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Italian Easter Bread recipe

Italian Easter Bread recipe


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  • Italian bread

This recipe is a little long-winded, but the result is really worth it. Excellent over Easter.

26 people made this

IngredientsServes: 1 loaf

  • 5 eggs
  • 50g caster sugar
  • 1 teaspoon salt
  • 1 (7g) sachet dried active baking yeast
  • 375g plain flour
  • 150ml milk
  • 30g butter
  • 2 eggs, room temperature
  • 120g mixed crystallised fruit, roughly chopped
  • 50g blanched almonds, chopped
  • 1/2 teaspoon anise seeds
  • 2 tablespoons melted margarine
  • 120g icing sugar
  • 1 tablespoon full fat milk
  • 1/8 teaspoon vanilla extract
  • 3 tablespoons sugar sprinkles

MethodPrep:45min ›Cook:35min ›Extra time:2hr proofing › Ready in:3hr20min

  1. Colour the 5 eggs with egg dye.
  2. In a large mixing bowl, blend the caster sugar, salt, yeast and 125g flour.
  3. In a saucepan, combine 150ml milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon.
  4. Add eggs and 65g flour at a time or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
  5. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness.
  6. Place the dough in a greased bowl, turning to grease the top. Cover tightly with cling film and put in a warm, draft-free place until doubled in bulk, about 1 hour.
  7. Meanwhile, combine the fruit, nuts and anise seeds.
  8. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
  9. Carefully roll each piece into a 60cm rope. Note: the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking tray. Pinch the ends together well. Brush the dough with melted margarine.
  10. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with greaseproof paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
  11. Bake the bread in a preheated 180 C / Gas 4 oven for about 35 minutes or until a skewer inserted in a twist comes out clean. Place on a wire rack to cool.
  12. Meanwhile, make the icing. Mix together icing sugar, 1 tablespoon full fat milk and vanilla.
  13. Once the bread is cool, drizzle the icing on top between the eggs and decorate with sugar sprinkles.

Ingredients

If your local supermarket doesn't stock anise seed, you can find them online.

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Reviews & ratingsAverage global rating:(28)

Reviews in English (24)

by JADE18421

My mother and I have been making this bread since I was 3, it's a Good Friday tradition. I have found it easier though over the years to use anise extract, I think it gives it a little more flavor. Also if you're not into the dried fruit, Raisins are a great if not better substitute.-13 Apr 2006

by LJVINCENT

This was a good sweet recipe, great for breakfast. However, use more dried fruit than is recomended. This recipe was hard to knead the second time because of the dry ingredients. Take your time with this one!-24 Apr 2000

by DDJANCURA

Really good recipe. However for the advanced baker since it's a yeast bread with multiple rising periods.Overall, very authentic-- and I'm 100% Italian!-02 Apr 2002


Braided Easter Bread Recipes

Sweet braided Easter bread recipes such as these are prized around the world at Easter time. A stellar loaf of sweet homemade bread offers one of the finest ways to traditionally celebrate the holiday.

Below are two of the finest recipes for Easter bread from countries famous for their sweet, traditional breads — Italy and Russia.

You will find step-by-step pictures and instructions on how to braid bread with three (3) strands that you'll be proud to serve to your friends and family.

Braided breads are also popular for serving at Christmas and Thanksgiving and for those times when you want something special.


Family Recipe: Italian Easter Bread (Pane di Pasqua)

I love Easter, perhaps more so than Christmas. Easter resembles all that is good in the world, doesn’t it? Spring weather, renewal, and new hope. The birds chirping, tulips blooming and we’re all filled with a new sense of optimism and assurance.

I grew up eating this bread (or cuzzupa in Calabrian dialect) every Easter. It would actually start a week or two before the holiday and my mother would either make it or buy it at the local pasticcerie. Sometimes she would make it glazed, sometimes just with a sprinkle of sugar on top. Either way, my sister and I would devour it for breakfast and afternoon merenda, or after school snack.

This bread is not overly sweet, if you don’t add the icing, that is! It tastes a bit like brioche and challah bread. It goes great by itself, or simply toasted with some butter and/or jam. Topped with cinnamon sugar is also a great combo. Last year, I made it twice, for Palm Sunday then again for Easter. You’ll see the two results below. I am torn about whether I like the colors on the eggs.

