Name: Italian Easter Bread
Yield: Makes 2 loaves
Ingredients: 3 tablespoons plus 1 teaspoon cool water; 1/4 teaspoon sugar; 1 1/2 teaspoons dry yeast; 7 tablespoons unbleached all purpose flour; 2/3 cup unbleached all purpose flour; 4 large egg yolks; 3 tablespoons cool water; 2 teaspoons sugar; 6 tablespoons (3/4 stick) unsalted butter, room temperature (very soft), cut into 6 pieces; 5 tablespoons sugar; 2 large egg yolks; 2 tablespoons lukewarm whole milk; 1 tablespoon honey; 2 1/4 cups unbleached all purpose flour; 1/2 cup cool water; 1 1/2 teaspoons dry yeast; 2 cups unbleached all purpose flour; 1 cup (2 sticks) unsalted butter, room temperature (very soft), cut into 12 pieces; 6 tablespoons sugar; 4 large egg yolks; 3 tablespoons lukewarm whole milk; 2 teaspoons vanilla extract; 1 1/2 teaspoons fine sea salt; 1 1/2 cups chopped candied orange peel* (about 10 ounces); 1/2 cup (about) all purpose flour; 2 dove-shaped paper baking molds (size C3); 1 cup sugar; 1/2 cup whole unblanched almonds; 3 large egg whites; 1/4 teaspoon almond extract

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews

These traditional holiday loaves are made in several easy steps over about 18 hours. We recommend doing steps one through four on the first day, since step four includes an eight- to ten-hour rising that, ideally, could be done overnight. Then finish the next day. You can use two buttered and floured nine-inch-diameter springform pans instead of the dove-shaped paper molds.

Recipe notes

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