Sourdough Italian Easter Bread

5 from 2 votes

Sourdough Italian Easter Bread

This traditional sourdough Italian Easter bread is made with sourdough starter, eggs, and sugar, and is shaped into a beautiful braided wreath.

Prep Time1

Cook Time40

Total Time21 40

Course: Dessert

Cuisine: Italian

Keyword: Italian Easter Bread, Sourdough Italian Easter Bread

Servings: wreaths

Calories: 200kcal

Equipment

Mixing bowl
Food scale
Silicone Scraper or dough scraper
Baking sheet
Parchment paper

Ingredients

For the sweet stiff starter

15 grams active sourdough starter
30 grams water
15 grams sugar
60 grams all-purpose flour

The tangzhong

30 grams bread flour
100 grams milk

For the dough

100 grams sweet stiff starter from above
all of the tangzhong from above
30 grams milk
50 grams sugar
2 eggs room temperature
300 grams bread flour
5 grams salt
50 grams unsalted butter softened
3 hard-boiled eggs for placing inside the bread

For the egg wash

1 egg
1 splash of water
sprinkles of your choice for topping

Instructions

Make the sweet stiff starter

To a clean jar add 15 grams of active sourdough starter (it is recommended the starter has been fed within the past 12 hours).
Next add the sugar and water and stir until it becomes milky.
Lastly, add the flour and mix until a dough-like ball is formed. You can knead it on a clean surface to incorporate all of the flour if needed.
Cover the jar loosely and allow it to rest for 10-12 hours.

Make the tangzhong

*Ensure your sweet stiff starter has at least doubled in size before mixing the dough. It will be very thick- this is normal.
In a small saucepan, whisk together 30 grams of flour and 100 grams of milk
Place over low to medium-low heat, stirring constantly to prevent lumps.
Heat until the mixture thickens to a pudding-like consistency, around 149–158°F (65–70°C). Do not overheat, or it will become too thick.
Transfer to a bowl and let it cool to at least 95–110°F (35–43°C) before adding to your dough.

Mix the dough

The dough can be mixed by hand or by a stand mixer.
Warm the remaining milk in the microwave for 20-30 seconds and allow to cool for a few minutes.
In a bowl, combine the stiff starter, sugar, milk, eggs, and cooled Tangzhong. Whisk until fully incorporated and smooth. The dough should be shaggy and tacky. If it is too stiff the Tangzhong may have been overcooked. Simply add 15-20 grams of milk to help adjust the consistency.
*It is okay if the stiff starter does not fully dissolve, it will break down during kneading.
Next, add the flour, salt, and softened butter and mix until a shaggy ball is formed.
Cover the bowl with plastic wrap or a damp towel and allow it to rest for 45 minutes.

Knead the dough

After the dough has rested, knead it for about 8-10 minutes on a lightly floured surface until it is smooth and elastic.
Place it in a bowl greased with butter and cover it with plastic wrap for 45 minutes.

Stretch and folds

After the dough has rested, perform 1 to 2 rounds of stretch and folds, spacing them 45 minutes apart.
This is where you scoop your hand under a portion of the dough and stretch it a few inches and fold it to the opposing side. You will stretch and fold all 4 quadrants of the dough.
Once the stretch and folds have been completed, cover the dough and allow it to rest for the remaining bulk rise (or until doubled in size).
*note: If you are using colored eggs, I recommend coloring them the night before and refrigerating them until the next day.

Shaping the dough

*Sourdough Italian Easter bread dough can be refrigerated for 24 hours before baking if desired.
When the dough is ready to be shaped, line a baking sheet with parchment paper. If removing the dough from the fridge let it rest for 30 minutes to take the chill off.
Divide the dough into 6 equal pieces. My dough weighed 730 grams so each piece was 130 grams. Then, round each piece into a ball and let the dough balls rest for 10 minutes.
After the dough has rested, roll each ball into a 14–16 inch rope using your hands. Use flour to assist with stickiness if needed.
Take two pieces and twist or braid them together and bring the ends together to create a wreath appearance. Tighten the seams by pressing the dough into itself.
Place each wreath onto the baking sheet and cover them with oiled plastic wrap or a damp twoel for 1-2 hours in a warm spot.

Brush & Bake

Preheat the oven to 350 degrees F.
When the dough has puffed up a bit (it takes my dough 2 hours) whisk together 1 egg and 1 tablespoon of water.
Brush each dough wreath with egg wash and decorate with your favorite sprinkles. Gently nestle a hard-boiled egg into the center of each wreath.
Bake the bread for 35-40 minutes or until golden brown.
You can enjoy this bread warm. It is best eaten on the same day, but lasts for 2 days on the counter in an airtight container or bread bag of your choice.

Notes

Baker's schedule option 1: Make the sweet stiff starter the morning of, mix the dough in the evening, allow the dough to rise overnight, and bake the following morning.

Baker's schedule option 2: Make the sweet stiff starter the evening before the dough is mixed. Mix the dough the following morning and allow it to rise until doubled. Place it in the refrigerator overnight and shape and bake the following morning.

Fermentation times: Timing can vary based off of the temperature in your home. A warm environment around 75-76 degrees F will help the dough rise faster.

Do I have to use a sweet stiff starter? You can use a 100% hydrated sourdough starter for this recipe—just increase the flour by 60 grams. Keep in mind, this will give the bread a mildly tangy flavor.

Can I skip the tangzhong? No. I recommend not skipping this part as it gives the bread a soft, fluffy texture.

Nutrition