Pane di Pasqua (Italian Easter breads) fluffy, slightly sweet, rich and soft, like a brioche, flavored with generous amount of lemon zest and a touch of ground aniseed
Last week Italian Easter Pie, now Italian Easter Bread.
These Italian Easter breads are fluffy, slightly sweet, rich and soft, like a brioche, flavored with generous amount of lemon zest and a touch of ground aniseed. Topped with colorful sprinkles and an egg in the middle, these Italian Easter breads are sure to impress everyone at your Easter table.
Other Italian Easter Breads I’ve seen shape the bread in one braided ring or one long braid, nesting eggs either in the middle or between the braids. I made 6 small braided rings, each one with a red egg in the middle.
I remember seeing this type of bread last year and was very intrigued by the egg nested in the middle. Especially since you don’t have to cook it. It’s going to cook while the bread is baking. How is that for a kitchen experiment?
First you start by dying the eggs. I made all of mine red, but you can do different colors if you prefer. While the eggs are resting, putting on the best color coat, start making the dough. There are several recipes for Italian Easter Breads but in the end I decided to use the dough from the Chocolate swirl bread recipe I shared last year, with only two small differences. Added lemon zest instead of orange zest and added a pinch of aniseed.
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