Traditional Italian Sweet Easter Bread 🐣 🥖- Pane Dolce di Pasqua

Love What UEAT
Mar 20
4 min read

Updated: Apr 21

Desserts & Treats#easterbread #panedolcedipasqua #sweetbread #breadrecipe

Homemade Easter Bread is an ancient holiday tradition. This holiday bread typically has two shapes. When baked into a wreath with two strands, it symbolizes the crown of thorn that Jesus wore. When baked with three strands into a loaf, it symbolizes the Holy Trinity.

This bread has a sweet, soft, fluffy light tasting texture, very similar to a brioche. You can eat it on its own, or topped with jam and or butter, over a slice.

Whichever way you eat it, it’s heavenly delicious! 😋

INGREDIENTS: This recipe makes one small wreath and one loaf

1 1/4 cup (275 ml) milk

1 stick which is half a cup (113 g) melted and cooled unsalted butter

2/3 cup (150 g) sugar + one teaspoon (4 g) to bloom the yeast

1 envelope (8g) active dry yeast

2 large eggs 🥚 (room temperature)

4 cups (500 g) sifted all purpose flour + extra for work surface

1 teaspoon (6g) salt 🧂

One orange zest 🍊

One lemon zest 🍋

TOPPING:

1 egg + 1 tablespoon (15 ml) water for egg wash

4- 5 pastel coloured hard boiled eggs

pastel coloured sprinkles

DIRECTIONS ON HOW TO DYE THE EGGS

1) Hard boil your WHITE SHELLED eggs.

Let cool to room temperature and place them in the fridge. The eggs need to be cold for them to absorb the colour. Prepare them a day before.

2) Bring to boil water. In separate tempered glass mugs or bowls, pour approximately one cup of boiling water, add one tablespoon of white vinegar along with 4-5 drops of food colouring of your choice. Repeat for each colour. Mix well and gently immerse one hard boiled egg.

Let sit for 5-7 minutes. If you want to achieve a darker colour, add a few more drops of food colouring and let the eggs sit a few more minutes. Remove with a pair of tongs or a slotted spoon and place on a wired rack to let dry completely.

DIRECTIONS FOR THE DOUGH: Oven temperature 350 FH (180 C)

1) Heat milk to warm temperature. Pour into a small glass bowl, add one teaspoon of sugar and the yeast. Give it a good mix. Let stand 4-5 minutes or until frothy. If the yeast does not bloom, it means that it is too old and the dough won’t rise.

2) Melt butter and let cool to room temperature.

3) In a stand mixer, with a hook attachment, add flour, sugar and salt. Give it a quick mix. Add your beaten eggs, melted butter and the milk with the activated yeast. Mix on medium speed for about 5-6 minutes, scraping the sides when needed. Texture of the dough should be soft and slightly sticky.

4) Place the dough in a slightly greased bowl. Cover with plastic wrap and a tablecloth and place it in a warm draft freezer area. Let rise for 2 hours. Dough should be double in size.

5) Punch out the dough into a lightly floured work surface. Knead the dough a for a few minutes. If you feel that the dough is very soft, add some extra flour while kneading. Shape the dough into a long loaf.

HOW TO MAKE THE CROWN: Cut off 2 equal pieces from the long loaf. Slightly knead the balls of dough and roll till smooth . Then roll out and stretch each piece into approximately 14” (35cm) in length. Pinch together the tips of both strands and loosely twist one strand over the other. Carefully transfer on a baking sheet securely lined with parchment paper and form your wreath by joining and pinching the ends together.

Place your Easter eggs sideways in the centre.

HOW TO MAKE THE BRAIDED BREAD

Cut 3 equal pieces from the remaining dough.

Slightly knead the balls of dough and roll till smooth. Roll out and stretch each piece into approximately 20” (50 cm) in length. Pinch together the tips of the 3 strands and loosely braid them together and pinch together the ends. Tuck the tips. Carefully transfer the braided bread onto the baking sheet. Place your eggs sideways, evenly spread in between. Cover the baking sheet with plastic wrap, cover with a tablecloth, for the 2nd proofing, about 30-45 minutes, in a warm, draft free area.

AT THIS POINT START PREHEATING YOUR OVEN.

6) After the 2nd proofing is complete, brush the wreath and bread with the egg wash, including the sides. Avoid brushing the eggs. You don’t want the dye to bleed into the dough. Shake your pastel sprinkles and bake for 30-35 minutes or until golden brown.