Most loved and adored Traditional Italian Easter Bread made with Brioche Dough, Braided and topped with colorful Easter Egg and Rainbow Sprinklers is so easy to make. These sweet, soft and moist Italian Easter Bread is the perfect Easter Treat.
MAKE THE BRIOCHE DOUGH: In a stand mixer filled with paddle attachment, add All Purpose Flour, Granulated Sugar, Salt and Lemon Zest. Beat until combined. Make a small well in the center. Pour Luke Warm Milk, Active Dry Yeast, & Beaten Eggs in the center. Beat until combined for 1 minute. Cover the dough with plastic wrap or kitchen towel or plate. Place in a warm and moist place or in a heated oven for 2 hours and let the dough rise. After every 30 minutes, bring the edges together and knead again.
After 2 hours, add the butter and knead again for about 5 minutes or until the dough no longer sticks to the bowl or the hook. Cover with plastic wrap and refrigerate for 1 hour.
Lightly flour the surface. Divide the Dough into 4 equal parts. Now, roll each part into two elongated cylinders for about 10-12 inches long. Join the ropes at the top and twist the ends, one over other until you reach the end to make braids. Now, simply join the ends to make a wreath (circular). Pinch at the top. Keep these wreaths carefully in a parchment paper or silicone mat lined baking dish. Cover the baking dish with plastic wrap and keep it in a warm oven for 2 hours or until the breads puff up and double in size.
Meanwhile, preheat the oven to 375F. Combine Beaten Egg with Water to make Eggwash. Brush Eggwash over each Braided Bread. Top with Dyed and Uncooked Egg in the center. (Do not push in the egg in the center, just gently keep it on top. The Egg will sink into the Bread as it bakes). Sprinkle the rainbow colored sprinklers on top. Bake for 20 minutes or until the top gets golden brown in color.
Transfer the baked Braided Breads on a cooling wire rack. Serve as it cools down.
Notes
Use good quality Yeast
If you are using instant yeast, then the prep time will be reduced by half
Use Luke Warm Milk to activate the yeast
Check the Yeast for expiry date before use
Don't use very hot milk or else the Yeast will die. You can check the temperature of milk. if its between, 120F to 130F, its perfect for use. Milk which is hotter than 135f is not suitable for use as it WILL kill the yeast.
Do not over knead the Dough
Allow enough time to poof the dough
Do not apply Egg wash over Uncooked Eggs
You can use natural dye to dye the Eggs
The trick I use to make a warm and moist environment for the dough to rise is to preheat the oven to 400F and then turn off the oven. Now, I place the plastic wrapped covered dough in the hot oven.The hot oven provides the apt temperature and atmosphere for Yeast to culture and the Brioche Dough rises to perfection.
Nutrition
Nutrition Facts
Italian Easter Bread
Amount Per Serving
Calories 692Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 330mg110%
Sodium 239mg10%
Potassium 335mg10%
Carbohydrates 118g39%
Fiber 4g17%
Sugar 21g23%
Protein 26g52%
Vitamin A 547IU11%
Vitamin C 1mg1%
Calcium 121mg12%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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