Ingredients for Traditional Italian Easter Bread
- 1/4 cup warm water (105-115°F)
- 1/2 cup granulated sugar
- Dry Yeast
- Unbleached All Purpose Flour
- Egg Yolks
- Unsalted Butter
- Whole Milk
- Honey
- 1 teaspoon vanilla extract
- Fine Sea Salt
- Candied Orange Peel
- All Purpose Flour
- Whole Unblanched Almond
- 2 large egg whites
- 1 teaspoon almond extract
- Sliced almonds (for topping)
- Powdered sugar (for dusting)
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How to Make Traditional Italian Easter Bread
- **Day 1: Starter & First Rise**
- In a heavy-duty mixer bowl, combine 1 cup warm water (105-115°F) and 1/4 cup granulated sugar.
- Sprinkle in 2 1/4 teaspoons (1 packet) active dry yeast and let stand until dissolved (10 minutes).
- Using a rubber spatula, stir in 3 cups all-purpose flour.
- Cover the bowl with plastic wrap and let rise in a warm place until puffy (about 45 minutes).
- **First Dough Mixing**
- Attach the dough hook to the mixer. Add the starter to the bowl along with 1/2 cup warm milk (105-115°F), 1/4 cup granulated sugar, 2 large eggs, 1/4 cup unsalted butter, softened, and 1 teaspoon vanilla extract.
- Mix on low speed until just combined, scraping down the sides as needed (about 5 minutes).
- Remove the dough hook, cover the bowl with plastic wrap, and let rise at room temperature until puffy and bubbly (about 1 hour).
- **Second Dough Mixing**
- Reattach the dough hook. Add the risen dough to the bowl along with 1/4 cup warm water (105-115°F), 1 1/4 teaspoons active dry yeast, 1/3 cup granulated sugar, 2 large egg yolks, 1/2 cup unsalted butter (softened), 1 teaspoon vanilla extract, and 1/2 teaspoon salt.
- Beat on low speed until blended. Gradually add 4 cups all-purpose flour, mixing until smooth and scraping down the bowl and hook frequently (about 5 minutes).
- Add the zest of 1 orange and 1 cup golden raisins. Beat until well incorporated (about 5 minutes).
- Scrape the dough into a very large, buttered bowl, cover with plastic wrap, and let rise in a warm place until doubled in size and an indentation remains when you press gently (8-10 hours).
- **Day 2: Shaping & Baking**
- Lightly flour a work surface. Gently turn the dough out onto the surface and divide it into 3 equal pieces.
- Divide one piece in half to create 4 pieces total. Shape each half into a 10-inch long log.
- Using two 9-inch springform pans, arrange 1 log crosswise in each pan, curving the ends to fit.
- Roll the remaining two dough pieces into 11-inch long logs, slightly tapered at the ends. Place one log across the dough in each pan.
- Cover the pans with plastic wrap and let rise in a warm place until the dough rises to the top of the pans and an indentation remains when you press gently (about 3 hours and 15 minutes).
- **Glaze:** In a food processor, finely grind 1/2 cup granulated sugar and 1/2 cup whole almonds. Add 2 large egg whites and 1 teaspoon almond extract. Process until blended (about 10 seconds).
- Preheat oven to 375°F (190°C).
- Carefully remove the plastic wrap from the pans.
- Spoon half of the almond glaze over each bread. Sprinkle with sliced almonds and sift powdered sugar on top.
- Place a rimless baking sheet on the bottom oven rack to catch any drips. Carefully slide the springform pans onto the oven rack.
- Bake for 45 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
95g
Fat
58g
Carbs
20g
