Italian Easter Bread, the ultimate dunking Easter Bread Cake, topped with a sweet glaze. This Italian Easter Traditional Bread is a must make.
Since the age of nine this Italian Easter Bread made me appreciate even more Easter foods. I am not the only one in my family who married an Italian. My oldest sister started it!
She had a mother-in-law who could cook too. How many times did I go over to her house and when I was asked if I had eaten I would naturally answer that I hadn’t just so I would get an amazing bowl of pasta.
Mamma Jen, as she was affectionately called, seemed to be always in the kitchen stirring up some delicious dish after another. The first time my sister arrived bearing this delicious Italian Easter Bread I was sold.
I couldn’t wait for the next Easter.
Unfortunately things change, we grow up, people leave us and I received no more Italian Easter Bread. Lucky for me I was still in contact with Mamma Jen’s granddaughter and she so kindly sent me the recipe.
She also informed me that this delicious cake is actually known as Cuculi, it is an Easter Bread typical to Calabria. I remember that eggs were baked into this cake ring, but since my family is not the hard-boiled egg type I make it without.
If you do wish to add eggs to your bread, then you can either use died or non died Raw eggs. Just place them gently but firmly in the dough before baking. The eggs will cook while baking.
How to make Easter Bread
In a large bowl beat eggs and sugar together, stir in milk then mix in the vegetable oil.
In another bowl whisk flour and baking powder together, add the flour mixture to the wet mixture, combine well.
Then stir in the a cup of flour.
On a flat surface add one cup of flour, make a well in the centre and add the mixture from the large bowl. Knead all together to form a smooth dough.
Shape into desired shapes and bake for approximately 45-60 minutes, until golden, or until toothpick comes out dry. Cool completely before drizzling with glaze.
How to Make a Sugar Glaze
Can this Recipe be halved?
If this recipe is too large for you then yes the recipe can be halved.
Italian Easter Bread
Is Easter Bread moist?
This Italian Easter Bread or Cuculi is a typical Italian Bread/Cake that is not too sweet, so an icing sugar glaze is the perfect topping and it is on the drier side this is not one of those moist breads.
This is why it makes the perfect dunking bread / cake with an afternoon tea or coffee. As the Italian says “the perfect dipping sweet bread”.
How to Store Italian Easter Bread
This Easter Bread once baked should be stored in an airtight container and will keep from 7-10 days. If you like you can always slice it then and toast it. A delicious Breakfast idea.
Italian Easter Bread
- CAKE DOUGH
- 6 eggs
- 1 1/2 cups sugar (300 grams)
- 1 cup milk (240 grams)
- 6 tablespoons vegetable oil (75 grams)
- 7 1/2 cups flour (divided) (975 grams)
- 6 teaspoons baking powder
- 1 1/2 cups icing sugar (180 grams)
- 3-4 tablespoons milk (more or less depending on desired thickness)
- 1 teaspoon vanilla
- Pre-heat oven 350° (180° celsius)
- In a large bowl beat eggs and sugar together, stir in milk then add vegetable oil.
- Whisk 5 1/2 cups (715 grams) and baking powder together, add flour mixture to wet mixture, combine well.
- Then stir in 1 cup of flour (130 grams).
- On a flat surface add the remaining 1 cup of flour (130 grams) make a well in the centre and add the bread dough from the large bowl. Knead all together to form a smooth dough.
- Shape into desired shapes* and bake for approximately 45-60 minutes, until golden, or until toothpick comes out dry. Cool completely before drizzling with glaze.
- In a medium bowl whisk together the powdered sugar and vanilla then slowly whisk in the milk, stirring continuously to make a smooth glaze. Pour over cooled cake.
*If you wish to add hard boiled eggs, then either use died or non died raw eggs, carefully place firmly in the dough before baking.
Recipe updated from March 29, 2015.