Italian Easter Sweet Bread

Easter Sweet Bread is a loaf of soft bread studded with raisins and
brushed with sugar glaze before serving. This type of yeast bread is a
traditional bread recipe enjoyed by Italians during the Easter holiday.

Prep Time Cook Time Resting/Rising Total Time

20 mins 45 mins Time 5 hrs 5 mins
4 hrs
5 from 4 votes

Course: Breakfast, Snack Cuisine: Italian Servings: 1 loaf

Calories: 2897kcal Author: Rosemary Molloy

Ingredients
6½ tablespoons water (lukewarm) (100 grams)
1 teaspoon honey (or granulated sugar)
1¼ teaspoon active dry yeast
3¼ cups bread flour (424 grams)
4¾ tablespoons granulated sugar (60 grams)
1 tablespoon cream
2 large eggs (room temperature)
zest 1 lemon
1 teaspoon salt
⅓ cup butter (soft) (75 grams)
¾ cup raisins* (100 grams)

*Place the raisins in a small bowl and cover with boiling water, let sit 15-20 minutes then drain
well.

SUGAR SYRUP
3 tablespoons water 40g
1¾ tablespoons granulated sugar 20g

Instructions
1. In the mixing bowl mix the water and honey then sprinkle the yeast on top, let sit 10 minutes
then stir to combine.
2. With the dough hook attachment start to knead, add the flour, sugar and cream, continue to
knead, then add the eggs one at a time, be sure to combine well before adding the 2nd egg,
add the zest and salt knead to combine, add the butter a little at a time, continue to knead for
5-6 minutes. The dough should be smooth, elastic and not sticky. (If after 7-8 minutes it is
still sticky then add a little more flour, a tablespoon at a time).
3. Move the dough to a lightly floured flat surface and form into a ball, place it in a lightly
greased bowl turning to cover lightly with oil, cover with plastic wrap and let rise in a warm
draft free area for 1-2 hours or until doubled in bulk.
 4. Move the dough to a flat surface and knead in the drained raisins. Place again in the greased
bowl cover and let rise for an hour.
5. Form the dough into desired shape, place in a parchment paper lined pan (high cake or loaf
pan), cover with a damp cloth or plastic wrap and let rise until doubled approximately 1-2
hours.
6. Pre-heat the oven to 350F (180C).
7. Brush the top of the loaf with milk, make a cross on top and bake for approximately 55-70
minutes (bread is done when the internal temperature is 190F/88C). Immediately remove
from the pan and let cool on a wire rack. While still warm brush with the sugar syrup. Let cool
completely and serve. Enjoy!

SUGAR SYRUP
1. In a small pot add the water and sugar and heat on medium/low for approximately 2-3
minutes.

Notes
The pan I used was a 7 inch round.

The baked bread should be stored in an airtight bread at room temperature. It will last 2-3 days. It
can also be frozen in a freezer safe bag for up to 3-4 months.

Nutrition
Calories: 2897kcal | Carbohydrates: 471g | Protein: 71g | Fat: 85g | Saturated Fat: 21g |
Polyunsaturated Fat: 21g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 389mg | Sodium:
3235mg | Potassium: 1636mg | Fiber: 21g | Sugar: 86g | Vitamin A: 3475IU | Vitamin C: 6mg |
Calcium: 188mg | Iron: 9mg

Italian Easter Sweet Bread https://anitalianinmykitchen.com/easter-sweet-bread/