Italian Easter Bread

Italian Easter Bread has a great crusty consistency, a delicious flavor and it’s filled with raisins. Enjoy it anytime of the year!

Italian Easter Bread holds a special place in the hearts and homes of many families, especially during the Easter season. It’s not just a delightful treat; it’s a symbol of tradition, heritage, and the joy of coming together as a family. Today we’ll delve into the art of making delicious Italian Easter bread, as I share my Nana’s cherished family recipe that has been passed down through generations. Get ready to roll up your sleeves, gather your loved ones, and embark on a culinary journey that celebrates both the spirit of Easter and the richness of Italian culture and tradition.

Why you’ll love this Italian Easter Bread

• Great to serve on Easter morning or any time!
• A crusty bread filled with raisins and delicious flavor!
• Fun and festive!
• A combination of easy to find ingredients!

Understanding the Ingredients

• Flour: Provides the structure and bulk of the bread.
• Salt: Helps to control the rate of yeast fermentation, adds flavor, strengthens gluten, and enhances crust color.
• Yeast: Acts as the leavening agent, helping the dough rise and become light and airy.
• Warm water: The liquid that helps to activate the yeast.
• Eggs: Add richness, moisture, and a golden hue to the bread.
• Sugar: Sweetens the dough and contributes to its tender crumb.
• Milk: Adds moisture and richness to the dough, resulting in a softer texture.
• Butter: Enhances the flavor and tenderness of the bread.
• Lemon zest: Infuses the bread with a subtle citrus aroma and flavor, adding brightness to each bite.
• Raisins: Contributes to the delightful taste.

What temperature should the water be to activate the yeast?

It’s important to have the right water temperature to activate yeast. If the water is too cold then the yeast won’t activate. Likewise if the water is too hot it will kill the yeast (138℉), leaving the bread flat and deflated. Follow these rules for water temperature:

• Fresh yeast: 85-95℉
• Active dry yeast: water temperature 105-115℉
• Instant yeast: 120-130℉

Italian Easter Bread-Ingredients

• 1/2 cup warm water (110-115℉)
• 2 packages yeast (2 tbsp, rapid rise yeast)
• 1 tbsp sugar
• 1 1/2 cups milk (warmed and cooled (110℉))
• 1/2 cup butter (melted)
• 6 cups flour
• 1/2 cup sugar
• 2 tsp salt
• 1 tbsp lemon zest (fine)
• 2 eggs (lightly beaten)
• 2 cups raisins

Vanilla Icing and Toppings (optional)

• 2 tbsp butter (softened)
• 1 cup powdered sugar
• 1/4 tsp pure vanilla extract
• 1 tsp milk (add an additional 1 tsp at a time until desired consistency is reached)
• Jelly beans and nonpareils (to decorate the top of the loaves)

Step-by-Step Instructions

Preparing the Dough

• In a large glass mixing cup or high bowl, add water, yeast and sugar. Water needs to be between 110-115℉. Let rise until doubled in size about 10 minutes.
• In a two separate sauce pans, warm the milk until it just starts bubbling, stirring occasionally and melt butter. Set aside to cool. Let milk cool to 110℉. 
• Add flour, sugar, salt, lemon zest to a large mixing bowl and stir together. 
• Make a well and add eggs, yeast, and melted butter. Mix until a soft dough forms. Turn the dough out onto a lightly floured surface, add raisins and knead it for a few minutes, until the dough becomes smooth and elastic (about 3-5 mintues). 
• Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place until doubled in size, usually about 2 hours.

Shaping the Dough

• Once the dough has doubled in size, punch it down to release any air bubbles. Divide the dough into equal portions, shape each portion into the desired shape, whether it’s a round loaf, a braided wreath, or a traditional dove. 
• Place the shaped loaves onto parchment-lined baking sheets, cover them with a clean kitchen towel, and let them proof for another 60 minutes, or until they have doubled in size once again.

Baking the Bread

• Preheat your oven to 350°F. 
• Brush top of the dough with milk. 
• Bake for 25-30 minutes, or until they are golden brown on top and sound hollow when tapped. 
• Remove the loaves from oven and let cool on a wire rack for 20-30 minutes.

Vanilla Icing and Toppings (optional)

• In a mixing bowl, add butter, powdered sugar, pure vanilla extract and milk.
• Use a hand mixer and beat until smooth and creamy.
• Frost loaves and top with jelly beans and nonpareils.
• Cut, serve, toast and enjoy!

Serving Suggestions

Serve the slices of bread warm or toasted (my favorite) with a generous slather of butter and/or a dollop of your favorite jam. Italian Easter Bread is also a delightful addition to any Easter brunch spread, alongside savory dishes like frittatas, cured meats, and cheeses.

Tips and Variations

• For a more pronounced citrus flavor, you can add additional citrus zest or even a splash of citrus juice to the dough.
• Experiment with different shapes and decorations for your Italian Easter Bread, such as forming it into a a ring or round loaf and/or topping it with almonds, sprinkles, nonpareils or jelly beans.
• If you prefer a sweeter bread, you can add raisins or candied fruit to the dough for a burst of sweetness and texture.

Bake this Italian Easter Bread for Easter Breakfast!

Baking Italian Easter Bread is not just about creating a delicious treat; it’s about honoring family traditions and celebrating the joy of Easter with loved ones. By following our detailed recipe and tips, you can create a beautiful loaf of Italian Easter Bread that will delight your family and friends. So, gather your ingredients, roll up your sleeves, and let the aroma of freshly baked bread fill your home this Easter season. Buona Pasqua! (Happy Easter!) And remember…

Life’s too short to eat bad food!

For other delicious bread recipes try:

Double Chocolate Zucchini Bread

Easy Beer Bread

Homemade English Muffin Bread

Pumpkin Bread

Simple Irish Soda Bread

Simple Glazed Coconut-Lemon Bread

Easy Zucchini Bread