* Exported from MasterCook *
Bread, Italian Easter
Recipe By : MICHELLE
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Holidays Italian
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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FOR THE DOUGH
1 kg all-purpose flour -- (8c)
365 ml whole milk -- (1 1/2C)
100 g granulated sugar -- (1/2C)
2 oranges -- zested & juiced
4 1/2 t active dry yeast -- (2 envelopes)
225 g margarine -- melted (1C)
8 eggs
1 t salt
1/2 t anise oil
2 tablespoons unsalted butter -- melted (for brushing)
FOR THE GLAZE
240 g powdered sugar -- (2C)
60 ml whole milk -- (1/4C)
Sprinkles: if desired
This traditional Italian Easter Bread is an old family recipe; it's
flavored with orange and anise, brushed with icing and decorated with
sprinkles.
prep: 3 HOURS
cook: 40 MINUTES
total: 4 HOURS
servings: 2 LOAVES
Place the flour in a large mixing bowl; set aside.
Heat the milk in a small saucepan over low heat, stirring
occasionally, until it is warm to the touch, but not hot. If you have
an instant-read thermometer, the temperature of the milk should be
between 110 and 115F.
While the milk is warming, place the sugar in a small bowl and add
the orange zest. With your fingertips, rub the zest into the sugar
until it is completely incorporated and the sugar is moistened.
Once the milk reaches the correct temperature, stir in the sugar and
zest mixture, stirring to dissolve the sugar. Add the yeast, stir,
and let sit for 10 minutes.
Add the milk and yeast mixture to the flour and begin to mix it into
a dough (it will be shaggy at this point).
Next, add the melted margarine and continue to mix. Then, add the
orange juice to the dough and mix to combine.
In a small bowl, use a fork to lightly beat together the eggs, salt,
and anise oil. Add to the dough and continue mixing.
At this point, you may need to add more flour to the dough, depending
on how much juice you get out of your oranges. (I added quite a bit
more to get the dough to come together.) Once you have a sticky ball
of dough formed, turn it out onto a floured surface and knead for
about 5 minutes, adding a small amount of flour at a time as needed,
or until the dough is soft and elastic. It will remain slightly tacky.
Place the dough in an oiled bowl, turning to coat, and cover the bowl
loosely with plastic wrap. Place in a draft-free area and allow to
rise until doubled in volume, about 1 hour. Meanwhile, line two
baking sheets with parchment paper and set aside.
Turn the dough out onto a clean surface and divide in two. Divide
each half into two (you will have four pieces of dough). We will work
with one pair, and then the other. Roll two pieces of dough into 24"
long ropes. Loosely twist the ropes together. Transfer the braided
rope to one of the prepared baking sheets and bring the ends together
to form a ring, twisting and pinching the ends together to seal.
Repeat with the remaining two pieces of dough so that you have two
circular, braided loaves. Brush the tops of each with the melted
butter, loosely cover with plastic wrap, and let rise until nearly
doubled in size, about 45 minutes to 1 hour.
While the dough is rising, preheat the oven to 350F. Bake one at a
time (unless you have the oven capacity to correctly bake both at the
same time) until golden brown on top, 30 to 40 minutes. Remove from
the oven and transfer to a cooling rack to cool completely.
Once the breads are cooled to room temperature, you can glaze them
(if you desire). In a small bowl, whisk together the powdered sugar
and the milk until smooth. Use a pastry brush to brush the glaze onto
the top and sides of the bread, and decorate with sprinkles. The
bread is best served at room temperature. If you have leftovers, wrap
well in plastic wrap and store at room temperature for up to 3 days.
RECIPE NOTES: While I mix this by hand, you could certainly use a
stand mixer fitted with a dough hook instead.
This recipe can easily be scaled up or down as needed.
If you can only find anise extract, substitute 2 teaspoons, as it is
not as strong as anise oil.
Cal 327, Fat 11g, Carb 49g, Sod 216mg, Fiber 1g, Pro 7g
S(Internet address):
https://www.browneyedbaker.com/italian-easter-bread-recipe/
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Per Serving (excluding unknown items): 329 Calories; 11g Fat (31.1%
calories from fat); 8g Protein; 49g Carbohydrate; 2g Dietary Fiber;
76mg Cholesterol; 212mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 0416