Author Notes: Each spring, my husband’s grandmother would bake Easter bread, unfortunately, her recipe was lost over the years, but we recently got the next best thing: his Aunt Rose’s version. The result was a sweet, light-yellow, brioche-style bread with a crisp crust and delicate crumb. While the bread is delicious on its own, we especially like it toasted with butter and orange marmalade! —WeLike2Cook
Makes: 1 loaf
Ingredients
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1
cup warm milk (120° to 130°)
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2
packets active dry yeast
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4
cups all-purpose flour
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1
cup sugar
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1
teaspoon salt
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2
eggs
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2
egg yolks
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3/4
cup butter, softened
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1/2
cup currants (or raisins)
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1/2
cup citron or other candied fruit
Directions
- In a 2-cup measuring cup, combine milk with one teaspoon of sugar and the yeast. Set aside and let proof.
- In a large mixing bowl, combine flour, sugar and salt. Cut butter into pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat eggs with egg yolks.
- Make a well in center of flour mixture and pour in yeast and egg mixtures, raisins and candied fruit. Stir mixture until a dough is formed.
- Transfer dough to a floured surface and with floured hands, knead until smooth and elastic, about 10 minutes.
- Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
- Turn out dough onto a lightly floured surface and punch down dough. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes into desired shape.
- Cover and let rise again until doubled, about 30 minutes.
- Preheat oven 350°F. Bake for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack.
![Italian Easter Bread 2 Italian Easter Bread](https://wikirecipes.net/wp-content/uploads/2019/04/c25ddfdd-de07-4a06-a30a-148c989cf986-easter-bread.jpg)
Photo by WeLike2Cook