Taste Of Home
Easy Italian Easter Bread
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
YIELD: 1 loaf (20 pieces).
This traditional Italian Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes a gorgeous Easter centerpiece. —June Formanek, Belle Plaine, Iowa
Ingredients
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2-3/4 to 3-1/4 cups all-purpose flour
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1/4 cup sugar
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1 package (1/4 ounce) active dry yeast
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1 teaspoon salt
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2/3 cup 2% milk
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2 tablespoons butter
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3 large eggs, room temperature, divided
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1/2 cup chopped mixed candied fruit
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1/4 cup chopped blanched almonds
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1/2 teaspoon aniseed
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5 uncooked eggs, dyed
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GLAZE (optional):
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1 cup confectioners' sugar
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1/4 teaspoon vanilla extract
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1 to 2 tablespoons 2% milk
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Decorator candies
Directions
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1.
In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 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.
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2.
Turn onto a lightly floured surface; knead until smooth and elastic, 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.
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3.
Preheat oven to 350°. 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. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes. Brush with remaining egg.
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4.
Bake until golden brown, 30-35 minutes. Cool on a wire rack. If desired, for glaze, in a small bowl, whisk confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread and sprinkle with candies.
Nutrition Facts
1 piece: 145 calories, 4g fat (2g saturated fat), 78mg cholesterol, 166mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 5g protein.
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