Preparation
4 hours
Cooking
30 minutes
Servings
4
Total Time
4 hours 30 minutes
Preparation
4 hours
Cooking
30 minutes
Servings
4
Total Time
4 hours 30 minutes
A sweet, fragrant dough flavored with lemon and nutmeg, braided into individual rings and decorated with dyed eggs and sesame seeds. This Italian Easter bread brings color and flavor to your holiday table.
Ingredients
- 2 cups (480 ml) hot water
- 4 tablespoons (60 ml) white vinegar
- Gel food coloring (egg-safe gel dye, assorted colors)
- 7 large white eggs, uncooked
- 1 cup (240 ml) warm whole milk (approx. 38°C)
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (75 g) unsalted butter, softened
- 1 tablespoon instant yeast
- 4 3/4 cups (about 600 g) all-purpose flour, plus more for shaping
- 2 tablespoons (30 ml) white rum, divided
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup (70 g) golden raisins
- Extra virgin olive oil spray Mantova SprayLeggero
- 1 large egg
- 1 tablespoon (15 ml) water
- Sesame seeds, for garnish
Instructions
1. In a large bowl, combine the hot water and white vinegar. Divide the liquid into small bowls—one for each desired color. Add gel food coloring (egg-safe) to each bowl according to package instructions. Submerge one uncooked egg in each bowl and leave until it reaches the desired shade. Remove and let dry on paper towels.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the warm milk, sugar, butter, and yeast. Mix on medium speed for about 1 minute, until the butter begins to melt.
3. Add 1 cup of flour, 1 tablespoon of rum, vanilla extract, salt, lemon zest, and nutmeg. Mix on low speed for about 30 seconds until incorporated.
4. Switch to the dough hook. Add 3 3/4 cups of flour and knead on low speed for 6–8 minutes, until the dough is smooth and elastic. If the dough is too sticky, gradually add the remaining flour one tablespoon at a time.
5. In a small bowl, combine the raisins with the remaining tablespoon of rum. Cover and microwave for 30 seconds, then let cool for 5 minutes. Add the raisins (and any remaining liquid) to the dough and knead until fully incorporated.
6. Shape the dough into a ball and place it in a lightly greased bowl using Mantova SprayLeggero olive oil spray. Cover with plastic wrap and let rise in a warm place for about 1 hour and 30 minutes, until doubled in size.
7. Turn the dough out onto a lightly floured surface and divide into 7 equal pieces. Keep the pieces covered with greased plastic wrap. Roll each piece into a rope about 35 cm long, fold it in half, and twist the ends together 3–4 times. Join the ends to form a ring and pinch to seal.
8. Transfer each ring to a parchment-lined baking sheet. Place one dyed egg in the center of each ring, gently pressing it down.
9. Cover loosely with plastic wrap and let rise for another 30–45 minutes.
10. Preheat the oven to 180°C (350°F). Beat the remaining egg with 1 tablespoon of water and brush over the risen dough. Sprinkle sesame seeds over each ring.
11. Bake for 18–22 minutes, or until golden brown. Let cool completely on a wire rack.
