Best Italian Easter Bread Recipes

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ITALIAN EASTER BREAD (ANISE FLAVORED)



Italian Easter Bread (Anise Flavored) image

Growing up, this was the best treat of Easter morning (and still is)! One bite of this light, fluffy, sweet bread and you're twelve years old again! Bakery quality in two hours. Try this South Philly Italian tradition and keep the heritage alive...Buona Pasqua a Tutti!

Provided by LadyAnna123

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h

Yield 10

Number Of Ingredients 10

3 cups all-purpose flour, divided
¼ cup white sugar
1 teaspoon salt
1 (.25 ounce) package rapid rise yeast
⅔ cup milk
1 teaspoon anise extract
2 tablespoons butter at room temperature
2 eggs
1 egg, beaten
½ tablespoon colored candy decorating dragees, or as desired

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.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 35.4 g, Cholesterol 63.2 mg, Fat 4.6 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 2.2 g, Sodium 287.9 mg, Sugar 6.6 g

EASY ITALIAN EASTER BREAD



Easy Italian Easter Bread image

This traditional Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes for a pretty centerpiece.

Provided by Taste of Home

Time 1h

Yield 1 loaf (20 slices).

Number Of Ingredients 16

2-3/4 to 3-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
2/3 cup 2% milk
3 tablespoons butter, divided
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed
5 uncooked eggs, dyed
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons 2% milk
Decorator candies, optional

Steps:

  • In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 169mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

ITALIAN ANISE EASTER BREAD



Italian Anise Easter Bread image

Subtlety sweet... tastes like Easter!

Provided by Mary Silva

Categories     Other Breads

Time 1h

Number Of Ingredients 10

2 pkg active dry yeast
1/2 c warm water
1/2 c warm milk
1 c softened butter
4 eggs
3/4 c sugar
1 tsp salt
1 1/2 Tbsp whole anise seeds
6-7 c all purpose flour
1 egg for wash

Steps:

  • 1. In a large bowl dissolve yeast in water, let bubble.
  • 2. Then blend all other ingredients in yeast water mixture, gradually add in flour.
  • 3. Knead dough 5-10 minutes. Spray a large bowl with cooking spray and cover with plastic wrap. Let rise for 5 hours.
  • 4. Punch down after first rise, shape and place in greased loaf pans. Cover again with plastic wrap and let rise 2 more hours.
  • 5. Mix one egg with 1 tablespoon of milk or water and brush tops of loaves. Bake at 350 degrees for 40-45 minutes.
  • 6. NOTE: If you have time, you can let this rise overnight, punch dough down and shape, put in pan and let rise 3 more hours, then bake.

ITALIAN RICOTTA EASTER BREAD



Italian Ricotta Easter Bread image

I changed our family's traditional Easter bread by adding ricotta and a few other ingredients. The almond flavoring works wonders! - Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Time 1h15m

Yield 18 servings.

Number Of Ingredients 15

3/4 cup plain or butter-flavored shortening, room temperature
1-1/2 cups sugar
3 large eggs, room temperature
3 large egg yolks, room temperature
1 cup whole-milk ricotta cheese
1 teaspoon almond extract (or flavor of choice)
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup 2% milk
GLAZE:
1-1/2 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon almond extract (or flavor of choice)
Sliced toasted almonds or assorted sprinkles

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.

Nutrition Facts : Calories 376 calories, Fat 11g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 247mg sodium, Carbohydrate 60g carbohydrate (28g sugars, Fiber 1g fiber), Protein 8g protein.

GRANDMA NARDI'S ITALIAN EASTER BREAD



Grandma Nardi's Italian Easter Bread image

My Grandma Nardi's bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. -Pat Merkovich, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 15

3 large eggs
Assorted food coloring
BREAD:
2/3 cup warm 2% milk (70° to 80°)
2 large eggs, room temperature
2 tablespoons butter, melted
2 tablespoons sugar
1-1/2 teaspoons salt
3 cups bread flour
1 package (1/4 ounce) quick-rise yeast
1 tablespoon canola oil
EGG WASH:
1 large egg
1 tablespoon water
1 tablespoon sesame seeds or poppy seeds

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.

Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 264mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

BREAD MACHINE ITALIAN EASTER BREAD



Bread Machine Italian Easter Bread image

This is a modified Italian Easter bread made with a bread machine. Saves time, kneading, etc. The same ingredients are used but simplified by using a bread machine. This was a recipe handed down by my grandmother.