I think this year, I will skip coloring them and use just white. No matter how I try, the color always bleeds into the bread, which makes it look so artificial and a bit messy. Or perhaps I’ll make two, one with colored eggs and one with white, so I can best decide which I prefer. It’s a dirty job, research really, but someone has go to do it!

Tip: You do not need to boil the eggs first, they will bake in the oven, just be careful not to crack them. Also, the eggs are mostly for decoration only. You can eat them the same day you bake the bread, but once you leave the bread out a few hours, the eggs do spoil. So either leave the eggs on the bread and trash them as you eat the bread, or remove them and put them in the fridge. Since the eggs are really what ads to the appeal of the bread, I just leave them there and trash the eggs when the bread is finished.

Glazed. Allow icing to dry out before moving it.
  • 2 ¼ teaspoons rapid rise yeast
  • 1 ¼ cups scalded milk, cooled
  • Pinch of salt
  • 5 1/2 tablespoons butter, softened
  • 2 eggs, beaten
  • 1/2 cup sugar
  • 3 ½ cups flour (the flour is approximate, you may need to go up to 4 to 4 1/2 cups)
  • 1 egg, slightly beaten
  • 3 uncooked dyed or undyed eggs

Icing – Optional

  • 1 to 1 ½ cups of confectionary sugar
  • 1 teaspoon vanilla extract
  • 2 – 4 tablespoons of milk
  • Decorative sprinkles

Directions

  1. In a large mixing bowl, combine yeast, milk, salt, softened butter, eggs and sugar. Mix until just combined.
  2. Add half the flour and beat until smooth using a dough hook.
  3. Slowly add the rest of flour to form a stiff dough. Do not worry about the exact amount, just keep adding until it is no longer sticky.
  4. Knead until smooth with either dough hook or turn out on board and knead by hand.
  5. Place in a bowl that has been greased with 1 tablespoon of oil. Cover and let rise in a warm place until doubled, about an hour, depending on the temperature in your kitchen. (I place mine by the fireplace!)
  6. Punch dough down and divide into 3 pieces. Roll each piece to form a thick rope about 12 inches long. Form a braid, pinching the ends, and loop into a circle.
  7. Place on a greased baking sheet or sheet that has been lined with parchment paper.
  8. Cover and let rise a second time, until double, about 45 minutes to one hour again.
  9. Brush the bread with beaten egg wash. In the middle of the bread ring, gently place an egg, making an indentation with the egg. Continue with the other two eggs.
  10. Bake at 350 degrees until golden – about 40 minutes. Cool on rack.
  11. Optional: While the bread is cooling prepare the icing by mixing the confectionary sugar, vanilla and the milk. Add milk one tablespoon at a time as you may end up not needed more than a few tablespoons.
  12. Brush the bread with the icing using a pastry brush and top with sprinkles, if desired.

Cuzzupa, anyone?

Grazed and ready to meet a good cup of coffee!

How do you make yeast-leavened bread?

I use Fleischmann’s RapidRise instant yeast, which is added directly to the dry ingredients. The advantage of using instant yeast compared to active dry is you need only one rising step after shaping the bread into wreaths. This cuts preparation time in half!

I like to make my own homemade oven proofing box to create a warm and moist environment for the dough to elevate and expand. Just simply place the dough in a pan and cover with plastic wrap then place it in the oven.


How To Make Braided Italian Easter Bread

While this loaf is quite impressive (as is fitting an Easter celebration table) and does contain a number of steps, it it definitely a bread that is worth your time to make.

  • Make your dough: The dough for Pane di Pasqua should be soft and slightly tacky, but not sticky. It takes a little kneading by hand to reach a smooth consistency, but you can always use your stand mixer, if you desire.
  • Shape your dough: After the first rise, the dough is divided into three sections. Each section is rolled into a rope and the three are braided into a nice long braid that is pinched together into a circle on your baking sheet.
  • Add the eggs: Colorful dyed eggs are then tucked into the braid. As the dough rises they settle into place.
  • Bake your bread: After the final rise, it&rsquos time to bake the bread! Like magic, the bread puffs up around the eggs and turns a beautiful golden brown.
  • Let it cool: While it may be tempting to dive right into the fresh from the oven bread, the hot bread is fragile and it&rsquos best to let it cool for at least 5-10 minutes on the baking sheet before trying to move it.


