More than one post for you this week, aren’t you guys lucky? Today (or rather, tonight), I tried my hand at making Italian Easter Bread. It was so easy to make and tasted amazing! And it’s covered in sprinkles! And, obviously, I had to make it, as it’s Easter tomorrow (even though I don’t really celebrate it, except for the eating of chocolate, because, you know… chocolate).
This recipe makes 6 loaves.
- 300ml whole or semi-skimmed milk
- 80g unsalted butter
- 2 1/2 tsp yeast
- 2 eggs, beaten lightly
- 100g granulated sugar
- 550g bread flour
- 1 egg
- 1 tsp water
- Sprinkles (my Tesco is pretty useless and didn’t have normal sprinkles – but it has vanilla pods?? – so I used star-shaped sprinkles. Which I quite liked, because the colour came off them and they look like pearl sugar)
- 6 raw eggs, you can dye them if you want. I didn’t have enough time (I’m only home 2 days a week!)
Measure out the milk and butter in a jug and put in the microwave until the butter is completely melted. Let cool slightly.
Meanwhile, mix together the yeast, 2 eggs and sugar with a pinch of salt in a stand mixer. Add the milk/butter mix and half of the flour. Mix with the dough hook until combined. Gradually add more flour until the dough starts to pull away from the sides of the bowl. Knead for a few more minutes, until elastic (my mixture was very sticky – which I’m not sure is what was supposed to happen but they turned out great anyway, woop!) Place the dough in a greased bowl and cover with clingfilm. Let rise for about an hour and a half.
Turn the dough out onto a floured surface and gently deflate and ensure it has an even thickness. Cut into 12 pieces and roll each piece about 14 inches long and 1 inch thick. Take two lengths and twist together, pinching the ends to keep the together. Place onto baking sheets. Cover with more clingfilm and let rise for a further hour.
Preheat oven to 180C.
Mix an egg with 1 tsp of water and lightly coat the loaves. Sprinkle on the sprinkles and gently placed an egg (the dyed ones, if you’ve dyed them) in the middle of each loaf. Bake for 20 minutes (or until the bread turned golden! My first batch should have probably been in for 15 minutes, that’s why they burnt. They still taste good, though!!). Let cool on a wire rack.