Recipe For Cooking Italian Easter Bread

Toast Oven Breads :: Sweet and Savory Yeast Breads

Italian Easter Bread

This festive sweet bread is wonderful for Easter morning.

1 pkg. dry yeast
1/4 C. warm water (105 to 110 degrees F)
3/4 C. butter, softened
3/4 C. sugar
1/3 C. milk
1/2 tea. salt
1 Tbsp. grated orange rind
1 Tbsp. crushed aniseed
4 eggs
1 egg yolk
About 4 3/4 C. flour
1 C. raisins

Blend yeast with warm water and allow 5 min. for it to dissolve. Add butter, sugar, milk, salt, orange rind, aniseed, eggs and egg yolk. Add 2 C. of the flour and beat at med. speed of electric mixer for 10 min. Add 1 C. flour at low speed. Add 1 3/4 C. flour, stirring until well blended. Cover bowl tightly with plastic wrap and let rise 1 1/2 to 2 hr..

Punch dough down, turn out onto floured surface and knead 10 min. Gently knead in raisins. Divide dough into 2 balls. Form two (9 in.) flattened rounds on a prepared cookie sheet. Cover lightly with prepared plastic wrap and allow to rise until "puffy" (40 to 45 min.). Make topping.

Topping
1/2 C. sugar
1/4 C. flour
1/4 C. butter, softened
1/3 C. almond paste
1 egg white beaten with 1 Tbsp. water
3/4 to 1 C. sliced almonds
Confectioners’ sugar

Blend sugar, flour, butter and almond paste with electric mixer until mixture resembles coarse crumbs. Brush top of rounds with egg white and water mixture. Place topping over loaves; then sprinkle with almonds. Press lightly. Bake in preheated 350 degree F oven about 30 min. Serve warm dusted with powderedsugar.