Fuatha With Honey Glaze

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.