Braided Italian Easter Bread: A Sweet Holiday Tradition I Bake Every Spring
Every spring, as the days grow longer and the air fills with the scent of blooming flowers, I find myself drawn to the kitchen to bake my beloved Braided Italian Easter Bread. This recipe is more than just a delightful treat; it’s a cherished tradition that connects me to my Italian heritage and the joyful memories of family gatherings around the Easter table. The act of kneading the dough, braiding it with care, and watching it rise brings a sense of warmth and nostalgia that fills my heart.
What Makes It Special
This Braided Italian Easter Bread stands out for several reasons:
- Rich History: This bread has been a part of Italian Easter celebrations for generations, symbolizing new life and rebirth.
- Beautiful Presentation: The intricate braid and vibrant colored eggs make it a stunning centerpiece for any holiday table.
- Delicious Flavor: The sweet, buttery dough is infused with hints of citrus and vanilla, making every bite a heavenly experience.
- Customizable: You can easily adapt the recipe by adding your favorite flavors or fillings, making it uniquely yours.
Gather Your Ingredients
Prep Time: 30 minutes | Cook Time: 30 minutes | Servings: 12
- 4 cups all-purpose flour
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Colored eggs (for decoration)
Step-by-Step Instructions
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In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
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In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, softened butter, eggs, vanilla, and lemon zest.
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Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
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Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
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Once risen, punch down the dough and divide it into three equal pieces. Roll each piece into a long rope and braid them together.
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Place the braided dough on a baking sheet lined with parchment paper. Tuck colored eggs into the braid.
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Cover and let it rise again for about 30 minutes. Preheat your oven to 350°F (175°C).
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Bake for 25-30 minutes or until golden brown. Let it cool before serving.
My Pro Tips
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For an extra touch of flavor, consider adding a teaspoon of almond extract to the dough.
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If you want a shiny finish, brush the bread with an egg wash before baking.
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Feel free to experiment with different colored eggs or even edible flowers for decoration!
What to Serve With It
- Fresh fruit salad
- Italian coffee or espresso
- Ricotta cheese with honey
- Chocolate Easter eggs for dessert
FAQs
Q: Can I make this bread ahead of time?
A: Yes! You can prepare the dough a day in advance and refrigerate it after the first rise. Just let it come to room temperature before shaping.
Q: What if I don’t have colored eggs?
A: You can skip the eggs or use plastic ones for decoration. The bread will still be delicious!
The Heart of the Dish
Baking this Braided Italian Easter Bread is not just about the final product; it’s about the love and tradition that goes into each step. As I shape the dough and watch it rise, I’m reminded of the laughter and joy shared with family during Easter celebrations. This bread is a symbol of hope and renewal, and I hope it brings as much joy to your table as it does to mine.
Your Turn
I invite you to try this recipe and make it your own! Whether you stick to the traditional version or add your unique twist, I’d love to hear about your experiences. Share your thoughts, variations, and any funny kitchen stories that arise while making this delightful bread!
Braided Italian Easter Bread: A Sweet Holiday Tradition I Bake Every Spring
Ingredients
- 1 cup warm milk (110°F)
- 2 tablespoons active dry yeast
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- Colored eggs for decoration
Instructions
- In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, softened butter, eggs, vanilla, and lemon zest.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough and divide it into three equal pieces. Roll each piece into a long rope and braid them together.
- Place the braided dough on a baking sheet lined with parchment paper. Tuck colored eggs into the braid.
- Cover and let it rise again for about 30 minutes. Preheat your oven to 350°F (175°C).
- Bake for 25-30 minutes or until golden brown. Let it cool before serving.
Nutrition Information
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