Provided by ededith

Categories     Yeast Breads

Time 30m

Yield 2 rings, 20 serving(s)

Number Of Ingredients 15

1/4 cup water, - 110degrees
2/3 cup milk, - 110dregrees
3/4 cup softened butter
2/3 cup granulated sugar
3/4 teaspoon salt
1 teaspoon vanilla extract
juice of one lemons or 1 teaspoon butter flavoring, as desired
2 eggs, beaten
5 cups unbleached flour
2 1/4 teaspoons yeast
colored raw egg
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
non-pareils

Steps:

  • Add in order given above to bread machine. Process for dough cycle. Roll and shape into braided rings. Let rise. Bake at 340 degrees for approximately 20-25 minutes.
  • This bread can also have colored raw eggs put in the braids before baking. They will cook to hard boiled egg stage. After baking, cool and frost with 2 cups powdered sugar mixed with approximately 1/4 cup milk and 1/2 teaspoons vanilla extract, then sprinkle with non-pareils.

Nutrition Facts : Calories 264, Fat 8.1, SaturatedFat 4.8, Cholesterol 38.5, Sodium 161.8, Carbohydrate 43.3, Fiber 1, Sugar 18.5, Protein 4.5

ITALIAN ANISE EASTER BREAD



Italian Anise Easter Bread image

Making this bread every Easter has been a tradition for my family. It is worth the work at least once a year. Great sliced and toasted with butter for breakfast or just plain. I have recently found that using bread flour helps the bread rise better and I have been able to half this recipe without a problem. You can use butter in place of the Crisco if you wish. Please note it should be 3 .25 oz envelopes yeast, it looks in the way the ingredients came up that its just one envelope but it should be three.

Provided by Demandy

Categories     Yeast Breads

Time 9h

Yield 5-6 loaves, 60 serving(s)

Number Of Ingredients 11

12 eggs
2 1/2 cups sugar
1/2 cup melted butter
1/2 cup Crisco
1/2 cup oil
1/2 cup milk
3 teaspoons vanilla
1 cup warm water
3 (1/4 ounce) envelopes yeast (not rapid rise)
16 -20 cups flour (almost 5 lbs.)
3 tablespoons anise seeds

Steps:

  • In mixer bowl beat eggs. Add sugar, butter, crisco, oil, milk, and vanilla.
  • Dissolve yeast in the warm water. You may want to use a thermometer to be sure the temperature is correct. Let yeast sit until it foams, as in package directions. Add to egg mixture. Add anise.
  • Add flour one cup at a time until mixture is unmanageable. Transfer into LARGE pan (Dishpan works well.) and work in remaining flour, kneading with hands.
  • Knead until you are too tired to knead any more (half hour?) and then oil top of dough ball, cover, and let rise in warm place 6 hours or overnight.
  • Grease 6 loaf pans. Separate dough into 6 parts and knead each again. Cover with towels and let rise in warm place another couple of hours.
  • Bake 1 hour at 275 degrees. Do not underbake or they will be hard as a rock. (Top should be lightly browned.).

Nutrition Facts : Calories 217.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 46.6, Sodium 26.9, Carbohydrate 34.3, Fiber 1, Sugar 8.5, Protein 5

GRANDMA ROSE'S ITALIAN EASTER BREAD 1947



Grandma Rose's Italian Easter Bread 1947 image

Grandma Rose was from Calabria Italy. We always had this at Easter time. Great for toast and really good for French Toast. Just eat with a dab fresh butter and a cup of coffee. If you braid it, you can put sugar cubes on top that will burst in the oven in those areas, That is how the Italian bakeries do the tops. Ours is plain....

Provided by andypandy

Categories     Yeast Breads

Time 40m

Yield 8 loaves, 80 serving(s)

Number Of Ingredients 9

1 quart whole milk, scalded and room temp
12 large eggs
2 oranges, juice and zest of
2 lemons, juice and zest of
4 cups granulated sugar
2 cups room temp. butter
3/4 tablespoon salt
1/4 lb fresh bakery yeast
flour, enough to make a soft but not sticky dough

Steps:

  • Scald whole milk and let cool, add in the yeast.
  • Beat eggs, and juice, and zest.
  • Beat sugar and butter until fluffy continue to beat well.
  • Add the beaten egg mixture into the beaten sugar butter mixture.
  • Combine with the cooled scaled milk , and yeast mixture.
  • Combine well, add sifted flour, continue adding flour until a soft dough comes together.
  • Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes.
  • Let double in a greased bowl, covered.
  • Punch down and let rise again.
  • Form into braids after second rising, or put into loaf pans.
  • Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately.
  • Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough -- where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm --.
  • All depends on flour and humidity and how much juice from your oranges and lemons.
  • Can braid and place under braiding but showing raw eggs white or already coloured, eggs will cook while baking, for an Easter morning delight.
  • Directions on making the dough, can vary, as I have done the procedure in different ways, and now we can't get fresh compressed yeast in our stores, so I use active dry yeast, usually 2 tablespoons.

