The aroma of Grandma Rose's Italian Easter bread, a fragrant symphony of sweet dough and citrus zest, is a cherished memory for many families. This traditional bread, a symbol of rebirth and new beginnings, holds a special place on Easter tables across Italy and beyond. Its braided design, often adorned with hard-boiled eggs, represents the intertwining of life and faith. More than just a delicious treat, it’s a tangible link to generations past, carrying with it the warmth of family gatherings and the enduring spirit of the holiday.
This year, recapture that magic and bake your own masterpiece. Whether you're an experienced baker or a kitchen novice, Grandma Rose's recipe is designed for success, offering a clear and concise guide to crafting this iconic bread. Ready to create a family tradition of your own? Let's dive into the step-by-step process.
Tools Needed
- Small saucepan
- Large mixing bowl
- Stand mixer with dough hook
- Dish towel
- Parchment paper
- Baking sheet
- Plastic wrap
- Cooling rack
Ingredients
- Milk
- Butter
- Rapid rise instant yeast
- Salt
- Sugar
- Eggs
- Flour: 4 cups
- Egg: 1
- Water: 1 teaspoon
- Sprinkles
- Dyed eggs
Step-by-Step Instructions
Step 1. Preparing the Dough
- Heat milk and butter in a small saucepan to 120-130°F.
- In a large bowl, combine yeast, salt, sugar, and eggs. Whisk together.
- Add the warmed milk and butter mixture to the dry ingredients.
- Add 2 cups of flour. Attach a dough hook to a stand mixer and combine on medium speed until smooth (about 2 minutes).
- Slowly add the remaining 2 cups of flour on medium-low speed, kneading until the dough is stiff and slightly sticky (about 12 minutes).
- Place the dough on a lightly floured surface and knead for 3-4 minutes. Shape into a ball, cover with a dish towel, and let rest for 10 minutes.
Step 2. Shaping and Rising
- Divide the dough into six pieces and roll each into a 1-inch wide rope, about 14 inches long.
- Take two ropes, twist them together, pinch the ends, and loop into a circle. Repeat with remaining dough.
- Place two braided rings on a parchment-lined baking sheet. Loosely cover with plastic wrap and let rise in a warm place until doubled in size.
Step 3. Finishing and Baking
- Whisk together an egg and 1 teaspoon of water. Brush each bread with the egg wash.
- Add sprinkles and a dyed egg to the center of each ring. Do not press the egg into the dough.
- Bake one tray at a time at 350°F until golden brown (15-18 minutes). Transfer to a cooling rack.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Let the bread rise in a warm area, such as a warm oven.
- The bread is delicious when still warm!
Nutrition
- Calories: approximately 2800-3200
- Fat: approximately 100-130g
- Carbs: approximately 450-500g
- Protein: approximately 60-70g
FAQs
1. Can I use a different type of yeast?
While active dry yeast is recommended in Grandma Rose's recipe, you can substitute with instant yeast. Adjust the proofing time as needed, as instant yeast often requires less time.
2. What if my dough doesn't rise properly?
Ensure your yeast is fresh and your water is lukewarm (not hot!). Check the room temperature – a cooler environment will slow down rising. Make sure all ingredients are properly combined.
3. How far in advance can I make the dough?
You can prepare the dough the day before baking. Simply refrigerate it overnight and let it come to room temperature before shaping and baking.
Baking Grandma Rose's Italian Easter Bread is more than just following a recipe; it's about creating lasting memories and sharing a piece of your family's heritage. The sweet aroma and satisfying taste will transport you to gatherings past, while the beautiful braid becomes a symbol of your own traditions. So gather your ingredients, gather your family, and enjoy the fruits of your labor – a truly special Easter treat.