Italian Easter Bread
Growing up this was not a staple on our Easter table. However, I have started this tradition for my family and my children absolutely love this bread! It is a brioche type bread that can be eaten for breakfast or any time of day with a nice cup of coffee. I have also used this recipe to make French toast.
Italian Easter Bread
Ingredients
- 500 g Bread Flour
- 100 g Granulated Sugar
- 5 g Salt
- Zest of 2 Oranges
- 120 ml Warm Milk
- 7 g Active Dry Yeast
- 4 Eggs, room temp
- 113 g Unsalted Butter, room temp
- 3 Colored Eggs
- Egg wash, 1 egg + 1 tbsp water
Instructions
- Into a bowl, add flour, salt, sugar and orange zest
- In a glass measuring cup place milk and microwave for 30 seconds. Temp should not exceed 110 F. Add dry yeast and a tsp of sugar, stir and let sit for 10 mins until foamy.
- Once foamy, pour yeast mixture into the flour mixture. Whisk the eggs and add to the mix. Mix with your hands until all of the ingredients are incorporated. Let the mixture sit for 30 mins to hydrate.
- After 30 minutes, knead it for 5 mins and place into an oiled bowl covered for 30 mins.
- After 30 minutes, stretch and fold the dough onto it self 4 times around. Do this every 30 minutes for a total of 4 times.
- After the fourth stretch, place into the standmixer or place the dough on a kneading surface and begin to add the butter a tablespoon at a time making sure it is fully incorporated before added he next. If using a stand mixer, knead the dough for 5-8 mins until it begins to detach from the sides of the bowl. If doing this by hand, knead the dough until you achieve an elastic dough that doesn't break when pulled, about 10 mins.
- Place into an oiled bowl and let it rise until it doubles in size, 1-2 hours.
- Cut the dough into 2 equal pieces. Cut each piece into 3 equal pieces.
- Roll out each piece to a log and braid them together. Place into a parchment lined 16" loaf pan or place directly onto a parchment lined baking sheet. Do the same with the other pieces or ***you can follow the video below for other design inspirations***!
- Cover and let it rise until doubled in size, about 30 mins – 1 hour.
- Preheat the oven to 400F.
- Brush with egg wash and sprinkle with nonpareils.
- Bake at 400F for the first 10 mins and 350F of the next 20 mins.
- Remove from pan immediately and place on a wire rack to cool.
Video
@frannielovesfood Italian Easter Bread * 500 g Bread Flour * 100 g Granulated Sugar * 5 g Salt * Zest of 2 Oranges * 120 ml Warm Milk * 7 g Active Dry Yeast * 4 Eggs, room temp * 113 g Unsalted Butter, room temp * 3 Colored Eggs * Egg wash, 1 egg + 1 tbsp water #easterrecipes #easterbread #breadtok #bread #frannielovesfood #breadbaking
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