Italian Braided Sweet Yeast Bread (Treccia di Pasta Lievitata)

Treccia di Pasta Lievitata
A Soft, Sweet Italian Braided Yeast Bread

When it comes to Italian desserts, few are as timeless and comforting as the Treccia di Pasta Lievitata, a delicate braided yeast bread that offers a perfect balance of sweetness and softness. This rustic yet refined treat, with its buttery flavor and subtle hints of vanilla and lemon, will make your kitchen smell heavenly and your taste buds rejoice. Whether you’re serving it for breakfast, as an afternoon snack, or as part of a festive occasion, this bread is sure to impress.

Ingredients

Instructions

1. Melt the Butter
   Begin by gently melting the butter. Once melted, allow it to cool to a lukewarm temperature. You’ll want to avoid adding hot butter to the dough, as it may affect the yeast’s ability to rise.

2. Activate the Yeast
   In a small bowl, warm the milk just slightly — it should be warm to the touch but not hot. Crumble the fresh brewer’s yeast into the milk and stir in the sugar. Allow the mixture to sit for a few minutes until the yeast activates and starts to bubble slightly, indicating that it’s ready to join the dough.

3. Prepare the Dough
   In the bowl of a stand mixer, sift the all-purpose flour to ensure it’s light and airy. Add the yeast and milk mixture, then crack in the two eggs. Using the zest of half a lemon, grate the lemon rind into the bowl, followed by the seeds from the vanilla pod. The combination of lemon and vanilla will infuse the dough with a sweet, aromatic fragrance that complements the butter beautifully.

4. Knead the Dough
   Begin mixing the ingredients with the dough hook on your stand mixer, allowing the dough to come together. Knead the mixture on medium speed for about 10 minutes, until you have a smooth, elastic dough that is soft to the touch but no longer sticky. The dough should be well-incorporated and “well-knit,” with the strands pulling together as it forms.

5. First Proof
   Once the dough is kneaded, remove it from the mixer and transfer it to a lightly floured work surface. Shape the dough into a ball and place it in a large bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm spot (around 25°C/77°F) for about 90 minutes, or until it has doubled in size.

6. Shape the Dough
   Once the dough has risen, gently punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and divide it into three equal portions, each weighing around 200g. Roll each piece into a 35cm (14-inch) log.

7. Form the Braid
   Arrange the three dough strands next to each other, aligning one end so they are all together. Pinch the ends together to seal them and create the base of your braid. Carefully braid the three strands, ensuring they stay tightly intertwined without losing their shape. Once you’ve braided the dough, pinch the other ends together to secure the braid.

8. Second Proof
   Carefully transfer the braided dough to a baking sheet lined with parchment paper. Cover it with a clean kitchen towel and allow it to rise for another 45 minutes to 1 hour, until it has puffed up significantly.

9. Prepare for Baking
   Preheat your oven to 170°C (340°F) on the static setting. Just before baking, gently brush the top of the treccia with the beaten egg. This will give it a glossy, golden finish as it bakes. Sprinkle the top with granulated sugar to add a sweet crunch and extra sparkle.

10. Bake the Treccia
    Place the baking sheet in the middle rack of the preheated oven and bake for about 35 minutes, or until the treccia is golden brown and cooked through. The bread should have a soft, fluffy interior, with a beautifully crisp and golden exterior.

11. Cool and Serve
    Once baked, remove the treccia from the oven and allow it to cool on a wire rack. This braided delight is best enjoyed while it’s still warm, but it also keeps well for a few days at room temperature. Serve slices for breakfast, with a cup of coffee, or as a treat after dinner with a drizzle of honey or jam.

Tips for Perfecting Treccia di Pasta Lievitata

• Fresh Yeast: This recipe calls for fresh brewer’s yeast, which gives the bread its light, airy texture. Be sure to use fresh yeast, as it will yield the best results. If you use dry yeast, adjust the quantity (usually about one-third of the amount for fresh yeast) and activate it in warm water before adding it to the dough.

• Temperature Matters: Both the milk and butter need to be at the right temperature to activate the yeast properly. Too hot, and it may kill the yeast; too cold, and it won’t activate fully.

• Lemon and Vanilla: The combination of lemon zest and vanilla seeds adds a fresh, aromatic touch to this bread. The flavor is subtle, yet distinctive. Don’t skip these ingredients; they’re essential to creating the unique taste of Treccia di Pasta Lievitata.

• The Braid: When braiding the dough, be gentle and avoid pulling too tightly, as this can cause the dough to tear. A loose, airy braid will give the finished bread a more rustic look and texture.

• Serving Suggestions: This braided yeast bread is delightful on its own, but you can also serve it with fruit preserves, a spread of mascarpone, or a drizzle of chocolate for an indulgent treat.

Nutritional Information (Approx.)

Conclusion

Treccia di Pasta Lievitata is the perfect blend of simplicity and elegance. This yeasted bread, lightly sweetened and infused with the comforting flavors of vanilla and lemon, is a showstopper at any occasion. Its soft, fluffy texture and golden-brown exterior make it as beautiful to look at as it is delicious to eat. Whether served at a festive gathering or enjoyed with a morning coffee, this Italian treasure is bound to leave an impression.