Description
This traditional Italian Ricotta Easter Bread is a sweet, soft, and richly flavored braided loaf that combines creamy ricotta cheese, warm spices, and a tender crumb. Perfect for celebrating Easter with its classic braided shape and optional dyed Easter eggs nestled in the dough, this bread offers a delightful blend of textures and flavors baked to golden perfection.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 package (2 ¼ tsp) active dry yeast
- 1 cup whole milk, warmed
- 1 cup ricotta cheese, drained
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
For the Egg Wash and Decoration
- 1 egg (for egg wash)
- Sprinkles or colored sugar (optional)
- 2-4 dyed Easter eggs (optional, for decoration)
Instructions
- Prepare the Yeast Mixture: In a small bowl, combine the warm milk, active dry yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating that the yeast is active and ready to use.
- Make the Dough: In a large mixing bowl, whisk together the flour, remaining sugar, salt, and optional cinnamon. Add the drained ricotta cheese, melted butter, eggs, vanilla extract, and the yeast mixture. Stir until the ingredients are combined into a rough dough.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky. This develops the gluten to create a tender bread texture.
- First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
- Shape the Bread: After the dough has risen, punch it down gently to release air. Divide the dough into three equal pieces and roll each into long ropes about 18-20 inches in length. Braid the three strands together, and if using, nestle the dyed Easter eggs into the spaces within the braid. Place the braided loaf onto a parchment-lined baking sheet.
- Second Rise: Cover the braided dough with a towel and let it rise again for 30 minutes to 1 hour until puffy and slightly risen.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Beat the remaining egg and brush it evenly over the risen dough to create a glossy, golden crust after baking.
- Bake the Bread: Place the baking sheet in the oven and bake for 30 to 35 minutes, or until the loaf is golden brown on top and sounds hollow when tapped on the bottom, indicating it is fully baked.
- Cool and Decorate: Remove the bread from the oven and let it cool completely on a wire rack. If desired, sprinkle with colorful sugar or sprinkles for festive decoration. Serve and enjoy the tender, sweet, and flavorful Italian Easter bread.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Drain the ricotta thoroughly to prevent excess moisture that could affect dough consistency.
- The cinnamon is optional but adds a subtle warm flavor that complements the sweetness.
- Using the egg wash gives the bread a shiny and appealing golden crust.
- Nesting dyed Easter eggs in the braid is a traditional decorative touch but is optional.
- Ensure the bread is fully cooled before slicing to keep the texture intact.