Nutrition Facts : Calories 104.9, Fat 5.8, SaturatedFat 3.4, Cholesterol 41.3, Sodium 122.7, Carbohydrate 11.9, Fiber 0.6, Sugar 10.7, Protein 2

ITALIAN EASTER BREAD



Italian Easter Bread image

"Both the Italians and the Swiss prepare this festive Easter bread with colored eggs embedded in the dough," informs Dolores Skrout of Summerhill, Pennsylvania.

Provided by Taste of Home

Time 55m

Yield 1 bread.

Number Of Ingredients 11

3 to 3-1/2 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
2/3 cup warm milk (120° to 130°)
2 tablespoons butter, softened
7 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed
Canola oil

Steps:

  • In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.

Nutrition Facts : Calories 185 calories, Fat 5g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 203mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 6g protein.

ITALIAN EASTER BREAD



Italian Easter Bread image

These traditional holiday loaves are made in several easy steps over about 18 hours. Get the recipe.

Categories     Easter     Bread     Citrus     Bake     Almond     Spring     Bon Appétit

Yield Makes 2 loaves

Number Of Ingredients 38

Step 1 (Starter)
3 tablespoons plus 1 teaspoon cool water
1/4 teaspoon sugar
1 1/2 teaspoons dry yeast
7 tablespoons unbleached all purpose flour
Step 2
2/3 cup unbleached all purpose flour
4 large egg yolks
3 tablespoons cool water
2 teaspoons sugar
Step 3
6 tablespoons (3/4 stick) unsalted butter, room temperature (very soft), cut into 6 pieces
5 tablespoons sugar
2 large egg yolks
2 tablespoons lukewarm whole milk
1 tablespoon honey
2 1/4 cups unbleached all purpose flour
Step 4
1/2 cup cool water
1 1/2 teaspoons dry yeast
2 cups unbleached all purpose flour
1 cup (2 sticks) unsalted butter, room temperature (very soft), cut into 12 pieces
6 tablespoons sugar
4 large egg yolks
3 tablespoons lukewarm whole milk
2 teaspoons vanilla extract
1 1/2 teaspoons fine sea salt
1 1/2 cups chopped candied orange peel* (about 10 ounces)
Step 5
1/2 cup (about) all purpose flour
2 dove-shaped paper baking molds (size C3)
Step 6 (Glaze and baking)
1 cup sugar
1/2 cup whole unblanched almonds
3 large egg whites
1/4 teaspoon almond extract
1 1/3 cups sliced almonds
Powdered sugar

Steps:

  • For step 1 (Making starter):
  • Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast. Let stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 45 minutes. (Initially, the starter, or biga is firm and compact, but it softens and becomes puffy and spongy after rising.)
  • For step 2:
  • Attach dough hook to mixer. Add all ingredients in step 2 to starter. Beat until blended, scraping down sides of bowl often, about 5 minutes (dough will be soft and thick). Scrape dough off hook; remove hook. Cover bowl with plastic. Let dough rise at room temperature until puffy and bubbly on top, about 1 hour. The dough will look thick, shiny, and slightly puffed.
  • For step 3:
  • Reattach clean dough hook. Add first 5 ingredients in step 3 to dough; beat until blended. Add flour. Beat at low speed until smooth, scraping down bowl and hook often, about 5 minutes (dough will be firm and compact). Scrape dough off hook; remove hook. Cover bowl with plastic; let dough rise at room temperature until lighter in texture and slightly puffed, about 3 1/2 hours. The dough will double in volume and become lighter in texture but less glossy.
  • For step 4:
  • Reattach clean dough hook. Mix water and yeast in small cup. Let stand until yeast dissolves, about 10 minutes; add to dough. Add 1 1/3 cups flour, half of butter, sugar, and 2 yolks; beat until dough is smooth, about 3 minutes. Scrape down dough hook and sides of bowl. Add remaining 2 yolks, milk, vanilla extract, and salt. Beat at low speed until blended, about 3 minutes. Scrape down hook. Add remaining 2/3 cup flour, remaining butter, and orange peel. Beat dough until well blended, about 5 minutes. Scrape dough into very large (at least 4-quart) buttered bowl. Cover with plastic. Let dough rise at room temperature until doubled and indentation remains when 2 fingers are pressed about 1/4 inch into dough, 8 to 10 hours.
  • For step 5:
  • Sprinkle 1/2 cup flour onto work surface. Scrape dough out onto floured work surface (dough will be soft and sticky). Gently toss dough in flour until easy to handle. Brush away excess flour. Divide dough into 3 equal pieces. Divide 1 piece in half; shape each half into 10-inch-long log. Arrange 1 log crosswise in each paper baking mold, curving ends to fit. Roll each remaining dough piece into 11-inch-long log, slightly tapered at ends. Place 1 log across dough in each mold. (If using 2 springform pans, divide dough in half; place half in each prepared pan). Cover molds (or pans) with plastic. Let stand at room temperature until dough rises to top of each mold and indentation remains when 2 fingers are pressed about 1/4 inch into dough, about 3 1/4 hours.
  • For step 6 (Glaze and baking):
  • Position rack in bottom third of oven and preheat to 375°F. Finely grind sugar and whole almonds in processor. Add egg whites and almond extract; blend 10 seconds. Peel plastic off dough in molds. Spoon half of almond glaze over top of each. Sprinkle each with sliced almonds. Sift powdered sugar over. Slide rimless baking sheet under molds; slide molds directly onto oven rack.
  • Bake breads until brown on top and slender wooden skewer inserted into center comes out clean, about 45 minutes. Cool breads completely on rack. (Can be made ahead. Wrap; let stand at room temperature up to 2 days or freeze up to 1 week.)
  • Candied orange peel can be found in some specialty foods stores. Dove-shaped paper baking molds can be found at Sur La Table (800-243-0852) and some other cookware stores, or you can order the molds, along with fine-quality candied orange peel, from Emporio Rulli (888-887-8554).

