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Easy Italian Easter Bread

This traditional Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes for a pretty centerpiece.
  • Total Time
    Prep: 30 min. + rising Bake: 30 min.
  • Makes
    1 loaf (20 slices)

Ingredients

  • 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

Directions

  • 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
1 slice: 172 calories, 5g fat (2g saturated fat), 80mg cholesterol, 169mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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Reviews

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Average Rating:
  • reneeksar
    Apr 22, 2011

    it is really great. I did not use the dried fruit. and i will make it all the time.

  • ken_a_wallace
    Feb 22, 2008

    No comment left