ITALIAN EASTER BREAD (PANE DI PASQUA)

This Easter bread (Pane di Pasqua) is a specialty of the Umbria region of Italy. It is made with a soft and fluffy sweet dough flavored with orange zest and vanilla braided into wreaths. Dyed Easter eggs are used to decorate the centers of each wreath, but are removed before eating.

FOR THE DOUGH:

1 (2 1/4 teaspoons) package active dry yeast

1/4 cup warm water (110-115 degrees)

1/2 cup granulated sugar, divided

Zest of 1 orange

Zest of 1 lemon

1/2 cup unsalted butter

1 cup whole milk

1/2 teaspoon salt

5 cups all-purpose flour, plus more as needed, divided

Neutral oil, for coating dough

2 large eggs, at room temperature

1/2 teaspoon vanilla extract

4 hard-boiled dyed eggs

FOR THE EGG WASH:

1 egg yolk

2 teaspoons water

FOR THE GLAZE:

1 cup powdered sugar

1-2 tablespoons whole milk

1/2 teaspoon vanilla extract

Nonpareil colored sprinkles

Combine yeast, warm water and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Allow yeast to foam, about 5 minutes.

Use your fingertips to rub the orange and lemon zests and remaining sugar together in a small bowl until thoroughly mixed.

Melt butter in a small saucepan over low heat. Stir in milk and heat to 115 degrees. Pour into yeast mixture in the mixing bowl. Add citrus zest-sugar mixture, salt and 1/2 cup flour and mix on low speed (#2 on a KitchenAid mixer) to combine the ingredients, about 1 minute. Add eggs and vanilla extract, and mix 30 seconds to combine. Add remaining 4 1/2 cups flour, 1/2 cup at a time, every 15 to 20 seconds.

Change out the paddle for the dough hook and knead on medium speed (#4 on a KitchenAid mixer) about 3 minutes.

The dough should be slightly sticky. (If too sticky, add up to 2 tablespoons additional flour.) Continue kneading another 2 minutes, until dough is smooth and elastic.

Lightly coat a large mixing bowl with oil. Remove the dough, patting it into a ball, and move to the oiled bowl. Spray dough lightly with oil or gently roll it around the mixing bowl to coat in oil, then cover bowl with a clean dish towel or loosely with plastic wrap. Let rise in a warm place until doubled in size, about 45 minutes. Line a rimmed baking sheet with parchment paper and set aside.

When dough has risen, remove dough to lightly floured surface. Pat dough gently to release air. Cut dough into 4 equal pieces with a bench scraper, pizza cutter or a knife. Working with one portion at a time, cut the dough into three equal pieces. Gently roll each piece lengthwise into a cylinder about 1 x 12 inches long (like a long rope). Braid strips and bring ends around together to form a wreath. Pinch ends together. Leave room in the center for one of the dyed eggs. Transfer to the prepared baking sheet. Repeat with remaining dough.

Spray a piece of plastic wrap with oil and place loosely over braided wreaths. Let rise in a warm place about 45 minutes.

While dough is rising, heat oven to 375 degrees. Make egg wash by lightly beating the egg yolk with water in a small bowl. When bread has risen, remove plastic wrap and brush with egg wash. Tuck a dyed egg in the center of each braid.

Bake for 18-22 minutes or until done. The bread is cooked when the internal temperature reaches 195 degrees. Remove from oven and transfer wreaths to cool on a wire rack.

While breads are cooling, make the glaze. In a bowl, whisk together powdered sugar, 1 tablespoon milk and vanilla. If mixture is too thick, add the additional 1 tablespoon milk. Spread the glaze on the breads, covering the top surface. Decorate with sprinkles as desired. Discard the dyed eggs when serving as they may have spent too much time unrefrigerated during the dying process.

Makes 4 braided breads, serves 8.

Per serving: 575 calories (percent of calories from fat, 27), 15 grams protein, 90 grams carbohydrates, 29 grams total sugars, 3 grams fiber, 18 grams total fat (9 grams saturated), 196 milligrams cholesterol, 220 milligrams sodium.