I changed our family's traditional Easter bread by adding ricotta and a few other ingredients. The almond flavoring works wonders! — Tina Mirilovich, Johnstown, Pennsylvania
Italian Ricotta Easter Bread
Watch How to Make Italian Ricotta Easter Bread
Italian Ricotta Easter Bread
Prep Time
30 min
Cook Time
45 min
Yield
18 servings
Ingredients
- 3/4 cup plain or butter-flavored 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 teaspoon almond extract (or flavor of choice)
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup 2% milk
- GLAZE:
- 1-1/2 cups confectioners' sugar
- 3 tablespoons 2% milk
- 1/2 teaspoon almond extract (or flavor of choice)
- Sliced toasted almonds or assorted sprinkles
Directions
- Preheat oven to 350°. Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk 5 cups flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir 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 center comes out clean, 45-55 minutes (do not overbake). Remove to wire rack to cool.
- Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles.
Nutrition Facts
1 piece: 376 calories, 11g fat (4g saturated fat), 68mg cholesterol, 247mg sodium, 60g carbohydrate (28g sugars, 1g fiber), 8g protein.
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