Traditional Italian Easter Bread
"From Bon Appetit, April 2002. Very time intensive but worth it. Prepare over two days so that the 8-10 hour rising can be done overnight. I use two buttered and floured nine-inch-diameter springform pans instead of the three dove-shaped paper molds. I substitute freshly grated orange zest and golden raisins for the candied orange peel."
- Ready In:
- 18hrs 45mins
- Ingredients:
- 32
- Yields:
-
2-3 loaves
- Serves:
- 16
ingredients
-
Day 1
-
Starter
- 3 tablespoons cool water
- 1 teaspoon cool water
- 1⁄4 teaspoon sugar
- 1 1⁄2 teaspoons dry yeast
- 7 tablespoons unbleached all-purpose flour
-
Step 2
- 2⁄3 cup unbleached all-purpose flour
- 4 large egg yolks
- 3 tablespoons cool water
- 2 teaspoons sugar
-
Step 3
- 6 tablespoons unsalted butter, room temperature (very soft)
- 5 tablespoons sugar
- 2 large egg yolks
- 2 tablespoons lukewarm whole milk
- 1 tablespoon honey
- 2 1⁄4 cups unbleached all-purpose flour
-
Step 4
- 1⁄2 cup cool water
- 1 1⁄2 teaspoons dry yeast
- 2 cups unbleached all-purpose flour
- 1 cup unsalted butter, room temperature (very soft)
- 6 tablespoons sugar
- 4 large egg yolks
- 3 tablespoons lukewarm whole milk
- 2 teaspoons vanilla extract
- 1 1⁄2 teaspoons fine sea salt
- 1 1⁄2 cups chopped candied orange peel (about 10 ounces)
-
Day 2
-
Step 5
- 1⁄2 cup about all-purpose flour
-
Step 6
- 1 cup sugar
- 1⁄2 cup whole unblanched almond
- 3 large egg whites
- 1⁄4 teaspoon almond extract
- 1 1⁄3 cups sliced almonds
- powdered sugar
directions
- Day 1:.
- Starter:.
- Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast. Let stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 45 minutes. (Initially the starter is firm and compact, but it softens and becomes puffy and spongy after rising.)
- For step 2:.
- Attach dough hook to mixer. Add all ingredients in step 2 to starter. Beat until blended, scraping down sides of bowl often, about 5 minutes (dough will be soft and thick). Scrape dough off hook; remove hook. Cover bowl with plastic. Let dough rise at room temperature until puffy and bubbly on top, about 1 hour. The dough will look thick, shiny, and slightly puffed.
- For step 3:.
- Reattach clean dough hook. Add first 5 ingredients in step 3 to dough; beat until blended. Add flour. Beat at low speed until smooth, scraping down bowl and hook often, about 5 minutes (dough will be firm and compact). Scrape dough off hook; remove hook. Cover bowl with plastic; let dough rise at room temperature until lighter in texture and slightly puffed, about 3 1/2 hours. The dough will double in volume and become lighter in texture but less glossy.
- For step 4:.
- Reattach clean dough hook. Mix water and yeast in small cup. Let stand until yeast dissolves, about 10 minutes; add to dough. Add 1 1/3 cups flour, half of butter, sugar, and 2 yolks; beat until dough is smooth, about 3 minutes. Scrape down dough hook and sides of bowl. Add remaining 2 yolks, milk, vanilla extract, and salt. Beat at low speed until blended, about 3 minutes. Scrape down hook. Add remaining 2/3 cup flour, remaining butter, and orange peel. Beat dough until well blended, about 5 minutes. Scrape dough into very large (at least 4-quart) buttered bowl. Cover with plastic. Let dough rise at room temperature until doubled and indentation remains when 2 fingers are pressed about 1/4 inch into dough, 8 to 10 hours.
- Day 2:.
- For step 5:.
- Sprinkle 1/2 cup flour onto work surface. Scrape dough out onto floured work surface (dough will be soft and sticky). Gently toss dough in flour until easy to handle. Brush away excess flour. Divide dough into 3 equal pieces. Divide 1 piece in half; shape each half into 10-inch-long log.
- Arrange 1 log crosswise in each dove-shaped paper baking mold, curving ends to fit. Roll each remaining dough piece into 11-inch-long log, slightly tapered at ends. Place 1 log across dough in each mold. (If using 2 springform pans, divide dough in half; place half in each prepared pan). Cover molds (or pans) with plastic. Let stand at room temperature until dough rises to top of each mold and indentation remains when 2 fingers are pressed about 1/4 inch into dough, about 3 1/4 hours.
- Glaze and Baking:.
- Position rack in bottom third of oven and preheat to 375°F Finely grind sugar and whole almonds in processor. Add egg whites and almond extract; blend 10 seconds. Peel plastic off dough in molds. Spoon half of almond glaze over top of each. Sprinkle each with sliced almonds. Sift powdered sugar over. Slide rimless baking sheet under molds; slide molds directly onto oven rack.
- Bake breads until brown on top and slender wooden skewer inserted into center comes out clean, about 45 minutes. Cool breads completely on rack. (Can be made ahead. Wrap; let stand at room temperature up to 2 days or freeze up to 1 week.).
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Reviews
-
I have made this bread for a good 10 yrs now at easter.. And wow - it's worth every minute of fuss-! Great out of the oven- with coffee or tea,, great toasted,,,,great with ice cream or later on made into french toast.. It's highly addictive I use the candied Citron- for authenticity and we love the lemon flavor...
RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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