Nanna always said whenever there was a beautiful sunrise or sunset the angels were baking bread. Even though Nanna is not with us today, we want to continue the tradition with Nanna in our hearts. She had many variations of bread, including traditional Easter bread, a slightly sweet bread comparable to a hot cross bun. Not only is it delicious, but it is also beautiful and is an amazing addition to any spring table decoration.
Each year Nanna would bake this bread before Easter to share with anyone who would join her for a cup of espresso. If you were lucky she would send you home with a chunk of her wreath to share with your family. Many weekend afternoons were shared, dipping freshly baked Easter bread into coffee. The sweetness of the icing melts perfectly into your coffee, and the bread adds a hint of orange. It is a flavor combination that brings back so many sweet memories.
Wise Words From Nanna
Additions- We like to use orange zest because it adds a subtle flavor but alternatively you can use lemon zest, orange juice or Anais extract for a stronger flavor.
Eggs- Traditionally people will bake colored easter eggs into the center of the wreath to use as an Easter table centerpiece.
Prep Time: 1 hour and 30 minutes
Total Time: 1 hours 55 minutes
Ingredients:
Bread:
2 ½ cups flour
¼ cup sugar
2/3 cup whole milk
2 ½ tsp traditional active dry yeast
2 tbsp butter plus 1 tsp for brushing
2 large eggs
1 tsp salt
1 tsp vanilla extract
Zest of one large orange (about 1 tbsp)
Icing:
1 cup powdered sugar
3 tbsp whole milk
Sprinkles to decorate
Instructions:
- In a mixing bowl mix together flour, sugar, salt and yeast.
- In a small saucepan, slowly warm milk, butter and orange zest. Once melted add to your flour mixture and mix with an electric mixer. Add eggs and vanilla. Keep mixing until the dough comes together.
- Once dough pulls together, place it on a flour dusted surface. Knead the dough, adding flour as needed until you have a smooth round ball.
- Place dough in a lightly floured bowl and brush the top with olive oil. Dampen a kitchen towel with warm water and ring out. Place this gently over the dough. Let the dough rise for one hour.
- Preheat your oven to 350 degrees F. Remove dough from bowl onto lightly floured surface, and split into two even pieces.
- Roll each piece into a long rope about 60-65 cm long. Carefully braid the two ropes together forming a twisted wreath. Place your wreath on a parchment paper lined baking sheet and cover with the same damp towel, letting it rise for 10 minutes.
- Brush melted butter over the top of the wreath before baking for 25 to 30 minutes.
- Take bread out of the oven and let it cool completely.
- Once cooled, mix icing. Whisk together powdered sugar and milk until you have a thick paste and drizzle over the bread. Top with sprinkles and enjoy!
Buon appetito!
With love,
M & A xo