How to Make Pane di Pasqua

I’ve given detailed instructions on how to make Italian Easter bread in the recipe card below, but here are the basic steps for making this Easter sweet bread:

  1. Dye the Easter eggs.
  2. Mix together the yeast and warm milk. Set aside until foamy.
  3. Add the eggs and vanilla to the milk mixture.
  4. In a separate bowl, whisk together the flour, lemon zest, and salt.
  5. Using an electric mixture with a dough hook attachment, add the milk mixture to the flour mixture.
  6. Add the butter to the dough a little at a time.
  7. Once the dough comes together, turn it onto a floured surface and shape into a ball. Place in an oiled bowl and let rise for an hour to 90 minutes.
  8. Once risen, gently punch down the dough and shape into the braided Easter bread (I’ve given specific instructions on how to shape the dough in the recipe card below).
  9. Brush the braided dough with egg wash, then let rise for a second time.
  10. Bake the Italian Easter bread until golden.


Italian Easter Bread

A n Italian Easter Bread is one of the very traditional Italian bread recipes . It's baked in the shape of a dove. It's to symbolize new life in Christ, the resurrection, and the Easter message. So - to get the dove shape you can do one of two things:

There is no hard fast rule saying you HAVE to shape the bread like a dove. But, that's the tradition. That's what makes it an Italian Easter Bread versus a normal bread. What you might find more "normal" about this is - it's real close to panettone recipe.

The bread is sweet and it's made the same as my panettone recipe EXCEPT the raisins AREN'T put in. For awhile I used to make bread several times a week. With my kids moving away - I rarely make it anymore. So, (not that I'm trying to talk you out of making this) you can buy a NICE loaf of Italian Easter bread at Dean DeLuca, Italian Bakeries, Target (Some seasons), World Market and the likes. That's if you want to save some coin and a little effort this Easter.

Now, I did put the recipe here in case you want to give it a go. Oh, one more thing - the toppings. There is no hard fast rule or tradition that uses one certain topping. I've seen any of these used:

Just put them on BEFORE you bake the loaf. Enjoy and thanks for stopping by -


Italian Easter Bread

Italian Easter Bread or Pane di Pasqua is a slightly sweet braided bread with an incredibly soft and light texture.

This bread is similar to challah, which I thought I should never attempt. But after baking this bread, challah is on my list! You will be pleasantly surprised by how easy this is to make. I surprised myself that I baked such a pretty loaf of bread. No, really I’m not kidding. I called the family into the kitchen just to admire my accomplishment.

This bread is sure to impress your guests by appearance, taste, and texture.

Try our Strawberry Shortcake for your Easter meal dessert!

Italian Easter Bread

Just look at how gorgeous they came out. Who knew I could make this myself? Not me.

Check out our Shrimp Salad!

How to Make Italian Easter Bread

In a small saucepan, add the milk and butter to the pan. Heat the milk to 120 to 130°F, stirring the milk until the butter melts.

In a large bowl of an electric stand mixer, combine the yeast, salt, eggs, and sugar. Add the warmed milk and butter mixture.

Add 2 cups of the flour to the mixing bowl. Attach a dough hook to the mixer and combine until smooth on medium speed, for about 2 minutes. Scrap side of the bowl with a spatula as needed.

Slowly add the remaining 2 cups of flour to the mixing bowl, kneading the dough on medium-low speed, scraping the sides as needed. Knead until smooth and the dough is stiff, no longer sticky, about 14 minutes.

Shape dough into a ball and place into a lightly greased bowl. Cover the bowl with plastic wrap, and let rise for an hour in a warm place until the dough doubles in size.

While the bread dough is rising, dye the eggs. For the colored eggs you will want to use raw eggs, they will cook in the oven.

Also, dye them enough in advance so they have time to dry completely. I used 1/2 cup room temperature water + 1 tablespoon vinegar and food coloring to dye these Easter eggs.

Another perfect side dish or dessert is our Easy Creamy Carrot Souffle.

After the first rising. Punch the dough down, divide into 12 equal pieces.

Roll each piece to form a 1-inch thick rope about 14 inches long. You do not need a floured surface for this step. Too much flour will make the rolls heavy and tough.

Twist two ropes together to form a “braid”, then join the ends to loop into a circle while pinching the tips together. Place on a prepared baking sheet.

