Brunch - Best sweet easter bread recipes

Author: Michael Johnson  

Pane di Pasqua, also known as Italian Easter Bread, is a fluffy braided bread made with sweet yeast dough traditionally made at Easter time. Easter yeast bread is soft, sweet, and delicious, the perfect treat on Easter morning.

Italian Easter Sweet Bread Recipe: Pane di Pasqua

Italian Easter Sweet Bread Recipe: Pane di Pasqua
Pane di Pasqua, also known as Italian Easter Bread, is a fluffy braided bread made with sweet yeast dough traditionally made at Easter time. This authentic recipe yields three beautiful loaves that are perfect for sharing with family and friends.
Provided by: Maria Vannelli RD
Total time: 240 minutes
Cook time: 45 minutes
Prep time: 60 minutes
Yields: 3 servings
Cuisine: Italian
Number of ingredients: 12
  • 8 grams active dry yeast (1 package or 2¼ teaspoons)
  • 1 cup milk (lukewarm)
  • 1 tablespoon sugar (granulated)
  • 1 cup sugar (granulated)
  • zest of one orange
  • 5 eggs (room temperature)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1½ cups russet potato (about 2 medium,peeled, boiled and riced)
  • 1000 grams flour (all purpose, sifted, about 7 cups)
  • 1 egg (slightly beaten)
  • 1 tablespoon milk
  • Serving Size: 1 loaf
  • Calories: 851 kcal
  • Carbohydrate: 135 g
  • Protein: 20 g
  • Fat: 25 g
  • Saturated Fat: 17 g
  • Cholesterol: 167 mg
  • Sodium: 85 mg
  • Fiber: 3 g
  • Sugar: 38 g
How to cook:
  1. Dissolve the yeast:
  2. Dissolve yeast in warm milk. Add 1 tablespoon of sugar and stir. Set aside for 10 minutes.NOTE: If you do not see any foam after 10 minutes, your yeast is likely inactive and you'll need to start over with fresh yeast.
  3. Make the orange sugar:
  4. Combine 1 cup of granulated sugar and the zest of one orange in a small bowl. Using your fingertips, rub them together in a circular motion for a couple of minutes. Notice how the sugar undergoes a color and aroma change as it absorbs the oils from the orange. Set aside for now.
  5. Assembling the dough:
  6. In a large mixing bowl of a stand mixer, whisk the eggs at medium speed until they are nice and frothy, about 3-4 minutes.
  7. Gradually add the orange sugar. Continue to whisk for another 3-4 minutes.
  8. Whisk in the oil and the pure vanilla extract on low speed.
  9. In a small bowl, whisk together the riced potatoes and the yeast mixture. This will create a slurry.
  10. With the mixer on low speed, slowly add the yeast slurry. Whisk together for one minute.
  11. On low speed, add about ⅓-½ of the sifted flour. Whisk together for 1 minute.
  12. Scrape down the sides of the bowl.
  13. Switch to the dough hook attachment.
  14. Add the rest of the flour and knead for 8-10 minutes until smooth and elastic. The dough should pull away from the sides of the bowl, but it should be sticking to the bottom. To test the dough consistency, press your finger lightly into the dough. It should be soft and slightly tacky to the touch.
  15. Place the dough in a lightly oiled bowl. Make sure to give the dough a good turn while coating it with oil. Cover the bowl with plastic wrap.
  16. Allow the dough to rise in a warm place, draft-free, for about 1 hour or until double in size.
  17. After the first rise gently deflate it by punching and pressing down. Cover and allow it to rest for an additional 30 minutes.
  18. Meanwhile, line a large baking sheet with parchment paper. Set aside.
  19. How to braid the dough and form three loaves:
  20. Press down on the dough once more to deflate it again.
  21. Transfer the dough to a clean work surface and divide it into three equal parts (use a kitchen scale if you have one).
  22. Cover each ball of dough loosely with plastic wrap to prevent them from drying out.
  23. Working with one ball of dough at a time, use a kitchen scale to divide it into three equal pieces and cover loosely with plastic cling wrap.
  24. Then, taking one piece at a time, knead it briefly for 15 seconds then roll it out into a long rope that is about 10 inches long and 1½ inch thick. Make sure that the ropes are even in thickness so that they will braid evenly.
  25. Braid the three ropes together by intertwining one over the other two. Tuck the end underneath and pinch it to secure.
  26. Transfer to a parchment-lined baking sheet. Cover loosely with plastic film.
  27. Repeat braiding with the other two balls of dough.
  28. Cover with a clean kitchen towel and let rise until almost double in size, 45 minutes. The dough should spring back lightly if you poke it with your knuckles.
  29. Baking the bread:
  30. Adjust the oven rack to the middle position and preheat the oven to 350 °F (180 °C).
  31. When the dough is ready, brush the entire surface lightly with the egg wash (1 large egg beaten with 1 tablespoon of milk) using a pastry brush. This will give the bread a nice, glossy finish.
  32. Bake for 45-50 minutes or until deep golden brown. Depending on your oven, you might want to place a sheet of aluminum paper loosely over the loaves, to prevent them from over-browning.
  33. The bread should sound hollow when tapped on the bottom. Remove them from the oven and let them cool completely on a wire rack before slicing and serving.
Notes: Traditional Italian Easter Bread Recipe, This Traditional Italian Easter Bread is a soft sweet brioche dough formed into wreaths or braided. Coloured eggs are · ·

Italian Easter bread: sweet and fluffy!

