Easter is a time for celebration and indulgence, and what better way to do both than with a freshly baked Northern Italian Easter Bread? This traditional sweet bread is packed with flavor and is the perfect addition to any Easter brunch or dinner. In this article, we’ll share two different recipes for this delectable treat, along with all the information you need to make it a success.
Ingredients
Recipe 1
- 4 cups all-purpose flour
- 1 1/4 cups milk
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon anise extract
- 1/2 cup raisins
- 1/2 cup chopped candied orange peel
- 1/2 cup chopped candied lemon peel
- 1 egg yolk, beaten
Recipe 2
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 4 eggs
- 1/2 teaspoon salt
- 1/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/4 cup milk
- 1 tablespoon orange zest
- 1 tablespoon anise seed
- 1/2 cup raisins
- 1/2 cup chopped candied orange peel
- 1/2 cup chopped candied lemon peel
- 1 egg yolk, beaten
Instructions
Recipe 1
- In a large bowl, mix together the flour, milk, sugar, butter, eggs, salt, vanilla extract, and anise extract until a dough forms.
- Knead the dough on a floured surface for about 10 minutes or until it becomes smooth and elastic.
- Place the dough in a greased bowl and cover it with a clean cloth. Let it rise in a warm place for about an hour or until it doubles in size.
- Preheat the oven to 350°F (175°C). Grease a baking sheet.
- Once the dough has risen, add the raisins, candied orange peel, and candied lemon peel. Knead the dough again for a few minutes until the fruit is evenly distributed.
- Shape the dough into a round loaf and place it on the prepared baking sheet. Brush the surface with the beaten egg yolk.
- Bake for about 40-45 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack before serving.
Recipe 2
- In a small bowl, dissolve the yeast in warm water and let it sit for about 10 minutes or until it becomes foamy.
- In a large bowl, mix together the flour, sugar, butter, eggs, salt, milk, orange zest, anise seed, and the yeast mixture until a dough forms.
- Knead the dough on a floured surface for about 10 minutes or until it becomes smooth and elastic.
- Place the dough in a greased bowl and cover it with a clean cloth. Let it rise in a warm place for about an hour or until it doubles in size.
- Preheat the oven to 350°F (175°C). Grease a baking sheet.
- Once the dough has risen, add the raisins, candied orange peel, and candied lemon peel. Knead the dough again for a few minutes until the fruit is evenly distributed.
- Shape the dough into a round loaf and place it on the prepared baking sheet. Brush the surface with the beaten egg yolk.
- Bake for about 40-45 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack before serving.
Nutritional Information
Recipe 1 (per serving)
- Calories: 274
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 72mg
- Sodium: 138mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 6g
Recipe 2 (per serving)
- Calories: 287
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 129mg
- Total Carbohydrates: 43g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 7g
Cooking Time
Both recipes take approximately 2 hours and 30 minutes to make from start to finish, including preparation time and baking time.
Equipment
- Large bowl
- Measuring cups and spoons
- Mixing spoon
- Baking sheet
- Wire rack
- Clean cloth
Serving Suggestions
This bread is best served warm or at room temperature, sliced and spread with butter or jam. It’s also great on its own as a sweet snack.
Variations
You can customize this bread to your liking by adding different types of dried fruit, such as apricots or figs, or by omitting the anise extract or anise seed if you’re not a fan of its licorice-like flavor.
Substitutions
If you don’t have candied orange peel or candied lemon peel, you can use regular orange and lemon zest instead. You can also substitute the milk with plant-based milk if you’re vegan or lactose intolerant.
Storage
This bread can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 1 month and thaw it at room temperature before serving.
Tips
Make sure the ingredients are at room temperature before you start making the dough. This will help the dough rise properly.
Notes
This bread is a traditional Easter treat in Northern Italy and is often eaten on Easter Sunday or Easter Monday.
Frequently Asked Questions
What does anise taste like?
Anise has a distinct licorice-like flavor that can be quite strong, so it’s best to use it sparingly if you’re not a fan of its taste.
Can I use fresh fruit instead of dried fruit?
No, fresh fruit will add too much moisture to the dough and will affect the texture of the bread.
Personal Thoughts and Summary
Overall, Northern Italian Easter Bread is a delicious and festive treat that’s perfect for any Easter celebration. Both recipes we shared are easy to make and yield a flavorful and moist bread that’s packed with dried fruit and citrus zest. We hope you give one of these recipes a try and enjoy the bread as much as we do!