Italian Easter bread! 😋 

The arrival of Easter brings with it many traditional desserts, I have chosen to propose a variant on the theme by creating a sweet Easter bread with a dough rich in raisins and garnished with the inevitable boiled eggs. The sweet Easter bread is a rustic bread with simple flavors that recalls the desserts of the past, I have made it by adding condensed milk to the dough that makes the dough soft and even tastier. Easter bread is the ideal dessert for your Easter Monday trips out of town!

INGREDIENTS

Flour 350 g

Butter 150 g

Whole milk 125 ml

Condensed milk 50 g

Water 50 ml

Medium eggs 2

Brewer's yeast 4 g

Salt up to 8 g

Colored sugar sprinkles

PREPARATION

To make the sweet Easter bread, sift the flour in the bowl of a planetary mixer equipped with a leaf (if you do not have a planetary mixer you can knead by hand), add the dehydrated yeast (or 12 g of fresh brewer's yeast), pour the milk flush and water and operate the machine at medium speed, incorporate the condensed milk. Add the eggs while continuing to knead. Replace the leaf with the hook and continue to knead adding salt and butter in small pieces little by little waiting for it to be incorporated before adding another piece, continue to knead until the dough comes off the walls knotting on the hook. Form a ball with the dough, place it in a bowl, cover it with plastic wrap and place it to rise in a warm place (like the oven off with the light on) until it has doubled its volume, it will take about a couple of hours. Meanwhile, soak the raisins in the water. Resume the leavened dough, drain the softened raisins and incorporate it into the dough. Divide it into two equal loaves. Form with each a loaf 68 cm long, then intertwine the two strands and form a crown by adhering the two ends of the braid. Cook 5 white eggs in a saucepan. They must be firm, once ready, let them cool and then place them between the weaves so that they are well fixed, they must be equidistant from each other. Brush the surface of the cake with a beaten egg and bake in a preheated static oven at 180 °C for 40 minutes (in a ventilated oven at 160 °C for 30 minutes). When cooked, take the sweet Easter bread out of the oven sprinkle each ring with colored sprinkle , let it cool and then serve it by cutting it into slices.

PRESERVATION

Store Easter bread under a glass bell for 2-3 days.

ADVICE

The sweet tooth can replace raisins with chocolate chips! To give an aromatic note you can soak the raisins in a liqueur like Brandy.