EASTER CUPS RECIPES

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ITALIAN EASTER BREAD (ANISE FLAVORED) RECIPE | ALLRECIPES



Italian Easter Bread (Anise Flavored) Recipe | Allrecipes image

Growing up, this was the best treat of Easter morning (and still is)! One bite of this light, fluffy, sweet bread and you're twelve years old again! Bakery quality in two hours. Try this South Philly Italian tradition and keep the heritage alive...Buona Pasqua a Tutti!

Provided by LadyAnna123

Categories     Breakfast and Brunch    Breakfast Bread Recipes

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 loaf

Number Of Ingredients 10

3 cups all-purpose flour, divided
¼ cup white sugar
1 teaspoon salt
1 (.25 ounce) package rapid rise yeast
? cup milk
1 teaspoon anise extract
2 tablespoons butter at room temperature
2 eggs
1 egg, beaten
½ tablespoon colored candy decorating dragees, or as desired

Steps:

  • Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 110 degrees F (43 degrees C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.
  • Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.
  • On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)
  • Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
  • Preheat oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.

Nutrition Facts : Calories 211.5 calories, CarbohydrateContent 35.4 g, CholesterolContent 63.2 mg, FatContent 4.6 g, FiberContent 1.2 g, ProteinContent 6.6 g, SaturatedFatContent 2.2 g, SodiumContent 287.9 mg, SugarContent 6.6 g

BRAIDED EASTER EGG BREAD RECIPE | ALLRECIPES



Braided Easter Egg Bread Recipe | Allrecipes image

This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.

Provided by MARBALET

Categories     Holidays and Events Recipes    Easter    Bread

Total Time 3 hours 0 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 1 1-pound loaf

Number Of Ingredients 9

2?½ cups all-purpose flour, divided
¼ cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
? cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
  • Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
  • Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 234.1 calories, CarbohydrateContent 30.1 g, CholesterolContent 143.7 mg, FatContent 8.7 g, FiberContent 1 g, ProteinContent 8.5 g, SaturatedFatContent 4.3 g, SodiumContent 321.9 mg, SugarContent 6.1 g

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