This traditional Italian Easter Bread recipe is both easy and delicious. Flavored with vanilla and orange & drizzled with orange icing and pink sprinkles makes it the perfect sweet bread for the Easter Holiday.
Today is Palm Sunday and the perfect time to post this Italian Easter Bread recipe. Things are certainly different this year compared other Holy Weeks in years past.
It’s sad to think we won’t be gathering with our friends and families this Easter for dinner. We haven’t even decided what our Easter dinner menu is this year. Terry and I usually just get a Honey Baked ham and I make scalloped potatoes and homemade croissants. I’m not even sure Honey Baked Ham Company will be open, but I’m guessing it probably is.
On the other hand, I’m not sure what the difference is between going to the grocery store or Honey Baked Ham, it all seems so risky. But we can’t let fear stop us from living our lives. We all still need to eat and I’m not sure there is a way to solve social distancing completely.
I don’t want to get political or overly religious in this post, because we all hold different political and religious beliefs. The reality remains that we are all living in times of uncertainty at the moment.
I find myself straying from the news more and more and trying to keep myself busy in the kitchen baking and cooking. I try to take much needed walks around my block while maintaining social distancing. Exercise and sunshine are so needed at this time of being cooped up.
I’ve not pulled out my pottery wheel yet because it seems I’m alway busy with something else, but I have plans in the near future to get it spinning.
I also love how people on social media are coming together to exercise, Â host dinner parties, and even enjoy virtual happy hours via video. It all helps to maintain some sense of normalcy in all this craziness right now.
It seems like many people are back in the kitchen baking and cooking again. Mostly out of necessity (and probably some boredom,) but either way, it’s a great thing! I’ve noticed a recent spike in my bread recipes. My “How to Maintain a Small Sourdough Starter” post is my top most visited blog these days.
Many stores have shortages of yeast so people are making their own natural yeast out of necessity in order to bake bread. Admittedly, whenever I see flour or yeast at the grocery store I put some in my cart. I’m stocked but not in an overly piggish sort of way. Â Not like those toilet paper hoarding fools who get into fist fights over something you wipe your butt with!
There’s no way to transition smoothly into this recipe. So let’s just get to it.
Italian Easter Bread Recipe:
Traditionally, sweet Italian Easter bread is made with anise flavoring. I’m not entirely a fan of anise so I love this recipe version made with fresh orange zest and squeezed juice along with vanilla flavoring. I hope you’ll like it too.
I’ve also made an Orange Almond bread in the past and you can find that recipe here.
Italian Easter Bread Recipe: Easy & Delicious
Ingredients
- DOUGH:
- 1 cup all purpose flour
- 2 1/2 cups bread flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon dry active yeast
- 1 tablespoon honey (or sugar)
- 1/4 cup warm water (to activate yeast)
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 8 Tablespoons melted butter (cooled)
- Reserve 2 Tablespoons melted butter for brushing on dough before baking.
- 1/2 cup warm whole milk (or milk substitute)
- 1 teaspoon vanilla extract
- Zest of one whole orange
- Juice of one whole orange (or 2 tablespoons orange juice)
- Extra Virgin Olive Oil to coat bowl & keep dough from drying out
- ICING:
- 3/4 cup confectioners sugar
- 2 Tablespoons orange juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon melted butter
- Sprinkles for garnish
Instructions
- In a small dish add honey, warm water, and active dry yeast. Set aside to activate.
- In a medium sized bowl add 1 cup all purpose flour, 2 cups bread flour, (reserve 1/2 cup bread flour) sugar, and salt. Whisk together and set aside.
- In a stand mixer bowl (or large bowl if mixing by hand) add eggs, vanilla, cooled melted 6 Tablespoons butter, (***reserve 2 Tablespoons butter for brushing on dough before baking) warm milk, activated yeast, orange zest, and fresh squeezed orange juice.
- Add 1/3 of dry ingredients mixture to stand mixer bowl.
- Attach dough hook to stand mixer and turn on low speed and mix until dough has all been hydrated and incorporated.
- Repeat again with 1/3 of dry mixture 2 more times, gradually increasing the speed until dry mixture has been fully hydrated and dough is sticky.
- Add remaining reserved 1/2 cup of bread flour and mix until dough begins to pull away from sides of bowl. Dough should still be rather tacky.
- Generously flour your surface and turn dough out.
- Knead until dough is smooth. Will still be somewhat tacky. You don't want it dry.
- Place dough in an oiled or non stick bowl.
- Lightly coat top of dough with Extra Virgin Olive oil (or oil of choice.)
- Cover with plastic wrap or clean towel and place in draft free area until has doubled in size, approximately one hour.
- Punch dough down and remove from bowl.
- Weigh or approximately divide dough into 6 equal pieces.
- On lightly floured surface, roll two pieces of dough at a time into approximately 12 inch ropes.
- Lay parallel and attach two ends together then alternately twist or braid the bread together.
- When you have reached the end, attach bottom ends together and bring into a ring or wreath and attach both ends, making sure to pinch together tightly so it doesn't come apart.
- Place bread ring on large baking sheet lined with silpat or parchment paper.
- Twist remaining dough ropes together as instructed above and place on baking sheet.
- Cover with towel and let raise again for an additional half hour.
- Preheat oven to 350 degrees.
- Brush dough with remaining 2 Tablespoon melted butter.
- Place on middle rack of oven and bake at 350 degrees until bread sounds hollow and is golden brown. Approximately 20-25 minutes.
- Remove from oven and place on cooling racks until completely cool.
- Whisk together confectioner's sugar, orange juice, butter, and vanilla until no lumps remain. For best results mix with hand mixer or whisk vigorously.
- Drizzle over icing over bread
- Top with sprinkles
- Slice and serve.
- Store in plastic bag or covered container. Shelf life about 3 days at room temperature
- May refrigerate for longer freshness.
- May wrap and freeze bread for up to 3 months.
Easter Bread Traditions:
Your bread can be shaped and braided many ways. I like to shape and braid mine into rings or wreaths. Many people bake this traditional bread with boiled or colored eggs tucked in the bread, but I find that wasteful for me. I prefer to drizzle a confectioner’s sugar icing and add some sprinkles. Although the bread is simply beautiful naked.
If you prefer a thicker glaze atop your sweet bread try this recipe.
I prefer a lighter more of a simple syrup type glaze which keeps the bread moist as it tends to be a bit on the dry side since it is a bread.
This Italian sweet bread goes perfect with your morning coffee or tea.
Delicious! Just the right amount of sweetness. The addition of a lighter glaze soaks into the bread and moistens it nicely. For a different twist you can slice thinner and toast or add warm butter or jam to kick things up a bit.
You can even add berries & whipped topping over your bread as a short cake bread base. That would make a great Easter dessert. I totally just came up with that. See what boredom does? The possibilities are endless really.
Happy Easter to all no matter where and how you celebrate your Easter traditions. No matter how you eat your Italian Easter bread, I hope you enjoy this recipe. Stay safe and well friends. Tell me what you all are up to in order to stay sane and feel normal. Until next time.
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