Get ready to transport yourself to a world of nostalgic flavors and heart-warming memories with this incredible Easter Sweet Bread recipe! Passed down through generations, this Italian classic is more than just a bread - it's a slice of family history that will make your taste buds dance and your kitchen smell like pure comfort. Whether you're looking to impress your family or recreate a cherished childhood memory, this recipe is about to become your new holiday favorite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 cup warm milk
- 1/2 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup candied fruit
Instructions
- In a small bowl, dissolve the active dry yeast in warm milk (around 110°F) and let it sit for 5-10 minutes until it becomes foamy and activated.
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Create a well in the center of the dry ingredients.
- Melt the butter and let it cool slightly. Add the melted butter, eggs, vanilla extract, and activated yeast mixture to the flour mixture.
- Mix the ingredients thoroughly using a wooden spoon or stand mixer with a dough hook until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until it doubles in size.
- After the first rise, punch down the dough and gently fold in the candied fruit, distributing it evenly throughout the dough.
- Shape the dough into a round loaf or traditional braided shape and place it on a parchment-lined baking sheet.
- Cover the shaped dough and let it rise again for 30-45 minutes until it becomes puffy and increases in size.
- Preheat the oven to 350°F (175°C) during the second rise.
- Optional: Brush the top of the bread with an egg wash made from 1 beaten egg to create a golden, shiny crust.
- Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let the bread cool on a wire rack for at least 30 minutes before slicing.
- Serve warm or at room temperature. The bread can be stored in an airtight container for 3-4 days.
Tips
- Temperature is Key: Ensure your milk is precisely warm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Kneading Matters: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect, soft texture.
- Rise in the Right Spot: Choose a warm, draft-free area for rising. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Candied Fruit Tip: Lightly dust the candied fruit with flour before folding into the dough to prevent it from sinking.
- Egg Wash Trick: For a professional bakery-like golden crust, brush with egg wash and consider sprinkling some pearl sugar or sliced almonds on top.
- Cooling is Crucial: Let the bread cool completely on a wire rack to prevent a soggy bottom and maintain the perfect texture.Pro Tip: This bread freezes beautifully! Wrap tightly in plastic wrap and then foil, and it'll keep for up to a month.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 8g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
