Pairs well with Italian Easter Bread
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Italian Easter Bread
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A festive Easter bread that tastes like a hot cross bun, featuring a sweet dough with orange zest and ground cloves, decorated with dyed eggs and sprinkles.
01:45:00 total
Serves 8
medium
Decadent Dessert
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Ingredients
- milk - 120ml (warm)
- sugar - 50g
- yeast - 7g
- flour - 550g
- salt - 1 tsp
- orange zest - from 1 orange
- orange juice - 120ml
- eggs - 2 (lightly beaten)
- ground cloves - ½ tsp
- unsalted butter - 60g (room temperature)
- eggs for dyeing - 3
- pine dye - splash
- blue dye - splash
- white vinegar - 2 tbsp
- sprinkles - to taste (for decoration)
- egg - 1 (beaten, for egg wash)
Instructions
- Prepare yeast mixture: Warm the milk and sugar in a small pot over low heat to about 30°C (86°F). Add the yeast and stir until dissolved.
- Mix dough: In a stand mixer bowl, combine flour, salt, orange zest, orange juice, 2 beaten eggs, and ground cloves. Mix with dough hook, then add milk yeast mixture.
- Add butter and prove: Mix on low speed until smooth, add butter, mix until incorporated. Roll dough into a ball, cover, and leave to prove until doubled in size.
- Dye eggs: Prepare dye with water, vinegar, and dye in bowls. Add eggs and leave for 20 minutes. Remove and set aside.
- Form bread: Cut proved dough into 3 pieces, roll into ropes, plait, and form a circle on a tray. Add dyed eggs to the center, cover, and prove until doubled.
- Bake: Preheat oven to 180°C (356°F). Brush dough with egg wash, add sprinkles, and bake for 25 minutes. Cool for 20 minutes before serving.