LEMON-GLAZED PANETTONE (ITALIAN EASTER BREAD)



Lemon-Glazed Panettone (Italian Easter Bread) image

It is almost Easter. This would look very nice on your Easter goody platter. This is a very good panettone that we make at Easter and Christmas. Takes a little time but so worth it. Also very good toasted and freezes well.

Provided by manella

Categories     Bread     Yeast Bread Recipes

Time 3h55m

Yield 20

Number Of Ingredients 14

1 cup warm water (105 to115 degrees F/40 to 45 degrees C)
2 (.25 ounce) packages active dry yeast
4 ½ cups all-purpose flour, divided
½ cup unsalted butter
¾ cup white sugar, divided
2 large eggs
2 teaspoons grated lemon zest
1 teaspoon salt
¼ cup golden raisins
½ cup slivered almonds
1 tablespoon unsalted butter, melted, or more as needed
1 ½ cups powdered sugar, sifted
¼ cup freshly squeezed lemon juice
1 teaspoon vanilla extract

Steps:

  • Combine warm water and yeast in a medium bowl. Let stand for 5 minutes.
  • Stir in 1 cup flour. Cover the bowl and let rise in a warm place for 30 minutes.
  • Meanwhile, beat butter in a large bowl until soft. Gradually add 1/2 cup sugar and blend until light and creamy. Beat in eggs, one at a time. Mix in lemon zest and salt. Beat in flour-yeast mixture that was resting, along with raisins.
  • Gradually add remaining 3 1/2 cups flour, then beat dough for 5 minutes. Cover the bowl with a clean cloth and let rise in a warm place until almost doubled, about 2 hours.
  • Generously grease two 9-inch tube pans. Punch down the risen dough and divide it in half. Place each half in a prepared tube pan and let rise until puffy, about 30 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Combine almonds and remaining 1/4 cup sugar in a small bowl.
  • Lightly brush the tops of the panettone with melted butter and sprinkle almond-sugar mixture over top.
  • Bake in the preheated oven until golden, about 30 minutes.
  • While the panettone are baking, beat powdered sugar, lemon juice, and vanilla extract in a bowl until smooth. Spread glaze on the warm panettone.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 41.1 g, Cholesterol 32.3 mg, Fat 7.4 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 3.6 g, Sodium 125.9 mg, Sugar 18.3 g

FILOMENA'S ITALIAN EASTER BREAD



Filomena's Italian Easter Bread image

Provided by Filomena DiMasi

Categories     Cake     Egg     Bake     Easter

Yield Makes numerous small or several large loaves

Number Of Ingredients 13

6 extra large eggs (at room temperature)
1 2/3 cups sugar
Zest and juice of half a lemon
1 cup olive oil
1 cup whole milk (at room temperature)
1/4 pound cake yeast (equivalent to 7 1/2 packets of active dry yeast - if you use dry yeast it will need to be dissolved in liquid that's slightly warmer than room temperature)
7 cups all purpose flour, plus extra for dusting board and baking sheets
Oil for proofing bowl
12 hard-boiled eggs for decorating
1 egg for egg wash
Juice of half a lemon
1 1/4 cups confectioner's sugar
Nonpareil sprinkles for decorating (optional)

Steps:

