Italian Easter Bread
Ingredients
- 1 ¼ cups milk
- ⅓ cup unsalted butter, cut into small cubes
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- ½ cup sugar
- 2 ¼ teaspoons rapid rise instant yeast, 1 package
- Pinch kosher salt
- 2 eggs, beaten
- 4 cups all purpose flour, plus more for kneading
- 1 large egg, beaten plus 1 teaspoon water for egg wash
- 3 dyed easter eggs
- Sprinkles
This is just one of the many European celebratory breads. Soft, pillowy, sweet, and fun to make! Aptly named Pane di Pasqua, it translates directly to bread of Easter. Easter bread can be made many ways, savory or sweet. I landed on this sweet recipe because I love the sprinkles and bright colors!
Time
3 hours
Yield
18 servings
Directions
- Place milk and butter cubes into a small saucepan. Stir constantly over medium heat just until butter is melted. Make sure the temperature does not reach more than 130°F.
- Combine grated almond paste and ½ cup sugar in a food processor until it resembles a sandy texture.
- Using an electric mixer with a dough hook attachment, combine most of the ingredients: milk and butter, almond paste and sugar, instant yeast, kosher salt, 2 beaten eggs, and 4 cups of all purpose flour.
- Mix on low speed to begin with, then increase to medium low for 10-15 minutes until the dough is one piece and pulls away from the sides.
- On a floured surface, scrape out all the dough from the bowl and knead by hand for a few minutes. Form a taut ball and cover with a kitchen towel. Let rest for 10 minutes.
- Divide dough into six equal pieces. Roll all the pieces into long ropes, about 14" long.
- Take two ropes and twist together, then pinch the edges together to form a circle. Repeat twice more for a total of three loaves.
- Place on a sheet tray lined with parchment with room to rise. Cover with a kitchen towel and let rise in a warm place for 45 minutes - 1 hour.
- When loaves are ready to bake, preheat the oven to 350°F.
- Brush egg wash over the loaves and sprinkle the sprinkles.
- Place one dyed egg in the center of each loaf. Do not press them down, they will sink as they bake.
- Bake for 20-30 minutes then transfer to a cooling rack to cool completely.