Easter bread recipe: How Patsy’s Italian Restaurant makes the traditional treat

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

If using the hook, mix on medium-low speed occasionally turning off and pulling the dough off the hook for about 8 minutes or until the dough is smooth, shiny and slightly sticky.

If making the dough by hand, put flour on a work surface and knead, adding more flour as necessary, until the dough is smooth, supple and slightly sticky or about 10 minutes.

Next, lightly butter a bowl, add the dough and cover with plastic wrap. Allow to rise in a warm spot for about 1 hour. It should double in volume.

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Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Place the braided bread onto a baking sheet lined with parchment paper.

Cover with plastic wrap and allow to sit in a warm place for another hour or so. It should continue to rise.

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Photo Credit: Diana Colapietro

Each hard-boiled egg should sit in a food-coloring mixture (food coloring, water, a touch of white vinegar) for about 15 minutes.

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Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Distribute the eggs into the dough, nestling them in carefully.

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Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Photo Credit: Diana Colapietro

Easter bread is a traditional item on Italian Easter tables all over the world. It also has a rich history in NYC, with most bakeries and many Italian restaurants making it for the holiday.

To see how the sweet bread gets made, we headed to one of the oldest Italian restaurants in the city, Patsy’s.

Run by the Scognamillo family since opening in 1944, Chef Sal Scognamillo is the third generation in his family to work the line in the kitchen. The day we showed up was his birthday, and Deana Martin (daughter of Dean) called to sing him her best wishes for his 54th year. For a restaurant lined in framed photos autographed by famous actors and musicians, the call was somehow not surprising.

In the lead up to Easter on March 27, Scognamillo makes four or five Easter breads each day. He gives slices away to all the guests in the restaurant. If you want to order one, just call, he said. The price? $20.

The recipe is taken from the cookbook “Patsy’s Italian Family Cookbook.”

Easter bread with colored eggs

Makes 1 loaf, about 10 servings

Ingredients:

1 cup whole milk

1/2 cup sugar

2 large eggs

1 tablespoon instant (also called bread-machine) yeast

Finely grated zest of 1 lemon

2 teaspoons anise seeds or drizzle anise extract

1 1/2 teaspoons salt

5 cups unbleached all-purpose flour

6 tablespoons unsalted butter, cut into tablespoons, at room temperature

4 colored, hard-boiled eggs

1 large egg yolk

2 teaspoons nonpareils