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.
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
- 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.
- 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.
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.
- Bake the bread until lightly golden and baked through, about 40 to 45 minutes. Allow the bread to reast for 30 minutes before slicing.
Nutrition
Nutrition
- Nutrition Serving Size
- 2
- per serving
- Calories
- 1713
- Carbs
- 308 grams
- Protein
- 33 grams
- Fat
- 40 grams
- Saturated Fat
- 23 grams
- Cholestrol
- 240 milligrams
- Sodium
- 1025 milligrams
- Fiber
- 10 grams
- Sugar
- 100 grams
Let’s Cook
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7 comments
I signed in and I can only get the ingredients for this recipe.
Disappointing.
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I’d love to have the recipe. This page only shows the ingredients.
Hey there! This is a Member exclusive recipe, so to access the entire recipe, please join the Membership! If you are already a Member, you should be able to access the whole recipe, once you sign into your account. Hope this helps!
I will be making this Easter Bread! It looks so delicious
Can this be made in a bread machine ?
Hi Jeri! You can, but you do not need it!