Trentino Brazadel Easter Bread
Brazadel Italian Easter bread is a soft, lightly sweet braided bread, perfect for celebrating Easter with a traditional homemade touch.
Servings: 1 loaf
Calories: 4339kcal
Ingredients
- 3¾ cups all purpose flour
- 2 cups flour 00
- ¾ cup granulated sugar
- 13½ tablespoons whole / heavy milk (¾ cup + 1½ tablespoons)
- 2 teaspoons active dry yeast
- 7 tablespoons butter softened
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 tablespoon Orange zest
EXTRA
- 1 tablespoon milk
- 2-3 tablespoons pearl sugar
Instructions
- In a large bowl whisk together the flours, sugar and salt.
- In the mixing bowl add 6½ tablespoons / 100ml of milk, sprinkle the yeast on top and let sit for 5-10 minutes and stir.
- To the yeast mixture add 1¾ cups / 300 grams of the dry ingredients, the remaining milk and mix to combine, cover with a tea towel and let rest 1 hour, then add the remaining dry ingredients, the eggs, vanilla, butter and zest. Move to a lightly flowered flat surface and form in tonight a ball. Place in a lightly buttered bowl, cover and let rise until doubled 1-2 hour in a warm draft free area.
- Move the dough to a lightly floured flat surface, divide the dough into 3 equal parts. Roll each part into 5½ cm ropes, braid the ropes together, form into a circle and place on a parchment paper lined baking sheet.
- Cover and rise 1-2 hours or until doubled in bulk. Brush the dough with the milk and sprinkle with pearl sugar.
- Pre-heat the oven to 350F/180C.
- Bake for approximately 25-35 minutes. Internal temperature should be 190-200 / 88-93 C. Let cool on a wire rack. Drizzle with an orange glaze or powdered sugar if desired. Enjoy!
ORANGE GLAZE
- Mix together to desired thickness 1 cup of powdered sugar an 1-3 tablespoons of orange juice.
Notes
If you want to add just ½ teaspoon of yeast you can let the bread double in bulk in the fridge 12-18 hours. Bring to room temperature one hour then continue with the recipe.
Store: Keep the bread covered or in an airtight container at room temperature for up to 2 days.
Freeze: Wrap the bread tightly and freeze without the glaze for up to 2 months. Thaw at room temperature, then add the glaze before serving.
Nutrition
Calories: 4339kcal | Carbohydrates: 730g | Protein: 104g | Fat: 109g | Saturated Fat: 60g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Trans Fat: 3g | Cholesterol: 795mg | Sodium: 984mg | Potassium: 1407mg | Fiber: 22g | Sugar: 179g | Vitamin A: 3637IU | Vitamin C: 8mg | Calcium: 496mg | Iron: 36mg | Phosphorus: 1358mg