  • In a very large bowl, whisk together eggs and sugar until combined. Whisk in lemon zest and juice.
  • In a medium size bowl, combine olive oil and milk. Crumble in yeast and whisk until incorporated.
  • Pour yeast mixture into egg mixture and whisk to combine.
  • Whisk in flour one cup at a time until you've added 6 cups, waiting for each cup of flour to be incorporated before adding more. The texture of the dough should be soft but not sticky. If the dough is sticky, continue adding more flour a little at a time.
  • Turn dough out onto floured board and knead until smooth, approximately 5 minutes - continue to lightly dust board with flour while kneading to avoid sticking.
  • Lightly coat the inside of a large, clean bowl with oil. Shape dough into round, and place in bowl. Rub additional oil on top of dough, and cover with plastic wrap.
  • Cover bowl with a dish towel, and let dough rise in a warm, draft-free place until it's doubled in size; approximately 1 1/2 hours.
  • Shape dough into twists, rounds, and doves, embedding hard-boiled eggs, as desired, for decoration. (See our hands-on demo for shaping the dough.)
  • Without crowding, place shaped breads on baking sheets that have been lined with parchment paper and dusted with flour. Cover with dish towels and let rise for approximately 1 1/2 hours. To test if dough has risen enough at this point, drop a small piece into a bowl of warm water. If it floats, it's ready for baking. If it sinks, the dough needs to rise more.
  • Preheat oven to 275°F.
  • Brush egg wash onto some of the breads. Leave others plain, as these can be brushed with glaze after baking.
  • Bake breads in bottom third of oven until golden, approximately 15 to 25 minutes depending on size. Check the breads midway through baking to make sure the bottoms aren't getting too dark. If this happens, switch breads to a higher rack in oven.
  • Meanwhile, in a small bowl, combine lemon juice and sugar to make glaze.
  • When breads come out of oven and are still hot, brush those that haven't been egg-washed with glaze, and sprinkle on nonpareils, if desired.

ITALIAN EASTER BREAD



Italian Easter Bread image

This bread can also be glazed with a mixture of confectioners sugar and milk. Drizzle over cooked bread then sprinkle with colored sugar or pareils

Provided by Laura Yoder

Categories     Sweet Breads

Number Of Ingredients 11

3-31/2 c all purpose flour
1/4 c sugar
1 pkg. active dry yeast
1 tsp salt
2/3 c warm milk (120-130 degrees)
2 Tbsp butter - soft
7 eggs
1/2 c chopped mixed candied fruit
1/2 c chopped blanched almonds
1/2 tsp aniseed
canola oil

Steps:

  • 1. In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack. Yield: 1 bread.

ITALIAN CASATIELLO NAPOLETANO - SAVORY STUFFED EASTER BREAD - AN ITALIAN IN MY KITCHEN



Italian Casatiello Napoletano - Savory Stuffed Easter Bread - An Italian in my Kitchen image

This Savory Italian Casatiello Napoletano Bread is a traditional Easter Bread from Naples. Stuffed with salame, pancetta and a selection of cheeses.

Provided by @MakeItYours

Number Of Ingredients 14

1 cup + 1-3 tablespoons water lukewarm ((250-275 grams))
1 teaspoon active dry yeast
3 ½ cups + 5 ½ tablespoons flour (all purpose or bread) ((500 grams))
½ cup + 1 tablespoon lard ((115 grams))
1 teaspoon salt
3-4 dashes black pepper
1 ¼ cups cheese (cubed fontal, provolone, gruyere or even a mixture) ((170 grams))
1 cup salame (milano cubed) ((120 grams))
⅓ - ½ cup pancetta (cubed) ((50 grams))
3 tablespoons pecorino freshly grated* ((40 grams))
3 tablespoons parmesan freshly grated* ((40 grams))
3-4 large eggs
1 egg
1 tablespoon water

Steps:

  • In the stand up mixer add the water and sprinkle the yeast on top, let it sit for 5-10 minutes, then stir, add the flour and start to knead, add the lard a little at a time and continue to knead add the salt and pepper with the last addition of lard.
  • Knead the dough for 10-15 minutes, it should be smooth and not sticky. Form the dough into a ball, place in a clean bowl, cover it and let it rise in a warm draft free area for 2-3 hours or until it triples in volume.
  • Move the dough to a flat surface and pat into small rectangle, fold the top of dough to the middle the the bottom up and over the middle like an envelope. Remove a small amount of dough to be used as the strips to cover the eggs, you need to roll out 6-8 strips. Cover and let the dough rest for 30 minutes.While the dough is resting cut up the pancetta, salami and cheese into cubes
  • Roll the dough into a rectangle 1/4 inch (1 cm) thick about 16x10 inches (40x27 cm) in size, sprinkle with 1/2 the grated pecorino or parmesan, then top with the cubed salami, pancetta and cheese, sprinkle again with the remaining pecorino.
  • Roll the dough lengthwise, but not too tightly, form into a circle and place it in a greased 10 inch tube or bundt pan. Place 3-4 eggs on the dough spread apart and keep them in place with strips of rolled out dough, wet the ends of the dough with a little water to help it stick.
  • Cover the pan and let it rise in a warm draft free area for approximately 2 hours.
  • Pre-heat oven to 350F (180C).
  • Brush the risen dough with the egg wash and bake for 45-50 minutes or until golden. If the bread is browning too much cover with foil and continue baking. Cool on a wire rack. Eat warm or room temperature. Enjoy!
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TRADITIONAL ITALIAN EASTER BREAD



