This delicately sweet and fluffy bread originates from Lake Como in the north of Italy. It’s traditionally baked for Easter celebrations, and the design meant to resemble a grain of wheat symbolizes the rebirth of spring. Similar in flavor to a panettone, this bread is perfumed with vanilla and orange marmalade throughout and studded with raisins.

Enjoy it for breakfast, dessert, or as the perfect bite with afternoon tea.

Resta Di Como Easter Bread

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Resta Di Como Easter Bread

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Category

Bread

Servings

2

Prep Time

3 hours

Cook Time

45 minutes

Ingredients

  • 3/4 cup warm water 
  • 1/2 cup orange marmalade, divided
  • 1 envelope (2 1/4 teaspoons) active dry yeast
  • 4 cups plus 2 tablespoons all-purpose flour 
  • 1 teaspoon kosher salt
  • 1/4 cup sugar
  • 1/2 stick (1/4 cup) melted unsalted butter, cooled slightly
  • 2 egg yolks, at room temperature 
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup raisins, soaked in warm water for 10 minutes and drained
  • 1 teaspoon confectioners’ sugar

Instructions

  1. In a measuring cup, combine the water and 1 tablespoons orange marmalade. Sprinkle with the active dry yeast and allow it to sit until the mixture gets creamy a foamy, about 2 minutes.
  2. To the bowl of a mixer add the flour, salt and sugar. Add the yeast mixture, remaining orange marmalade, melted butter, egg yolks, vanilla and cream. Stir with a rubber spatula until a rough dough is formed. Place the bowl on the mixer fitted with a dough hook and knead on medium high until smooth and shiny, about 15 minutes. The dough will still be sticking to the sides of the bowl slightly. It is a soft dough. Add the raisins and stir to combine. Cover with plastic wrap and allow the dough to rise at room temperature until doubled in size, about 1 1/2 hours.

  3. Preheat the oven to 350 degrees F. Gently pour the dough out onto a well-floured surface and divide into 2 equal pieces. Working one piece at a time, fold each edge into the center, stretching it slightly before bringing it to the center forming a rectangle or oval. Repeat with remaining dough piece. Cover with a piece of plastic wrap and allow to rise for another hour. Dust the top with the confectioners’ sugar and make small angled slits in the top to mimic a grain of wheat.

  4. Bake the bread until lightly golden and baked through, about 40 to 45 minutes. Allow the bread to reast for 30 minutes before slicing.
nut free
vegetarian