Who needs carrot cake when you can have sweet Easter bread?
- To make the sweet dough: combine the milk, sugar, eggs, yeast, lemon zest, anise seeds and salt together in the bowl of a heavy-duty stand mixer and mix with the paddle attachment on low speed until combined.
- Gradually add 3 ½ cups of the floor to make a thick batter. One tablespoon at a time, beat in the butter, waiting for the first addition to be absorbed before adding more. Gradually add enough remaining flour to make a soft dough that cleans the bowl.
- Switch to the dough hook and mix on medium-low speed, occasionally pulling down the dough as it climbs up the hook, until the dough is smooth, shiny and slightly sticky (do not add too much flour)—about 8 minutes.
- To make the dough by hand: whisk the milk, sugar, eggs, yeast, lemon zest, anise seeds and salt together in a large bowl. Gradually stir in 3 ½ cups of the flour to make a thick batter. One tablespoon at a time, stir in the butter, waiting for the first addition to be absorbed before adding more.
- Gradually stir enough of the remaining flour to make a dough that cannot be stirred. Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth, supple and slightly sticky (do not add too much flour)—about 10 minutes.
- To make the Easter bread: Butter a large bowl, then gather the dough into a ball. Turn the dough in the bowl to coat it, leaving the dough smooth side up. Cover tightly with plastic wrap and let it stand in a warm place until doubled in volume, about 1 ¼ hours. (Or refrigerate the dough for at least 8 and up to 24 hours.)
- Line a large-rimmed baking sheet with parchment paper. Divide the dough into thirds. Roll each piece of dough underneath your palms on the work surface into a 20-inch rope, tapering the ends.
- Line up the ropes next to each other. Starting from the center, braid the ropes to each end, pinching the rope ends together to shape into a tapered loaf.
- Transfer the braid to the parchment paper-lined baking sheet. Cover loosely with plastic wrap.
- Let stand in a warm draft-free place until almost doubled in volume, about 1 hour (or about 1 ½ hours for chilled dough).
- During the last 15 minutes of rising, distribute the eggs evenly over the top of the braid, nesting them in the seams.
- Preheat the oven to 350⁰F and brush the braid lightly with the egg glaze and sprinkle with the nonpareils.
- Bake until the loaf is golden brown and sounds hollow when tapped on the bottom, about 30 minutes. Let cool completely before slicing.
For more than 70 years, the Scognamillo family has owned and operated Patsy’s Italian Restaurant, a must-visit dining destination on West 56th Street in New York City. In his second book, Patsy’s Italian Family Cookbook (St. Martin’s Press), third-generation executive chef Sal J. Scognamillo shares more than 100 recipes for classic Italian dishes he serves in the restaurant and to his family at home. With a foreword written by longtime customer and family friend, Ben Stiller, the cookbook includes both a collection of family recipes and never-before-told stories from Frank Sinatra’s all-time favorite restaurant.
Related: 10 Classic Italian Pizza Recipes
What Is Easter Bread?
Easter bread is a sweet bread that’s baked with colorful Easter eggs. It’s sometimes braided and usually in the shape of a wreath. It’s also referred to as “communion bread” and can be made from soft brioche dough.
Related: The Best Baked Ham Recipes for Easter
Best Easter Bread Recipe
Every Italian holiday has baked goods specific to the occasion. At Easter, we have this braided Easter Bread with Colored Eggs on top. (Note: The eggs do not have to be hard-boiled because they will cook in the oven.) This pretty loaf looks like it was made by a bakery, but it is so easy to pull off at home.
Next: 101 Best Easter Recipes
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