Traditional Italian Easter Bread

Name: Traditional Italian Easter Bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 servings
Cuisine: Italian
Ingredients: 1 (1/4-ounce) envelope active dry yeast; 1/4 cup warm water, about 100 F; 3/4 cup sugar; 1/4 cup milk; 4 large eggs, at room temperature; 1 teaspoon anise seeds; 1 1/2 tablespoons anise extract; 1 1/2 teaspoons lemon extract; 1 tablespoon lemon zest; 1 1/4 teaspoons salt; 2 tablespoons vegetable oil; 6 tablespoons (3 ounces) unsalted butter, melted; 4 1/2 cups all-purpose flour, plus more if needed

A rich and aromatic Italian Easter bread, similar to panettone, makes a festive and delicious treat with a simple icing.

⭐ 4.3 (42 reviews) Prep: 20 minCook: 25 minTotal: 45 minYields: 24 servings

Category Tags:

Dessert Breakfast Brunch Bread

Cuisine Tags:

Italian

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Instructions

Preheat the oven to 350 F.
Dissolve yeast and a pinch of sugar in warm water; let foam for 10 minutes.
Whisk in remaining sugar, milk, eggs, anise seeds, anise extract, lemon extract, lemon zest, salt, oil, and melted butter.
Gradually mix in flour, one cup at a time, to form a wet, sticky dough.
Knead dough on a lightly floured surface for 5 minutes until smooth and elastic.
Place oiled dough in a lightly oiled bowl, cover, and let rise in a warm place for 6-12 hours until doubled.
Punch down dough, then divide into 4 pieces on a floured surface.
Cut each piece into 3 strips, braid, and form into a circle. Repeat for all dough.
Place loaves on lined baking sheets, cover loosely with greased plastic wrap, and let rise for 2 hours.
Bake risen loaves for 25 minutes until golden brown and an internal temperature of 190 F to 200 F.
Cool on wire racks.

Nutritional Info (per serving)

Calories: 177 kcal

Carbohydrate: 26 g

Cholesterol: 39 mg

Fiber: 2 g

Protein: 6 g

Saturated Fat: 2 g

Sodium: 149 mg

Sugar: 7 g

Fat: 5 g

Unsaturated Fat: 0 g