About three years ago I was on a journey to make as many kinds of culturally diverse breads and desserts as I could for a few months. I’m still on that path, but I have managed to cross quite a few things off my foodie bucket list so my path has slowed down some.
When I first made this bread for Easter three years ago I had no clue what I was doing. I was just fascinated by the pictures. It was so beautiful. I was totally determined to replicate it. So I read about twenty different recipes for comparison and gathered the ingredients. Then I carefully worked my way through making the recipe in steps. It took some time, but I even amazed myself at how well it turned out.
A word of advice – it’s a process. It’s not difficult but it does require patience and time, two things I definitely have issues with managing. But the end result is so worth it!
The recipe I used is https://www.christinascucina.com/individual-italian-easter-bread/ I really like this because it gives directions for both stand mixers and bread machines. I don’t have a bread machine, and my stand mixer is on its last legs, but I appreciate recipes that give you options on how to make things. I think the steps are super clear and easy to follow. A couple of things I did differently was use orange extract instead of vanilla, and I used dry active yeast, not a rapid rise/instant yeast. I don’t know why, but I have never had success with instant yeast. I realize this is probably just a “me” thing. So feel free to use whichever you have greater success with.
I would also recommend refrigerating the breads if you aren’t going to eat them right away, mainly because of the baked colored egg in the center. You can totally skip adding the colored egg if you don’t want to deal with it. I just think it looks prettier and adds a festive touch. The bread will be amazing either way!
Buona Pasqua! Happy Easter 💐✝️🐑