Traditional Umbrian recipe: Easter Cake

Traditional Umbrian recipe: Easter Cake

Between Kitchen and Cellar 0 Comments  apr 1, 2021

In the last recipe we proposed a typical Umbrian savory Easter dish. But how to properly conclude the Easter lunch if not with a dessert?
In Umbria we usually prepare a delicious and original specialty: have you ever heard of our Easter Cake? Here is the recipe!

These are the ingredients to prepare 3 cakes:
- 8 eggs
- 400 g of sugar
- 400 g OO flour
- 400 g manitoba flour
- 75 gr (3 cubes) brewer’s yeast
- 300 g warm milk
- 150 g butter
- 2 vanillins
- 100 grams of candied fruit
- 100 g raisins
- Grated orange peel
- Grated lemon peel
Montioni EVO Oil

Preparation:
As with Easter cheese pizza, even sweet pizza first needs pre-dough..

Procedure for making pre-dough:
1) Pour a glass of warm water into a bowl and dissolve a cube (25 g) of brewer’s yeast, adding a little flour until the dough becomes soft.

Procedimento lievitino pizza dolce di Pasqua - Montioni
2) Cover with film and leave to rest for one hour.

Lievitino lievitato pizza dolce di Pasqua - Montioni
(Pre-dough after 1 hour of leavening)

Procedure for sweet pizza:

1) Place the pre-dough in the stand mixer by adding 8 egg yolks, previously separated from the egg whites (which, in turn, must be set aside in another bowl), sugar, orange peel and grated lemon peel.

Buccia di limone pizza dolce di Pasqua - Montioni
2) In another bowl dissolve 2 cubes (50 g) of brewer’s yeast with warm milk.

Lievito sciolto pizza dolce di Pasqua - Montioni
3) Add the butter to the ingredients and begin mixing the dough in the mixer, then add the 2 vanillins.

Impasto nella planetaria pizza dolce di Pasqua - Montioni
4) In the meantime, whip the egg whites with the electric whips in another bowl.
5) Add the manitoba flour and the mixture obtained from the brewer’s yeast dissolved with the lukewarm milk.
6)Then add the 00 flour, continuing to mix in the planetary, and the egg whites whipped to snow.

Albumi nella planetaria pizza dolce di Pasqua - Montioni
7) Pour the dough on a work surface and adjust it with flour to form a dough.

Impasto pizza dolce di Pasqua - Montioni
8) Engrave an "X" on the dough, cover it with the film and let it rise until doubling of the dough.

Panetto con x pizza dolce di Pasqua - Montioni
(Before leavening)

Panetto con x dopo la lievitazione pizza di Pasqua - Montioni
(After leavening)

9) Once leavened, put the dough back on the work surface, widening it and dusting it with candied fruit and raisins slightly floured.

Panetto con canditi pizza dolce di Pasqua - Montioni
10) Roll the dough on itself and fold it several times to mix well, using a little flour.

Impasto amalgamato pizza dolce di Pasqua - Montioni
11) Divide the dough into 3 doses, then into 3 cakes, using a drizzle of Montioni EVO Oil.
12) Place each block in its baking pan and let it leavening for about 3 and a half hours.

Panetto prima della lievitazione pizza dolce di Pasqua - Montioni
13) After rising, bake at 170 degrees for 40 minutes.

Panetto dopo la lievitazione pizza dolce di Pasqua - Montioni
(Leavened cakes)

Finishing touch:
Bake the sweet pizzas and brush with two teaspoons of powdered sugar dissolved with the juice of half a lemon. Then put them back in the oven off, but still warm, for another 10 minutes.

The result? Here it is...

Risultato pizza dolce di Pasqua - Montioni

Happy Easter from all the staff of the Azienda Agricola Montioni!
See you soon!

Leave your reply

*
**Not Published
*Site url with http://
*