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Italian Grandma Makes Easter Bread

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Sweet Easter Bread With Sprinkles

Sweet Easter Bread With Sprinkles
Easter yeast bread is soft, sweet, and delicious, the perfect treat on Easter morning. It's also cute to look at, covered with icing and sprinkles.
Provided by: Leah Maroney
Total time: 90 minutes
Cook time: 30 minutes
Prep time: 60 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 13
  • 1/2 cup raisins
  • 1 (1/4-ounce) package active dried yeast
  • 1/4 cup lukewarm water
  • 1 cup scalded milk
  • 1/4 cup unsalted butter
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1 tablespoon orange zest
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon milk
  • 1/2 cup confectioners' sugar
  • 1/4 cup round sprinkles
  • Calories: 235 kcal
  • Carbohydrate: 42 g
  • Cholesterol: 21 mg
  • Fiber: 3 g
  • Protein: 7 g
  • Saturated Fat: 2 g
  • Sodium: 150 mg
  • Sugar: 17 g
  • Fat: 5 g
  • Serving Size: 2 loaves (16 servings)
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. In a small bowl, soak the raisins in warm water for about 20 minutes, or as long as it takes to make the dough. This ensures that they will be moist and delicious in the bread.
  3. In another small bowl, combine the yeast with the lukewarm water and let sit for a few minutes.
  4. In a large bowl, combine the hot, scalded (not boiled) milk with the butter, sugar, and salt. Allow the butter to melt and the sugar and salt to dissolve in the hot milk. Cool the milk and butter mixture until it is lukewarm.
  5. Add the yeast mixture to the lukewarm milk mixture and stir to combine.
  6. Beat in the egg and the orange zest.
  7. Place the mixture in the bowl of a stand mixer; put on low speed and slowly add in the flour. Mix until it is completely incorporated and a soft dough has formed.
  8. Strain the raisins and add them to the dough. Mix again until the raisins are fully incorporated into the dough.
  9. Cover the dough and allow to rise for 30 minutes, until the dough has about doubled.
  10. Grease two 9 by 5-inch loaf pans.
  11. Split the dough in half. Roll each half into a rectangle and place each in a prepared loaf pan.
  12. Cover the loaves with a towel and let rise for about 20 minutes. Preheat the oven to 350 F.
  13. Bake the loaves for about 30 minutes, or until golden brown.
  14. Meanwhile, whisk together the milk and powdered sugar.
  15. Let bread cool in pans for a few minutes and then turn out onto cooling racks. Once the bread has mostly cooled, pour the glaze over the top of the loaves. Then add the sprinkles over the top.
Notes: Sweet Easter Bread Recipe With Sprinkles, Ingredients · 1/2 cup raisins · 1 (1/4-ounce) package active dried yeast · 1/4 cup lukewarm water · 1 cup scalded milk · 1/4 cup unsalted butter · 1/3 Cook: 30 mins

Sweet Glazed Easter Bread

Sweet Glazed Easter Bread
A sweet braided loaf bread topped with a easy glaze and sprinkles! Perfect for Easter or any other occasion.
Provided by: Janel at A Mom's Take
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 1 serving
Number of ingredients: 10
  • 2 cups powdered sugar
  • 2 tbs milk
  • Sprinkles
  • 2.5 cups flour
  • 1⁄4 cup sugar
  • 2⁄3 cup milk
  • 2 tsp active dry yeast
  • 2 tbs butter
  • 2 eggs
  • 1 tsp salt
  • Calories: 447 calories
  • Carbohydrate: 87 grams carbohydrates
  • Cholesterol: 75 milligrams cholesterol
  • Fat: 7 grams fat
  • Fiber: 2 grams fiber
  • Protein: 9 grams protein
  • Saturated Fat: 3 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 461 grams sodium
  • Sugar: 45 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 3 grams unsaturated fat
How to cook:
  1. Mix milk and yeast in a bowl, let sit for five minutes.
  2. Next, add butter, flour, sugar, and salt. Blend well with an electric mixer.
  3. Add eggs to mixture and blend again until a dough forms.
  4. Drop onto floured surface and knead for 5 minutes. Roll into a ball, place in a large bowl, and cover with a damp towel.
  5. Set in a warm spot and let rise for 1 hour.
  6. Turn out onto a floured surface, divide into two pieces, and roll each piece into a long/thin dough roll.
  7. Twist rolls together and form a circle, connecting the ends together.
  8. Bake at 350 for 20-25 minutes. Remove from oven and let cool.
  9. While your Easter bread is cooling, make the icing glaze by whisking milk and sugar together until you have a thick paste.
  10. Drizzle icing on bread, then top with sprinkles. Let the glaze harden for a few minutes, then serve.
Notes: Braided Easter Bread - A Family Holiday Tradition, Ingredients · 1/2 cup sugar · 2 packages*instant yeast (I use Red Star Platinum yeast) · 1 tablespoon vanilla · 1 teaspoon salt

