Imen Dridi Giada De Laurentiis’ Italian Easter Bread is made from a dough of flour, eggs, butter, milk, sugar, and yeast. It’s shaped into wreaths, adorned with colored eggs, and baked to golden perfection. Serves 8 and takes approximately 3-4 hours to prepare and bake.
More Giada De Laurentiis Recipes:
- Giada De Laurentiis Macaroni And Cheese
- Giada De Laurentiis Baccala Salad
- Giada De Laurentiis Grilled Vegetables
đ Â Why Youâll Love This Italian Easter Bread Recipe:
- Festive Tradition: It’s a cherished Easter tradition in Italian households, adding cultural significance to your celebration.
- Beautiful Presentation: The wreath shape adorned with colorful eggs and sprinkles creates a stunning centerpiece.
- Delicate Sweetness: The bread offers a mildly sweet flavor, making it a delightful treat for all ages.
- Homemade Goodness: Baking it from scratch brings the joy of homemade bread to your table.
- Dough Folding Technique: The dough-folding technique during rising enhances the bread’s texture and appearance.
- Memorable Tradition: Creating this bread with loved ones becomes a cherished annual tradition.
â What Is Giada De Laurentiis Italian Easter Bread Recipe?
Giada De Laurentiis’ Italian Easter Bread recipe involves mixing flour, eggs, milk, sugar, yeast, and butter into a dough. After a two-hour rise, the dough is shaped into wreaths, decorated with colored eggs and sprinkles, then baked to golden perfection.
đ„ Giada De Laurentiis Italian Easter Bread Ingredients
- 1 3/4 cups +2 tablespoons all purpose flour
- 1 pinch salt
- zest of 1 lemon
- 2 1/2 tablespoons granulated sugar
- 1/4 cup lukewarm milk (I used 2 % milk)
- 1 1/2 teaspoons active dry yeast
- 2 eggs (room temperature) (slightly beaten)
- 1/2 cup butter (room temperature)
- If using unsalted butter add 1/4 teaspoon of salt.
- 1 egg
- 1 tablespoon water
- 2-4 eggs (uncooked and dyed whatever colour you like)
- 2-4 tablespoons sprinkles* (if desired)
đ„š How To Make Giada De Laurentiis Italian Easter Bread
- The flour, salt, orange zest, and sugar should all be mixed together in the bowl of a stand mixer. Make a well in the middle and add the milk and yeast. Use a fork to mix the ingredients together. After that, add the eggs. Using the dough hook tool, knead the dough for about one minute, just to mix it.
- Place plastic wrap over the bowl and let the dough rise for two hours. After every thirty minutes, fold both ends into the middle four times.
- After the time is up, add the butter a little at a time while the dough hook is running on medium-high speed. Knead the dough just to mix the butter in, then let it rest for 10 minutes.
- If the dough is still sticky, knead it again for 5 to 6 minutes. This time, make sure it is smooth and keeps its shape. Cover the dough with plastic wrap, grease the bowl a little, and put it in the fridge for one to two hours.
- Place the dough on a flat surface that has been lightly floured. Split the dough into four pieces. Roll each piece into two 10- to 12-inch (25- to 30-cm) ropes. Join two ropes at the top and twist their ends over each other (see picture). Then join the ends to make a wreath (circle).
- Do this with the rest of the ropes. Place the wreaths on a cookie sheet lined with parchment paper. Cover and let rise in a warm place that doesn’t get drafty for one to two hours, or until they make twice as big.
- Set the oven to 390F (195C) 15 minutes before the time for rising is up.
- If you want, you can add a colored, uncooked egg to the middle of the wreath. Then, brush the wreaths with the egg wash (being careful not to brush the eggs), and then add the sprinkles.
- It’s done when you tap it on the bottom and hear an empty sound, or when it’s really golden. Move the buns to a wire rack right away to cool. Wait until it’s cool to serve.
đ Recipe Tips
- Mixing the Dough: When mixing the dry and wet ingredients, use a fork to combine the milk and yeast into the flour mixture before adding the eggs. This ensures even distribution.
- Rising Time: During the two-hour rising time, fold the dough in on itself every 30 minutes. This helps create a more uniform texture.
- Incorporating Butter: Add room-temperature butter gradually while the dough hook is running to ensure it’s evenly incorporated.
- Chilling the Dough: If the dough is sticky after adding butter, knead it for 5-6 minutes until smooth. Then, refrigerate it for 1-2 hours to make it easier to handle.
- Shaping the Wreaths: When forming the wreaths, join two ropes at the top, twist their ends over each other, and then connect the ends to create a circular shape.
- Egg Placement: If adding colored, uncooked eggs, place them in the center of each wreath. Brush the wreaths with the egg wash, taking care not to brush the eggs themselves.
đ What To Serve With Italian Easter Bread?
Serve Italian Easter Bread with butter, a cheese platter, or alongside traditional Easter dishes like roasted lamb, ham, or a variety of Italian antipasti for a festive feast.
đ How To Store Leftovers Italian Easter Bread?
- Room Temperature: Keep it covered at room temperature for up to 2-3 days ensure it’s in a cool, dry place to maintain freshness.
