Easter weekend is here lovely and our celebrations are in full swing.

Our table is set, the house is decorated and just like we do every Easter – we’ve baked our italian easter breads.

I had so much setting our easter table this year…

These italian easter breads are so gorgeous and guaranteed to bring a little extra beauty [& deliciousness] into your easter celebrations this weekend.

To make your own italian easter breads simply…

Begin by placing the yeast, salt, eggs and sugar into the large bowl of your mixer and mix to combine using the dough hook.

Place the milk and butter into a small saucepan over low-medium heat and warm until the butter has melted.

Place the milk and butter mixture onto your bench and allow the mixture to cool until luke warm.

Add the luke warm melted butter/milk mixture to the yeast mixture. Add half of the flour and turn your mixer on to medium speed. Beat until smooth.

Slowly add the remaining flour to form a stiff dough. You may need to add more flour than I did. Don’t worry – just continue to add flour until the dough is not sticky anymore.

Knead for 10 minutes or until the dough is smooth.

Place the dough into a greased bowl, cover with a clean tea towel and let rise in a warm place until the dough has doubled. About an hour.

Meanwhile colour your hard boiled eggs. Place 1/2 cup of boiling water, 1 teaspoon of vinegar and 10 drops of food colouring (of your choice) into a small bowl. Stir to combine. Use a slotted spoon to place eggs into bowl and move the eggs around until your desired colour is achieved. Use the slotted spoon to remove the eggs from the dye and place onto a plate to dry.

Once your dough has doubled. Remove it from the bowl and place onto a lightly floured wooden board. Punch it down and shape into a long rectangle approx. 40 centimetres long.

Cut the dough into 12 pieces. Roll each piece to form a 30 centimetre long shape.

Lay 2 pieces side by side. Twist the pieces to form a braid, pinching the ends.

Loop to form a circle.

Place onto an oven tray lined with baking paper. Cover with a clean tea towel and let rise until doubled in size, approx. one hour.

Preheat oven to 180 degrees celsius (350 F).

Brush each bread with egg wash and add sprinkles. Nestle one coloured egg into the centre of each bread.

Bake for 15-20 minutes or until golden.

Enjoy still warm or at room temperature. Happy Easter X

italian easter bread

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Author: my lovely little lunch box
Total Time: 3 hours 15 mins
Yield: 6 breads 1x

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Description

italian easter bread

Ingredients

Scale

2 1/4 teaspoons dry instant yeast
pinch of salt
2 eggs
1/2 cup (110 grams) caster (white) sugar
1 1/4 cups (310 ml) milk
1/3 cup (75 grams) butter
3 1/2 cups (525 grams) plain white flour PLUS extra to form dough (if needed)
6 hard boiled eggs
1 teaspoon white vinegar
10 drops food colouring
egg wash – 1 egg and 1 teaspoon water mixed to combine
sprinkles

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Instructions

Place yeast, salt, eggs and sugar into the large bowl of your mixer and mix to combine using the dough hook.
Place the milk and butter into a small saucepan over low-medium heat and warm until the butter has melted. Place saucepan on kitchen bench or wooden board and allow to cool until luke warm.
Add the luke warm melted butter/milk mixture to the yeast mixture. Add half of the flour and turn your mixer on to medium speed. Beat until smooth.
Slowly add the remaining flour to form a stiff dough. You may need to add more flour than I did. Don’t worry – just continue to add flour until the dough is not sticky anymore.
Knead for 10 minutes or until the dough is smooth.
Place the dough into a greased bowl, cover with a clean tea towel and let rise in a warm place until the dough has doubled. About an hour.
Meanwhile colour your hard boiled eggs. Place 1/2 cup of boiling water, vinegar and food colouring into a small bowl. Stir to combine. Use a slotted spoon to place eggs into bowl and move the eggs around until your desired colour is achieved. Use the slotted spoon to remove the eggs from the dye and place onto a plate to dry.
Once your dough has doubled. Remove it from the bowl and place onto a lightly floured wooden board. Punch it down and shape into a long rectangle approx. 40 centimetres long. Cut the dough into 12 pieces. Roll each piece to form a 30 centimetre long shape. Lay 2 pieces side by side. Twist the pieces to form a braid, pinching the ends. Loop to form a circle. Place onto an oven tray lined with baking paper. Cover with a clean tea towel and let rise until doubled in size, approx. one hour.
Preheat oven to 180 degrees celsius (350 F). Brush each bread with egg wash and add sprinkles. Nestle one coloured egg into the centre of each bread. Bake for 15-20 minutes or until golden. Enjoy X

Prep Time: 3 hours
Cook Time: 15 mins