Description
A golden braided loaf with a creamy ricotta filling, this Italian Ricotta Easter Bread is a festive and flavorful tradition. Perfect for brunch or as a centerpiece on your Easter table, it’s sweetened just right and topped with colorful sprinkles for a celebratory finish.
Ingredients
All-purpose flour
Granulated sugar
Instant yeast
Whole milk
Butter
Eggs
Salt
Ricotta cheese
Powdered sugar
Vanilla extract
Lemon zest
Sprinkles or pearl sugar
Instructions
- Activate the Yeast: Warm the milk to 100°F (38°C), stir in a teaspoon of sugar and the yeast. Let sit until frothy.
- Prepare the Dough: In a bowl, combine flour, remaining sugar, and salt. Add yeast mixture, eggs, and butter. Knead until smooth and elastic.
- First Rise: Let dough rise in a greased bowl, covered, for 1 to 1.5 hours until doubled.
- Make the Ricotta Filling: Blend ricotta, powdered sugar, vanilla, and lemon zest until creamy.
- Shape and Fill the Dough: Divide dough into three ropes, fill each with ricotta, pinch to seal, then braid.
- Second Rise: Place braid on a parchment-lined sheet, cover, and rise for 30-40 minutes.
- Bake: Preheat oven to 350°F (175°C). Brush with egg wash, top with sprinkles, bake 30-35 minutes.
- Cool and Serve: Let cool before slicing to allow filling to set.
- Prep Time: 2 hours (including rise time)
- Cook Time: 35 minutes
- Category: Desserts