Amelia's Easter Egg Bread
My late grandma, Amelia DeFusco, made this popular bread every Easter. It’s a pretty dessert, loved by children for its sweet taste and its tinted eggs.
For 1 Batch(es)
- 3 1/3 cups all purpose flour
- 1/2 cup sugar
- 1/3 cup milk
- 1/2 teaspoon salt
- 2 tablespoons butter, margarine, shortening, or oil
- 1/2 cup warm water
- 1 packet active dry yeast
- 2 large eggs
- 1/2 cup raisins or 0.25 cup raisins and 0.25 cup candied fruit
- 1/4 cup finely chopped almonds (optional)
- 1/2 teaspoon anise extract (optional)
- 6 tinted but raw eggs
- 1 egg for egg wash
- Scald the milk, and then stir in the butter. Set aside to cool to lukewarm.
- If desired, proof the yeast in the water into which 2 t of the sugar has been added, and which has been warmed to 100oF.
- Pour the milk mixture, eggs, water, yeast, sugar, salt and anise extract into large bowl.
- Stir in 1 cup of flour and beat until smooth.
- Add 2 more cups of flour to make a soft dough, adding additional water or flour as necessary.
- Turn out the dough on a lightly floured board and knead for about 8 minutes, until the dough is smooth and elastic.
- Put the dough into a greased bowl, and flip it over to grease the top. Cover with plastic wrap and let rise in a warm place until doubled in bulk—about 1 hour.
- Turn out on a lightly floured board and thoroughly knead in the raisins, candied fruit and almonds.
- Divide the dough in halves, and roll each half into a rope about 1 inch in diameter and 2 feet long.
- Twist the ropes together and arrange them in a circle on a greased or parchment-lined baking sheet. Wet the ends of the ropes so they can be firmly joined.
- Gently spread the twist at regular intervals and insert the tinted eggs; the number of twists will determine how many eggs are required.
- Lightly grease the dough, cover with plastic wrap, and set aside in a warm place to rise until doubled in bulk—about 40 minutes.
- Preheat the oven to 350oF.
- Gently brush the dough with one beaten egg to create a shiny finish on the baked bread.
- Bake for about 30 to 35 minutes, until the bread is golden.
- Remove from the oven and carefully place on a rack to cool. Hold the bread evenly while transferring to the rack or it may split apart near one of the eggs.
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You can slice the bread on the table, but it may be easier to remove the cooked eggs and pre-slice it.
recipes does not state how much butter to use - melrugg