Save on Pinterest

Italian Ricotta Easter Bread

Total Time

Prep: 30 min. Bake: 45 min.

Makes

18 servings

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
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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. Add eggs and egg yolks,1 at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition, stirring 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 racks 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.