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Catholic Recipe: Pani di Pasqua all' Uovo (Italian Easter Egg Braid)

    INGREDIENTS

  • 2 packages active dry, or cake, yeast
  • 1 cup warm water, divided
  • 6 1/4 cups sifted all-purpose flour, divided
  • 3/4 cup shortening
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon rind
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 egg separated
  • 5 hard-cooked eggs, dyed
  • 1 tablespoon milk
  • small multicolored candies
  • Details

  • Yield: 1 Easter egg braid
  • Prep Time: 6 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

Feasts

Seasons

DIRECTIONS

Dissolve yeast in 1/2 cup warm water. Reserve 10 minutes.

Pour remaining 1/2 cup water in large mixing bowl. Blend in 1 1/2 cups flour, yeast mixture; beat until smooth. Cover with towel; let rise in warm place 2 hours.

Cream shortening; add lemon juice, grated rind. Add sugar, salt, 2 eggs, 1 egg white; cream thoroughly. Add yeast mixture; beat well. Blend in 2 1/2 cups flour; mix well. Mix in enough remaining flour to make soft dough. Knead on lightly floured board; roll into shape of a ball. Place in a deep bowl; cover; let rise 2 hours until double in size. Punch down. Divide dough in 2 equal balls; reserve covered 10 minutes. Roll each ball out in roll 36 inches long. Intertwine 2 ropes to form loosely braided ring, inserting dyed eggs at equal intervals. Place on greased baking sheet. Bake 10 minutes at 350°. Brush bread with mixture of 1 egg yolk, 1 tablespoon milk. Sprinkle with multicolored candies. Bake 40-45 minutes at 350° until golden brown.

Yield, 1 Easter egg braid

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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