Italian Easter Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 270 μg | (90 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 30.3 μg | (67 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 385 mg | (10 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 13 g |
Preparation steps
Place the flour in a mixing bowl, make a well in the center, add the yeast, 1 tablespoon sugar and a little milk to the well and mix to combine. Sprinkle with a little flour from the edges. Cover and let rise for 15 minutes in a warm place. Add a pinch of salt, the butter, whole egg and remaining sugar and milk. Mix until combined and smooth. Cover and let rise in a warm place until doubled in bulk.
Coarsely chop the apricots, lightly coat in flour then knead into the dough. Portion and shape into 8 (40 cm) (approximately 16 inch) long ropes. Shape into circles, squeezing the ends firmly. Place an egg in the center of each circle, brush the dough with the lightly beaten egg yolk and bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes.
