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 45

Cook Time 30

Rising Time 3

Servings

Calories 367kcal

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

5 cups flour 625 grams
1 cup sugar 200 grams
1 teaspoon salt
8 grams instant dry yeast
lemon zest from 1 medium lemon
orange zest from 1 large orange
1 cup whole milk
1/2 cup butter
4 large eggs room temperature
1 teaspoon vanilla extract
rainbow sprinkles optional
sugar granules optional

Egg Wash

1 large egg
1 tablespoon milk

Instructions

Place the flour, sugar, salt, yeast and lemon and orange zest in the bowl of a stand mixer.
Stir together the dry ingredients and set aside.
Heat the milk and butter in a small sauce pot while stirring until the butter melts. (to about 110 degrees F.)
Make a well in the centre of the flour mixture and pour in the milk and butter mixture.
Using the paddle attachment of your electric mixer, mix the wet and dry ingredients until combined.
Mix in the eggs and vanilla extract for 2 minutes.
Switch to the dough hook and knead the dough for approximately 8 to 10 minutes.
Dust your hands with flour and transfer the dough onto a lightly dusted work surface.
Knead the dough by hand 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 an 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.

Notes

Helpful Tip:

This sweet dough recipe needs a high humidity to rise sufficiently.

An oven with the heat off works perfectly.

Place your dough-filled bowl on the middle rack.

On the rack below, place a baking pan filled with hot water and close the oven door. Repeat this for the second rise.

This yields a airier, fluffier dough once baked.

Nutrition