Easter Bread Ring Recipe
Add a photo
1 of 3 Photos

Easter Bread Ring

By: MARBALET  
"This recipe is from Italy. The Italians love it, especially at Easter time."

Rating: This weblink has been rated 19 times with an average star rating of 4.4 Read Reviews (18)

Rate/Review | 561 people have saved this

Prep Time:
30 Min
Cook Time:
35 Min
Ready In:
3 Hrs 5 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 loaf
 

Ingredients

  • 5 eggs
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 1 (.25 ounce) package active dry yeast
  • 3 cups all-purpose flour
  • 2/3 cup milk
  • 2 tablespoons butter
  • 2 eggs, room temperature
  • 1/2 cup mixed candied fruit
  • 1/3 cup chopped blanched almonds
  • 1/2 teaspoon anise seed
  • 2 tablespoons melted shortening
  • 1 cup confectioners' sugar
  • 1 tablespoon whole milk
  • 1/8 teaspoon vanilla extract
  • 3 tablespoons multicolored sprinkles (jimmies)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, combine the fruit, nuts, and anise seed.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 656 | Total Fat: 20.9g | Cholesterol: 260mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2003 by DDJANCURA 
Really good recipe. However for the advanced baker since it's a yeast bread with multiple... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2003 by LJVINCENT 
This was a good sweet recipe, great for breakfast. However, use more dried fruit than is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2003 by PINKLADY 
I have never made a braided bread ring, but had wanted to try. This was perfect! I made it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2003 by BUSYDAZE 
My family and I enjoyed this recipe very much. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2003 by HEATHERFEATHER 
This is a very good recipe. I did make some changes, however. First of all, I used half of... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2003 by IDAJ 
There is too much salt! The other recipes I have call for just a pinch of salt. I would use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2006 by JADE18421 
My mother and I have been making this bread since I was 3, it's a Good Friday tradition. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2008 by angelnina 
Followed recipe as written--love it! I use kosher salt, and didn't notice a salty taste. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2007 by Ashlie Turner 
Easy. The children and the adults love this bread at easter. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2006 by CGIO67 
Bread was very easy to make, although I had to add more flour because the dough was way too... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?