Pane di pasqua

Pane di Pasqua (Italian Easter Bread)

Serves: 4

Bread ingredients:
227g + 2tbsp all-purpose flour
Pinch salt
1 lemon, zest
2.5 tbsp granulated sugar
60g lukewarm milk
1.5 tsp active dry yeast
2 eggs, slightly beaten (at room temperatue)
112g butter (at room temperature)
1 egg and splash of water, for egg wash

Topping ingredients:
2 tbsp sprinkles
Cadburys Mini Eggs (80g pack)

Firstly, make the egg wash by beating together the egg and water in a small bowl. Set aside.

To make the brioche dough, whisk together the flour, salt, lemon zest and sugar.

Make a well in the centre of the bowl and add the milk and yeast. Mix together with a fork. Then add the egg.

Knead (with a dough hook attachment if possible) for one minute.

Cover the bowl of the dough mixture with cling film and set aside for two hours, leaving it to rise. Every 30 minutes, fold both ends in to the middle (repeating four times).

After the two hours, add a little butter at a time, mixing on a medium speed with the dough hook, until the butter is combined. Let the dough rest for ten minutes.

Knead again for 5-6 minutes until smooth, making sure the dough doesn’t stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with cling film and refrigerate for 1-2 hours.

Move the dough to a lightly floured surface and divide into four parts. Roll each part into two ropes (25-30cm) and join two ropes at the top, twisting the ends over one another. Join the ends to form a circular wreath and repeat with the remaining ropes.

Place the wreaths on parchment paper, cover and leave to rise in a warm, draft-free area for 1-2 hours, or until doubled in size.

15 minutes before rising time, pre-heat the oven to 175’C.

Brush the wreaths with egg wash and decorate with sprinkles. Bake for approx. 15-20 minutes or until golden brown. Top tip: tap the bottom of the wreath to check there is a hollow sound.

Move the bread to a wire rack to cool. Once cool, decorate with mini eggs before serving.


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