Filomenas Italian Easter Bread Recipes

TRADITIONAL ITALIAN EASTER BREAD

Steps:

• In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the egg. With the dough hook attachment knead for approximately 1 minute just to combine.
• Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
• When the time has passed add the butter a little at a time, on medium high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
• Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches / 25-30cm), join 2 ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
• 15 minutes before rising time has finished pre heat oven to 390F (195C).
• Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!
• In a small bowl beat together the egg and water.

FILOMENA'S ITALIAN EASTER BREAD

Steps:

• In a very large bowl, whisk together eggs and sugar until combined. Whisk in lemon zest and juice.
• In a medium size bowl, combine olive oil and milk. Crumble in yeast and whisk until incorporated.
• Pour yeast mixture into egg mixture and whisk to combine.
• Whisk in flour one cup at a time until you've added 6 cups, waiting for each cup of flour to be incorporated before adding more. The texture of the dough should be soft but not sticky. If the dough is sticky, continue adding more flour a little at a time.
• Turn dough out onto floured board and knead until smooth, approximately 5 minutes - continue to lightly dust board with flour while kneading to avoid sticking.
• Lightly coat the inside of a large, clean bowl with oil. Shape dough into round, and place in bowl. Rub additional oil on top of dough, and cover with plastic wrap.
• Cover bowl with a dish towel, and let dough rise in a warm, draft-free place until it's doubled in size; approximately 1 1/2 hours.
• Shape dough into twists, rounds, and doves, embedding hard-boiled eggs, as desired, for decoration. (See our hands-on demo for shaping the dough.)
• Without crowding, place shaped breads on baking sheets that have been lined with parchment paper and dusted with flour. Cover with dish towels and let rise for approximately 1 1/2 hours. To test if dough has risen enough at this point, drop a small piece into a bowl of warm water. If it floats, it's ready for baking. If it sinks, the dough needs to rise more.
• Preheat oven to 275°F.
• Brush egg wash onto some of the breads. Leave others plain, as these can be brushed with glaze after baking.
• Bake breads in bottom third of oven until golden, approximately 15 to 25 minutes depending on size. Check the breads midway through baking to make sure the bottoms aren't getting too dark. If this happens, switch breads to a higher rack in oven.
• Meanwhile, in a small bowl, combine lemon juice and sugar to make glaze.
• When breads come out of oven and are still hot, brush those that haven't been egg-washed with glaze, and sprinkle on nonpareils, if desired.

CLASSIC ITALIAN EASTER BREAD

Steps:

• In a saucepan, add the 1-1/4 cup milk and butter and heat just until the butter is melted. Remove from the heat.
• in a large bowl, place the 2 eggs, sugar, lemon rind and vanilla. Beat for several minutes.
• Slowly pour the milk mixture into the egg mixture constantly beating until everything is incorporated.
• Add the yeast to the mixture and beat until blended.
• Mix in the flour a 1/2 cup at a time beating continuously, stop once all of the flour is mixed inches.
• Lightly flour the counter then place the dough on it and knead the dough for several minutes. Place the dough in a large bowl and cover the bowl with plastic and a large towel. Let rise until doubled in size, around an hour.
• Turn the raised dough onto a lightly floured surface and cut into four pieces. Knead each piece for a minute, then roll into long cylinders. Loosely twist two cylinders together then form into a circle, pressing the ends together.
• Line 2 large baking sheets with parchment paper. Place a ring on each tray, then cover and let rise again for about an hour.
• Preheat the oven to 350F degrees.
• Mix the egg wash by beating an egg and water together, then brush over entire ring. Sprinkle the top with the coloured sprinkles, then place a dyed egg in the centre.
• Bake for approximatsly 20 minutes or until the bread has a nice golden colour.
• **If you prefer smaller rings, adjust the cooking time. Also, plain non-dyed eggs can be used.

EASY ITALIAN EASTER BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.