Italian Eggless Easter Bread

This Easter bread without Italian eggs is as soft and soft as the traditional sweet but egg without eggs! Have fun for a sweet breakfast for the holidays, a snack or even dessert.

Serving Italian Easter bread during Easter holidays is a tradition in many Italian families! It is sweet, soft and so delicious. This year I prepared the Easter bread without Italian eggs and you will not even miss the eggs!

This version without brioche bread eggs is intertwined as classic bread, brushed with a icing sugar glaze and decorated with unpaid. You will not even miss the eggs and you can even make it a vegan Easter bread using vegetable ingredients.

Because I love this recipe

• Without eggs: Italian Easter bread without eggs is as soft and soft as the Easter box, but it is not necessary to add eggs in the dough or cook it with colored eggs.
• Easter centerpiece: Just like my other Pasquale bread with natural leavening and the Easter bread of ricotta, this Easter bread without intertwined eggs is perfect for brunch or dinner!

Note ingredients

• Milk: For best brioche bread rich, use whole milk or 2%. If you are preparing the Pasquale vegan bread, you can use soy milk or another alternative to milk -based milk.
• Active dry yeast: I prefer the dry yeast active for this recipe and I have not tested it with fresh yeast.
• Zest of Citrus: You can use orange zest or lemon zest.
• Granulate sugar: It adds the sweet taste to brioche bread.
• Flour for all uses: I used simple flour but bread flour can be used.
• Vanilla extract: It gives this taste full of eggs without eggs.
• Butter: The softened butter is better to merge with the dough. You can use vegan butter if necessary.
• Salt: Just a pinch. If you use non -salted butter, add ¼ teaspoon of salt.
• Garnish: Icing sugar glaze and does not pay.

How to prepare Easter bread without Italian eggs

To start, heat the milk lightly and pour it into a small bowl. Sprinkle the yeast at the top and rest until foamy. Mix to combine then continue with the dough. In the bowl of a stand mixer, beat the flour, sugar and citrus zest. Make a well in the center and pour the yeast mixture together with the vanilla.

Knead at low speed for a couple of minutes, once you start gathering, add the butter, followed by salt. Knead until the dough is smooth, soft and moves away from the sides of the bowl.

Model the dough in a ball and transfer to a large bowl greased. Cover with a canvas and get up somewhere hot and free of shots until doubled in size.

Once risen, move the dough to a slightly floured surface. Divide into three equal parts and rolls each in a rope.

So form ends together in a form of the circle. Transfer it carefully to a parchment baking tray.

Cover freely and let it go back, until it is doubled. Brush the dough with a little milk for a golden finish. Add the non -paid holidays, then cook until golden brown.

Let the sweet bread cool completely on a grid. Instead of not paying you could season with a glaze before serving.

Variations

• Bread bunnies: Model the dough in brioche bread bunnies! It is a particularly fun way to serve them if you have children or you need to take them to a picnic.
• Shape in a loaf: Instead of intertwining it in a circular crown, weave the yeast dough in a large loaf similar to Challah.
• Additional components: Add dried fruit such as dried raisins, cherries or red blueberries. Although it is not traditional, it’s a fun way to mix it!
• Garnish: Instead of non -parades, try the sliced ​​almonds.

Warehouse

• Shop: Italian Easter bread without eggs can be kept in an airtight container or in a bag at room temperature up to 5 days, even if I think it has a better flavor if eaten within 3 days.
• Freeze: Cool the bread completely, then keep without the icing for a maximum of 3 months. I like to wrap mine in a plastic casing, then an aluminum sheet to avoid the option of the freezer. So do not add the glaze!

I hope you like the heel as much as we are. This soft Italian bread without eggs should be shared and appreciated! Happy Easter.

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