Pane di Pasqua
(Italian Easter Bread) Recipe

Origin: Italy      Period: Traditional

This is another version of a sweet, yeasted, Easter bread, this time originating in Italy.

Ingredients:

1 packet active, dry, yeast (about 20g)
60ml warm water (body temperature, less than 40°C)
150g butter, softened
150g granulated sugar
80ml milk
1/2 tsp salt
1 tbsp finely-grated orange zest
1 tbsp aniseed, crushed
4 eggs
1 egg yolk
665g flour (about)
150g seedless raisins

For the Topping:
100g granulated sugar
35g flour
50g butter, softened
50g almond paste
1 egg white beaten with 1 tablespoon water
120g (about) sliced almonds
Icing sugar

Pane di Pasqua
(Italian Easter Bread) Preparation:

Method:

Add the warm water to a mug, scatter the yeast over the top then stir to dissolve before setting aside for 10 minutes to activate. Meanwhile, cream together the butter and the sugar until light and fluffy add the eggs and egg yolk one at a time, beating well to combine then stir in the milk, salt, orange zest and aniseed. Beat well before adding about 300g of the flour and the yeast mixture. Beat well for about 10 minutes then add 150g of the remaining flour, beating well to combine.

Add the remaining flour, stirring until completely blended. Bring the mixture together as a dough, cover and set aside in a warm place to rise for about 120 minutes, or until doubled in volume. Knock the dough back then turn onto a floured work surface and knead well for 10 minutes. Pull the dough out, scatter the raisins over the top then gently knead in until combined. Divide the dough in half, shape into two balls then press to form two 22cm flattened rounds. Transfer these to a greased baking tray then cover lightly with a clean cloth and set aside to rise for about 45 minutes, or until 'puffy'.

Whilst the bread is rising, form the topping. Cream together the butter and sugar until pale then add the almond paste and egg, beating well to combine. Sift in the flour and mix until the mixtuer takes on the semblance of coarse crumbs. When the loaves have risen brush the tops with the egg white and water mix then place the topping over both before spinklin on the almonds. Press lightly to make certain the toppings stick then transfer the loaves to an oven pre-heated to 175°C. Bake for about 30 minutes, or until the breade is golden and cooked through (they should sound hollow when tapped on the base) then dust with the icing sugar and serve warm.

Find more Easter Recipes Here

Read: Recipe Articles and Reviews

More European recipes...

More recipes for breads, cakes and pastries...

More Traditional recipes...

More recipes for Cakes...

More recipes for Bread...

More recipes for Fruit...

More recipes for Eggs...

More recipes for Nuts...

More Baking recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary