Italian Easter Bread
Ingredients
- 1 package dry yeast
- 0.3 cup warm water (105 to 110 degrees F)
- 0.8 cup butter, softened
- 0.8 cup granulated sugar
- 1/3 cup milk
- 0.5 tsp salt
- 1 tbsp grated orange rind
- 1 tbsp crushed aniseed
- 4 each eggs
- 1 each egg yolk
Instructions
- 1
About 4 3/4 cups flour 1 cup raisins Blend yeast with warm water and allow 5 minutes for it to dissolve.
- 2
Add butter, sugar, milk, salt, orange rind, aniseed, eggs and egg yolk.
- 3
Add 2 cups of the flour and beat at medium speed of electric mixer for 10 minutes.
- 4
Add 1 cup flour at low speed.
- 5
Add 1 3/4 cups flour, stirring until well blended.
- 6
Cover bowl tightly with plastic wrap and let rise 1 1/2 to 2 hours.
- 7
Punch dough down, turn out onto floured surface and knead 10 minutes.
- 8
Gently knead in raisins.
- 9
Divide dough into 2 balls.
- 10
Form two (9 inch) flattened rounds on a greased baking sheet.
- 11
Cover lightly with greased plastic wrap and allow to rise until "puffy" (40 to 45 minutes).
- 12
Make topping.
- 13
Topping 1/2 cup granulated sugar 1/4 cup flour 1/4 cup butter, softened 1/3 cup almond paste 1 egg white beaten with 1 tablespoon water 3/4 to 1 cup sliced almonds Confectioners’ sugar Blend sugar, flour, butter and almond paste with electric mixer until mixture resembles coarse crumbs.
- 14
Brush top of rounds with egg white and water mixture.
- 15
Place topping over loaves; then sprinkle with almonds.
- 16
Press lightly.
- 17
Bake in preheated 350 degree F oven about 30 minutes.
- 18
Serve warm dusted with confectioners' sugar.