Let rise until doubled, about 1 hour.

Brush with egg wash, top with sprinkles and place one dyed egg in the center of each one.

Our Bread Pudding Recipe is an easy dessert to feed a crowd!

How pretty and fun are these bread wreaths. You can also make one big braid.


Sicilian Easter Bread / Sicilian Easter Cuddura | Recipe | Easter bread, Food, Recipes

Sicilian Easter Bread

Sicilian easter bread an american in rome 10. I love making bread, especially for the holidays. Sicily is famous for its spectacular palummeddi: And these easter bread recipes are not only celebratory. Sicilian easter bread an american in rome 10.

Scarcelle in apulia, scarceddi in basilicata. Whole eggs baked into bread is a bad idea, and possibly. It's not easter sunday without buttery carbs! Sicilian easter bread (pastelli di pasqua) recipe from. The casatiello is a savory filled neapolitan easter bread that nonna galasso made from memory. Beautifully baked bread is wrapped around colorful easter eggs to accentuate the tradition that easter eggs represent fertility and rebirth. The bread is strongly spiced and rich with anise as a little reminder of. Find a classic easter bread recipe with useful tips on how to make it. Easter in sicily festivities and traditions. Sicilian easter bread an american in rome 10.

Italian Easter Breads | jovina cooks from lh4.googleusercontent.com Sicily is famous for its spectacular palummeddi: Easter breads are a wonderful way to share the real story of easter. If you plan on storing it for several days i. Easter in sicily festivities and traditions. 26 sweet and savory breads to make for easter. Whole eggs baked into bread is a bad idea, and possibly.

Easter breads are a wonderful way to share the real story of easter.

They celebrate the advent of a new season, rebirth, and the resurrection. Sicilian easter bread an american in rome 10. Scarcelle in apulia, scarceddi in basilicata. It's not easter sunday without buttery carbs! With easter coming up, i wanted to share this great braided. Light and flaky dough that will melt in your mouth! Easter bread from delish.com is an easter tradition we love. In my experience, the bread is for admiring rather than for eating. This link is to an external site that may or may not meet accessibility guidelines. The bread is strongly spiced and rich with anise as a little reminder of. Sicilian easter bread an american in rome 10.

The casatiello is a savory filled neapolitan easter bread that nonna galasso made from memory. An easy to make, traditional easter cake that reveals sicily's greek religious heritage. This easter bread is easier to make than it looks and it's the perfect addition to easter supper!

Traditional Easter dishes in Sicily from www.wishsicily.com And these easter bread recipes are not only celebratory. The bread is strongly spiced and rich with anise as a little reminder of. 26 sweet and savory breads to make for easter. Easter in sicily festivities and traditions. Easter breads have long been a tradition around the world. I remember when she first gave me one of.

Find a classic easter bread recipe with useful tips on how to make it.

This easter bread is easier to make than it looks and it's the perfect addition to easter supper! 26 sweet and savory breads to make for easter. Easter egg bread, paska, potica, cinnamon rolls, and kolaches. This link is to an external site that may or may not meet accessibility guidelines. Posted on april 20, 2014april 20, 2014 by natalie. How to store easter bread. And these easter bread recipes are not only celebratory. I remember when she first gave me one of. They celebrate the advent of a new season, rebirth, and the resurrection. Sicilian easter bread an american in rome 10. Whole eggs baked into bread is a bad idea, and possibly.

Casatiello derives from case, which in neapolitan dialect means. Your kitchen will smell as good as this. Italian easter bread recipe ingredients 1 package rapid rise yeast 1.25 cups scalded milk, cooled to room cuddure (sicilian easter cookies), an authentic italian recipe from our kitchen to yours.

Italian Easter Bread (Cuzzupa Calabrese in 2020 | Italian . from i.pinimg.com This egg bread is filled with rose oil, orange, and lemon zest and served with espresso for breakfast in croatia and northern italy. Dive into these festive loaves of bread and share with your. Italian easter bread recipe ingredients 1 package rapid rise yeast 1.25 cups scalded milk, cooled to room cuddure (sicilian easter cookies), an authentic italian recipe from our kitchen to yours. I love making bread, especially for the holidays. The casatiello is a savory filled neapolitan easter bread that nonna galasso made from memory. This whimsical sicilian bread is how my family has celebrated the easter holiday for the past 65 years (at least!) 26 sweet and savory breads to make for easter. Sicily is famous for its spectacular palummeddi:

I love making bread, especially for the holidays.

