Description
Sweet nostalgia fills kitchens with Grandma Nardis’ Italian Easter Bread, a cherished family recipe passed through generations. Fragrant anise and delicate braided dough invite warm memories of holiday traditions shared with loved ones.
Ingredients
Scale
Main Ingredients:
- 3.5 cups all-purpose flour
- 2 large eggs
- 1/2 cup granulated sugar
- 2/3 cup warm milk
- 1 packet (2.25 teaspoons) active dry yeast
Flavor Enhancers:
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon lemon zest (optional, for extra flavor)
Decoration:
- 35 raw eggs, dyed in pastel colors (do not hard-boil first!)
- 1 tablespoon milk (for egg wash)
- 2 tablespoons sprinkles (optional, for extra festive touch)
Instructions
- Awaken the yeast by whisking it into tepid milk with a hint of sugar. Allow the mixture to bloom and become frothy, indicating the yeast’s activation.
- Combine dry ingredients in a spacious mixing vessel. Introduce the bubbling yeast liquid, softened butter, fragrant eggs, aromatic vanilla, and zesty lemon peel. Merge these components into a cohesive mass.
- Transfer the dough onto a flour-dusted surface. Massage and stretch the mixture, developing its gluten structure until it transforms into a smooth, resilient texture. This process typically requires 8-10 minutes of dedicated kneading.
- Shelter the dough in a generously oiled container, draping it with a clean cloth. Position in a cozy environment and permit it to expand and rise, roughly doubling its original volume over 1.5 to 2 hours.
- Deflate the risen dough with a gentle punch. Partition it into three equal segments, rolling each into elongated strands approximately 16 inches in length.
- Intertwine these rope-like sections into an elegant braid, forming a circular wreath on a parchment-lined baking sheet. Delicately nestle the colorful raw eggs between the braided sections.
- Allow the shaped bread to undergo a secondary rise, loosely covered, for 30-45 minutes. Meanwhile, warm the oven to 350°F.
- Tenderly paint the surface with milk and scatter decorative sprinkles if desired. Bake until the bread achieves a golden, luminous appearance, approximately 25-30 minutes.
Notes
- Boost yeast activation by using fresh, unexpired yeast and ensuring milk is warm (110-115°F) for optimal fermentation.
- Achieve soft, tender texture by kneading dough thoroughly and allowing sufficient rising time in a draft-free, warm environment.
- Prevent egg cracking during baking by using room temperature dyed eggs and gently pressing them into the dough without forcing.
- Customize bread with alternative flavor variations like adding orange zest, almond extract, or incorporating dried fruits for unique taste profiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg