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

Italian Ricotta Easter BreadPhoto: Taste of Home
Servings Prep Time Cook Time
18servings 30minutes 45minutes
Servings Prep Time
18servings 30minutes
Cook Time
Portions: servings
Portions: servings
  1. 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.
  2. 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.
  3. 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.