• DIY/Home
    • Family
    • Kids/Toys
    • Tech
    • Pets
      • Dogs
  • Travel
    • Money
  • Health
    • Beauty
    • Fitness
  • Recipes
  • Giveaways
    • Shop with Me Mama Winners!
    • Product Reviews

Shop With Me Mama

Lifestyle, Product Reviews, And Parenting

  • Home
  • Contact Me
    • About Kim Delatorre
  • Privacy Policy
    • Advertising & Disclosure…
You're Home! » Easter Bread with Colored Eggs Recipe

Easter Bread with Colored Eggs Recipe

March 31, 2017

Please Share!
75
Shares

*This is a shared recipe from Chef Sal Scognamillo of Patsy’s Italian Restaurant. This post includes my affiliate links.

We love Easter! Coloring eggs is half the fun! Finding them is a huge ordeal around our home. This year will be no different 🙂 My kids are already so excited for the day to come. Check out the recipe below for Easter Bread with Colored Eggs Recipe! YUM!

I also teach my kids what Easter is REALLY about and I make sure that they know why we celebrate Easter. It is not for the colored eggs and candy, but for a more special reason ♥

On Easter-eve, we have a delicious dinner (You can check out my post for Easter Recipes Around The World). Then we color eggs and watch a family movie together. After that, I read a story about Easter and why we have this holiday, then it is bedtime for the kiddos!

A recipe I will be making this year is from Chef Sal Scognamillo of Patsy’s Italian Restaurant in New York City. The recipe is Easter Bread with Colored Eggs and I think it not only looks so neat but sounds delicious too! Can’t wait to try it out!

The whimsical bread is traditionally served during Easter; Chef Sal’s version is a fun treat for all that’s easy to pull off at home. Grab the recipe for Easter Bread with Colored Eggs Recipe, below!

Easter Bread with Colored Eggs Recipe

Easter Bread with Colored Eggs Recipe

Easter Bread with Colored Eggs

Makes 1 Large Loaf, About 10 Servings
*Can be found in Patsy’s Italian Family Cookbook

Ingredients

SWEET DOUGH

  • 1 cup whole milk
  • ½ cup sugar
  • 2 large eggs
  • 1 tablespoon instant (also called bread machine) yeast
  • Finely grated zest of 1 lemon
  • 2 teaspoons anise seeds
  • 1 ½ teaspoons salt
  • 5 cups unbleached all-purpose flour, as needed
  • 6 tablespoons (3/4 stick) unsalted butter, cut into tablespoons, at room temperature, plus softened butter for the bowl

MISC

  • 6 colored eggs (see Note)
  • 1 large egg yolk beaten with 1 teaspoon whole milk, for glaze
  • 2 teaspoons nonpareils (colored sugar decorations) for garnish

Instructions

  1. To make the sweet dough: combine the milk, sugar, eggs, yeast, lemon zest, anise seeds, and salt together in the bowl of a heavy-duty stand mixer. Mix with the paddle attachment on low speed until combined. Gradually add 3 ½ cups of the flour to make a thick batter. One tablespoon at a time, beat in the butter, waiting for the first addition to be absorbed before adding more. Gradually add enough of the remaining flour to make a soft dough that cleans the bowl. Switch to the dough hook and mix on medium-low speed, occasionally pulling down the dough as it climbs up the hook until the dough is smooth, shiny, and slightly sticky (do not add too much flour), about 8 minutes.

 Colored Easter Eggs

To make the dough by hand: whisk the milk, sugar, eggs, yeast, lemon zest, anise seeds, and salt together in a large bowl. Gradually stir in 3 ½ cups of the flour to make a thick batter. One tablespoon at a time, stir in the butter, waiting for the first addition to be absorbed before adding more. Gradually stir in enough of the remaining flour to make a dough that cannot be stirred. Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth, supple, and slightly sticky (do not add too much flour), about 10 minutes.

 
  1. Butter a large bowl. Gather the dough into a ball. Turn the dough in the bowl to coat it, leaving the dough smooth side up. Cover tightly with plastic wrap and let stand in a warm place until doubled in volume, about 1 ¼ hours. (Or refrigerate the dough for at least 8 and up to 24 hours.)
 
  1. Line a large rimmed baking sheet with parchment paper. Divide the dough into thirds. Roll each piece of dough underneath your palms on the work surface into a 20-inch rope, tapering the ends. Line up the ropes next to each other. Starting from the center, braid the ropes to each end, pinching the rope ends together to shape into a tapered loaf. Transfer the braid to the parchment paper-lined baking sheet. Cover loosely with plastic wrap. Let stand in a warm draft-free place until almost doubled in volume, about 1 hour (or about 1 ½ hours for chilled dough). During the last 15 minutes of rising, distribute the eggs evenly over the top of the braid, nesting them in the seams.
 
  1. Preheat the oven to 350⁰F
 
  1. Brush the braid lightly with the egg glaze and sprinkle with the nonpareils. Bake until the loaf is golden brown and sounds hollow when tapped on the bottom, about 30 minutes. Let cool completely before slicing.

 Easter Eggs

Note: To color the eggs, you can use a commercial coloring set, or make your own coloring dip. For each color, combine 1 ½ cups boiling water and 1 teaspoon white distilled vinegar in a large glass. Tint the liquid as desired with food coloring gel (which has deeper colors than liquid coloring, although you can use liquid). Dip each egg in the coloring mixture, and let stand for at least 2 minutes, or until the desired color is reached. Remove the egg from the coloring mixture and let dry on a wire cooling rack set over a baking sheet.

What do you think of this Easter Bread with Colored Eggs Recipe? Have you made it yet???

Posted by Kim Delatorre 1 Comment
Filed Under: Archives, Recipes Tagged: bread, colored eggs, Easter, food, recipe

About Kim Delatorre

Kim Delatorre is a mommy to three beautiful, smart kids and wife to an amazing husband of 24 years! She enjoys reading, writing, spending time with her family, and blogging.

Comments

  1. vanessadavisdietst says

    April 20, 2017 at 7:16 am

    Hey, I recently found your blog and am really enjoying the flavorful, low cost recipe ideas. Tried this for supper today. It proved really good. Leftovers for lunch tomorrow. Thanks again and keep carefully the cooking ideas coming!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search This Site!

About Kim

My name is Kim and I have three busy kids. I am married to my middle school sweetheart and we live in Idaho. You can easily contact me on my Contact Me Page!

Email: [email protected]

Let’s Connect

Subscribe To SWMM

* indicates required


My name is Kim and I have three busy kids. I am married to my middle school sweetheart and we live in Idaho. You can easily contact me on my Contact Me Page! Email: [email protected]

Let’s Connect

Search This Site!

Shop with Me Mama is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All links on this site may be affiliate links and should be considered as such.

COPYRIGHT © 2023 · SHOP WITH ME MAMA · ALL RIGHTS RESERVED

Shop with Me Mama is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All links on this site may be affiliate links and should be considered as such.

ALL RIGHTS RESERVED

Recent Posts

  • Best Travel Baby Monitor with No Wifi (Giveaway!)
  • Why League of Legends is One of the Best Games for Moms
  • Hilarious AI Image Fails
  • How To Plan The Ultimate Family Road Trip Across The Southern States
  • 6 Common Home Buying Mistakes To Avoid in 2023

© Copyright 2017 Shop With Me Mama · All Rights Reserved ·Handcrafted with by Heart and Soul Studio..