Description
Celebrate Easter with this delightful Italian Ricotta Easter Bread. This festive and flavorful bread is a traditional treat that’s perfect for sharing with family and friends.
Ingredients
Scale
Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon salt
- 1 cup whole milk, warmed (110°F)
- 1/4 cup unsalted butter, melted
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup ricotta cheese
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
Decoration:
- Colored sprinkles for decorating
- 1 egg, beaten (for egg wash)
- 6 dyed raw eggs (optional, for traditional decoration)
Instructions
- Dissolve Yeast: In a small bowl, dissolve the yeast in warm milk and let sit for 5 minutes until foamy.
- Mix Dough: Whisk together flour, sugar, and salt. Add yeast mixture, melted butter, eggs, vanilla extract, ricotta cheese, lemon zest, and orange zest. Mix until a soft dough forms.
- Knead and Rise: Knead dough on a floured surface for 8–10 minutes. Let rise until doubled in size, about 1–2 hours.
- Shape Dough: Divide dough, braid into a wreath shape, and place on a baking sheet. Insert dyed eggs if desired.
- Final Rise and Bake: Let rise again, brush with egg wash, sprinkle with colored sprinkles, and bake at 350°F for 25–30 minutes.
- Cool and Serve: Cool on a wire rack before slicing and serving.
Notes
- The dyed eggs cook while the bread bakes and are safe to eat if desired.
- Store any leftover bread tightly wrapped at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
