Molise Easter Braid: the soft delight from Molise that wins everyone over.
Some recipes win your heart at the first bite and the Molise Easter Braid is definitely one of them.
Among the many leavened preparations that characterize this holiday period, the braid holds a special place in my kitchen.
It is one of those sweets I love to make not only for my family but also because it perfectly embodies the spirit of Easter: sharing, tradition and that unmistakable aroma of good homemade food.
When tasting it, I immediately noticed a beautiful resemblance to my beloved Abruzzo Easter Ring Cakes that I make every year to give to friends and relatives as a special greeting. The flavor is the authentic, reassuring one that characterizes almost all our traditional leavened Easter desserts: a perfect balance of simple but intense aromas.
The texture is incredibly soft, a cloud of sweetness that immediately invites a second bite.
A preservation test… failed for being too good!
On paper, this braid is a cake that stays perfectly soft for a few days, ideal to enjoy at breakfast even after Easter Sunday.
However, I must confess: I couldn’t fully test how long it lasted!
As soon as they came out of the oven, my braids disappeared in a flash, eaten still warm.
I had prepared a reduced batch as a test, but knowing that I certainly would have made many more!
This is the “risk” you’ll run too: they are so good that one is never enough.
The Molise braid is proof that with a few ingredients and lots of passion you can create small masterpieces.
Although it requires the typical times of a leavened dough, its execution is within everyone’s reach and the satisfaction of seeing it braided and golden on the plate is unbeatable.
Whether you decide to gift them or keep them all for yourself, these braids are a true delight. Try my recipe and let me know in the comments: how long did they last at your home?
880 kcal per braid
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 6 Hours 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 3 braids
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Molise
- Seasonality: Easter
Ingredients to make the Molise Easter Braid
- 1 medium egg
- 0.53 oz fresh baker's yeast
- 1.76 oz '00' flour
- 5 oz potatoes (weight of raw, peeled potatoes)
- 3 medium eggs
- 2.82 oz granulated sugar
- pinch a pinch
- grated zest of 1 lemon
- 2 tbsp rum
- 2 tbsp extra virgin olive oil
- 3 1/3 cups '00' flour
- 1 egg yolk with a splash of milk or water
- 0.71 oz colored sugar sprinkles
Preparation of the Molise Easter Braid
In a bowl, beat one egg, add the fresh yeast and let it dissolve well, then add the 1.76 oz of ’00’ flour and mix well until you create a smooth batter.
Let it rest in the oven for a couple of hours with the oven light on.
After that time, pour the risen batter into the stand mixer (or you can work entirely by hand); add the remaining ingredients gradually, first using the paddle attachment, then switch to the dough hook at the end of the additions.
Work the dough for 10 minutes, then place it in a large lightly floured bowl, cover and put it in the oven with the light on and also place a small pot of very hot water in the oven… this helps the proofing.
The proofing should take about 3 hours.
Once risen, turn the dough out onto a lightly floured work surface, dust it lightly with flour and make folds, repeating the operation twice.
You can use the photos in the recipe as a guide for the folds.
After completing the folds, form a dough ball, cover with plastic wrap and let it rest for about ten minutes.
…then divide it into 3 balls, let rest for 5 minutes.
From each ball, roll out a long rope and divide it into 3 equal parts.
…..and form the braid.
Place the braids on a baking sheet lined with parchment paper and let them proof for a couple of hours, or until doubled in size.
When the proofing is complete, brush the surface with the egg yolk mixture (with a splash of milk or water), sprinkle with the colored sugar sprinkles and bake in a preheated oven at 356°F for 20-22 minutes.
Just as you do with the Abruzzo ring cakes, wrap the braids in cellophane with a fake peach twig or a yellow ribbon: it will be the most appreciated Easter gift.
