Italian Easter Bread

Method13 steps · about 3 hr 50 min

1. 1

   Step 1: Warm the 240 ml sponge milk to 105–115°F (41–46°C). Dissolve the 7 g active dry yeast in it in the stand-mixer bowl. Leave for 5–10 minutes, checking from 5 minutes, until it starts to foam.

   Activate the yeast · 5 minUses 240 ml whole milk (1 cup), warmed to 105–115°F (41–46°C) · 7 g active dry yeast (2¼ tsp)

2. 2

   Step 2: Stir the sponge 50 g sugar, 2 room-temperature eggs and 240 g flour into the foaming milk and yeast with a spatula, making a pancake-batter-like mixture. Cover and leave in a warm spot for about 30 minutes, until bubbly. While it rises, let the diced 57 g dough butter soften and grate the lemon and orange zest.

   Bubbly sponge · 30 minUses All foaming milk and yeast · 50 g granulated sugar for the sponge (¼ cup) · 2 large eggs, at room temperature, for the sponge · 240 g all-purpose flour for the sponge (2 cups)

3. 3

   Step 3: Add the additional dough 240 g flour and 50 g sugar, softened 57 g butter, 1 tsp salt, 1 tsp vanilla and the zest of both fruits to the risen sponge. Fit the dough hook and mix on the lowest speed for about 1 minute, until a rough ball forms. Knead at speed 2 for about 7 minutes, until smooth and elastic and pulling from the sides; slight sticking to the bowl bottom is fine.

   Uses Bubbly sponge · 240 g additional all-purpose flour for the dough (2 cups) · 50 g additional granulated sugar for the dough (¼ cup) · 57 g unsalted butter, diced into ½-inch pieces and softened (¼ cup) · 1 tsp kosher salt · 1 tsp vanilla extract · Zest of 1 lemon · Zest of 1 orange

   
4. 4

   Step 4: Cover the dough bowl and leave in a warm spot for about 1½ hours, until roughly doubled in size.

   First dough rise · 90 minUses Complete kneaded dough

   
5. 5

   Step 5: Punch down the risen dough. Weigh the complete batch and divide it into 8 equal portions; about 120–125 g each is a size guide.

   Uses All first-rise dough

6. 6

   Step 6: Line two sheet pans with parchment. Roll each of the 8 dough portions into a 12-inch rope. Join two ropes at one end, twist them together, then join the other ends to form a wreath and tuck the join underneath. Use all 8 ropes to make 4 wreaths.

   Uses Eight equal dough portions

   
7. 7

   Step 7: Place two wreaths on each lined pan. Cover with plastic wrap or a clean tea towel dampened with the optional cloth water. Leave in a warm spot for about 1 hour, until puffy and almost doubled.

   Second wreath rise · 60 minUses Four shaped wreaths · Clean water, only if using a damp tea towel to cover the shaped dough

8. 8

   Step 8: Arrange oven racks in the upper and lower thirds and preheat to 400°F (about 204°C). Keep the centre eggs refrigerated until the loaves are ready to decorate.

9. 9

   Step 9: Whisk the separate egg-wash egg (1 large) with its 1 tbsp milk in a small bowl.

   Uses 1 large egg, for the egg wash · 1 tbsp whole milk, for the egg wash

10. 10

    Step 10: Nestle one uncooked in-shell pasteurized egg, left undyed, in the centre of each risen wreath. Brush the dough lightly with the prepared egg wash, avoiding the shell eggs. Add the vegetarian-suitable sprinkles. Discard any unused raw egg wash.

    Uses Four risen wreaths · 4 uncooked eggs pasteurized in the shell, left undyed, for the wreath centres · Only enough prepared egg wash for a light coating on four loaves · Vegetarian-suitable multicolored nonpareils or sprinkles, to decorate

    
11. 11

    Step 11: Put both pans in the fully heated oven and bake for the first 10 minutes.

    Bake until the halfway rotation · 10 minUses Four decorated wreaths

12. 12

    Step 12: At the halfway point, rotate each pan and swap the upper and lower positions. Bake for about 10 minutes more, completing the approximately 20-minute total, until the bread is golden and cooked through. The pasteurized centre eggs may have soft yolks.

    Finish baking the wreaths · 10 minUses Four half-baked wreaths

13. 13

    Step 13: Transfer the four wreaths to a wire rack and let cool before serving. Each wreath makes two servings, for eight total. Remove and peel the centre eggs before eating them. Refrigerate unserved bread and eggs within 2 hours of leaving the oven.

    Uses Four baked wreaths