Italian Ricotta Easter Bread
Italian Ricotta Easter Bread
I changed our family's traditional Easter bread by adding ricotta and a few other ingredients. The almond flavoring works wonders!
Ingreadient
- 4 cup plain or butter-flavored shortening, room temperature
- 1-1/2 cups sugar
- 3 large eggs, room temperature
- 3 large egg yolks, room temperature
- 1 cup whole-milk ricotta cheese
- 1 teaspoon almond extract (or flavor of choice)
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup 2% milk
- 1-1/2 cups confectioners' sugar
- 3 tablespoons 2% milk
- 1/2 teaspoon almond extract (or flavor of choice)
- Sliced toasted almonds or assorted sprinkles
Direction
- Preheat oven to 350°. Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk 5 cups flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in final 1 cup flour by hand.
- Turn onto a lightly floured surface; divide into thirds. Roll each into an 18-in. rope. Place ropes on a parchment-lined baking sheet and braid. Pinch ends to seal; tuck under braid. Bake until a toothpick inserted in center comes out clean, 45-55 minutes (do not overbake). Remove to wire rack to cool.
- Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles.
