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Easter Egg Bread
(Makes 2 loaves)
Throughout Italy, Easter bread making is a tradition. Egg-decorated breads vary from region to region and go by many different dialect names. But the concept of baking whole eggs twisted or braided into bread dough is part of the theme of Easter; eggs being the symbol of fertility and new beginnings. This recipe is from Sicily and it was originally made with lard. The recipe has been updated, substituting butter for the lard.
Dough: 1 envelope (2-1/2 teaspoons) dry yeast 1/2 cup warm water (105 to 115 degrees F.) 3 eggs, room temperature 2/3 cup sugar 8 tablespoons unsalted butter, melted and cooled 1/2 cup warm milk 2 teaspoons vanilla extract 1 tablespoon grated orange zest 5 to 5-1/2 cups flour 1 teaspoon salt
6 whole uncooked eggs, colored if desired 1 egg yolk beaten with 1 tablespoon water, for egg wash Colored sprinkles
To make the dough: In a small cup, combine the yeast with the warm water. Let stand until creamy, about 5 minutes. Stir to dissolve.
In a large bowl, beat the eggs. Beat in the sugar. Stir in the butter, milk, vanilla, and orange zest. Stir in the yeast mixture. Add 5 cups of the flour and the salt. Stir until a soft dough forms. Add enough of the remaining flour to make a smooth dough. Transfer the dough to a lightly floured surface and knead for a minute or two until very smooth. Shape the dough into a ball. Place in a buttered bowl. Cover and let rise in a warm place until double in volume, about 1-1/2 hours.
Butter 2 baking sheets. Punch down the dough and cut into 4 pieces. With your hands, roll one piece into a rope about 20 inches long. Repeat with another piece of dough. Lay the ropes side by side and loosely twist them together. Place the ropes onto the prepared baking sheet. Bring the ends together to form a ring. Pinch the ends to seal. Place 3 eggs at intervals around the wreath, tucking them in between the ropes of the dough. Repeat with the remaining dough and eggs. Cover and let rise about 1 hour or until doubled in size.
Preheat the oven to 350 degrees F. Brush the egg wash over the dough. Scatter the colored sprinkles on top. Bake the loaves for 30 minutes or until golden brown. Transfer the bread to wire racks to cool completely.
NOTE: The dye on the eggs may bleed a little onto your bread. Also note that this recipes calls for uncooked eggs to be placed into the dough. I have used both hard-boiled and uncooked eggs and find that they both work fine. The hard-boiled eggs may get a little more cooked than usual but they are still edible.
Designed with durable 18/8 stainless steel construction and finished with a reflective, mirrored exterior these bowls ensure both attractive presentation and high quality strength.
The silicone pastry/baking mat has measurements in centimeters and inches. Great for rolling out a round of pie crust to fit your pie pan. Also, for this recipe, you can easily roll out a perfect 12-inch round of cookie dough.