This no-yeast Italian Easter Bread is easy to make and perfect for Easter Brunch. This recipe can easily be doubled or tripled with excellent results. The dough is crumblier than traditional Easter breads, so forming into a donut shape is usually the easiest way to prepare it. Top with sprinkles and a raw colored egg (that cooks in the oven) to make this bread extra festive.
Course Breakfast, Dessert
Keyword Easter Bread, Italian Bread, Italian Easter Bread
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
2 ¼cupsall purpose flour(plus more for dusting counter)
½cupbutter, softened(one stick)
1large egg, beaten (for brushing the tops of breads)
multicolor sprinkles (optional)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
In a bowl, combine flour, baking powder, and salt. Set aside.
In a bowl or stand up mixer, cream together the room temperature butter, sugar, egg, and vanilla. Reduce speed of mixer to low, and gradually add in the flour mixture and milk until combined.
Pour mixture out on to floured surface and press together into a disk shape. Divide the dough into three equal parts. Roll the dough pieces into about 8 inch logs and form into donut shape. Place on baking sheet, leaving about 2 inches between each bread.
Brush breads with beaten egg and top with sprinkles if using. Place the colored egg in the middle hole of the bread.
Bake for 25-30 minutes until golden brown.
This no-yeast bread recipe is slight sweet and pairs perfectly with a cup of coffee or espresso. Store in an airtight container in the refrigerator for up to a week.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com