This bread of gorgeousness is from Rome….
Pizza di Pasqua is common throughout parts of Italy, each region having their own special way of making Easter bread, often with different names.
I made this last year, I made it in August as I was too greedy to wait till Easter:)
It was delicious, I ate most of it myself…
BUT I felt I could make it better as there were a few tweaks I felt it needed.
My errors, not the wonderful Carol Fields!!
I didn’t like the tin I made it in either….
It is a very rich almost cake like recipe, very delicate once baked.
Similar in cakeyness to Panettone and Pandoro but this is definitely more delicate than the other two and I feel more cake like than bready.
NB: All these breads are very dangerous as all are exceptionally delicious .
Because they are not overly sweet breads yet light, they are easily eaten in VERY large quantities….
And I never feel guilty either…
A bit ashamed of quantities consumed though….
Anyhow enough blithering…..
LET US GET ITALIAN YEASTY!!!
So what will you need?
You really need a mixer here……….some patience………
2 rises with about 4-6 hours rising time….
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 be very foamy/ soupish and needs to have big bubbles in it.
For The Dough:
4 cups of strong bread flour
pinch of salt
10 egg yolks
1 cup of castor sugar
1/2 cup of milk
zest of 2 lemons
Zest of 3 oranges
2 tsp vanilla
150 g butter softened to room temperature.
You really need to use mixer…..
I was mixing for about 2-4 minutes per ingredient unless specified.
Place dry ingredients in a bowl.
Grate zest over the dough so all the oils go into the dough.
Add milk and vanilla to the spongey mix and combine well.
Beat eggs and sugar in a bowl and then add to spongey mix.
Combine well and then add to dry mix forming a soft dough.
Add in butter, 2 tbsps at a time, mixing through each addition.
Beat at low-medium speed for 10 minutes with dough hook if not already using!
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 like a thick batter but you could see the elasticity in it…
Make sure your molds are very well-greased!!
I placed my dough like batter into the mold 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.
I did not do this step below this time but you can if you wish….gently , gently….
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 for at least 30-60 minutes before removing from tin and be very careful with it.
Set on rack to cool finally…
It is sooooooo nice warm but not the best to slice then:)
I will let you make that choice….
It would be divine with a lick of mascarpone whilst warm:)
I toasted a piece in the oven the next day and had some ricotta on it….Heavenly!!
Don’t forget to ENJOY, ENJOY, ENJOY!!
Happy Greedybread Easter!!!
Interested in a little more info on Pizza di Pasqua?
My bread hero (and where the original recipe came from) Carol Fields book, “The Italian Baker
And my prior post on Pizza di Pasqua.