Tucci said: “My grandmother Nonna Tucci bake this cake-like bread every Easter, decorated with eggs.” “Now my cousin Maria Pia (Maria Pia) has taken over… She knows The dough can produce a soft, not-so-sweet bread feels so soft and sticky, she eats it with other desserts and coffee. Leftovers are great for breakfast, too.”
Maria Pia’s Easter bread with lemon icing.
Gallery Books/Simon and Schuster
In the Tucci family, everything has to do with Easter ring Or the Easter “ring”, which is filled with the whole egg before putting it in the oven.
If you want the finished bread to have a festive look, you can dye the raw eggs before placing them on the dough. Tucci explained: “They are baked with bread, can be taken out of the shell and eaten like a hard-boiled egg.” No food dye? No problem-regular eggs can also work.
Tucci said in the book: “When I grow up, my other grandmother, Nonna Tropiano, or my aunt, Angie, will give us each of these breads as a resurrection. Christmas gifts.” “We will carry them with us and chew on the sweet dough for a few hours.”
We can’t imagine a better way to eat this spring.
Maria Pia’s Easter bread from “The Tucci Cookbook”
9 large eggs, at room temperature
½ cup granulated sugar
1 teaspoon pure vanilla extract
4 cups all-purpose flour
½ teaspoon kosher salt
4 teaspoons baking powder
12 tablespoons (1.5 sticks) butter, softened
1½ cups confectioners’ sugar
2 tablespoons milk or water
½ teaspoon pure lemon extract
1. Preheat the oven to 350°F.
2. In a medium bowl, beat six eggs, sugar and vanilla until light yellow and foamy. Set aside.
3. In a large bowl, stir together three cups of flour, salt and baking powder. Add butter and mix with an electric mixer to form a crumbly mixture. Gradually beat in the egg mixture. Add up to ½ cup of the remaining flour to form a soft dough that is dry on the outside but still sticky on the inside.
4. Gently knead the dough into a log about 15 inches long and 2 inches in diameter. Cut a 1-inch piece of dough and set it aside. Place the logs on the baking tray. Put the ends of the log together to form a circle, and pinch the dough together to seal the ends. Press one of the remaining eggs into the dough at this seam. Place the other two eggs evenly on both sides of the joint and gently press them into the dough.
5. Roll the reserved dough into six ropes about ½ inch wide and 4 inches long. Place two ropes on each egg to form an X or cross shape, and pinch gently to seal the end of the rope to the bread dough. Bake until the bread is light golden brown, and insert a fork in the center to clean it, about 30 minutes. Remove from the oven and let it cool completely.
6. In a small bowl, mix the sugar, milk and lemon extract of the confectionery. Icing the bread back and forth to make decorative fillings. Let the frosting set for 30 minutes before slicing and serving.
From “The Tucci Cookbook” by Stanley Tucci. Stanley Tucci Copyright © 2012. Reprinted with permission from Gallery Books, a division of Simon & Schuster, Inc.