Traditional Italian Easter Bread image

From Bon Appetit, April 2002. Very time intensive but worth it. Prepare over two days so that the 8-10 hour rising can be done overnight. I use two buttered and floured nine-inch-diameter springform pans instead of the three dove-shaped paper molds. I substitute freshly grated orange zest and golden raisins for the candied orange peel.

Provided by swissms

Categories     Yeast Breads

Time 18h45m

Yield 2-3 loaves, 16 serving(s)

Number Of Ingredients 32

3 tablespoons cool water
1 teaspoon cool water
1/4 teaspoon sugar
1 1/2 teaspoons dry yeast
7 tablespoons unbleached all-purpose flour
2/3 cup unbleached all-purpose flour
4 large egg yolks
3 tablespoons cool water
2 teaspoons sugar
6 tablespoons unsalted butter, room temperature (very soft)
5 tablespoons sugar
2 large egg yolks
2 tablespoons lukewarm whole milk
1 tablespoon honey
2 1/4 cups unbleached all-purpose flour
1/2 cup cool water
1 1/2 teaspoons dry yeast
2 cups unbleached all-purpose flour
1 cup unsalted butter, room temperature (very soft)
6 tablespoons sugar
4 large egg yolks
3 tablespoons lukewarm whole milk
2 teaspoons vanilla extract
1 1/2 teaspoons fine sea salt
1 1/2 cups chopped candied orange peel (about 10 ounces)
1/2 cup about all-purpose flour
1 cup sugar
1/2 cup whole unblanched almond
3 large egg whites
1/4 teaspoon almond extract
1 1/3 cups sliced almonds
powdered sugar

Steps:

  • Day 1:.
  • Starter:.
  • Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast. Let stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 45 minutes. (Initially the starter is firm and compact, but it softens and becomes puffy and spongy after rising.)
  • For step 2:.
  • Attach dough hook to mixer. Add all ingredients in step 2 to starter. Beat until blended, scraping down sides of bowl often, about 5 minutes (dough will be soft and thick). Scrape dough off hook; remove hook. Cover bowl with plastic. Let dough rise at room temperature until puffy and bubbly on top, about 1 hour. The dough will look thick, shiny, and slightly puffed.
  • For step 3:.
  • Reattach clean dough hook. Add first 5 ingredients in step 3 to dough; beat until blended. Add flour. Beat at low speed until smooth, scraping down bowl and hook often, about 5 minutes (dough will be firm and compact). Scrape dough off hook; remove hook. Cover bowl with plastic; let dough rise at room temperature until lighter in texture and slightly puffed, about 3 1/2 hours. The dough will double in volume and become lighter in texture but less glossy.
  • For step 4:.
  • Reattach clean dough hook. Mix water and yeast in small cup. Let stand until yeast dissolves, about 10 minutes; add to dough. Add 1 1/3 cups flour, half of butter, sugar, and 2 yolks; beat until dough is smooth, about 3 minutes. Scrape down dough hook and sides of bowl. Add remaining 2 yolks, milk, vanilla extract, and salt. Beat at low speed until blended, about 3 minutes. Scrape down hook. Add remaining 2/3 cup flour, remaining butter, and orange peel. Beat dough until well blended, about 5 minutes. Scrape dough into very large (at least 4-quart) buttered bowl. Cover with plastic. Let dough rise at room temperature until doubled and indentation remains when 2 fingers are pressed about 1/4 inch into dough, 8 to 10 hours.
  • Day 2:.
  • For step 5:.
  • Sprinkle 1/2 cup flour onto work surface. Scrape dough out onto floured work surface (dough will be soft and sticky). Gently toss dough in flour until easy to handle. Brush away excess flour. Divide dough into 3 equal pieces. Divide 1 piece in half; shape each half into 10-inch-long log.
  • Arrange 1 log crosswise in each dove-shaped paper baking mold, curving ends to fit. Roll each remaining dough piece into 11-inch-long log, slightly tapered at ends. Place 1 log across dough in each mold. (If using 2 springform pans, divide dough in half; place half in each prepared pan). Cover molds (or pans) with plastic. Let stand at room temperature until dough rises to top of each mold and indentation remains when 2 fingers are pressed about 1/4 inch into dough, about 3 1/4 hours.
  • Glaze and Baking:.
  • Position rack in bottom third of oven and preheat to 375°F Finely grind sugar and whole almonds in processor. Add egg whites and almond extract; blend 10 seconds. Peel plastic off dough in molds. Spoon half of almond glaze over top of each. Sprinkle each with sliced almonds. Sift powdered sugar over. Slide rimless baking sheet under molds; slide molds directly onto oven rack.
  • Bake breads until brown on top and slender wooden skewer inserted into center comes out clean, about 45 minutes. Cool breads completely on rack. (Can be made ahead. Wrap; let stand at room temperature up to 2 days or freeze up to 1 week.).

