Italian Ricotta Easter Bread
“I changed our family’s traditional Easter bread by adding ricotta and a few other ingredients. The almond flavouring works wonders!” — Tina Mirilovich, Johnstown, Pennsylvania
| Servings | Prep Time | Cook Time |
| 18servings | 30minutes | 45minutes |
| Servings | Prep Time |
| 18servings | 30minutes |
| Cook Time |
| 45minutes |
Ingredients
- 3/4 cup plain or butter-flavoured 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 tsp almond extract or flavour of choice
- 6 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup 2% milk
- GLAZE:
- 1-1/2 cups confectioner's sugar
- 3 tbsp 2% milk
- 1/2 tsp almond extract or flavour of choice
- Sliced toasted almonds or assorted sprinkles
- Sliced toasted almonds or assorted sprinkles
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add eggs and egg yolks,1 at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition, stirring 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 centre comes out clean, 45-55 minutes (do not overbake). Remove to wire racks to cool.
- Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles.
Recipe Notes
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 piece: 376 calories, 11g fat (4g saturated fat), 68mg cholesterol, 247mg sodium, 60g carbohydrate (28g sugars, 1g fibre), 8g protein.
