Sweet Italian Easter Bread

A traditional Sweet Italian Easter Bread we call Pane di Pasqua. It's slightly dense in texture with a citrusy sweet taste and topped with festive sprinkles.

Course Dessert

Cuisine Italian

Keyword Sweet Italian Easter Bread

Prep Time 40

Cook Time 25

Rising Time 3

Servings

Calories 385kcal

Equipment

1 Stand mixer and bowl with both hook and paddle attachment
1 Large baking sheet
1 Small pot for heating milk and butter

Ingredients

1 cup 3% milk
1/2 cup butter
8 grams instant dry yeast
1 cup sugar
1 teaspoon salt
4 large eggs room temperature
lemon zest from 1 medium lemon
orange zest from 1 large orange
5 ½ cups flour
rainbow sprinkles
sugar granules

Egg Wash

1 large egg
1 tablespoon milk

Instructions

Heat the milk and butter in a small sauce pot while stirring until the butter melts. (to about 110 degrees F.) Set Aside.
In the bowl of a stand mixer, stir together the sugar, yeast and salt.
With the paddle attachment, mix in the lightly beaten eggs.
Mix in the milk and butter mixture.
Add the orange and lemon zest, and sift in two cups of flour.
Mix well for about 2 minutes.
Switch to the dough hook and continue mixing in the remaining flour a bit at a time.
Knead for about 10 to 12 minutes. (The dough will still be slightly sticky but avoid adding more flour)
Dust your hands with flour and transfer the dough onto a lightly dusted work surface. Knead for one minute as the dough comes together in one cohesive round ball, and then transfer the dough to a greased bowl.
Cover with cling wrap and allow to double in size for one and a half hours.
Transfer the dough to a lightly floured cutting board and divide into three equal portions.
One at a time, roll each dough ball approximately 27 to 28 inches long. And line them side by side on a parchment-lined baking sheet and pinch the top three ends together.
Braid the three strands of dough and pinch to seal the end.
Gently bring the two ends together to form a wreath and pinch to seal, then cover loosely with cling wrap and set in a warm place till doubled in size, about one hour and a half.
Once doubled in size, prepare the egg wash by beating one egg with a tablespoon of milk and gently brushing the dough with the egg wash.
Immediately sprinkle the top of the easter bread with rainbow sprinkles and sugar granules if using.
Bake in a preheated oven at 350 degrees F for approximately 25 to 30 minutes or until deep golden brown, then transfer to a wire rack to cool.
Serve the sweet bread while slightly warm. Or, cool it completely and enjoy it with your favourite hot beverage.

Nutrition