Easter sweet bread is a leavened specialty from central Italy prepared during the Easter period.
In recent days the cold returned, there was snow on the mountains and it didn’t really feel like spring had begun.
This morning, however, it’s a splendid sunny day and quite pleasant; the air is a bit warmer and I took advantage of it for a relaxing walk.
Last night I prepared this Easter sweet bread 🙂
I made the dough and let it rise overnight and this morning I baked it in the oven.
Easter sweet bread is typically enjoyed at breakfast on Easter Sunday, but it’s also suitable for the following days or as an after-meal treat.
There are different versions: some add candied fruit and not raisins, or vice versa.
I preferred the version with candied fruit, raisins and anise liqueur.
You can brush the surface with an egg and sprinkle colored sugar.
I used silver dragees.
If you don’t have a panettone mold you can use a springform cake pan with a reduced diameter of 16 – 18 cm and high sides.
If you want to try my version, here is the recipe 😉
P.S.: I also suggest trying:
- Difficulty: Medium
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Cooking time: 1 Hour
- Portions: panettone mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for Easter sweet bread
- 2 cups all-purpose flour
- 2 cups Manitoba (high-gluten) flour
- 1/2 cup sourdough starter (or 12.5 g fresh brewer's yeast or 7 g (about 2 1/4 tsp) active dry yeast)
- 1/2 cup granulated sugar (plus 2 tbsp (about 120 g / 4.2 oz total))
- 4 2/3 tbsp extra virgin olive oil
- 1 cup milk (about 250 ml (8.5 fl oz))
- 3/4 cup candied fruit (mixed) (about 120 g)
- 2/3 cup raisins (about 100 g)
- 1 tablespoon anise liqueur
- 1 lemon zest (grated)
- 1 orange zest (grated)
- to taste silver dragees
Tools
- 1 Small bowl
- 1 Bowl
- 1 Small saucepan
- 1 Spoon
- 1 Grater
- 1 Knife
- 1 Parchment paper
- 1 Pan panettone
Steps for Easter sweet bread
Place the raisins in a small bowl and soak them in warm water for at least one hour.
In a bowl, combine the flours, the sugar and the sourdough starter.
Warm the milk with the oil in a small saucepan. It should be lukewarm.
Pour the milk and oil over the flours and begin to mix with a spoon and then with your hands.
Turn the dough out onto the work surface, add the candied fruit, the drained and floured raisins and finally the grated orange and lemon zest with the liqueur.
Work everything by hand until you form a soft ball.
Place it into a panettone mold lined with parchment paper, make a gentle “X” cut on the surface with a knife and sprinkle the silver dragees on top.
Preheat the oven to 356°F (static) and bake the Easter sweet bread for 50 – 60 minutes or until it turns golden brown.
Remove from the oven and invert onto a rack to cool.
Store in a food-grade plastic bag.
