Sunday, April 24, 2011

Buona Pasqua! Happy Easter with Italian Easter Egg Bread

Bouna Pasqua (Happy Easter)! For many Italians, making Italian Easter Egg Bread is a tradition on Easter Sunday.  It is a sweet bread that usually only makes an appearance this time of year.  Many bakeries will sell Easter Egg Bread, but once Easter ends, so does the making of this deliciously sweet bread!

There are many different ways to make Easter Egg Bread and I have tried several of them, but this adaptation from Carlo's Bakery and the Italian Dish is my favorite!
Italian Easter Egg Bread

Ingredients:
-1 package active dry yeast
-2 eggs
-1/2 cup sugar
-1 1/4 cup milk
-6 tablespoons butter, unsalted
-Pinch of salt
-About 4 cups flour
-1 egg mixed with 1 teaspoon of water for egg wash
-6 dyed eggs for decorating (The eggs do not need to be boiled as they will cook in the oven)
-Sprinkles for decorating

Directions:
In a saucepan, melt the butter.  Add the milk and scald, do not boil.  Allow the milk and butter mixture to cool to room temperature.

Once the milk and butter have cooled to room temperature, mix it together with the yeast, 2 eggs, sugar, and salt.  Add half of the flour mixture.  Keep adding the flour a little at a time until the dough forms a ball and is no longer sticky (you may use a little less or a little more then 4 cups of flour).

On a floured surface, knead and punch down the dough until smooth.  Place the dough in a greased bowl, cover, and let sit in a warm spot until doubled (about an hour).

Once the dough has risen, knead and punch it down again.  Cut the dough into 12 pieces.  Roll out each piece into a long strand about 14 inches long.  Taking two pieces at a time, pinch the ends of the dough together and twist.  Loop into a circle and pinch the dough to connect the ends.


When the 6 loaves of braided bread are finished, place them on a greased baking sheet, cover, and let sit in a warm place to rise for about another hour.  While you are waiting, preheat the oven to 350 degrees F.

Once the dough has risen again, brush the breads with the egg wash and coat with colored sprinkles if you wish.  Carefully place an egg in the middle of each of the breads.


Place the breads in a 350 degree F oven for 20-25 minutes or until golden brown on top.  These breads are best fresh out of the oven so serve right away and enjoy!




Bouna Pasqua!


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24 comments:

  1. So fun, and so pretty! Buona Pasqua anche a te! :-)

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  2. To cute!

    Happy Easter!

    Christine
    christinespantry.blogspot.com

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  3. Lovely bread! Looks so tasty and fun :)

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  4. I love that you made individual ones instead of one big loaf. I wish I had thought of that!

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  5. Love the twisted dough...so beautiful! I'd love one, or two...

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  6. That is so cool! I've never seen this before. I am going to be the coolest mommy next year when I do this for my daughter's class (since they don't allow us to pass out sweets - major bummer).

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  7. How pretty! Love that you made them mini!

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  8. I have never made an Easter Egg bread before. This looks so neat (and sounds good too!).
    So jealous of your Bahamas cruise too. At least you came back to the dreary weather with a tan...LOL.
    Loved looking at your pictures :o)

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  9. How gorgeous are these! I'm book marking this for next year. The colours are so vibrant and perfect for Spring.

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  10. Your Easter bread looks so yummy! Love it! Hope you had a wonderful Easter :)

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  11. They look soooo beautiful! It would be almost a pity to eat one!!! But I could not resist... :-)

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  12. OMG .. how gorgeous and cute it looks !! I think it may work perfect for party too with some diff kind of feeling :)

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  13. I want to bite into that bread!!

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  14. I love hearing about the different Easter traditions and your Easter Egg bread not only looks amazing but delicious, too. Love the last photo, btw. Looks like a fun Easter was had by all!

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  15. Elyse, your Easter bread looked fantastic! Before I was a food blogger, I never knew about it, but I've got to try it next year! Thanks for sharing. You have a beautiful blog and I'm going to explore more of your recipes. :)

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  16. Aw, these are delightful! We have a similar bread in my Portuguese tradition: http://thedustybaker.com/2011/04/22/gluten-free-portuguese-easter-bread-masa-sovada/.

    But my family is HALF Italian and so maybe I should step it up and try this next time too! Thanks for the post!

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  17. So colorful and pretty! I'm bookmarking the recipe so I can try to make them.

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  18. Made it tonight for Easter tomorrow! We sampled one it was delicious! Thank you for sharing your recipe.

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