Best 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.

EASY ITALIAN EASTER BREAD

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.

ITALIAN ANISE EASTER BREAD

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

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.

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.

BREAD MACHINE ITALIAN EASTER BREAD

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.

ITALIAN ANISE EASTER BREAD

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.).

ITALIAN EASTER BREAD

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).

ITALIAN EASTER BREAD

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.

GRANDMA ROSE'S ITALIAN EASTER BREAD 1947

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.

LEMON-GLAZED PANETTONE (ITALIAN EASTER BREAD)

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.

FILOMENA'S ITALIAN EASTER BREAD

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

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 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!!

TRADITIONAL ITALIAN EASTER BREAD

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.).

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

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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ITALIAN EASTER BREAD RECIPE

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

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.

GRANDMA LU'S ITALIAN EASTER BREAD

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.

ITALIAN EASTER SWEET BREAD RECIPE - (4.4/5)

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.