26 sweet and savory breads to make for easter. Find a classic easter bread recipe with useful tips on how to make it. Easter egg bread, paska, potica, cinnamon rolls, and kolaches. In my experience, the bread is for admiring rather than for eating. Sicilian easter bread an american in rome 10. With easter coming up, i wanted to share this great braided. Light and flaky dough that will melt in your mouth! How to store easter bread. It's not easter sunday without buttery carbs! Sicilian bread nino's italian bakery provides fantastic breads that are of the highest quality. They celebrate the advent of a new season, rebirth, and the resurrection. The casatiello is a savory filled neapolitan easter bread that nonna galasso made from memory.

I love making bread, especially for the holidays.

Easter breads have long been a tradition around the world.

In many european countries, there are various traditions surrounding the use of bread during the easter holidays.

Every easter, a small sicilian town builds a stunning cathedral out of bread.

26 sweet and savory breads to make for easter.

The easter traditions are important and heartfelt.

They celebrate the advent of a new season, rebirth, and the resurrection.

Casatiello derives from case, which in neapolitan dialect means.

This egg bread is filled with rose oil, orange, and lemon zest and served with espresso for breakfast in croatia and northern italy.

The bread is strongly spiced and rich with anise as a little reminder of.

This easter bread is easier to make than it looks and it's the perfect addition to easter supper!

Easter bread has deep roots and a lot of symbolism associated with it, as it's often baked in the shape of a wreath, which symbolizes the crown of thorns jesus christ wore at the crucifixion.

Sicilian easter bread / an italian easter bread recipe.

This easter bread is easier to make than it looks and it's the perfect addition to easter supper!

This whimsical sicilian bread is how my family has celebrated the easter holiday for the past 65 years (at least!)

I remember when she first gave me one of.

Posted on april 20, 2014april 20, 2014 by natalie.

Sicilian easter bread an american in rome 10.

Sicilian bread nino's italian bakery provides fantastic breads that are of the highest quality.

Every easter, a small sicilian town builds a stunning cathedral out of bread.

It makes a cute and colorful centerpiece for your easter spread and will be raved about all year!

Traditionally it is eaten on easter.

Dive into these festive loaves of bread and share with your.

Sicilian easter bread an american in rome 10.

Dive into these festive loaves of bread and share with your.

Your kitchen will smell as good as this.

Traditionally the practice of eating easter bread or sweetened communion bread traces its origin back to byzantium and the orthodox christian church.

In my experience, the bread is for admiring rather than for eating.

How to store easter bread.

The casatiello is a savory filled neapolitan easter bread that nonna galasso made from memory.

It's not easter sunday without buttery carbs!

In many european countries, there are various traditions surrounding the use of bread during the easter holidays.


Traditional Sweet Italian Easter Bread

Traditional sweet Italian Easter bread is braided and baked with a hint of lemon and anise. It’s made with Easter eggs baked in the middle, then glazed and decorated with sprinkles.

Italian Easter bread is a holiday tradition that’s been made every year in my family for as long as I can remember.

My mom would have the kitchen smelling of fresh baked sweet bread the day or two before Easter and she’d let my sister and I help her glaze and decorate them with sprinkles.

We’d color our Easter eggs a couple days before and she’d use those in the middle of each braided loaf.

This traditional sweet Italian Easter bread is a version of the easy recipe my mother would use every Easter holiday.

I used my mom’s good old recipe (you can see how old it is!) and I also used Brown Eyed Baker’s recipe for some adjustments (original recipe here).

The history of Italian Easter Bread:

Easter bread originates back to the Orthodox Christian Church.

It symbolizes the crown of thorns worn by Jesus Christ and the 3 braids together represent the Holy Trinity.

The eggs symbolize birth and life.

What is Italian Easter Bread Called?

Pane di Pasqua means “Italian Easter Bread”

Traditional sweet Italian Easter bread is flavored with either orange or lemon zest and anise extract.

It’s light and fluffy, yet golden and buttery, similar to a brioche dough.

