Description
This traditional Italian Ricotta Easter Bread is a soft, sweet, and flavorful loaf braided beautifully and often adorned with colorful dyed eggs. Made with ricotta cheese and a tender yeast dough, it has a delicate texture with hints of vanilla and cinnamon, perfect for celebrating Easter or any festive occasion.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 package (or 2 ¼ tsp) active dry yeast
- 1 cup whole milk, warmed
- 1 cup ricotta cheese, drained
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
For Egg Wash and Decoration
- 1 egg (for egg wash)
- Sprinkles or colored sugar (optional)
- 2-4 dyed Easter eggs (optional, for decoration)
Instructions
- Prepare the Dough: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated. In a large mixing bowl, mix the flour, remaining sugar, salt, and optional cinnamon. Add the ricotta cheese, melted butter, eggs, vanilla extract, and the yeast mixture. Stir everything until combined, then knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- First Rise: Form the kneaded dough into a ball and place it in a lightly greased bowl. Cover it with a damp towel and set it in a warm place to rise for about 1 to 1.5 hours, or until it doubles in size.
- Shape the Bread: After the dough has risen, punch it down gently to release the air. Divide the dough into three equal pieces. Roll each piece into a long rope about 18-20 inches long. Braid the three ropes together to form a loaf. If using, carefully nestle the dyed Easter eggs into the braids. Place the braided loaf on a parchment-lined baking sheet.
- Second Rise: Cover the braided dough loosely with a towel and let it rise again for 30 minutes to 1 hour until it becomes puffy.
- Bake the Bread: Preheat the oven to 350°F (175°C). Brush the loaf with a beaten egg to create a shiny, golden crust. Bake for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
- Cool and Decorate: Remove the bread from the oven and allow it to cool completely on a wire rack. If desired, sprinkle the loaf with colorful sugar or sprinkles before serving. Enjoy the rich, sweet flavors and soft texture of this festive Italian Easter bread.
Notes
- Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
- Draining the ricotta cheese well prevents the dough from becoming too wet or sticky.
- The optional cinnamon adds a warm, subtle spice but can be omitted if preferred.
- Dyed Easter eggs added to the braid are decorative but make sure the eggs are hard-boiled beforehand.
- Egg wash helps achieve a shiny, golden crust for an attractive presentation.
- Store leftover bread in an airtight container; it can be lightly toasted the next day for freshness.
