Easter Bread Our Way
It was the simple things in life that made growing up in Little Italy a pleasure. Easter Bread Our Way was something nonna gave to us at Easter each year. Everyone got their own little braided nest with an egg. My mom got one in Italy when she was little and now my grandson gets one from me. I love the individual portions and the smile on the kid’s faces is worth the little effort.
I have little girls living on either side of us and today they will get this treat. Of course some is for my grandson. He gets such a charge out of the coloured eggs. It is also important that he knows and remembers these stories and the traditions of growing up in a large and loving Italian family. These traditions and rituals are an important part of childhood development. For me, it’s important to strengthen the family ties and establish meaning to the holidays. Too many holidays are commercialized and it’s the “back to basics” that I want for him. This little wreath will hopefully pass on a little piece of our heritage and beliefs.
The Ingredients are simple and I want the flavour of the bread to pop. The orange and the lemon will add flavour with their juice and zest.
The lemon and the orange sit waiting. I juice them using my little trusted ceramic juicer from the Amalfi Coast.
The star of the show is the yeast. Add it to milk with some sugar.
I zest the lemon and orange into the eggs.
I add the vanilla and juice to the eggs and beat them.
The melted butter sits by the egg mixture waiting.
Make a well in the flour, add the egg mixture, the yeast and then the butter.
The dough should be sticky, but cling to the beaters.
Turn it onto a lightly floured surface and knead.
Put the dough into an oiled bowl and cover.
I dye the eggs and let them dry.
Cut the dough into four.
Cut each piece into two.
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Roll out the pieces, pinch one end and twist together.
Twist and tie the ends together.
Brush each braided coil with some milk or cream. Decorate and place an egg in the middle.
Four pretty little nests ready for the oven.
Out of the oven and ready!!
Easter Bread Our Way
Pretty little Easter Nests to start your own traditions.
Ingredients
- 4 1/2 cups flour reserve the 1/2 cup
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup warm milk
- 1 tsp quick rise yeast
- 4 large eggs
- 1 large orange zest and juice
- 1 large lemon zest and juice of 1/2
- 1 tsp vanilla extract
- 1 tbsp anise flavour I use Sambuca
- 1/2 cup butter melted
- 1/4 cup milk or cream for brushing
- various coloured sprinkles
- 4 eggs for dyeing raw
- food colouring
Instructions
-
In a small bowl combine the warm milk, with the sugar and the yeast.
Let this sit.
In your mixer bowl combine the flour and the salt and make a well.
In a medium bowl add the eggs, orange juice and zest, lemon juice and zest, vanilla and anise flavour. Beat these.
Melt the butter.
Pour the egg mixture into the well, then the yeast and lastly the butter.
Put the bowl on your mixer stand and beat until everything comes together.
If the dough isn't pulling away from the sides a bit, then add the remainder 1/2 cup flour. I did.
Turn the dough onto a lightly floured counter and knead.
The dough should be soft and pliable.
Oil a large bowl and put the dough inside.
Cover with plastic wrap and drape a table cloth over the bowl.
Let it sit for 45 minutes.
It should double in size.
Prepare a large baking pan by lining it with parchment paper.
Turn it onto the counter again and cut into 4 equal pieces.
Cut each piece into 2.
Roll out into cords.
Pinch the ends of the cords and twist.
Bring the ends together.
Brush with milk and apply sprinkles.
Place an egg in each nest.
Put into a 350 F oven for 25 to 30 minutes.
Place onto a rack and let cool.
These freeze well.
Don't eat the eggs if freezing: they are more of a decoration.
You can eat the eggs if you eat within a few days and of course refrigerate.
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