Italian Easter Bread
Coooking Temperature: 350°F /177°C / Gas Mark 4
Calories: 7
Adjust Servings Here: 12 rolls
Description
If you’re looking for a special way to start your Easter dinner, look no further. This Italian Easter bread, or Pane di Pasqua, is a must if you celebrate Easter. It’s a light and fluffy, enriched bread with a beautiful dyed egg in the center.
Ingredients
Dough
- 240 grams (1 cups) Warm milk 110°F
- 100 grams (2 large) Eggs large
- 9 g (2¼ tsp) Instant dry yeast (or 21 g bakers fresh yeast)
- 60 grams (4 tbsp) Sugar or less
- 60 grams (5 tbsp) Butter
- 500 grams (500 g) Bread flour (or all-purpose flour)
- 9 grams (1¼ tsp) Salt
Plus
- 10 large Dyed eggs
Instructions
- Wet ingredients - In the bowl of a stand mixer with the dough hook attachment, combine warm milk (110°F), yeast, sugar, and eggs.240 grams Warm milk, 100 grams Eggs, 9 g Instant dry yeast, 60 grams Sugar
- Dry ingredients - Add the bread flour, followed by the salt. Combine at medium-high speed for 3 to 5 minutes.500 grams Bread flour , 9 grams Salt
- Butter - Add the room temperature butter and continue to knead for 15 to 18 minutes at medium-low speed.60 grams Butter
- Rise - When the dough is soft and shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
- Divide - When the dough doubles in volume, transfer it to a well-dusted floured surface. Punch and reshape into a ball. Then shape it into a ball again. Divide the dough into 12 portions.
- Rope - Shape each into a ball. Then, roll each ball with a rolling pin on an unfloured work surface (see video). Roll like a jelly roll into a rope about 18 inches long (see video).
- Shape - Braid the rope onto itself as shown in the video or progress pictures. Place a raw egg (colored or uncolored) on each piece of bread. 1. Simply coil the rope onto itself in a circle. Pinch the two ends together and tuck the joint under. 2. Or coil the rope into a double rope, then join the ends to make a circle.10 large Dyed eggs
- Proof - Place on a baking tray. Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.
- Oven - 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4
- Eggwash - Brush the bread with a beaten egg. Sprinkle with pearl sugar.
- Bake - Transfer to the oven and bake on the middle rack for 20 to 25 minutes.
- Cool - Remove and let cool on a wire rack for 5 minutes. Then, cover them with a clean kitchen cloth to keep them soft.
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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