How to Make the Best Italian Easter Bread - Pane di Pasqua

I’ve seen this bread all over Pinterest and actually took the time to make it! Crazy, right?! I didn't know it had so much historical significance prior to making it. After my deep-dive googling, I’ve learned that it is baked in the shape of a wreath to symbolize the crown of thorns worn by Jesus Christ at the crucifixion. The three pieces of dough that are braided together represent the three elements of the Holy Trinity and the eggs symbolize rebirth.

I love when recipes have some special significance. It makes the recipe all the more meaningful. Whatever recipe you bake for Easter, I hope it brings you a sense of renewal and enjoyment. See recipe below.

INGREDIENTS

1 package Rapid Rise (instant) yeast (about 2-1/4 teaspoons)
1.25 cups milk
pinch of salt
1/3 cup butter
2 eggs, beaten
1/2 cup sugar

3.5 cups flour (approximate)
1 egg, beaten with 1 teaspoon of water (egg wash)
6 dyed Easter eggs
sprinkles or herbs of choice (I used Thyme, Lavender, Parsley and Rosemary)

tip: the Easter eggs do not need to be hard boiled. They cook when the bread bakes. I usually just dye the eggs raw without hardboiling them. Saves time. Just be careful they don't crack!

DIRECTIONS

In a small saucepan, warm the milk and butter together, just till butter melts. In a large mixer bowl, combine yeast, salt, eggs and sugar. Add the warm (not hot - it will kill the yeast) milk and butter. Add about half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough.
Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.
3. Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

4. Punch dough down, divide into 12 pieces. 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.

5. Place on two baking sheets lined with parchment paper or Silpats. Cover and let rise until double, about an hour again. Brush each bread 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.

6. Bake at 350 degrees until golden - about 20 minutes. Cool on rack.

You can eat the eggs, but if you leave the bread sitting out for a few hours, don't eat them. Common sense.

Happy Baking!

-Sydney

Recipe from: The Italian Dish Blog