Treccia di Pasqua (Sweet Italian Easter Bread)

Ingredients

• 500 g all-purpose flour (- 4 cups)
• 300 ml milk (- 1 1/4 cups , at room temperature)
• 7 g active dry yeast (- 2 1/4 teaspoons )
• Grated zest of 1 medium orange
• 50 g raisins (- 1/3 cup )
• 100 g granulated sugar (- 1/2 cup)
• 70 ml sunflower oil or corn oil (- 1/3 cup)
• 2 eggs
• 1 egg yolk (- for decoration)
• Pearl sugar (- for decoration)
• Rainbow sprinkles (- for decoration)

Instructions

1. 1

   mix: Start by placing the all-purpose flour, the dry yeast and the granulated sugar in a large mixing bowl. Stir them together with a spoon or whisk to ensure the yeast and sugar are evenly distributed throughout the flour.

2. 2

   add and mix: Next, add the sunflower oil (or corn oil), and the eggs to the bowl. Mix all the ingredients well, using a spoon or your hands, until they begin to come together into a rough dough. The mixture will start to feel sticky, but that’s totally normal at this stage.

3. 3

   add and mix: Now add the milk, which should be at room temperature, and the grated orange zest for a lovely citrus aroma. Continue mixing until you get a soft, slightly sticky dough.

4. 4

   knead: Once the dough is mostly formed, add the raisins and knead the dough by hand for about 5–7 minutes. Work it until it becomes smooth and elastic. Shape the dough into a ball and place it back into the bowl.

5. 5

   let rise: Cover the bowl with cling film and a clean tea towel. Let the dough rise in a warm, draft-free area for about 2 hours, or until it has doubled in size.TIP: To speed up the rising process, you can place the bowl in your oven turned off with the oven light on to create a warm environment.

6. 6

   divide: After the first rise, transfer the dough onto a lightly floured surface. Divide it into three equal parts and roll each piece into a rope about 16 inches (40 cm) long. Try to make the strands as even as possible to ensure a neat braid.

7. 7

   braid: Now, gently braid the three strands together, starting from one end and working your way down. Don’t braid too tightly—leave a bit of room for the dough to expand during the second rise. Tuck the ends underneath slightly to seal the shape.

8. 8

   let rise: Place the braided dough on a baking sheet lined with parchment paper. Cover it again with a cloth and let it rise for another 30 minutes. This second rise will help the braid become light and fluffy when baked.

9. 9

   brush: In a small bowl, whisk together one egg yolk with a splash of milk. Brush this mixture over the entire surface of the braid. This will give your Easter bread a beautiful golden color when baked.

10. 10

    decorate: Then decorate with pearl sugar and rainbow sprinkles. The slightly moistened surface will help the decorations stick nicely, creating a festive and joyful look.

11. 11

    bake and serve: Preheat your oven to 350°F (180°C). Bake the braided bread for about 45 minutes, until it is golden brown and cooked through.TIP: If you notice the bread is browning too quickly on top, loosely cover it with aluminum foil after the first 30 minutes to prevent it from burning.Once baked, remove the bread from the oven and allow it to cool completely on a wire rack before slicing and serving.