Recipe ~ Easter Bread With Colored Eggs

Wednesday, 13 April 2011 17:33

I think there very well may be as many variations of this traditional Italian holiday bread as there are small towns in Italy. Some breads are shaped into individual buns, while others are shaped into wreaths.  Many prefer their breads flavored with anise seeds, liqueur, or candied fruits and raisins, while others may simply flavor theirs with lemon zest. These Easter breads may be shaped and baked into a simple ring shape, while others are baked with eggs embedded into a wreath shape as a symbol of rebirth or resurrection. The one thing every bread seems to have in common though is that sugar is added to the basic dough before any flavoring is added. I love sweet breads with raisins and although I do like candied fruit at times, I wanted to keep my Easter bread simple this year so I skipped the anise seeds and fruit, and just used lemon zest and raisins to flavor my bread.   To plump the raisins, I first soaked them in a few tablespoons of hazelnut liqueur that I heated in a pot. When it was time to add my raisins I simply drained off the liqueur leaving me with delicious, plump raisins. You could use any liqueur of choice, or skip the liqueur and use apple juice instead if you prefer. The colored eggs do not need to be cooked before you add them to your wreath as they will cook as the bread bakes. I colored my eggs using simple food coloring that I diluted in a mug of water with some vinegar, but you could color your eggs however you prefer. Instead of making two large wreaths, you can also make individual small ones each embedded with a single colored egg which is a nice idea for an Easter buffet. This bread is often served in slices with a glass of sweet wine over the Easter holiday. Makes 2 Wreath Shaped Breads by Deborah Mele 4 Teaspoons Active Dry Yeast 1 1/2 Cups Warm Milk 5 Cups Unbleached All-Purpose Flour 2 Cups Granulated Sugar 3/4 Cup Olive Oil 6 Large Eggs Zest From Two Lemons 3 Cups Raisins, Plumped & Drained (See Note Above)   Optional: 1 Tablespoon Crushed Anise Seeds and/or  1 Cup Diced Candied Citrus To Decorate: 1 Egg Beat With 2 Tablespoons Water 6 Eggs, Colored As Desired (See Note Above) Colored Sprinkles In a bowl, mix together the yeast and warm milk. Add 1 cup of the flour and stir until blended to make the sponge. Cover with plastic wrap and set aside for one hour until bubbly. Once the sponge is ready, in the bowl of a table mixer, add the sponge, the sugar, lemon zest, oil, eggs, and remaining flour. Also add the crushed anise seeds and/or candied fruit and raisins at this point if you are using them. Use a dough hook and mix until the dough comes together. Place the dough on a lightly floured surface and knead by hand for 5 to 6 minutes or until the dough is smooth. Lightly cover the sides and bottom of a large bowl, place the dough inside and cover with plastic wrap. Let rise in a warm spot in your kitchen until doubled in size, about 2 hours. Punch down the dough and divide in two equal pieces. From each piece create three long ropes and braid into a wreath. Carefully arrange three of your colored eggs evenly spaced into each wreath, covering the sides with the dough. Place each wreath on a lightly greased baking sheet, cover with a kitchen towel and let rise for one hour. 30 minutes before the wreaths have finished rising, preheat the oven to 365 degrees F. Once the wreaths have finished their last rise, brush them with the egg wash and lightly sprinkle the colored sprinkles over the top. Bake the breads for 30 to 35 minutes or until firm and golden brown. Allow to cool to room temperature before cutting.