Italian Easter Bread, or Pane di Pasqua as it is called in Italy, is a staple on Easter and tastes as good as it looks. The decorative swirls, citrus zest and fluffy dough are always a treat to look forward to as Jesus’ resurrection is celebrated along with the excitement of the Spring season. As with so many other recipes, there are several variations of this recipe throughout the many regions of Italy. The shapes, flavors and size may change to resemble doves, dolls, baskets or rings to convey meaning. The most common shape, the wreath, symbolizes the crown of thorns worn by Christ at the crucifixion. The recipe we are sharing is more common in Southern Italy and will produce three to four wreaths.
- Ingredients:
For the Sponge - Milk, 1 cup – Preferably whole milk, heated between 105 – 115 degrees
- Eggs, 2
- Sugar, 1/4 cup
- Active dry yeast, 2 1/4 teaspoons
- All purpose flour, 2 cups
- All-purpose flour, 2 cups
- Sugar, 1/4 cup
- Unsalted Butter, 1/4 cup
- Salt, 1 Tsp
- Vanilla Extract, 1 Tsp
- Zest of 1 Lemon
- Zest of 1 Orange
For the Decoration:
- 4 Large Egg
- Milk 1 Tablespoon
The Sponge:
Using a stand mixer, in the bowl dissolve the yeast in the milk and let stand until it foams, approximately 10 minutes. Add sugar, eggs and flour and stir with rubber spatula until it looks like pancake batter. Cover and set aside in a warm area for 30 minutes and until the surface is bubbly. Begin sectioning butter into 1/2 inch pieces.
The Dough:
Once the sponge is complete, add flour, sugar, butter, salt, vanilla and zest. Using the dough hook attachment on lowest speed, mix until the dough becomes a ball, about one minute. Increase speed to 2 and knead for 7 minutes or until dough is elastic and pulls away from sides of the bowl. Cover the bowl and set in a warm spot to rise for 90 minutes. It should double in size.
Punch down the dough and cut it into 8 sections. Line two sheet pans with parchment paper. Roll out each portion into a 12 inch rope with your palms. Pinch the ends together so twisted rope forms a wreath and tuck the ends underneath. Repeat with all the remaining ropes of dough.
Place two loaves on each of the lined baking sheets and cover with a damp tea towel or plastic wrap and set aside in a warm spot for 60 minutes or until double in size. Preheat oven to 400 degrees.
Decorate the Loaves:
Insert a dyed egg into the center of each loaf. Whisk a large egg and a tablespoon of milk in a bowl to make an egg wash and coat each loaf with a pastry brush, not including the egg. Cover each loaf with sprinkles.
Bake:
Bake for 20 minutes or until golden, rotating the pans halfway through. Let cool before serving and enjoy!
Note: Feel free to experiment a bit. You can make one giant loaf or add chocolate, nuts or candied fruit!