Nutrition Facts : Calories 508.6, Fat 25.4, SaturatedFat 11.7, Cholesterol 173.5, Sodium 239.2, Carbohydrate 61.1, Fiber 2.8, Sugar 23.9, Protein 10.3

ITALIAN EASTER BREAD



Italian Easter Bread image

This is a fun and festive Easter bread recipe that'll be a spotlight on any table. There are a few steps to this bread, but overall it's very easy to make. The crust is golden brown and the inside is soft and fluffy. The raw eggs cook while baking and become like a hard-boiled egg. The glaze is a nice touch and adds some...

Provided by lori degiglio

Categories     Sweet Breads

Time 1h50m

Number Of Ingredients 14

3 c all-purpose flour, unsifted
1 tsp salt
1/4 c sugar
1 pkg quick-rise active dry yeast
2/3 c milk
2 Tbsp butter, softened
2 eggs, room temperature
6 raw colored eggs
2 Tbsp melted butter
GLAZE
1 c 10x sugar
2 Tbsp butter softened
2 Tbsp milk (add more a bit at a time, if needed)
1 tsp vanilla

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!!

ITALIAN EASTER BREAD RECIPE



Italian Easter Bread Recipe image

This bread is just pretty as a picture...a festive addition to Easter dinner!

Provided by Joanne Bellezza-Loughlin

Categories     Sweet Breads

Time 3h15m

Number Of Ingredients 13

1 pkg yeast
1/4 c warm water
1/2 c butter
1/2 c sugar
6 egg yolks
1/2 tsp salt
3/4 c warm milk
1 tsp lemon zest, grated
2 tsp vanilla
4 1/4 c flour
1 tsp melted butter
1 egg white, scrambled
6 colored eggs (raw) (3 for each loaf - this is a guess)

Steps:

  • 1. Sprinkle yeast in warm water to dissolve.
  • 2. Cream butter and beat in sugar, egg yolks and salt. Then stir in warm milk, lemon zest, vanilla and yeast mixture.
  • 3. Add 2 cups of the flour and beat for 5 minutes.
  • 4. Gradually beat in remaining flour, then place dough on floured board and knead.
  • 5. Place dough in greased bowl and top with a little melted butter. Let rise 1 1/2 to 2 hours, then knead again.
  • 6. Cut dough into 6 pieces and roll each piece into a rope.
  • 7. Form 3 ropes into a braid (you will get two loaves).
  • 8. Nestle colored raw eggs throughout each braid.
  • 9. Brush top of loaves with egg whites.
  • 10. Bake at 325 degrees for 45 minutes or until golden brown.

BROTHER BANDERA'S ITALIAN EASTER BREAD



Brother Bandera's Italian Easter Bread image

Provided by Florence Fabricant

Categories     side dish

Time 2h45m

Yield 1 loaf of 12 servings

Number Of Ingredients 12

4 1/2 cups flour (approximately)
1 package active dry yeast
1 teaspoon salt
1/2 cup sugar
1/2 teaspoon nutmeg, preferably freshly ground
1/4 teaspoon allspice
1/2 teaspoon grated lemon peel
2/3 cup skim milk
3 tablespoons unsalted butter, in pieces
4 eggs
1/3 cup chopped candied fruit peel
Oil for bowl and pan

Steps:

  • Place 2 1/2 cups of the flour in a mixing bowl, and mix in the yeast, salt, sugar, nutmeg, allspice and lemon peel.
  • Warm the milk and butter in a saucepan to 120 degrees, stir to melt the butter and pour into the bowl with the dry ingredients. Lightly beat 3 of the eggs, add them and mix all the ingredients together. Gradually add enough of the remaining flour to make a soft dough.
  • Turn the dough out onto a floured board, flatten it and knead in the fruit peel. Knead the dough about 10 minutes, adding additional flour as necessary to make a soft dough that is barely sticky.
  • Lightly oil a bowl, place the dough in it, turn it, cover the bowl and set the dough aside to rise until doubled, about 1 hour.
  • Punch the dough down, and divide it in four pieces. Roll each of the pieces into a tight ball and place them in an oiled 10-inch cake pan. Cover, and allow to rise in a warm place about 30 minutes.
  • Preheat oven to 350 degrees. Beat the remaining egg with 1 tablespoon of water, and brush this mixture lightly onto the dough. Place in the oven and bake about 45 minutes, until nicely browned. Allow to cool before cutting.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 3 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 227 milligrams, Sugar 14 grams, TransFat 0 grams