- Freezing: Wrap it tightly in plastic wrap or foil, place it in an airtight container or freezer bag, and freeze for up to 2-3 months. Thaw at room temperature when ready to enjoy.
đ„” How To Reheat Leftovers Italian Easter Bread?
- Oven Method: Preheat your oven to 350°F (175°C). Wrap the bread in foil and warm it in the oven for about 10-15 minutes until heated through.
- Microwave Method: For individual slices, microwave on low power in 20-second intervals until warm, taking care not to overheat and dry it out.
FAQs
Why are eggs used in the bread, and do they need to be cooked beforehand?
The eggs represent new life and Easter. They are usually dyed but uncooked when placed in the dough, as they will cook during the baking process. However, some people use hard-boiled eggs for safety or preference.
Can I make Italian Easter Bread without the eggs in the dough?
Yes, you can omit the eggs in the dough for a simpler sweet bread the bread will still be delicious and festive, especially if decorated with icing and sprinkles.
How do I get my Italian Easter Bread to be soft and fluffy?
Ensure your yeast is fresh and active for a good rise. Kneading the dough adequately and allowing it sufficient time to rise in a warm, draft-free environment will also contribute to a soft and fluffy texture.
What’s the traditional shape for Italian Easter Bread?
It’s traditionally shaped into a wreath or nest to hold the eggs, it can also be braided or formed into individual buns. The shape is symbolic but can be adapted to your preference.
Can Italian Easter Bread be made ahead of time?
Yes, you can prepare the dough the day before, let it undergo its first rise, then refrigerate it overnight the next day, shape, let it rise again, and bake.
Try More Giada De Laurentiis Recipes:
- Giada De Laurentiis Potato Salad
- Giada De Laurentiis Cherry Tomato Pasta
- Giada De Laurentiis Bechamel Sauce
Giada De Laurentiis Italian Easter Bread Nutrition Facts
Amount Per Serving
- Calories 351
- Total Fat 7.1g
- Saturated Fat 2.3g
- Trans Fat 0.1g
- Cholesterol 0mg
- Sodium 234mg
- Potassium 44.3mg
- Total Carbohydrates 18g
- Dietary Fiber 1.1g
- Sugars 1.6g
- Protein 3.6g
Giada De Laurentiis Italian Easter Bread
Description
Giada De Laurentiis’ Italian Easter Bread is made from a dough of flour, eggs, butter, milk, sugar, and yeast. It’s shaped into wreaths, adorned with colored eggs, and baked to golden perfection. Serves 8 and takes approximately 3-4 hours to prepare and bake.
Ingredients
Instructions
- The flour, salt, orange zest, and sugar should all be mixed together in the bowl of a stand mixer. Make a well in the middle and add the milk and yeast. Use a fork to mix the ingredients together. After that, add the eggs. Using the dough hook tool, knead the dough for about one minute, just to mix it.
- Place plastic wrap over the bowl and let the dough rise for two hours. After every thirty minutes, fold both ends into the middle four times.
- After the time is up, add the butter a little at a time while the dough hook is running on medium-high speed. Knead the dough just to mix the butter in, then let it rest for 10 minutes.
- If the dough is still sticky, knead it again for 5 to 6 minutes. This time, make sure it is smooth and keeps its shape. Cover the dough with plastic wrap, grease the bowl a little, and put it in the fridge for one to two hours.
- Place the dough on a flat surface that has been lightly floured. Split the dough into four pieces. Roll each piece into two 10- to 12-inch (25- to 30-cm) ropes. Join two ropes at the top and twist their ends over each other (see picture). Then join the ends to make a wreath (circle).
- Do this with the rest of the ropes. Place the wreaths on a cookie sheet lined with parchment paper. Cover and let rise in a warm place that doesn’t get drafty for one to two hours, or until they make twice as big.
- Set the oven to 390F (195C) 15 minutes before the time for rising is up.
- If you want, you can add a colored, uncooked egg to the middle of the wreath. Then, brush the wreaths with the egg wash (being careful not to brush the eggs), and then add the sprinkles.
- It’s done when you tap it on the bottom and hear an empty sound, or when it’s really golden. Move the buns to a wire rack right away to cool. Wait until it’s cool to serve.
Notes
- Mixing the Dough: When mixing the dry and wet ingredients, use a fork to combine the milk and yeast into the flour mixture before adding the eggs. This ensures even distribution.
- Rising Time: During the two-hour rising time, fold the dough in on itself every 30 minutes. This helps create a more uniform texture.
- Incorporating Butter: Add room-temperature butter gradually while the dough hook is running to ensure it’s evenly incorporated.
- Chilling the Dough: If the dough is sticky after adding butter, knead it for 5-6 minutes until smooth. Then, refrigerate it for 1-2 hours to make it easier to handle.
- Shaping the Wreaths: When forming the wreaths, join two ropes at the top, twist their ends over each other, and then connect the ends to create a circular shape.
- Egg Placement: If adding colored, uncooked eggs, place them in the center of each wreath. Brush the wreaths with the egg wash, taking care not to brush the eggs themselves.
Giada De Laurentiis Italian Easter Bread
