Italian Ricotta Easter Bread
TOTAL TIME: Prep: 30 min. Bake: 45 min.
YIELD: 18 servings.
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
Ingredients
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3/4 cup plain or butter-flavored shortening, room temperature
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1-1/2 cups sugar
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3 large eggs, room temperature
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3 large egg yolks, room temperature
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1 cup whole-milk ricotta cheese
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1 teaspoon almond extract (or flavor of choice)
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6 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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1/2 cup 2% milk
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GLAZE:
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1-1/2 cups confectioners' sugar
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3 tablespoons 2% milk
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1/2 teaspoon almond extract (or flavor of choice)
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Sliced toasted almonds or assorted sprinkles
Directions
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1.
Preheat oven to 350°. Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk 5 cups flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in final 1 cup flour by hand.
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2.
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 rack to cool.
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3.
Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles.
Nutrition Facts
1 piece: 376 calories, 11g fat (4g saturated fat), 68mg cholesterol, 247mg sodium, 60g carbohydrate (28g sugars, 1g fiber), 8g protein.
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