The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 14, 2009
This turned out great! It is a bit of work, but well worth it. This was my first time making a bread ring and it looked absolutely gorgeous. I could not find candied fruit anywhere, so I used a mix of candied pineapple, candied cherries and raisins. It worked out really well, and it was delicious. I will make this every Easter from now on. Thanks for the recipe(:
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Photo by Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA
Living In: Levittown, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 13, 2009
bread was good, however, I left out the dried fruit, anise and almonds, since it's not a ruitcake. And, it did not double in size at all and I followed directions step by step. But everyone loved it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 4, 2009
I'll give this three b/c it did turn out as a bread. However, I can't give it more than that b/c I didn't follow the recipe. I didn't add the dried fruit or anise seed or colored eggs; instead I added anise extract and it still wasn't enough for my tastes. I was hoping this would be like my Sicilian grandma's Pigna but it didn't come close. If you're not Italian and not used to authentic Pigna then this may satisfy your needs but it just didn't do it for me. I crumbled it up and gave it to the birds.
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Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA
Living In: South Charleston, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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Reviewed: Mar. 20, 2008
This was my first attempt at an Easter ring & I was thrilled with the result! I brought this to an Easter dinner & everyone raved about how good it was. The kids loved dyeing the eggs. I'm going to make this a new Easter tradition.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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Reviewed: Mar. 7, 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!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 3, 2007
Easy. The children and the adults love this bread at easter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 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.
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Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 28, 2005
This recipe was absolutely FANTASTIC!!! I love baking from scratch and this old Italian favorite definitely impressed my Grandma. Infact she says that from now on, I can do the baking. Thanks for this recipe. It was truely delish!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 31, 2005
Fun bread to make! Very good and authentic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 28, 2005
I made this yesterday for Easter and it was a hit. I used tha amount of salt that was called for in the recipe and we were not able to taste the salt as others said they were able. I was not able to find any dried fruit that said it was candied so I used a dried tropical fruit mix. The only other thing I did not use was the anise seed. I could only find anise extract and that is so strong that I didn't want to try and substitute so I left it out. Even with all these changes it was very good. The bread itself was not sweet (due to no candied fruit?) but the icing was plenty sweet. A+++
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Cooking Level: Expert

Home Town: Primghar, Iowa, USA
Living In: Leander, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 21, 2005
I have used this receipe for years. Usually people have never seen anything like it, but once they try it, they absolutly love it. I am now living in Italy and can't wait to try it out on my Italian neighbors.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 2, 2002
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 27, 2002
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!
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Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: May 17, 2000
My family and I enjoyed this recipe very much.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 27, 2000
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.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 24, 2000
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!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 22, 2000
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.
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