Italian Easter Bread Recipe (Pane di Pasqua all ‘Uovo)
We all have our traditions, and of course holidays bring out those traditions more than ever. Holiday recipes are some of the most beloved traditions in every family. The tastes, the smells. Just thinking about it takes us back to grandma’s kitchen!
With Easter just around the corner, we’ve decided to share an Italian Easter Bread recipe that’s been a secret for generations. But we feel such a close bond with you, our Fiesta friends, that we feel compelled to share it with you. However, this recipe comes with a fair warning. It’s not for the faint of heart: be prepared to set aside about half a day to prepare it. Trust us when we tell you, it is so worth it!
But really, the waiting and preparation is all part of the fun when you turn it into a family group effort. They’re the moments you’ll cherish forever.
So tie on your Fiesta apron strings, bring out your Baking Bowl Set and get ready to make a family tradition. It’s Easter Bread time!
With the colorful eggs and sprinkles in this recipe, it really is quite Fiesta-y. We like to coordinate the sprinkles with the color of the eggs and our Easter tablescape. For a Fiesta enthusiast, it’s kind of a dream come true.
After you dye your eggs, it’s time to activate the yeast and get to the bread baking. If you’ve never made bread using active dry yeast, don’t be afraid! It’s not nearly as daunting as it might seem.
After some mixing, setting and rising, the next “challenging” moment, if you haven’t done it before, might be kneading the dough. If you don’t have an experienced aunt nearby who can show you the art of kneading dough, a simple look up on YouTube will have you well on your way.
Dip 5 uncooked eggs in food dye to color (follow directions on package) and set aside.
Soften 2 packages active dry yeast in ½ cup warm water (110 degrees F to 115 degrees F). Let stand 5-10 minutes.
Meanwhile pour 1/2 cup warm water into a large bowl and blend in 1 ½ cups sifted flour.
Stir softened yeast and add to flour-water mixture, mixing well. Beat until very smooth. Cover bowl with waxed paper and towel and let stand in warm place (about 80 degrees F) for 1 ½ to 2 hours.
Cream together until shortening is softened: ¾ cup shortening, 2 tablespoons lemon juice, 1 tablespoon grated lemon peel.
Add gradually, creaming until fluffy after each addition, a mixture of: 1 cup sugar and 1 teaspoon salt.
Beat until thick and piled softly: 2 eggs and 1 egg white. Add beaten eggs in thirds to sugar mixture, beating thoroughly after each addition. Add yeast mixture, mixing well.
Measure: 4 ½ to 4 ¾ cups sifted flour. Add about one-half the flour to yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Knead on a lightly floured surface.
Select a deep bowl just large enough to allow dough to double. Shape dough into a smooth ball and place into a greased bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let dough rise until doubled (about 1 ½ to 2 hours).
Punch down with fist. Divide dough into two equal balls. Let stand covered for 10 minutes.
Roll each ball out into a long roll about 36 inches long and 1 to 1 ½ inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Place on the prepared Fiesta Pizza/Baking Tray. Place colored eggs into the spaces of braid. Cover loosely with towel. Set dough aside in a warm place until doubled.
Bake at 350 degrees F for 10 minutes.
Brush bread with a mixture of: 1 egg yolk and 1 tablespoon milk.
Sprinkle with tiny multicolored candies.
Bake 40 to 45 minutes or more or until bread is golden brown. (Eggs will be hard-cooked.)
You’ll notice a lot of downtime during this process, which is perfect for family games or making Easter baskets. If you do end up making Easter Egg Bread a part your Easter family tradition this year, please share photos with us on Facebook and tell us about some of your Easter traditions too!
One of our favorite items in our Fiesta product line has to be our Egg Tray. It’s cute, quirky, and so very Fiesta with its miniature rings set into each little egg shaped groove. Though our Egg Trays can look great on display, it’s much more fun to put them to use, and there’s no better way to do that than by whipping up a few batches of deviled eggs!
We’ve always known that deviled eggs make the perfect appetizers; they’re small, savory, and so delicious. Thankfully, we’ve noticed lots of people getting in on the trend lately. We’ve loved the unique spins on the classic deviled egg that have been popping up in restaurants and all over the Internet, so we thought we’d share some of our favorites with you.
We have to lead with a delicious new recipe we picked up from our friends at A Farmgirl’s Dabbles. They put together a Smoky Tomato Deviled Egg that is to die for. If you’re looking to change up your normal recipe, then you definitely need to try this one out.
Drain petite diced tomatoes in a colander. When ready to use, press on the tomatoes gently with a paper towel to absorb any remaining excess liquid.
Cut eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and mash with a fork. Add mayonnaise, sour cream, lemon juice, Worcestershire sauce, Dijon mustard, yellow mustard, and salt. Continue to mash with a fork until fully combined and smooth. Fold in tomatoes. With a small spoon, fill the egg whites with the yolk mixture. Garnish with a good sprinkle of smoked paprika and a bit of the minced parsley. Serve immediately or refrigerate covered until ready to serve.
Okay, we think we’ve already gotten it across to you that we LOVE deviled eggs. The only problem is that they can be a tad on the heavy side with all of that mayo. Luckily, we found a healthy Avocado Deviled Egg Recipe that exceeded our taste standards and had us begging for more. We know some of you might be a little hesitant to try such a different spin on a timeless recipe. After all, we’re pretty sure the saying goes “if it ain’t cracked, don’t fix it,” but trust us, you’ll want to get cracking on these.
Last, but certainly not least, we have the tried and true, classic Deviled Egg recipe for all of you purists out there. We know sometimes you just need that traditional tangy taste to remind you of holiday gatherings and Easter Sunday brunches. However, if you’re still craving more adventure with your eggs, we recommend topping these with chopped dill pickle for an added crunch!
Cut hard boiled eggs in half and put yolks in a bowl. Mash yolks with a fork, then stir in mayonnaise, mustard, worcestershire sauce, hot sauce, salt and pepper. Use a small spoon to scoop the filling into the cut egg whites. Sprinkle with paprika.