Italian Easter Bread
Italian Easter Bread
This festive sweet bread is a family favorite on Easter morning
1 package dry yeast
1/4 cup warm water (105 to 110 deg F)
3/4 cup butter, softened
3/4 cup granulated sugar
1/3 cup milk
1/2 teaspoon salt
1 tablespoon grated orange rind
1 tablespoon crushed aniseed
4 eggs
1 egg yolks
About 4 3/4 cups flour
1 cup raisins
Blend yeast with warm water and allow 5 minutes for it to dissolve
Add butter, sugar, milk, salt, orange rind, anise seed, eggs and egg yolk
Add 2 cups of the flour and beat at medium speed of electric mixer for 10 minutes
Add 1 cup flour at low speed
Add 1 3/4 cups flour, stirring until well blended
Cover bowl tightly with plastic wrap and let rise 1 1/2 to 2 hours
Punch dough down, turn out onto floured surface and knead 10 minutes
Gently knead in raisins
Divide dough into 2 balls
Form two (9 inch) flattened rounds on a greased baking sheet
Cover lightly with greased plastic wrap and allow to rise until “puffy” (40 to 45 minutes)
Make topping
Topping
1/2 cup granulated sugar
1/4 cup flour
1/4 cup butter, softened
1/3 cup almond paste
1 egg white, beaten with 1 tablespoon water
3/4 to 1 cup sliced almonds
Confectioners
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