I can remember waking up Easter morning, running in the living room to see what the Easter bunny brought me, and ripping off a piece of the delicious sweet and buttery bread to eat for breakfast.

First, the dough rises until almost doubled in size.

Then, it’s divided into 6 equal pieces.

Each of those 6 pieces are divided again into 3 equal pieces and the 3 pieces are rolled into a rope shape and braided together.

The two ends of the braids are pinched together to form a “wreath” shape.

Then a dyed egg is placed in the middle.

The individual loaves then rise for a second time before baked.

Once the loaves are baked until golden, they’re cooled completely then brushed with a powdered sugar/milk glaze.

You can decorate the loaves with colorful sprinkles if you’d like.

I still keep the tradition alive by making these sweet Italian bread loaves every Easter holiday.

They make perfect homemade gifts to give to your Easter dinner host/hostess! Plus, it’s fun to have the kids help with the sprinkles and of course coloring the eggs.


Italian Easter Bread

Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast. Let stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 45 minutes. (Initially, the starter, or biga is firm and compact, but it softens and becomes puffy and spongy after rising.)

For step 2

Step 2

Attach dough hook to mixer. Add all ingredients in step 2 to starter. Beat until blended, scraping down sides of bowl often, about 5 minutes (dough will be soft and thick). Scrape dough off hook remove hook. Cover bowl with plastic. Let dough rise at room temperature until puffy and bubbly on top, about 1 hour. The dough will look thick, shiny, and slightly puffed.

For step 3

Step 3

Reattach clean dough hook. Add first 5 ingredients in step 3 to dough beat until blended. Add flour. Beat at low speed until smooth, scraping down bowl and hook often, about 5 minutes (dough will be firm and compact). Scrape dough off hook remove hook. Cover bowl with plastic let dough rise at room temperature until lighter in texture and slightly puffed, about 3 1/2 hours. The dough will double in volume and become lighter in texture but less glossy.

For step 4

Step 4

Reattach clean dough hook. Mix water and yeast in small cup. Let stand until yeast dissolves, about 10 minutes add to dough. Add 1 1/3 cups flour, half of butter, sugar, and 2 yolks beat until dough is smooth, about 3 minutes. Scrape down dough hook and sides of bowl. Add remaining 2 yolks, milk, vanilla extract, and salt. Beat at low speed until blended, about 3 minutes. Scrape down hook. Add remaining 2/3 cup flour, remaining butter, and orange peel. Beat dough until well blended, about 5 minutes. Scrape dough into very large (at least 4-quart) buttered bowl. Cover with plastic. Let dough rise at room temperature until doubled and indentation remains when 2 fingers are pressed about 1/4 inch into dough, 8 to 10 hours.

For step 5

Step 5

Sprinkle 1/2 cup flour onto work surface. Scrape dough out onto floured work surface (dough will be soft and sticky). Gently toss dough in flour until easy to handle. Brush away excess flour. Divide dough into 3 equal pieces. Divide 1 piece in half shape each half into 10-inch-long log. Arrange 1 log crosswise in each paper baking mold, curving ends to fit. Roll each remaining dough piece into 11-inch-long log, slightly tapered at ends. Place 1 log across dough in each mold. (If using 2 springform pans, divide dough in half place half in each prepared pan). Cover molds (or pans) with plastic. Let stand at room temperature until dough rises to top of each mold and indentation remains when 2 fingers are pressed about 1/4 inch into dough, about 3 1/4 hours.

For step 6 (Glaze and baking)

Step 6

Position rack in bottom third of oven and preheat to 375°F. Finely grind sugar and whole almonds in processor. Add egg whites and almond extract blend 10 seconds. Peel plastic off dough in molds. Spoon half of almond glaze over top of each. Sprinkle each with sliced almonds. Sift powdered sugar over. Slide rimless baking sheet under molds slide molds directly onto oven rack.

Step 7

Bake breads until brown on top and slender wooden skewer inserted into center comes out clean, about 45 minutes. Cool breads completely on rack. DO AHEAD Can be made ahead. Wrap let stand at room temperature up to 2 days or freeze up to 1 week.

Step 8

* Candied orange peel can be found in some specialty foods stores. Dove-shaped paper baking molds can be found at Sur La Table (800-243-0852) and some other cookware stores, or you can order the molds, along with fine-quality candied orange peel, from Emporio Rulli (888-887-8554).



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