Pizza di Pasqua…
There is many a recipe for each region …
Oh dear, we will need to try them all!!
This one is from Roma, it is very very light, eggy and citrusy……
It is almost like a cake batter rather than a dough, but the results are VERY BEASTY!!
It doesn’t replace my current crush on the Pandoro…..BUT BUT BUT
The greedyboys are not that keen on bread………….
They may have a little but unless it’s a rich mans brioche, dripping chocolate or icing, then they will pick at it……..
All the more for moi!!
So are you ready to get really …….YEASTY?????
So what will you need?
Strong arms, as you really need a mixer here……….some patience………
Not waiting but 2 rises with about 4-6 hours rising time….
So without further ado……………………...
PIZZA DI PASQUA:
For the sponge:
4 tsps dried yeast
1/2 cup of warm water
1/2 cup strong bread flour
Stir the yeast into warm water and allow to get creamy/ frothy usually 10 minutes.
Mix in flour to yeasty mix and combine well.
Cover tightly with gladwrap and let rise for one hour.
It will very foamy/ soupish and needs to have big bubbles in it.
For The Dough:
4 cups of strong bread flour
10 egg yolks
1 cup of castor sugar
1/2 cup of milk
zest of 2 lemons
Zest of 3 oranges
2 tsp vanilla
150g butter softened to room temperature
1 egg white for brushing
1/4 cup of coffee crystals
You really need to use mixer…..
I was mixing for about 2-4 minutes per ingredient unless specified
Add flour to the sponge and beat till smooth.
Add eggs, one by one and then the sugar (this was about 8 minutes)
Add milk and mix until combined well.
Grate zest over the dough so all the oils go into the dough.
Add vanilla and mix well .
Add in butter, 2 tbsps at a time, beating well with each addition.
Beat at medium speed for 15 minutes.
I did this in 2-3 goes as not to over use the mixer but my greedygirl is older:)
Dough will be very soft and elasticy.
Mine was a little like batter so I will tweak next time 🙂
Make sure your molds are very well greased!!
I placed my dough like batter into the molds and placed on a tray, covered in warm place.
Allow to rise for 3 hours or until dough is doubled in size.
30 minutes before rising finishes, preheat oven to 205 celsius.
Lightly brush top with egg white and sprinkle with raw sugar or full granulated sugar.
In NZ coffee sugar would be good.
Bake for 40-45 minutes.
Cover tops with tinfoil if too brown.
Remove from oven and allow to cool fully.
DON’T EVEN THINK OF HAVING AN EARLY SCOFF!
When cool, remove and have a piece or two or three…………..
Imagine using this for a zuccotto or french toast!! Mmmmmm
ENJOY, ENJOY AND ENJOY!!