Description
Celebrate Easter with this delightful Italian Ricotta Easter Bread. A sweet, braided loaf with a hint of citrus and nutmeg, adorned with colorful sprinkles and optional dyed Easter eggs for a festive touch.
Ingredients
Scale
Dough:
- 3 1/2 cups all-purpose flour (plus more as needed)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
Wet Mixture:
- 3 large eggs (room temperature)
- 1/2 cup ricotta cheese (whole milk preferred)
- 1/4 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- zest of 1 lemon
- 1/2 teaspoon ground nutmeg
Additional:
- 1 egg (for egg wash)
- colored sprinkles (for decoration)
- 3–6 raw dyed Easter eggs (optional, for traditional presentation)
Instructions
- Dissolve the yeast: In a small bowl, dissolve the yeast in the warm milk with a pinch of sugar and let sit for 5–10 minutes until foamy.
- Mix the dough: In a large mixing bowl, combine flour, sugar, salt, lemon zest, and nutmeg. In another bowl, whisk together eggs, ricotta, butter, vanilla, and almond extract. Add the yeast mixture to the wet ingredients and combine. Gradually add the wet mixture to the dry ingredients, kneading until a soft dough forms.
- Rise and braid: Let the dough rise until doubled in size. Divide and braid the dough, adding dyed eggs if desired. Let rise again, then brush with egg wash and sprinkles.
- Bake: Bake at 350°F for 30–35 minutes until golden brown. Cool before serving.
Notes
- The dyed eggs are safe to bake with and will cook in the oven.
- You can omit the dyed eggs for a simpler version.
- This bread pairs wonderfully with coffee or tea.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 280
- Sugar: 7g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg
