Introduction
Easter is a time of celebration and joy in Italy, and one of the most beloved traditions is baking Easter bread. This sweet, fragrant bread is a staple of the holiday table, and families have been passing down recipes for generations. In this article, we’ll explore two of the most delicious and traditional Italian Easter bread recipes, and give you all the information you need to make them at home.
Recipe 1: Italian Easter Bread with Anise
Ingredients
- 4 cups flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1/4 cup warm water
- 1/4 cup warm milk
- 2 eggs
- 1/2 cup butter, softened
- 1/4 cup raisins
- 1/4 cup chopped candied orange peel
- 1/4 cup chopped almonds
- 1 tsp anise extract
- 1/4 cup warm water
- 1 envelope active dry yeast
- 1 egg, beaten with 1 tbsp water
Instructions
- In a large bowl, combine flour, sugar, and salt.
- In a separate bowl, combine warm water, warm milk, and yeast. Let sit for 5 minutes until foamy.
- Add eggs, butter, raisins, candied orange peel, almonds, anise extract, and yeast mixture to the flour mixture. Mix well.
- Add warm water, 1 tablespoon at a time, until the dough is soft and elastic.
- Knead the dough for 10 minutes on a floured surface.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
- Punch the dough down and divide it into two equal parts. Shape each part into a ring and place on a greased baking sheet.
- Cover and let rise again for 30 minutes.
- Preheat oven to 350°F.
- Brush the rings with the beaten egg mixture and bake for 25-30 minutes until golden brown.
Nutritional Information
- Serving Size: 1 slice
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 150mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 5g
Cooking Time
- Preparation Time: 30 minutes
- Cooking Time: 25-30 minutes
- Total Time: 2 hours
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Basting brush
Serving Suggestions
Italian Easter bread is delicious on its own, but it can also be served with butter or jam. It’s a perfect addition to a festive Easter brunch or as a sweet treat with coffee or tea.
Variations
Italian Easter bread can be made with a variety of different flavors and ingredients. Some variations include adding chocolate chips, nuts, or different types of fruit. You can also experiment with different extracts, such as almond or vanilla, to give the bread a unique flavor.
Substitutions
If you don’t have anise extract, you can substitute it with fennel seeds. If you don’t have candied orange peel, you can use orange zest instead. You can also substitute the raisins with other types of dried fruit, such as currants or cranberries.
Storage
Italian Easter bread can be stored at room temperature in an airtight container for up to 5 days. It can also be frozen for up to 3 months.
Tips
Be sure to knead the dough for the full 10 minutes to ensure that it’s soft and elastic. You can also brush the bread with a sugar glaze after it’s finished baking for an extra touch of sweetness.
Frequently Asked Questions
Can I make Italian Easter bread ahead of time? Yes, you can make the dough ahead of time and refrigerate it overnight. Just be sure to let it come to room temperature before shaping and baking. Can I use a stand mixer to make the dough? Yes, you can use a stand mixer with a dough hook attachment to make the dough.
Recipe 2: Italian Easter Bread with Lemon
Ingredients
- 4 cups flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1/4 cup warm water
- 1/4 cup warm milk
- 2 eggs
- 1/2 cup butter, softened
- 1/4 cup raisins
- 1/4 cup chopped candied lemon peel
- 1/4 cup chopped pistachios
- 2 tbsp lemon zest
- 1/4 cup warm water
- 1 envelope active dry yeast
- 1 egg, beaten with 1 tbsp water
Instructions
- In a large bowl, combine flour, sugar, and salt.
- In a separate bowl, combine warm water, warm milk, and yeast. Let sit for 5 minutes until foamy.
- Add eggs, butter, raisins, candied lemon peel, pistachios, lemon zest, and yeast mixture to the flour mixture. Mix well.
- Add warm water, 1 tablespoon at a time, until the dough is soft and elastic.
- Knead the dough for 10 minutes on a floured surface.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
- Punch the dough down and divide it into two equal parts. Shape each part into a ring and place on a greased baking sheet.
- Cover and let rise again for 30 minutes.
- Preheat oven to 350°F.
- Brush the rings with the beaten egg mixture and bake for 25-30 minutes until golden brown.
Nutritional Information
- Serving Size: 1 slice
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 150mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 5g
Cooking Time
- Preparation Time: 30 minutes
- Cooking Time: 25-30 minutes
- Total Time: 2 hours
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Basting brush
Serving Suggestions
Italian Easter bread with lemon is perfect for a springtime brunch or as a sweet treat with tea or coffee. It’s also delicious with a light glaze made from powdered sugar and lemon juice.
Variations
You can experiment with different types of nuts or dried fruit in this recipe, such as cranberries or apricots. You can also substitute the lemon zest with orange zest for a different flavor.
Substitutions
If you don’t have candied lemon peel, you can use lemon zest instead. If you don’t have pistachios, you can use almonds or hazelnuts instead.
Storage
Italian Easter bread with lemon can be stored at room temperature in an airtight container for up to 5 days. It can also be frozen for up to 3 months.
Tips
Be sure to let the dough rise in a warm, draft-free place to ensure that it doubles in size. You can also brush the bread with a lemon glaze after it’s finished baking for an extra burst of flavor.
Frequently Asked Questions
Can I make Italian Easter bread with lemon without nuts? Yes, you can omit the nuts or substitute them with dried fruit. Can I use a different type of citrus zest? Yes