Healthy Braided Easter Bread with Raisins (Pane Di Pasqua)
Italian Easter bread (Pane di Pasqua) is the perfect start to Easter. It symbolizes the rebirth of the spring season and Christ’s resurrection.
This enriched bread is braided into a beautiful wreath, that is further adorned with colored eggs. In addition to being aesthetically appealing, it is so fluffy and tasty.
I prepared it entirely using healthy ingredients, and packed it with plump juicy raisins to elevate the taste. For the first time, I tried to bulk proof the dough overnight in the fridge. I wanted to have the dough ready in the morning and freshly bake the bread. That was quite convenient and provided superior results.
Healthy Braided Easter Bread with Raisins (Pane Di Pasqua)
Servings: 12 slices
Calories: 202kcal
Equipment
- Oven
Ingredients
For the Dough
- 3½-4 cup Wholemeal flour
- ½ cup Fructose sugar + 1 tsp
- ¾ cup Skim milk
- 12 g Instant yeast
- ¼ cup Butter
- 2 Eggs
- ½ cup Raisins
- 1 cup Boiled water
- ⅛ tsp Salt
For the Egg Wash
- 1 Egg beaten
- 1 tsp Water
For Decoration
- 4 Raw eggs
- ½ cup Boiling water
- 20 drops Food Coloring
- 1 tsp Vinegar
Instructions
- For plumping the raisins: add the raisins in a bowl, and combine with boiled water. Let sit for 10 min then drain well and set aside.
- For preparing the yeast mixture: Combine the warm milk with sugar and sprinkle the yeast on top. Stir and let sit at room temp until foamy (around 10 min).
- In a large bowl, Start by whisking the sugar and butter together.
- Beat in the egg and vanilla extract on high speed until combined.
- Add in the yeast mixture and beat again. Using the dough hook attachment mix in the flour 1 cup at a time until well incorporated.
- Mix in the the plumped raisins. Turn the dough onto a lightly floured surface, hand knead for 2-3 min and form the dough into a ball.
- Place the dough in a greased bowl and cover with plastic wrap. Bulk proof the dough either in a warm place for 1-2h or overnight in the fridge based on your available time.
- Once the dough has doubled turn it out onto a lightly floured surface. Divide it into 3 equal parts.
- Gently roll each into strands.
- Pinch one end of all three ropes together and braid the strands loosely.
- Shape the braid into a ring on a baking sheet lined with parchment paper. Leave to rise for about 60min.
- Meanwhile, in a bowl add ½ cup of boiling water, 1tsp vinegar and about 20 drops of food coloring till you achieve your desired color. Mix well. Then add in the raw egg and soak for 10min till the egg is the desired color.Set aside to dry.
- Preheat oven to 180°C.Brush the ring with the egg wash. Gently tuck the dyed, raw eggs into the braid.
- Bake in oven for 30min, or until the ring is golden brown. Serve and enjoy!
