Go Back
Print

Italian Easter Sweet Bread

This authentic Italian Sweet Bread is slightly sweet, fluffy and topped with an egg-washed crust sprinkled with sesame seeds. Serve warm with butter and apricot preserves. This recipe makes two generous-sized loaves.

Ingredients

  • 2 packages traditional active dry yeast 8g each
  • 1 cup lukewarm water 100 – 110 degrees F
  • 2 teaspoons granulated sugar
  • 1 cup scalded milk see directions
  • ¼ cup butter melted and cooled slightly
  • ¾ cup granulated sugar
  • 1 teaspoon salt
  • 6 up to 6 ½ cups Arva Daisy Unbleached Hard Flour
  • 2 eggs at room temperature
  • 2 egg yolks at room temperature
  • 1 teaspoon grated lemon rind

Egg Wash & Garnish

  • 1 egg yolk
  • 1 tablespoon milk
  • 1 tablespoon sesame seeds

Instructions

  1. Fill a non-metal cup with 1 cup lukewarm water (temperature of 100 – 110 degrees F – use a thermometer). Sprinkle in yeast and 2 teaspoons sugar, without stirring. Let stand for 10 minutes then stir.
  2. Meanwhile, scald the milk. Place milk in a heavy-bottomed saucepan over medium high heat. Slowly heat the milk while stirring constantly just until it just starts to come to light boil. Immediately remove it from the heat (do not let it come to a full boil). Let the milk sit for 2 – 4 minutes to cool down slightly.
  3. Into the bowl of a stand mixer with the whisk attachment, add scalded milk, melted butter, ¾ cup sugar and salt; beat on medium speed. Add softened yeast and beat again on medium speed to combine.
  4. Gradually add about half of the flour and beat on medium speed to make a thick batter. Add 2 eggs, 2 egg yolks and lemon rind. Beat at medium speed to combine.
  5. Switch to a dough hook. Gradually add about ¾’s of the remaining flour, reserving the rest, and mix on low speed for 1 minute until combined, while scraping down the sides until a soft dough forms. If the dough is still wet and sticky, add some of the remaining flour, 1 tablespoon at a time, as needed. The dough should be shaggy and damp.
  6. Transfer dough to a floured work surface. The dough will seem sticky at first, but knead it tenderly for 5 minutes using the palms of your hands turning outside edge of the dough into the centre over and over until it becomes a smooth ball.
  7. Place the dough in a lightly greased large bowl and turn dough over to grease all sides. Cover with plastic wrap that has been lightly greased and a kitchen towel. Let rise in a warm draft free place until doubled in size – about 1 ½ - 2 hours. This is the first rising.
  8. Prepare two medium baking sheets by lining with parchment paper.
  9. Punch down the dough in the bowl then transfer it to a lightly floured work surface. Divide dough into two equal portions for two loaves. Knead each portion lightly for 1 minute.
  10. Now divide each of the two portions into three equal pieces (for a total of six pieces). Working with three pieces at a time, roll each piece into a long rope about 15” long. Arrange the three ropes side-by-side and tightly braid the ropes and tuck the ends under. Transfer the loaf to a prepared baking sheet. Repeat this process with the remaining three pieces of dough to make the second loaf.
  11. Cover the loaves with a kitchen towel and let rise in a warm draft free place until doubled in size, about 1 hour. This is the second rising.
  12. Meanwhile, preheat the oven to 350 degrees F.
  13. In a small bowl whisk one egg yolk and 1 tablespoon milk. Brush the top and sides of the loaf with egg wash. Sprinkle with sesame seeds.
  14. Bake for 30 – 35 minutes until lightly golden and the loaf sounds hollow when tapped on the bottom. Let stand for 5 minutes before removing to a rack to cool.