Happy Wednesday Slow Roasters! It has been a fantastic week already. A week full of amazing Easter recipes. Monday we shared the Hershey's Perfectly Chocolate Cake for Easter an incredibly simple and unbelievable delicious chocolate cake. Tuesday we shared the Melted Chocolate Easter Bunny Cocktail: Melted Chocolate... cocktail. Need I say more?
Every family has their own special traditions and their own special recipes. This is my version of the traditional Italian Easter Bread, we prefer a sweet Easter bread. You can also make this savory. You can add fruits, vegetables, garlic, sun-dried tomatoes. There are so many options.
About the egg: If you are serving right away the egg is fantastic to eat, otherwise you need to remove the egg from the bread and refrigerate. When you are ready to serve, place the egg back on the bread.
Have a blessed Easter!!
With love from our kitchen table to yours! XO
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Italian Easter Bread
½ cup unsalted butter + 1 tablespoon for greasing bowl
1 ¼ cup milk
2 ¼ teaspoons active dry yeast
½ cup sugar
2 large eggs, beaten
1 teaspoon vanilla extract
3-4 cups flour
1 egg, beaten (with added splash of water for egg wash)
½ cup simple syrup
6 colored eggs (uncooked eggs)
Melt 1/2 cup of butter and 1 ¼ cups milk in saucepan. Pour melted butter mixture into bowl of stand mixer.
Allow to cool to 110°-120° degrees. Add 2¼ tsp active dry yeast and ½ cup sugar. Stir to combine. Allow mixture to stand for 10 minutes so yeast can bloom.
Add 2 beaten eggs, vanilla extract and 2 cups of flour. Combine with the dough hook attachment. Add flour 1/2 cup at a time until dough is not sticky anymore. I use the full 4 cups. Knead bread dough until smooth with the dough hook.
Turn out onto floured surface and knead until you have a smooth ball. Place 1 tablespoon butter in large glass bowl and microwave for 30 seconds. Place dough in greased bowl and flip to coat both sides. Cover with plastic wrap and a towel and let rise until doubled (about 90 minutes).
Turn dough out onto a lightly floured surface. Punch dough down, divide into 12 pieces.
Roll each piece to form a 1 inch thick rope about 12-14 inches long and, taking two pieces, braid together, pinching the ends, and loop into a circle.
Place circle on a parchment lined baking sheet and lightly cover and let rise until doubled in size (about 60 minutes).
Preheat oven to 350°.
Brush each bread ring with egg wash and set dyed Easter egg in the center of the ring, gently pushing down to make an indentation in the bread. Bake until golden brown, approximately 20-25 minutes.
Remove from pan and place on cooling rack. Brush each Easter bread with simple syrup and sprinkle with Nonpareil sprinkles. Serve and enjoy!