Sourdough Easter Bread

This sourdough Easter bread is a version of the traditional Italian Easter

sweet brioche. It’s soft and slightly sweet and is perfect for Easter
brunch!

Prep Time Cook Time Rising Time Total Time

20 mins 30 mins 18 hrs 18 hrs 50 mins

5 from 1 vote
Course: Breakfast, Dessert, Snack Cuisine: American
Servings: 1 loaf Calories: 2199kcal Author: Rosemary Molloy

Equipment
stand mixer
1 baking sheet

Ingredients
½ cup milk lukewarm
¼ cup granulated sugar
½ cup sourdough starter
2½ cups + 2 tablespoons all purpose flour (325 grams total)
1 large egg (room temperature)
1 large egg yolk (room temperature)
1 teaspoon vanilla
½-1 tablespoon lemon zest
⅓ cup butter softened
¾ teaspoon salt

Instructions
1. In the mixer add the milk and sugar, stir to combine, then add the sourdough starter and mix
together with the flat beaters.
2. Add the flour, egg, yolk, vanilla and zest, with the dough hook knead just until it start to come
together it will look shaggy. Cover the bowl and let rest 20 minutes.
3. Start to knead, then add the butter a little kneading continuously, add the salt and knead for
15-20 minutes, until soft and elastic.
4. Place the dough in a bowl and cover, let rise in a warm draft free area for 2 hours, then place
in the fridge over night (8-10 hours).
5. Remove from the fridge and place the dough on a lightly floured flat surface, shape or braid
into desired shape. Place on a parchment paper lined baking sheet. Cover and let rise 6-8
hours, until doubled in bulk.
6. Pre-heat oven to 350F/180C.
7. Brush the dough with an egg wash or milk. Bake for 25-35 minutes. Test with a toothpick or a
thermometer, temperature should be 190F/88C when done.
 8. I find if I use nonpareils then lightly press into the dough without using an egg wash or milk as
they will bleed.

Notes
Lukewarm is considered between 105-110F (40-43C). Be aware that the yeast will die at a
temperature over 140F (60C).

For room temperature remove the ingredients from the fridge about 45-60 minutes before using.

Store the completely cooled bread in an airtight container or zip-top bag. You can keep it at room
temperature for 2-3 days or in the fridge for up to 5-6 days. Bring to room temperature or warm in
the oven before serving.

The completely cooled bread can be frozen either sliced or whole. Wrap the bread tightly with foil
or plastic wrap, then place in a freezer bag or container. It will keep for up to three months if
properly stored.

Nutrition
Calories: 2199kcal | Carbohydrates: 320g | Protein: 49g | Fat: 78g | Saturated Fat: 45g |
Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 547mg | Sodium:
2365mg | Potassium: 635mg | Fiber: 10g | Sugar: 58g | Vitamin A: 2605IU | Vitamin C: 4mg | Calcium:
271mg | Iron: 16mg

Sourdough Easter Bread https://anitalianinmykitchen.com/sourdough-easter-bread/