Easter is one of the most celebrated holidays in Italy, and Italians have a long tradition of baking special bread for the occasion. Italian Easter bread is a sweet, yeasted bread that is often braided or twisted with colorful eggs nestled in the dough. In this article, we will share with you two mouth-watering recipes for Italian Easter bread that are sure to impress your family and friends.
Recipe 1: Classic Italian Easter Bread
Ingredients:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3/4 cup warm milk
- 2 teaspoons active dry yeast
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
- 1/2 teaspoon salt
- 6 colored Easter eggs, uncooked
Instructions:
- In a large bowl, combine flour, sugar, and salt.
- In a separate bowl, mix together warm milk and yeast. Let it sit for 5 minutes until it becomes frothy.
- Add melted butter, eggs, vanilla extract, and lemon zest to the yeast mixture. Mix well.
- Gradually add the wet mixture to the dry mixture, stirring well until a smooth dough forms.
- Knead the dough on a floured surface until it becomes elastic and smooth.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour.
- Punch down the dough and divide it into 3 equal parts. Roll each part into a long rope and braid the ropes together.
- Place the braided dough on a baking sheet lined with parchment paper. Tuck the uncooked Easter eggs into the dough, spacing them evenly.
- Cover the dough with a towel and let it rise for another 30 minutes.
- Preheat the oven to 350°F (180°C).
- Bake the bread for 30-35 minutes or until it is golden brown.
- Let the bread cool before serving.
Nutritional Information:
- Calories: 332
- Fat: 11.5g
- Carbohydrates: 50.2g
- Protein: 7.1g
- Sodium: 167mg
Cooking Time:
- Preparation Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour 30 minutes
Equipment:
- Large bowl
- Mixing spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Serving Suggestions:
Italian Easter bread is traditionally served for breakfast or brunch on Easter Sunday. It can be eaten plain or toasted and spread with butter or jam. It also makes a beautiful centerpiece for your Easter table.
Variations:
You can add nuts, raisins, or candied fruit to the dough for a more flavorful bread. You can also use different colors of Easter eggs to create a more festive look.
Substitutions:
You can use margarine or vegetable oil instead of butter. You can use almond or lemon extract instead of vanilla extract.
Storage:
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.
Tips:
- Make sure your yeast is fresh and active.
- Do not over-knead the dough, or it will become tough.
- If the dough is too dry, add a little bit of warm milk. If it is too wet, add a little bit of flour.
Frequently Asked Questions:
Q: Can I use raw eggs in the dough?
A: No, you should use uncooked, dyed Easter eggs.
Q: Can I use a bread machine to make the dough?
A: Yes, you can use a bread machine to mix and knead the dough. Follow the manufacturer’s instructions.
Recipe 2: Chocolate Italian Easter Bread
Ingredients:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3/4 cup warm milk
- 2 teaspoons active dry yeast
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 6 colored Easter eggs, uncooked
Instructions:
- In a large bowl, combine flour, sugar, and salt.
- In a separate bowl, mix together warm milk and yeast. Let it sit for 5 minutes until it becomes frothy.
- Add melted butter, eggs, and vanilla extract to the yeast mixture. Mix well.
- Gradually add the wet mixture to the dry mixture, stirring well until a smooth dough forms.
- Knead the dough on a floured surface until it becomes elastic and smooth.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour.
- Punch down the dough and knead in the chocolate chips.
- Divide the dough into 3 equal parts. Roll each part into a long rope and braid the ropes together.
- Place the braided dough on a baking sheet lined with parchment paper. Tuck the uncooked Easter eggs into the dough, spacing them evenly.
- Cover the dough with a towel and let it rise for another 30 minutes.
- Preheat the oven to 350°F (180°C).
- Bake the bread for 30-35 minutes or until it is golden brown.
- Let the bread cool before serving.
Nutritional Information:
- Calories: 396
- Fat: 16.3g
- Carbohydrates: 55.3g
- Protein: 8g
- Sodium: 192mg
Cooking Time:
- Preparation Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour 30 minutes
Equipment:
- Large bowl
- Mixing spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Serving Suggestions:
Chocolate Italian Easter bread is perfect for a sweet breakfast or dessert. It can be served plain or toasted and spread with Nutella or peanut butter.
Variations:
You can add nuts or dried fruit to the dough for a more complex flavor. You can also use white chocolate chips instead of dark chocolate chips.
Substitutions:
You can use margarine or vegetable oil instead of butter. You can use almond or orange extract instead of vanilla extract.
Storage:
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2