Sweet Easter Bread (Pane Pasquale Dolce)
Category: Yeast Breads
Servings: 10
Ingredients:
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 350g |
| All-Purpose Flour (00) | 150g |
| Butter | 150g |
| Whole Milk | 125ml |
| Sweetened Condensed Milk | 50g |
| Water | 50ml |
| Eggs | 2 |
| Dry Active Yeast | 4g |
| Fine Salt | 8g |
| Raisins | 100g |
| Eggs (for glazing) | 5 |
Instructions:
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Prepare the dough: Start by sifting the Manitoba flour and the all-purpose flour (00) into the bowl of a stand mixer fitted with the dough hook. If you don’t have a stand mixer, you can knead the dough by hand. Add the dry yeast (or alternatively, you can use 12g of fresh yeast).
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Add the liquids and eggs: Gradually pour in the whole milk and sweetened condensed milk, followed by the eggs. Continue mixing until the dough begins to come together.
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Incorporate butter and salt: Once the dough is mostly combined, switch the mixer attachment to the dough hook. Gradually add the salt, and then incorporate the softened butter, little by little, until fully combined.
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Knead the dough: Knead the dough for about 10 minutes, or until it is smooth and elastic. If you are doing this by hand, this process will take a bit longer.
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Let the dough rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with plastic wrap and let it rise for 1-2 hours, or until it has doubled in size.
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Prepare the raisins: While the dough is rising, soak the raisins in warm water to rehydrate them. Drain the raisins thoroughly before using.
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Shape the bread: Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion into a long log, about 68 cm (27 inches) in length.
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Form the braid: Gently braid the two logs of dough together, creating a traditional braided shape.
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Prepare for baking: Place the braided dough onto a baking sheet lined with parchment paper. Let it rest for 15-20 minutes to rise slightly. In the meantime, preheat the oven to 180°C (350°F).
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Glaze the bread: In a small saucepan, boil the 5 eggs for glazing. Once cooked, carefully crack the eggs and brush the bread with the egg wash to give it a golden, glossy finish.
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Bake the bread: Place the bread in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Cool and serve: Let the sweet Easter bread cool on a wire rack before slicing. Serve it fresh, or enjoy it as a special treat for the Easter holiday.
Enjoy your delicious Pane Pasquale Dolce, a sweet, braided Easter bread filled with tender raisins and a rich buttery flavor!
