Pane di Pasqua
Discover how to make Pane di Pasqua, a delicious Italian Easter bread. This traditional recipe is fun to prepare and looks so pretty and festive.
Servings: 4
Equipment
- Microplane or Citrus zester
- Stand Mixer with Paddle and Dough Hook Attachments
Ingredients
- ¾ Cup milk warmed to 110°F
- 1 Packet active dry yeast 2¼ Teaspoons
- ½ Cup granulated sugar
- 4 Cups bread flour
- ¾ Teaspoon kosher salt
- zest of 1 lemon 1 Tablespoon
- ½ Cup unsalted butter at room temperature
- 3 eggs large
- 1 Teaspoon vanilla extract
To Decorate:
- 6 eggs raw, dyed with food coloring
- sprinkles or nonpareils, colorful
For the Egg Wash:
- 1 egg large
- 1 tablespoon water
Instructions
Prepare the Dough:
- Combine ¾ cup warm milk and 1 teaspoon of granulated sugar in a small bowl.
- Sprinkle 1 packet of active dry yeast over the mixture and let it sit for 5 to 10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the remaining granulated sugar, flour, kosher salt, and lemon zest.
- Create a well in the center and add the yeast mixture, softened butter, 3 large eggs and vanilla extract.
- Use a wooden spoon or the paddle attachment for your stand mixer to mix the ingredients until a soft dough forms.
- Then, switch your attachment to a dough hook and knead for 8 to 10 minutes until it becomes smooth and elastic. Alternatively, you can transfer the soft dough to a lightly floured surface and knead it by hand for 8 to 10 minutes or until it becomes smooth and elastic.
- If the dough is too sticky, add a little more flour as needed.
Let the Dough Rise:
- Place the dough in a lightly sprayed bowl and cover it with a clean kitchen towel or plastic wrap.
- Let it rise in a warm, draft-free area for about 1 hour or until it has doubled in size.
- Once the dough has risen, punch it down to release any air bubbles.
Shape the Bread:
- Divide the dough into 12 equal portions.
- Roll each portion into a rope approximately 12 inches long.
- Twist 2 ropes of dough together to form a braid, then shape the braid into a circle, pinching the ends together to seal.
- Repeat for all 6.
- Transfer the braided ring to a baking sheet lined with parchment paper.
- Cover it loosely and let it rise again for about 45 minutes, or until it has puffed up.
- While the dough goes through its final proof, preheat your oven to 350°F.
- Prepare an egg wash by whisking 1 large egg and 1 tablespoon of water until combined.
Decorate the Sweet Bread:
- Once the dough has finished proofing, brush gently with your prepared egg wash to give it a glossy finish.
- Decorate with colorful nonpareils or sprinkles. Gently place a dyed raw egg into each of the center holes of the braids.
Bake the Pane di Pasqua:
- Bake in the preheated oven for 20 to 25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool slightly on a wire rack.
- Serve warm.
Notes
Dough texture: Knead the dough until it's stretchy and smooth. Add extra flour if it's too sticky, a little at a time.
Kneading the dough: I like to use a stand mixer to knead the dough, but if you don't have one (or want to be very traditional!) feel free to knead by hand.
Even sized bread rings: Use a kitchen scale to weigh each portion to ensure equal portions of dough.
Kneading the dough: I like to use a stand mixer to knead the dough, but if you don't have one (or want to be very traditional!) feel free to knead by hand.
Even sized bread rings: Use a kitchen scale to weigh each portion to ensure equal portions of dough.
Nutrition
Calories: 944kcal | Carbohydrates: 119g | Protein: 31g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 476mg | Sodium: 617mg | Potassium: 371mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1380IU | Vitamin C: 0.01mg | Calcium: 145mg | Iron: 3mg
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