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Easter Bread

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"Delicious Easter Bread Recipe"

Serves 20-25 people | Prep Time 3.5 hours | Cook Time 35 minutes

Why I Love This Recipe

This recipe was passed down to me by my longest and dearest friend Elizabeth. Her grandma (Nonna) made this bread every Easter. Nonna is currently 93 years old and is still living in an apartment in North Bergen, NJ and still bakes and cooks for herself.

Ingredients You'll Need

1 Cup evaporated milk
1 Cup sugar
1/4 tsp salt
1 stick butter
6 eggs
1/4 cup warm water
1 package active yeast
skin of a lemon or orange (may substitute w. lemon extract)
6-8 cups all purpose flour


-(Using Kitchen Aid stand mixer...starting with whisk mixer tool and finishing with dough hook)
-SCALD together and cool completely (1 cup evaporated milk, 1 cup sugar, 1/4 tsp salt, 1 stick butter)
-Beat 6 eggs until smooth and silky (about 10-12 minutes) *eggs should be at room temperature before beating
-mix together the yeast with 1/4 cup warm water
-Add milk mixture to eggs and continue beating until combined, now add yeast mixture to that and then add lemon/orange zest (or 1/8 tsp lemon extract)
-Combine this new mixture with 6 cups flour (more if needed) a little at a time in stand mixer on slow speed. Change to a dough hook when it starts to form a dough.
-Take dough out of mixer and knead it by hand
-Place in greased bowl and set aside until it doubles in size (about 2 hours)
-Punch down and divide
-Shape dough in a twist (braided)
-Place on baking sheet and let rise again (about 30 minutes)
-Bake at 350 degrees for 35 minutes

If you would like to make a glaze for this Easter Bread...
-2 egg yolks
-2 Tablespoons of confectionary sugar
-Beat until creamy
Brush glaze and add sprinkles when warm

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