Pane di Pasqua March 07 2016, 0 Comments

Serves 4 to 6


  • 4 dyed eggs (NOT boiled or drained)
  • ½ ounce active dry yeast
  • 2 tsp ground cardamom
  • Cucina Antica Extra Virgin Olive Oil
  • 1tsp salt
  • 6 cups all-purpose flour
  • 1/4 cup white sugar
  • 6 tbs butter, melted
  • 1 ¼ cups whole milk
  • 4 eggs
  • 2 tbs water

In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small bowl, combine milk and butter. Add to dry ingredients and beat on medium speed 2 minutes. Add in 3 eggs and beat on high 2 more minutes. Stir in remaining flour to form a soft dough.

Turn dough onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place for about 45 minutes.

Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a rope shape. Place dough on a greased baking sheet and braid. Lightly coat dyed eggs with oil and tuck them carefully between ropes. Cover with a kitchen towel and let rise for about 20 minutes.

Preheat oven to 350 degrees. Whisk together remaining egg and water; brush over dough, avoiding eggs. Bake 30 minutes or until golden brown.