Italian Easter Bread

Italian Easter Bread
Photo by Brian Leatart

Ingredients

  • 3 large egg whites
  • ¼ teaspoon sugar
  • 7 tablespoons unbleached all purpose flour
  • ½ cup water
  • 2 cups unbleached all purpose flour
  • 1 ½ cups candied orange peel
  • 1 cup sugar
  • + 25 more ingredients
    • 2/3 cup unbleached all purpose flour
    • 1 ½ teaspoons dry yeast
    • 2 teaspoons vanilla extract
    • 1 ½ teaspoons fine sea salt
    • 4 large egg yolks
    • ¼ teaspoon almond extract
    • 2 ¼ cups unbleached all purpose flour
    • 1 cup unsalted butter
    • 1 tablespoon honey
    • 2 teaspoons sugar
    • 1 1/3 cups sliced almonds
    • 2 dove-shaped paper baking molds (size C3)
    • 10 teaspoons water
    • 6 tablespoons sugar
    • 6 tablespoons unsalted butter
    • 2 large egg yolks
    • 3 tablespoons whole milk
    • 4 large egg yolks
    • ½ cup all purpose flour
    • Powdered sugar
    • 2 tablespoons whole milk
    • 3 tablespoons water
    • ½ cup whole unblanched almonds
    • 1 ½ teaspoons dry yeast
    • 5 tablespoons sugar

Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast. Let stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 45 minutes. (Initially, the starter, or biga is firm an...

View full recipe at Epicurious

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