Braided Easter Sweet bread

Braided Easter Sweet bread
My favorite Italian Easter bread is braided, glazed, and has simple flavors, perfect for brunch or with a cup of coffee. This is a gorgeous sweet dough that's easy to make and great to work with. And versatile enough to add flavorings, fillings, or top with colored eggs if you want to.
Provided by: Paula Montenegro
Total time: 160 minutes
Cook time: 40 minutes
Prep time: 120 minutes
Yields: 1 serving
Cuisine: International
Number of ingredients: 14
  • 1 cup (250g) whole milk, slightly warm (not hot)
  • 1 teaspoon active dry yeast
  • 1/4 cup (60g) water, slightly warm
  • 1/2 cup (100g) sugar
  • 1 teaspoon vanilla paste or extract
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • 4 1/2 to 5 cups all-purpose flour
  • 1/2 cup (115g) melted butter
  • Milk to brush before baking
  • Light brown sugar to sprinkle
  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice
  • 1/4 cup sliced almonds, toasted
  • Serving Size: 1/15
  • Calories: 271 calories
  • Sugar: 14.7 g
  • Sodium: 175.3 mg
  • Fat: 8 g
  • Saturated Fat: 4.2 g
  • Trans Fat: 0 g
  • Carbohydrate: 43.8 g
  • Fiber: 1.3 g
  • Protein: 5.9 g
  • Cholesterol: 41.5 mg
How to cook:
  1. In
  2. the bowl of a stand mixer or a large bowl (I do it by hand) put warm water.
  3. Add
  4. yeast and mix with a wooden spoon or similar. It will be lumpy and weird. Cover with a clean kitchen towel and let stand 3-5 minutes until frothy.
  5. Add
  6. warm milk, sugar, and eggs. Mix a few times until eggs are combined.
  7. Add
  8. 1/3 of the flour amount and salt. Mix with the spoon. It will be lumpy and rough.
  9. With the stand mixer: attach the dough hook.
  10. At low/medium speed add the melted butter, the vanilla and almond extracts, lemon zest, and the rest of the flour (the smaller amount) 1/2 cup at a time. Stop the mixer, cover the bowl with a clean kitchen towel and let rest for 15 minutes.
  11. By hand: Add melted butter and half of the remaining flour (the smaller amount) and mix well with a spoon. Add the rest of the flour and mix. It will be dry and lumpy.
  12. Cover
  13. the bowl with a clean kitchen towel and let rest for 15 minutes. Now on to the kneading.
  14. If using the stand mixer use the dough hook at medium speed for 6 to 8 minutes, until you have a shiny, satiny but slightly sticky dough. You might use the extra flour stated above but don’t be tempted to add more unless the dough is very wet and sticky.
  15. If kneading by hand, do it on a clean surface, ideally marble counter or similar.
  16. Knead
  17. while adding the rest of the flour by tablespoons until the dough is shiny, slightly sticky but it’s easy to separate it from the counter. It takes a few minutes to start coming together. You should knead for 8-10 minutes.
  18. Put
  19. the dough in an oiled or buttered large bowl and turn it onto itself so the whole surface is greased.
  20. Cover
  21. with plastic wrap and let rise in a draft-free warm place until doubled, 45 minutes to 1 hour, depending on the temperature of the place. Alternatively, you can now refrigerate it for 8 hours. Once you're ready to shape, take it out of the fridge and wait 15 minutes or so, it depends on how warm your space is. Don't wait too much since the cold dough is much easier to shape.
  22. Have
  23. ready a buttered or parchment-lined baking sheet.
  24. When
  25. ready to braid, gently punch the dough down and turn it onto the counter or similar surface cut the dough in 3 parts and make them into ropes.
  26. Put
  27. three ends together pinching them down and braid them. Transfer the braid to the pan. cover with a clean kitchen towel and let rise 30 minutes or so, until slightly puffed.
  28. Preheat
  29. the oven to 350ºF /180ºC.
  30. Brush
  31. the surface with milk and sprinkle with light brown sugar.
  32. Bake
  33. for about 30-40 minutes, until puffed, golden.
  34. Let
  35. cool completely on a wire rack.
  36. Store
  37. leftovers covered in plastic wrap at room temperature for 2-3 days and then refrigerate or freeze, well wrapped.
  38. For the glaze:
  39. Mix
  40. powdered sugar and lemon juice in a small bowl until very creamy.
  41. Drizzle
  42. over the cooled braid and top with the sliced almonds before it dries. Let dry before cutting and serving.
Notes: Sweet Braided Easter Bread Recipe, Ingredients · 1 ¼ cups whole milk (heated to 95 degrees F/35 degrees C) · ⅓ cup vegetable oil · ½ teaspoon salt · 1 teaspoon orange extract · 3 eggs, at room
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