Pane Di Pasqua
This traditonal Easter bread is a great recipe to have in your repertoire...and it makes 4 loaves so you can make friends!!This recipe is courtesy of Suzanne Moore (and her Grandmother Elizabeth) xo
Servings: 4 loaves
Ingredients
For the sponge
- 2 cups milk scalded and cooled to 110 degrees
- 3 teaspoons dry yeast
- 1/2 cup granulated sugar
- 2 cups all purpose flour
Add-in
- 1/2 cup granulated sugar
- 4 egg yolks
For the dough
- 1/2 pound butter
- 1 teaspoon salt
- 5 cups all-purpose flour plus additional for kneading
Other Ingredients
- 6 colored eggs raw
- multi colored sprinkles
- 1 egg (optional for egg wash)
Instructions
- To make the sponge, mix all the ingredients in a bowl (you can use either a wooden spoon or a stand mixer); put in a greased bowl, cover and allow to rise to more than double in size (I left mine for a couple of hours)
- When doubled in size, you are ready to make the dough; push the dough down and add the sugar and the 4 egg yolks to the sponge.
- In a stand-up mixer, add the salt, flour and butter and mix until it resembles a coarse meal; add the sponge mixture and knead until it forms a smooth dough.
- Place in a buttered bowl, cover and allow to rise until doubled in size (again, I left mine for a few hours at room temperature or in the refridgerator overnight).
- Divide into 12 balls. Roll each ball into a 13-15 inch long rope. Take three ropes and braid them together and form a circle by pinching the ends together; repeat with remaining dough. You can also make a figure eight shape leaving room for two eggs.
- Place the dough onto a sheet pan lined with parchment paper leaving enough room between each bread; place colored uncooked egg in the middle of the dough, cover and allow to rise for another 30 minutes - 1 hour.
- Preheat the oven to 350 degrees
- Brush the loaves with a bit of milk and top with sprinkles.
- Bake for 20-30 minutes or until golden brown. (bread will sound hollow when tapped on the bottom).
- When done put on a cooling rack and allow to completely cool before eating.
- Wrap the doughs in plastic wrap (they are best eaten within a few days).
Notes
Additional Note: Real “authentic" Italian Easter Breads have mixed candy fruits, blanched almonds and anise seeds. My grandmother eliminated all of that but you can experiment. You can also make one giant braided loaf with the eggs and ice it with a glaze made of confectioners sugar and either lemon or milk and then add sprinkles (after its cooked). This is a very forgiving dough and you could add chocolate, nuts, etc and probably bake in a loaf pan. Cinnamon might be a good flavor too!