Italian Easter Bread- Pane di pasqua
Delicious Italian Easter bread , Pane di Pasqua is brioche like rich bread with orange zest and juice , anise seed and colorful dyed eggs.
Servings: 4
Calories: 635kcal
Ingredients
- 3 cup +1 tablespoon/355g All purpose flour
- 3 ½ tablespoon /42g of granulated sugar
- 1 package Rapid Rise instant yeast (about 2-¼ teaspoons)/7g
- ½ teaspoon/3g of salt
- ⅔ cup /178g of milk
- 3 ½ tablespoon/ 49g of butter
- 2 eggs beaten
- 2 tablespoon of orange juice
- ½ teaspoon of Anise seeds
- Zest of one orange
- 1 egg beaten with 1 teaspoon of water for egg wash
- 4 dyed Easter eggs I Used hard boiled eggs, you can skip that by using raw eggs
- sprinkles or pearl sugar
For coloring the eggs
- 4 Hard boiled eggs
- Red green, yellow and Blue wilton food gel coloring
- 4 tablespoon of vinegar
- 4 cups of boiled water
Instructions
For coloring the eggs
- In a 4 disposable cups and fill with 1 cup of boiling water on each. Using a toothpick, dissolve Wilton Gel Food Color or Icing Color until water is your desired hue.
- Stir until completely dissolved.
- Add 1 tablespoon white vinegar to colored water; stir.
- Using a spoon, add hard-cooked egg to water. Let set until egg is desired shade. ( I kept in refrigerator for overnight)
- Remove egg from water using spoon. Let dry.
Make the dough
- In a microwave safe bowl, warm the milk for 30 seconds. In a bowl of kitchen aid mixer, and flour, salt, sugar, yeast , orange zest, orange juice and eggs. Add the warm milk and butter. Mix well to form a smooth dough. At first it will sticky, then after kneading for 5-6 minutes it will become smooth supple dough. Place in a greased bowl, cover and let rise in a warm place until doubled, about two and half hour.( my kitchen is cold, make sure to check timing on double it may varies depending upon your kitchen temperature)
- Punch dough down, divide into 8 pieces of about 84.37 grams each. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends, and loop into a circle.
- Place on a baking sheets lined with parchment paper or Silpats. Cover and let rise until double, about 45 minutes again. Brush the dough with beaten egg wash.
- Put on the sprinkles or pearl sugar. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.
- Bake at 350 degrees until golden - about 28 minutes. Cool on rack.
- Discard the eggs don't eat.
Notes
This recipe is inspired from here
Nutrition
Calories: 635kcal | Carbohydrates: 89g | Protein: 28g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 500mg | Sodium: 214mg | Potassium: 367mg | Fiber: 3g | Sugar: 17g | Vitamin A: 815IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 6mg
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