Italian Ricotta Easter Bread

Ingredients

• 1 teaspoon active dry yeast
• 1/2 cup milk (lukewarm)
• 3 cups all purpose or Italian 0 flour
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 1/2 ounces ricotta cheese ((1/3 cup + 1 1/2 tablespoons))
• 1/2 cup granulated sugar
• 1/4 cup semi sweet chocolate chips (or chopped nuts or candied fruit)
• 1-2 tablespoons milk
• 2-3 tablespoons nonpareils

Instructions

1. 1

   In the stand mixer add the milk and sprinkle the yeast on top, let sit 10 minutes then mix together. Add the flour, start with 2¼ cups then add more if the dough is too wet, the egg, vanilla, ricotta and sugar, start to knead with the dough hook, then add the salt. Continue to knead for 7-8 minutes, add the chocolate chips and knead for 1-2 minutes or until the dough pulls away from the sides of the bowl.

2. 2

   Form the dough into a ball and place in a lightly oil bowl, cover and let rise in a warm draft free area for 2-4 hours or until doubled in bulk.

3. 3

   Move the dough to a lightly floured flat surface and divide into two parts, roll each part into 2 ropes approximately 18 inches / 47 cm long. Join the ends and twist the ends one over the other to form a braid. Join the ends to form a circle, place on a parchment paper lined baking sheet. Cover and let rise approximately 1 hour or until doubled in a warm draft free area.

4. 4

   Pre-heat the oven to 350F / 180C.

5. 5

   Brush the braid with milk and sprinkle with nonpareils, bake for approximately 25-35 minutes or until golden brown and baked through. Move to a wire rack to cool completely. Enjoy!