Best Easy Italian Easter Bread Recipes

ITALIAN EASTER BREAD (ANISE FLAVORED)

Steps:

• Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 110 degrees F (43 degrees C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.
• Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.
• On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)
• Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
• Preheat oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.

TRADITIONAL ITALIAN EASTER BREAD

Steps:

• In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the egg. With the dough hook attachment knead for approximately 1 minute just to combine.
• Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
• When the time has passed add the butter a little at a time, on medium high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
• Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches / 25-30cm), join 2 ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
• 15 minutes before rising time has finished pre heat oven to 390F (195C).
• Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!
• In a small bowl beat together the egg and water.

ITALIAN EASTER BREAD

Steps:

• 1. Dye the uncooked eggs and let sit for about an hour while working on the dough.
• 2. In a large bowl, combine 2-1/2 cups flour, sugar, salt, and undissolved yeast.
• 3. Heat milk and 2 tablespoon butter in a saucepan and over low heat until liquids are warm (120 to 130 degrees).
• 4. Add to dry ingredients. Beat 2 minutes at medium speed. Scraping bowl occasionally.
• 5. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes.
• 6. Stir in enough additional flour to make dough soft.
• 7. Turn onto a floured board. Knead about 8 to 10 minutes.
• 8. Place in greased bowl. Turn to grease top. Cover and let rise until doubled. About 1 hour.
• 9. Punch dough down.
• 10. Place dough on a floured board; divide in 1/2.
• 11. Roll each piece of dough into a 24-inch rope.
• 12. Twist ropes together loosely.
• 13. Form into a ring on a greased baking sheet.
• 14. Place colored eggs into spaces in the twist.
• 15. Brush with melted butter. Cover and let rise until doubled. Bake at 350 degrees for 30 to 35 minutes.
• 16. Before bread is completely cooled, stir together glaze ingredients.
• 17. Bush on with a pastry brush.
• 18. Optional: As you can see, I shake some coconut in a jar with just a couple drops of green food coloring to sprinkle around the "bird's nest" for decoration. Enjoy!!

GRANDMA NARDI'S ITALIAN EASTER BREAD

Steps:

• Place 3 eggs in a single layer in a small saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes., Rinse eggs in cold water and place in ice water until completely cooled. Drain; dye hard-boiled eggs with food coloring, following package directions. Let stand until completely dry., In bread machine pan, place the first 7 bread ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional milk or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; divide into thirds. Roll each into a 15-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes. For egg wash, whisk egg with water. Brush over dough; sprinkle with sesame seeds., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

ITALIAN RICOTTA EASTER BREAD

Steps:

• Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add eggs and egg yolks,1 at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition, stirring in final 1 cup flour by hand., Turn onto a lightly floured surface; divide into thirds. Roll each into an 18-in. rope. Place ropes on a parchment-lined baking sheet and braid. Pinch ends to seal; tuck under braid. Bake until a toothpick inserted in center comes out clean, 45-55 minutes (do not overbake). Remove to wire racks to cool., Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles.