Description

This Italian Ricotta Easter Bread is a traditional sweet yeast bread enriched with creamy ricotta cheese, eggs, and butter, braided beautifully and sometimes adorned with colorful Easter eggs. Soft, slightly sweet, and fragrant with vanilla and cinnamon, this festive bread makes a perfect centerpiece for your Easter celebration or any springtime gathering.

Ingredients

Dough Ingredients

4 cups all-purpose flour
1 package (or 2 ¼ tsp) active dry yeast
1 cup whole milk, warmed
1 cup ricotta cheese, drained
½ cup granulated sugar
¼ cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
½ tsp salt
½ tsp ground cinnamon (optional)

For Egg Wash and Decoration

1 egg (for egg wash)
Sprinkles or colored sugar (optional)
2-4 dyed Easter eggs (optional, for decoration)

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Instructions

Prepare the Dough: In a small bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. In a large bowl, combine flour, remaining sugar, salt, and optional cinnamon. Add ricotta, melted butter, eggs, vanilla extract, and the yeast mixture. Stir to form a dough, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place the dough into a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
Shape the Bread: Punch down the risen dough and divide it into three equal parts. Roll each piece into long ropes about 18-20 inches in length. Braid the three ropes together to form a loaf. If desired, nestle dyed Easter eggs into the braids as decoration. Place the braided dough on a parchment-lined baking sheet.
Second Rise: Cover the braided loaf with a towel and allow it to rise for an additional 30 minutes to 1 hour until puffy.
Bake the Bread: Preheat the oven to 350°F (175°C). Brush the loaf with a beaten egg to achieve a golden, glossy finish. Bake the bread for 30-35 minutes until golden brown and hollow-sounding when tapped on the bottom.
Cool and Decorate: Remove the bread from the oven and cool it on a wire rack. Optionally, sprinkle with colorful sugar or sprinkles to enhance its festive appearance. Serve warm or at room temperature and enjoy the soft, rich flavors of this traditional Italian Easter bread.

Notes

Make sure the milk is warm but not hot to avoid killing the yeast.
Draining the ricotta well prevents the dough from becoming too wet.
For best results, knead the dough until it feels smooth and elastic, as under-kneaded dough can result in a dense bread.
Using dyed Easter eggs is purely decorative and optional; ensure eggs are hard-boiled before embedding in the dough.
The bread can be stored in an airtight container for 2-3 days or frozen for longer storage.