Grandma Rose's Italian Easter Bread 1947

Transport your taste buds back to 1947 with the nostalgic charm of *Grandma Rose’s Italian Easter Bread*. This traditional sweet bread shines with its tender, fluffy texture and distinctive braided rings, each cradling a vibrant dyed egg for a festive centerpiece. Infused with the subtle citrus notes of fresh lemon zest and rich hints of vanilla, this recipe showcases classic Italian ingredients and techniques that celebrate the flavors of Easter. With its golden crust adorned with colorful sprinkles, this show-stopping bread is as delightful to look at as it is to eat. Perfect for Easter brunch or as a heartfelt homemade gift, this recipe is a treasured heirloom that brings generations together around the table.

Nutriscore Rating: 66/100

Prep Time:180 mins

Cook Time:25 mins

Total Time:205 mins

Servings: 6

Ingredients

• 6 cups all-purpose flour
• 0.75 cups granulated sugar
• 1 teaspoon salt
• 2.25 teaspoons instant yeast
• 1.25 cups whole milk
• 4 tablespoons unsalted butter
• 4 pieces large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest
• 6 pieces dyed uncooked eggs
• 3 tablespoons sprinkles (optional)

Directions

Step 1

In a small saucepan, heat the milk and butter over low heat until the butter melts. Let the mixture cool to lukewarm.

Step 2

In a large mixing bowl, combine 2 cups of the flour, sugar, salt, and instant yeast. Mix well.

Step 3

Add the lukewarm milk and butter mixture, eggs, vanilla extract, and lemon zest to the flour mixture. Stir to combine.

Step 4

Gradually add the remaining flour, 1 cup at a time, mixing until a soft dough forms.

Step 5

Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.

Step 6

Place the dough in a greased bowl, turning to coat the surface. Cover with a clean towel and let rise in a warm place for 1-2 hours, or until the dough has doubled in size.

Step 7

Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope about 12 inches long.

Step 8

Twist two ropes together and form a circle, pinching the ends to seal. Repeat with the remaining ropes to make 6 braided rings.

Step 9

Place each braided ring on a parchment-lined baking sheet. Gently nestle one dyed egg (uncooked) in the center of each ring.

Step 10

Cover loosely with plastic wrap and let rise for another 30-45 minutes until puffy.

Step 11

Preheat the oven to 350°F (175°C). If desired, brush the dough with a beaten egg wash and sprinkle with colorful sprinkles.

Step 12

Bake in the preheated oven for 20-25 minutes, or until golden brown.

Step 13

Cool on a wire rack before serving. The dyed eggs will harden during baking and can be safely consumed.

Nutrition Facts

Serving size	(1782.4g)

Amount per serving	% Daily Value*
Calories	4645.3

Total Fat 116.3g	0%
Saturated Fat 51.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 2020.6mg	0%
Sodium 3150.2mg	0%
Total Carbohydrate 747.5g	0%
Dietary Fiber 22.7g	0%
Total Sugars 188.0g
Protein 144.9g	0%

Vitamin D 540.2IU	0%
Calcium 766.3mg	0%
Iron 43.2mg	0%
Potassium 2047.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.7%

Protein: 12.6%

Carbs: 64.8%