RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Italian Easter mini bread
❤️ Save to Favorites
Share:
Servings:
6 breads
Author:
Prep Time
50 minutes
Cook Time
25 minutes
Rise
2 hours
Total Time
3 hours, 15 minutes
Course:
Bread
Cuisine:
Italian
Keywords:
Bread
Easter
easter bread
easter egg
pana di pasqua
🧂 Ingredients
⅓ cup
sugar
4 cups
all-purpose flour
2 tsp
active dry yeast
1 tsp
salt
½ cup
unsalted butter
melted
¾ cup
milk
lukewarm
2
eggs
1 lemon
lemon zest and juice
optional
6
eggs
1 tsp
white vinegar
food coloring
2 cups
water
boiled
1
egg
1 tsp
water
Easter sprinkles
Save Selections
Instructions
1
Place uncooked eggs into a medium-size pot and fill with cold water to cover
eggs.
2
Bring to boil over medium heat. Remove from the heat and let it sit for 11
minutes.
3
Transfer eggs into cold water with ice.
4
In a medium bowls, combine boiled water with vinegar and food coloring. Add one
1 egg at a time into the bowl for 5-10 minutes. Keep longer if you want to color
of the egg to be darker.
5
Transfer colored eggs on the kitchen drying rack over the paper towel.
6
In a small bowl, whisk together egg and water.
7
In a large bowl, whisk together all dry ingredients: sugar, flour, yeast, and
salt.
8
Add butter, milk, eggs. Keep mixing between each addition.
9
Knead the dough for 5-10 minutes, until smooth.
10
Form dough into a bowl and place in a lightly greased large glass bowl to rise.
Cover first with a towel and after with food wrap, and let rise for 1 hour, or
until the dough doubled in size.
11
Turn the dough out onto a lightly floured surface. After, divide the dough into
equal 12 equal parts. Roll each portion into a 1-inch thick rope.
12
Start twisting by pinching 2 ropes together. Twist dough ropes very loosely by
leaving gaps between the strings. Dought will need to have a space to rise.
13
Transfer twists into the baking sheet lined with a silicone baking mat. Shape
into circles. About 2-3 breads per baking sheet.
14
Place colored eggs into the middle of bread circles.
15
Cover first with a towel and after with food wrap, and let rise for 1 hour, or
until the dough doubled in size.
16
Preheat oven to 350°F.
17
Carefully brush braid with egg glaze. Make sure not to get the glaze on the
eggs.
18
Sprinkle Easter sprinkles on top of the dough.
19
Bake for 25 minutes.
20
Cool for 10 minutes on the baking sheet. After transferring bread to the cooling
rack and let it cool completely for 30-50 minutes.
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here