It’s almost Easter!!
Easter is this weekend, I know that not everyone celebrates Easter but my family and I do. This recipe is close to my heart and has always grown up with this when it is Easter. My family is Italian so this bread is a tradition for us every Easter. My Nonna will always have this bread every Easter since I can remember. I’ve seen her make it a couple times, but never actually have made it myself. One day when I’m older with my own family I plan on continuing this tradition and making this for everyone to enjoy.
Easter Bread
Ingredients: For the bread
1 c. lukewarm milk
1/2 c. plus 1 tsp. granulated sugar, divided
2 1/2 tsp. or 1 (0.25-oz.) package active dry yeast
4 1/2 c. all-purpose flour, plus more for surface
2 tsp. kosher salt
2 large eggs
1/2 c. (1 stick) butter, softened and cut into cubes
Egg wash, for brushing
Sprinkles, for topping
For the eggs:
4 large eggs
1 c. boiling water, divided
2 tsp. distilled white vinegar, divided, Food coloring
Directions:
- Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 8 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining ½ cup sugar, and salt. Add milk-and-yeast mixture and eggs. Mix until a very soft dough forms, about 5 minutes. Increase to medium-high speed and add in butter a tablespoon at a time, mixing well after each addition, until dough pulls away from sides of bowl, about 15 minutes.
- Transfer dough to greased bowl, cover, and let rise in a warm spot until doubled in size 1 to 1 1/2 hours.
- Meanwhile make hard-boiled eggs: Place eggs in a medium pot and cover with water. Over medium heat, bring to a boil. Cover and turn off heat. Let sit for 11 minutes, then remove from pan and dunk in ice water.
- Divide 1 cup boiling water between 2 bowls. Add 1 teaspoon vinegar and desired food coloring to each bowl. Add one egg at a time and let sit 5 to 10 minutes, depending on preferred color. Use a slotted spoon to remove from bowl and let dry on a wire rack fitted over a baking sheet.
- Preheat oven to 375° and line a large baking sheet with parchment paper. On a lightly floured surface, divide dough into 3 equal parts. Roll each piece into a 16″ long rope. Place ropes side by side lengthwise on prepared baking sheet. Pinch top ends together, then tightly braid ropes together. Bring ends together to form a circle and pinch together.
- Press dyed eggs into braid, then cover dough and let rise until doubled, about 30 minutes.
- Brush with egg wash and top with sprinkles. Bake until golden, 30 minutes.
- ENJOY 🙂
My Nonna’s recipe is something I will keep and give to my own children one day! I think traditions are important and matter to each family. I look forward to this bread each Easter and is something my whole family enjoys to eat. It might not be the healthiest, but because it is a holiday you’re allowed to treat yourself!
