Wednesday, March 27, 2013

Italian Easter Bread {Made with Truvia Baking Blend}

Easter is this Sunday, so I want to make sure to get this recipe posted before then. I'm not Italian, but Italian Easter Bread is one of my favorite breads to make for Easter.

Italian Easter Bread
is a wreath shaped sweet bread traditionally served at Italian Easter Celebrations. The sweet bread is made with flour, yeast, milk, eggs, sugar and colored Easter eggs tucked into the bread before baking. 

I was attracted to this bread because of it's beautiful shape and vibrant colored Easter eggs. It's such a fun bread to make and my kids love it. I can't believe I haven't posted this recipe yet, but there's no time like the present. 

I know I'm not Italian, but it's sure fun having a special Easter tradition to look forward to every year. One thing I did differently this year was lighten up the recipe a bit by using Truvia's Baking Blend instead of regular sugar.

If you've been following MK then you know that back in October I partnered with Truvia to create new recipes using their baking blend.

I have to say I've enjoyed my time as a Truvia Ambassador and all the changes I've made in my recipes. I'm super excited to know that I can lower my calorie intake and still enjoy all my favorite treats.

The changes I made were so easy, because I didn't sacrifice taste or texture in any of my baked goods.
I love that I can easily convert any recipe by using half as much baking blend as I would sugar.  I find myself immediately reaching for Truvia anytime I bake. 

I'm also excited to say that the response from my readers has been so positive. The more Truvia Baking Blend recipes I posted the more y'all wanted, and that makes me so happy.

This won't be the end of my Truvia experience, so stay tuned for more recipes using their baking blend. I can honestly say I've been converted. Let’s get started on the recipe.

In a small saucepan, warm the milk and butter together, just until the butter is melted (120 to 130 degrees F). In a large mixing bowl, combine yeast, salt, eggs and truvia baking blend. 

Add the warm (not hot - it will kill the yeast) milk and butter. Add half of the flour and beat until smooth with a dough hook. Slowly add the remaining flour to form a stiff dough. Keep adding flour until the dough is easy to work with.
Turn dough onto a floured surface and need until the dough is no longer sticky. Place dough in a greased bowl, cover and let rise in a warm place until doubled in size (about 1 hour). Dye the hard boiled eggs in Easter colors and lightly rub with oil (set aside). Punch dough down,  divide into 4 pieces. 
Taking two pieces, twist to form a braid, pinching the ends, and loop into a circle. Do the same with the remaining two ropes. Place on a large baking sheet lined with parchment paper or spray with baking spray. Cover and let rise until double in size (about one hour).

Brush each bread with egg wash. To make egg wash combine one egg, one teaspoon water and 1/4 teaspoon Truvia baking blend. Mix to combine and brush on bread before baking.

Add sprinkles and gently place two colored Easter eggs, making and indention with each egg on each bread circle. Bake at 350 degrees for about 20 minutes. Cool on baking rack.







Italian Easter Bread {made with Truvia Baking Blend}
Easter bread with colored eggs embedded in the dough.

1 1/4 - cups skim milk
1/3 - cup butter or 1/3 cup smart balance blended butter sticks
1 - package rapid rise instant yeast (2 1/4 teaspoons)  
pinch salt
2 - eggs, beaten
1/4 - cup Truvia Baking Blend
3 1/2 - cups all purpose flour
4 - dyed hard boiled Easter eggs
Easter Sprinkles

Egg Wash:
1 - egg, beaten 
1 - teaspoon water
1/4 - teaspoon Truvia baking blend

In a small saucepan, warm the milk and butter together, just until the butter is melted (120 to 130 degrees F). In a large mixing bowl, combine yeast, salt, eggs and truvia baking blend. 

Add the warm (not hot - it will kill the yeast) milk and butter. Add half of the flour and beat until smooth with a dough hook. Slowly add the remaining flour to form a stiff dough. 

Keep adding flour until the dough is easy to work with. It may be more flour than the recipe calls for. Turn dough onto a floured surface and need until the dough is no longer sticky. 

Place dough in a greased bowl, cover and let rise in a warm place until doubled in size (about 1 hour). Dye the hard boiled eggs in Easter colors and lightly rub with oil (set aside).

Punch dough down, divide into 4 pieces.  Taking two pieces, twist to form a braid, pinching the ends, and loop into a circle. Do the same with the remaining two ropes. 

Place on a large baking sheet lined with parchment paper. Cover and let rise until double in size (about one hour).

Brush each bread with egg wash. To make egg wash combine one egg, one teaspoon water and 1/2 teaspoon truvia baking blend. Mix to combine and brush on bread before baking.

Add sprinkles and gently place two colored Easter eggs, making and indention with each egg on each bread circle. Bake at 350 degrees for about 20 minutes. Cool on baking rack.


Cooks Tip: I like to use boiled decorated eggs for this recipe.  Some people place raw decorated eggs in the bread, but I have found the eggs do not fully cook when the bread bakes.

Recipe Yields - 2 loaves
Inspired by: The Italian Dish




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This is a sponsored post. I'm part of the Truvia Honestly Sweet Baking Bloggers. I was compensated for my time and efforts in creating this post. As always, the opinions stated above are 100% entirely my own.
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8 comments:

the country cook said... #

I just love this bread! Did you know that you don't even have to hard boil the eggs first? When I've made it, we colored the eggs (without boiling them), stuck them on, and baked it. When the bread was done, the eggs were done as well.

Tina Butler said... #

When I made the bread the first time I used uncooked eggs and the eggs did not cook all the way. I think everyone's oven may be different, so that might be the problem. I have a double oven and it cooks really fast. Plus I made the dough into two smaller wreaths, so they don't take as long to cook.

Amy said... #

What if I didn't want to use Truvia? How much sugar would I use instead?

Tina Butler said... #

When you use Truvia it's half the amount of regular sugar, so you would use 1/2 cup in the bread. For the egg wash it would be 1/2 teaspoon.

Cat Davis - Food Family Finds said... #

We made one of these last year that the kids absolutely loved. I wish I had the energy to make one but we only got as far as dying the eggs.

Natascha Barz said... #

I made those breads this yesterday and we ate it at Easter-Sunday (today) for breakfast. They are amazing. I made one with raisins, one without and I mixed spelt and wholemeal spelt flour. I also used only the normal Truvia (not the baking blwns) and they taste like perfekt... Thanks a lot for the recipe!!!

Anonymous said... #

Those measuring cups are beautiful! Where did you find those?

~Shelly

Tina Butler said... #

The measuring cups were a gift.