Sourdough Easter Bread (Pane di Pasqua)
This Sourdough Easter Bread is a naturally leavened version of traditional Pane di Pasqua. Made with sourdough starter instead of yeast, this brioche-style bread is lightly sweet, soft, fluffy, and finished with a hint of lemon. Traditionally braided into wreaths and decorated with eggs, this dough can also be shaped into a loaf for easy slicing and sharing. Perfect for Easter and spring baking.
PREP TIME
24 hours
COOK TIME
30 minutes
INGREDIENTS
10
Serves: 16
Ingredients
- 0.5 cup0.5 cup0.5 cup Whole Milk, lukewarm (105-110 degrees)
- 0.25 cup0.25 cup0.25 cup Granulated White Sugar
- 0.5 cup0.5 cup0.5 cup Sourdough Starter, Homemade, active and bubbly
- 325 grams325 grams325 grams All Purpose Flour, about 2 1/2 cups + 2 Tbsp
- 111 Egg, large
- 111 Egg Yolk, large
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 Tbsp1 Tbsp1 Tbsp Lemon Zest
- 0.33 cups0.33 cups0.33 cups Butter, Salted
- .75 tsp.75 tsp.75 tsp Salt, softened
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In the bowl of a stand mixer, combine the milk and sugar and stir to dissolve. Add the sourdough starter and mix using the flat beater until well combined.
- Add the flour, whole egg, egg yolk, vanilla, and citrus zest. Switch to the dough hook and knead just until the dough begins to come together. The dough will look shaggy at this stage. Cover the bowl and let the dough rest for 20 minutes.
- After the rest, begin kneading the dough again. Add the butter a little at a time while kneading continuously. Add the salt and continue kneading for 15–20 minutes, until the dough becomes soft, smooth, and elastic.
- Place the dough into a lightly greased bowl, cover, and let rise in a warm, draft-free area for about 2 hours, until slightly puffy. Then transfer the dough to the refrigerator and let it rest overnight (8–10 hours).
- Remove the dough from the refrigerator and place it on a lightly floured surface. Shape or braid into the desired shape. If the dough feels stiff from the refrigerator, allow it to come to room temperature before shaping (placing it in a slightly warm area will speed this up).
- Place the shaped dough onto a parchment-lined baking sheet. Cover and let rise for 6–8 hours, or until doubled in size. You may place it in a proofer or warm spot to speed up the rise.
- Preheat the oven to 350°F (180°C). Brush the dough with egg wash or milk and sprinkle with nonpareils if desired. Bake for 25–35 minutes, until golden brown. The bread is done when a thermometer inserted into the center reads 190°F (88°C), or a toothpick inserted comes out clean.
Notes
Give yourself plenty of time on baking day, as the final proof may take several hours depending on room temperature.
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Baked Goods Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 103 |
| Fat: | 4 g |
| Carbohydrates: | 14 g |
| Protein: | 1 g |
| Cholesterol: | 11 g |
| Sodium: | 136 mg |
| Fiber: | 0 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Sourdough Easter Bread (Pane di Pasqua)”
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This is beautiful Debbie 🙂