Italian Easter bread - Pane di Pasqua

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 5 hours

Yield: 6 round breads 



Italian Easter breads - fluffy, slightly sweet, rich and soft, like a brioche, 
flavored with generous amount of lemon zest and a touch of ground aniseed. 

Ingredients

  a.. 1 bread dough substituting orange zest for lemon zest and adding a pinch 
of aniseed. 
  b.. 6 eggs 
  c.. 1 cup boiling water, food coloring, 1 tbsp vinegar 
  d.. sprinkles 
  e.. 2 tbsp milk
Instructions

  1.. In a small bowl add the boiling water, food coloring and vinegar. Stir to 
combine. Place an egg inside a whisk and leave it in the water for about 5 
minutes. 
  2.. Take the egg out and place it in a paper towel to dry. Do the same with 
the remaining 5 eggs, adding more food color if needed. 
  3.. Make the dough following the directions and leave it to rise until 
doubled in volume. 
  4.. When the dough is risen, divide it in 12 small balls. Shape each ball 
into a 13-15" long rope. 
  5.. Take two ropes and braid them together, forming a ring by pinching the 
ends. Do the same with the remaining ropes. 
  6.. Place the dough rings on a baking sheet, next a colored egg in the middle 
of each one, cover with plastic foil and leave to rise for another 30 minutes. 
  7.. Meanwhile heat the oven to 375F. 
  8.. Just before baking the rings, brush them with milk and top with 
sprinkles. 
  9.. Bake for 22 minutes or until golden. 
  10.. Leave to cool completely. 
 

 

 

 


~ Enjoy the recipes and bon appettit ~
             Arlette Arthur 


[Non-text portions of this message have been removed]



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