If I had to pick the most prominent of my childhood Easter memories, I would have to go with the image of my Italian Nana busy in her kitchen making various types of Easter yeast breads.
She worked very hard at it, but she seemed very happy and content as she kneaded dough, added this or that ingredient and kept a watchful eye as the breads baked. And when it at last came time to showcase the great spread of Easter morning sweet breads to be enjoyed after the family attended Mass, she would really shine.
It just doesn’t seem like Easter unless I have at least one or two aromatic sweet breads to help celebrate. I hope you all have a very nice Easter. Enjoy the spring blooms (or if you have allergies, I hope they don’t bother you too much).
Italian Easter bread
I like to add some vanilla and/or anise extract to this. I also prefer to dissolve the yeast in the milk (at temperatures recommended on the yeast package), rather than mixing the dry yeast into the flour...