Italian Ricotta Easter Bread Recipe

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Italian Ricotta Easter Bread Recipe
Italian Ricotta Easter Bread Recipe photo by Taste of Home
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Italian Ricotta Easter Bread Recipe

Read Reviews
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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
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

Ingredients

  • 3/4 cup plain or butter-flavored shortening, room temperature
  • 1-1/2 cups granulated 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

Directions

Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add eggs and egg yolks, one 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 paper-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. Yield: 18 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Italian Ricotta Easter Bread in Taste of Home April/May 2017

Nutritional Facts

1 piece: 376 calories, 11g fat (4g saturated fat), 68mg cholesterol, 247mg sodium, 60g carbohydrate (28g sugars, 1g fiber), 8g protein.

  • 3/4 cup plain or butter-flavored shortening, room temperature
  • 1-1/2 cups granulated 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
  1. Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add eggs and egg yolks, one 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.
  2. Turn onto a lightly floured surface; divide into thirds. Roll each into an 18-in. rope. Place ropes on a parchment paper-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.
  3. Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles. Yield: 18 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Italian Ricotta Easter Bread in Taste of Home April/May 2017

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Reviews forItalian Ricotta Easter Bread

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suefalk User ID: 6736080 267403
Reviewed May. 28, 2017

"Wow, wow amazing! This will be an Easter tradition from now on. easy to make, and perfect for hostess gifts!"

MY REVIEW
Jellybug User ID: 53068 265300
Reviewed Apr. 29, 2017

"For Easter I made several specialty breads, and this one was my favorite. Sweet and moist. Delicious!!!"

MY REVIEW
Nancy User ID: 9143084 264779
Reviewed Apr. 17, 2017

"Flavor is excellent! And ease of preparation is a plus. My only suggestion is to separate the dough in half then divide each half into thirds and make two smaller loaves. I made one loaf as the recipe stated. It was huge and also cracked in half as I was trying to move it after it cooled. I had extra ricotta so I made a half recipe and made a smaller loaf ( each rope was about 12 inches or so in length). That loaf was beautiful! I did not add almonds or sprinkles. Lightly glazed was perfect!"

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