Description

A traditional Italian sweet Easter bread enriched with ricotta cheese, subtly flavored with citrus and anise, braided into a festive loaf with a golden, glossy finish.

Ingredients

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1 cup whole milk
2 1/4 tsp active dry yeast (1 packet)
3/4 cup granulated sugar, divided
1 tsp anise extract or 1 tbsp crushed anise seeds
3 cups all-purpose flour (plus more for dusting)
1 tsp salt
1 cup whole-milk ricotta, well-drained
2 large eggs, room temperature
Zest of 1 lemon or orange
1/4 cup unsalted butter, melted and cooled
1 egg beaten with 1 tbsp water (for egg wash)
Colored sprinkles or pearl sugar (optional)

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Instructions

Warm milk to 110°F. Stir in yeast and 1 tbsp sugar; let sit until foamy, 5–10 minutes.
In a large bowl, mix remaining sugar, flour, salt, anise, and citrus zest.
In another bowl, mix ricotta and eggs until smooth.
Add the yeast mixture, ricotta mixture, and melted butter to the dry ingredients. Mix until a soft dough forms.
Turn dough out onto a floured surface and knead for 6–8 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1–1¼ hours.
Punch down dough and divide into three equal parts. Roll each into a rope, then braid and pinch ends to seal.
Transfer braid to a parchment-lined baking sheet, cover, and let rise until puffy, about 30–40 minutes.
Preheat oven to 350°F. Brush dough with egg wash and sprinkle with optional sugar or sprinkles.
Bake for 25–30 minutes or until golden brown. Cool on a rack before slicing.

Notes

Drain ricotta well to avoid excess moisture in the dough.
Use a warm, draft-free area to help dough rise properly.
Substitute orange zest and juice for a different citrus flavor.
Brush with melted butter after baking for a richer finish.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 45mg