28 Ratings
  • 5 Rating Star 17
  • 4 Rating Star 6
  • 3 Rating Star 4
  • 2 Rating Star 1

This recipe is from Italy. The Italians love it, especially at Easter time.

prep:
30 mins
cook:
35 mins
total:
3 hrs 5 mins
additional:
2 hrs
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.

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  • In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.

  • Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.

  • Meanwhile, combine the fruit, nuts, and anise seed.

  • Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.

  • Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.

  • Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.

  • Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

Nutrition Facts

656.11 calories; 17.19 g protein; 100.63 g carbohydrates; 20.88 g fat; 251.29 mg cholesterol; 565.19 mg sodium.Full Nutrition


Reviews (24)

Read All Reviews

Most helpful positive review

Anonymous
04/13/2006
My mother and I have been making this bread since I was 3 it's a Good Friday tradition. I have found it easier though over the years to use anise extract I think it gives it a little more flavor. Also if you're not into the dried fruit Raisins are a great if not better substitute.
(29)

Most helpful critical review

IDAJ
08/31/2003
There is too much salt! The other recipes I have call for just a pinch of salt. I would use 1/2 or 1/4 teaspoon instead of 1 teaspoon. I couldn't taste the sweetness in the dough for the saltiness. Otherwise it is a very good recipe.
(12)
28 Ratings
  • 5 Rating Star 17
  • 4 Rating Star 6
  • 3 Rating Star 4
  • 2 Rating Star 1
Anonymous
04/13/2006
My mother and I have been making this bread since I was 3 it's a Good Friday tradition. I have found it easier though over the years to use anise extract I think it gives it a little more flavor. Also if you're not into the dried fruit Raisins are a great if not better substitute.
(29)
LJVINCENT
11/12/2003
This was a good sweet recipe great for breakfast. However use more dried fruit than is recomended. This recipe was hard to knead the second time because of the dry ingredients. Take your time with this one!
(22)
Anonymous
11/14/2003
Really good recipe. However for the advanced baker since it's a yeast bread with multiple rising periods. Overall very authentic-- and I'm 100% Italian!
(20)
Anonymous
08/31/2003
I have never made a braided bread ring but had wanted to try. This was perfect! I made it for my Bible Study class & got only raves. It wasn't hard to prepare or make. It was very good to eat- too!
(19)
HEATHERFEATHER
04/17/2003
This is a very good recipe. I did make some changes however. First of all I used half of the salt and still had excellent results. Also I substituted sultanas (golden raisins) for the fruit called for in the recipe. I also omitted the nuts. The resulting loaf was beautiful to look at and makes an excellent Easter morning certerpiece. I do question the safety of letting the braided loaf rise for the second hour because of the raw eggs. Only let mine rise 30 minutes after the inserting the colored raw eggs. Everything turned out great. The bread is very lightly sweet and goes very well with coffee.
(18)
Anita Louise McKennon-Paxton
03/07/2008
Followed recipe as written--love it! I use kosher salt and didn't notice a salty taste. Everybody raved about this last Easter. It tastes sweet--more like a cake bread. Excellent!
(13)
Anonymous
11/14/2003
My family and I enjoyed this recipe very much.
(13)
IDAJ
08/31/2003
There is too much salt! The other recipes I have call for just a pinch of salt. I would use 1/2 or 1/4 teaspoon instead of 1 teaspoon. I couldn't taste the sweetness in the dough for the saltiness. Otherwise it is a very good recipe.
(12)
CGIO67
04/15/2006
Bread was very easy to make although I had to add more flour because the dough was way too sticky and the cooking time was only 25 minutes. Other thatn that I handed out the printed recipe to the girls at work along with a miniature braided wreath with one egg in the center. Everyone was very impressed. This one's a keeper.
(10)