Italian Ricotta Easter Bread

Ingredients

For the dough:

4 cups all-purpose flour

1/2 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 cup whole milk ricotta cheese

1/2 cup unsalted butter, softened

3 large eggs

1 tsp vanilla extract

1/2 tsp almond extract (optional)

1/4 cup milk

For the glaze & topping:

1 cup powdered sugar

1–2 tbsp milk

Sprinkles (pastel for Easter!)

Directions

Preheat oven:

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix dry ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cream wet ingredients:

In a separate bowl, beat the butter and ricotta together until smooth. Add the eggs one at a time, then mix in vanilla, almond extract (if using), and milk.

Combine:

Slowly add the dry mixture into the wet, stirring just until a soft, sticky dough forms. Be careful not to overmix—it should stay tender and light.

Rena’s Tip: The dough is sticky; flour your hands lightly when shaping to prevent it from sticking.

Shape and bake:

Form the dough into a large braided ring, or divide into smaller loaves. Bake for 30–35 minutes for a large loaf or 20–25 minutes for smaller loaves, until golden on top and a toothpick comes out clean.

Glaze and decorate:

While the bread cools, whisk powdered sugar with milk until smooth. Drizzle over the cooled bread and top with festive pastel sprinkles.

Nutritional Information:

Prep Time: 20 mins