Italian Ricotta Easter Bread Recipe

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Braided, golden, and filled with a luscious ricotta center, Italian Ricotta Easter Bread is more than just a sweet bread—it’s a celebratory tradition. Crowned with festive sprinkles, it brings color and charm to springtime tables. With each slice, you get a tender, slightly sweet dough balanced by the smooth, lightly tangy cheese filling. This bread captures the spirit of Easter mornings in many Italian homes, where baking is as much about love as it is about flavor.

The texture is rich but airy, with an irresistible aroma that invites everyone to the kitchen. Whether served as a breakfast centerpiece or a brunch-time treat, this bread is both comforting and nostalgic. Its braided design is not only beautiful but symbolic of unity and family—making it a meaningful addition to your holiday baking.

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What Kind of Ricotta Should I Use?

For the best results, use whole-milk ricotta cheese. It should be creamy but not too wet. If your ricotta is on the runnier side, drain it through cheesecloth or a fine mesh sieve for an hour or two to remove excess moisture. This step ensures your filling stays thick and lush rather than leaking into the dough. Homemade ricotta can also be a lovely touch if you’re feeling ambitious.

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Ingredients for the Italian Ricotta Easter Bread Recipe

All-purpose flour – Forms the base structure of the bread, giving it body and chewiness.

Granulated sugar – Adds a mild sweetness to the dough and enhances browning.

Instant yeast – Speeds up the rise and makes the dough fluffy and light.

Whole milk – Warms the dough and adds richness to the texture.

Butter – Contributes tenderness and buttery depth of flavor.

Eggs – Provide structure and color; one egg is also used for the egg wash to give a glossy finish.

Salt – Balances the sweetness and brings out the flavor of other ingredients.

Ricotta cheese – The star of the filling; creamy and mildly tangy.

Powdered sugar – Lightly sweetens the ricotta filling without grittiness.

Vanilla extract – Adds warm, aromatic depth to the cheese filling.

Lemon zest – Gives the filling a bright, fresh note that pairs beautifully with ricotta.

Sprinkles or pearl sugar – For a festive, colorful finish on top.

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How To Make the Italian Ricotta Easter Bread Recipe

Step 1: Activate the Yeast

Warm the milk until it’s just lukewarm, around 100°F (38°C). Stir in a teaspoon of sugar and the yeast. Let it sit for 5-10 minutes until frothy. This ensures the yeast is active and ready to make your dough rise.

Step 2: Prepare the Dough

In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the frothy yeast mixture, eggs, and melted butter. Mix until a sticky dough forms. Knead by hand or with a dough hook for 8-10 minutes until smooth and elastic.

Step 3: First Rise

Place the dough in a greased bowl and cover with a damp towel or plastic wrap. Let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.

Step 4: Make the Ricotta Filling

While the dough is rising, mix together the ricotta, powdered sugar, vanilla extract, and lemon zest until creamy and well-blended. If needed, refrigerate to thicken slightly.

Step 5: Shape and Fill the Dough

Punch down the risen dough and divide it into three equal portions. Roll each piece into a long rope, flatten slightly, and spoon the ricotta filling down the center. Pinch the edges to seal, then braid the filled ropes together.

Step 6: Second Rise

Transfer the braided loaf to a parchment-lined baking sheet. Cover lightly and let it rise again for 30-40 minutes until puffy.

Step 7: Bake

Preheat your oven to 350°F (175°C). Brush the loaf with a beaten egg and sprinkle with festive nonpareils or pearl sugar. Bake for 30-35 minutes, or until golden brown and hollow-sounding when tapped.

Step 8: Cool and Serve

Let the bread cool on a wire rack before slicing. The ricotta filling sets better as it cools, making for cleaner cuts and richer flavor.

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How to Serve and Store Italian Ricotta Easter Bread

Italian Ricotta Easter Bread is best served slightly warm or at room temperature. It’s delightful on its own, but also pairs beautifully with a warm drink like coffee or milk. Some enjoy it with a dusting of powdered sugar or a swipe of butter, though it’s rich enough to stand alone. For a festive touch, serve it as a brunch centerpiece sliced thickly to show off the creamy ricotta filling.

To store, wrap the bread tightly in plastic wrap or foil and keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can also freeze it (sliced or whole) for up to a month. To enjoy again, warm slices gently in a toaster oven.

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Frequently Asked Questions

What if I don’t have instant yeast?

You can use active dry yeast instead. Just be sure to dissolve it in warm milk and sugar and let it activate until foamy before mixing into the flour.

Can I make this ahead of time?

Yes! You can prepare the dough and let it rise overnight in the fridge. The next day, shape, rise again, and bake as instructed.

My ricotta is too runny, what can I do?

Drain your ricotta using cheesecloth or a fine mesh strainer for 1-2 hours in the fridge. This step is key for a firm filling that won’t leak.

Can I use other fillings?

Absolutely! While ricotta is traditional, you could try mascarpone, sweetened cream cheese, or even Nutella for a more indulgent version.

Why did my braid flatten during baking?

It may have over-proofed during the second rise or had too much filling. Make sure to seal the dough well and avoid over-stuffing.

Is this bread very sweet?

It has a subtle sweetness, more like a brioche than a cake. The sprinkles and filling add just enough sugar without being overpowering.

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