Italian Easter Bread
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This Italian Easter Bread is a yeasted one that is flavored with anise seeds, candied fruit and lightly toasted, chopped almonds.
Whole eggs are placed in the bread after shaping it into a wreath before it is baked, and you can dye the eggs to make if more colorful if you choose to.
INGREDIENTS
3 cups all-purpose flour
1/4 cup granulated sugar
1 package Active Dry Yeast (2-1/2 teaspoons)
1 teaspoon salt
2/3 cup warm milk, 120 to 130 degrees
2 tablespoons unsalted butter, room temperature
7 eggs
1 teaspoon lemon zest, finely chopped
1/2 cup mixed candied fruit, chopped
1/4 cup blanched almonds, lightly toasted and chopped
1/2 teaspoon anise seeds
Vegetable oilIn a small bowl, dissolve the yeast in the warm milk until bubbly. In a mixing bowl, combine the flour, sugar, and salt. Add the milk and butter, beat 2 minutes on medium speed. Add the yeast mixture plus 2 of the eggs, and beat just until combined. Stir in fruits, nuts, lemon zest and anise seeds, and mix well. Turn out onto a floured board and knead until smooth, about 6 to 8 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees. If desired, dy remaining eggs, leaving them uncooked, and lightly rub the eggs with oil. Punch the dough down. Divide the dough in half, and roll each piece into a 24-inch rope. Loosely twist ropes together, place on a lightly greased baking sheet and form into a ring. Pinch the ends together. Gently split ropes and tuck the eggs into the openings you have made. Cover and let rise until doubled, about 30 minutes. Bake 30 to 35 minutes or until golden brown. Remove from pan; cool on a wire rack.