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Epicurious
Bon Appétit

Fuatha With Honey Glaze

A glazed Fuatha Easter Bread on a place on a cake stand against an orange background
Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Sean Dooley

Adapted from Adriana Trigiani’s book Cooking With My Sisters, this tender citrus-scented bread appears annually on her Italian family’s Easter table. Holiday bread making is a competitive sport in the author’s family, each member making their version of this Venetian classic. This—Trigiani’s mother’s variation—was the crowd-pleaser, the only one worthy of perching on a cake stand come Easter morning. 

If you’d like, instead of making the powdered sugar glaze, try brushing the still-warm bread with honey as Trigiani’s mother used to do. Leftover bread makes excellent French toast. Adriana Trigiani’s latest novel, The Good Left Undone, is out now. 

What you’ll need

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