Italian Easter Bread

Total Time Prep: 30 min. + rising Bake: 30 min.
Yield 1 loaf (20 pieces)
Test Kitchen Approved
This Easter, try baking Italian Easter bread. The braided ring contains colorful hard-cooked eggs, candied fruit and nuts, and you can even add a glaze.

Ingredients

  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 2/3 cup 2% milk
  • 2 tablespoons butter
  • 3 large eggs, room temperature, divided use
  • 1/2 cup chopped mixed candied fruit
  • 1/4 cup chopped blanched almonds
  • 1/2 teaspoon aniseed
  • 5 uncooked eggs, dyed
  • GLAZE (optional):
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 tablespoons 2% milk
  • Decorator candies

Directions

  1. In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add 2 eggs; mix well. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Preheat oven to 350°. Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes. Brush with remaining egg.
  4. Bake until golden brown, 30-35 minutes. Cool on a wire rack. If desired, for glaze, in a small bowl, whisk confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread and sprinkle with candies.

Nutrition Facts

1 piece: 145 calories, 4g fat (2g saturated fat), 78mg cholesterol, 166mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 5g protein.

This traditional Italian Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes a gorgeous Easter centerpiece. —June Formanek, Belle Plaine, Iowa
Recipe Creator

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