ITALIAN EASTER SWEET BREAD RECIPE - (4.4/5)



Italian Easter Sweet Bread Recipe - (4.4/5) image

Provided by gocatgo

Number Of Ingredients 13

1/2 cup butter, unsalted, room temperature
1/2 cup milk
1 envelope yeast, about 2 1/2 teaspoons
1/2 cup warm water, about 110°F
3 eggs, room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
4 1/2 to 5 cups all-purpose flour
1 teaspoon salt
6 hard boiled eggs, optional
multi-colored sprinkles to decorate
1 egg, beaten with a little bit of water to make an egg wash

Steps:

  • In a small saucepan, heat the milk and butter together just until the butter melts, set aside to cool. Add 1 tablespoon of sugar to the warm water and stir to mix, then sprinkle the yeast over top of the warm sugar and water and set aside for about 5 minutes. In the bowl of a standing mixer with a hand held whisk, mix together the eggs, and sugar until combined, add the butter, then and milk mixture, then the yeast and water mixture, then add the vanilla and orange zest, mix everything together so you have all the wet ingredients well-combined. Switch the attachment to a dough hook and add in 4/12 cups of the flour and the salt, mix until a soft dough forms. Gradually add a little more flour, about 1/4 to 1/2 cup, to make a nice smooth, but slightly sticky dough. Lightly grease a large bowl with some vegetable oil, place the ball of dough in the oiled bowl and brush a tiny bit of oil over the top as well. Cover with plastic wrap and place it in a warm spot and let it rise for about 1 1/2 hours or until it has doubled in volume. Line a couple baking sheets with parchment paper and brush them lightly with some melted butter, set aside. Once the dough has risen properly, dump onto a lightly floured surface, punch it down and cut into 4 equal pieces. Roll each piece into a rope about 22 inches long. Lay 2 ropes at a time side by side in front of you loosely braid them together. Lift the braid onto the prepared baking sheet and pinch the ends to seal, so that you now have a circle. Place 3 eggs in each circle lengthwise, tucking them between the ropes. Cover with plastic wrap and place them somewhere warm for 45 minutes or until doubled in size. Brush the tops with the egg wash and sprinkle over some sprinkles, bake them for 30 minutes or until golden, making sure to rotate the baking sheets half way though for even baking. Let them cool completely and then slice and serve.

GRANDMA LU'S ITALIAN EASTER BREAD



Grandma Lu's Italian Easter Bread image

This recipe has been in my family for generations, with very special memories of making this with my grandmother Lu, the day before Easter, and having this with a piping hot cup of coffee on Easter morning! Even though my grandmother is no longer here, I carry on this tradition of making this special bread every Easter, and hope that my children will also carry on this tradition as I have. Enjoy and Happy Easter!

Provided by Nancy A. @HometownCreativeCook

Categories     Other Breakfast

Number Of Ingredients 12

5 - medium orange rinds, diced
5 - medium lemon rinds, diced
1/3 cup(s) whisky
3/4 cup(s) shortening
2 cup(s) sugar
1 package(s) instant dry yeast
12 - eggs, beaten
2 teaspoon(s) orange extract
6 cup(s) flour
1 teaspoon(s) salt
4 - egg whites
- colored sprinkles, for garnish

Steps:

  • Soak orange and lemon rinds with the whisky in a glass jar with lid (or airtight container) and refrigerate the night before preparing bread.
  • To prepare bread: Add yeast into 3/4 cup of warm water, and let stand several minutes until foamy. Melt shortening in large pot over low heat. Turn off heat, and add to shortening, stirring in with wooden spoon, sugar, yeast, eggs and orange extract. Then, mix in flour, salt and orange/lemon mixture, kneading together in pot until dough pulls away from sides and forms a ball. Remove from pot, and continue to knead on floured surface until dough is elastic, if too sticky, add additional flour until right consistency. Transfer dough back to pot and cover with kitchen towels and store in a warm place at least 5 hours or overnight until dough doubles in size.
  • Preheat oven to 375 degrees. Spray a large bundt pan with baking spray. Remove dough from pot, and knead slightly on floured surface. Transfer to prepared pan, and bake for approximately 45 minutes, or until golden brown, and when toothpick inserted, comes out clean.
  • Remove from oven, and cool in pan about 20 minutes. Invert onto serving plate. Using a hand mixer, beat egg whites with 1/4 cup sugar until peaks form. Spread on top of bread and garnish with colored sprinkles.

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