egg wash and bake until golden, 30 minutes.
- When finished allow to cool completely, then top with icing and sprinkles
- Slice and serve!
- If you have left bread out with eggs for a couple hours, just discard the eggs, and eat the bread.
