Italian Ricotta Easter Bread

Total Time

Prep: 30 min. Bake: 45 min.

Makes

18 servings

Updated: Apr. 08, 2023
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

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

  1. 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.
  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 center comes out clean, 45-55 minutes (do not overbake). Remove to wire rack to cool.
  3. 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.