If you're looking to add a touch of sweetness and a pop of color to your Easter table, this Sweet Orange Italian Easter Bread is your go-to recipe. It's a beautiful braided bread infused with citrusy notes, perfect for celebrating the season.
Flour is the backbone of our bread, providing structure. We use all-purpose flour for a balanced texture. Sugar sweetens the bread just enough to complement the natural sugars in the citrus. Yeast gives the bread its lovely rise and airiness. A touch of salt balances all the flavors.
The combination of warm milk and butter creates a rich, tender crumb. Eggs add richness and color to the bread, while orange zest and orange juice bring in that bright, sunny flavor. A splash of vanilla extract rounds everything out with warmth, and raisins add little bursts of sweetness throughout. An extra egg is used for an egg wash, ensuring a golden, glossy finish. Finally, colorful sprinkles are optional but make the bread festive and fun.
This bread pairs beautifully with a light smear of butter or honey. It’s also delightful with a dollop of mascarpone cheese on the side. Serve it alongside an Easter brunch spread with fresh fruit and a hot cup of tea or coffee for a full experience.
Start by mixing your dry ingredients in a large bowl: the flour, sugar, yeast, and salt. In another bowl, whisk together the warm milk, softened butter, eggs, orange zest, vanilla extract, and orange juice. This liquid mixture is where the magic begins, combining all those delightful flavors.
Gradually introduce the wet ingredients to the dry, stirring until a soft dough forms. It might look a bit shaggy at first, but that’s okay. Once it comes together, transfer it to a floured surface and knead for about 10 minutes. You’re looking for a smooth, elastic texture that bounces back when poked.
When your dough is ready, place it in a greased bowl and cover it with a damp cloth. Find a warm spot in your kitchen and let it rise for about an hour. It should double in size, so be patient. Meanwhile, preheat your oven to 350°F (175°C).
Once risen, punch down the dough gently to deflate it and incorporate the raisins. Divide the dough into three equal parts, rolling each into a rope. Braid these ropes together like you’re weaving a story into the bread, and then form a circle, pinching the ends to seal.
Set the braided ring on a baking sheet lined with parchment paper, cover it, and let it rise again for about 30 minutes. Before baking, brush it with an egg wash and sprinkle on those colorful sprinkles if you’d like.
Bake for 25-30 minutes, or until the bread is a beautiful golden brown. Let it cool on a wire rack before serving; this helps maintain its structure and lets the flavors settle.
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