Bollo de Pascua - Spanish Easter Cake

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 tablespoon (15g) active dry yeast 1 tablespoon (15g) active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 orange Zest of 1 orange
• 1/2 cup (75g) candied fruits (such as cherries, orange peel, and lemon peel) 1/2 cup (75g) candied fruits (such as cherries, orange peel, and lemon peel)
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the glaze: For the glaze:
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons (30ml) orange juice 2 tablespoons (30ml) orange juice

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 55g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, warm water, softened butter, eggs, vanilla extract, and orange zest.
3. 3.
   Mix the ingredients together until a sticky dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Punch down the dough and knead in the candied fruits until evenly distributed.
6. 6.
   Shape the dough into a round loaf and place it on a greased baking sheet. Cover it with a kitchen towel and let it rise for another 30 minutes.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Bake the Bollo de Pascua for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the oven and let it cool completely on a wire rack.
10. 10.
    In a small bowl, whisk together the powdered sugar and orange juice to make the glaze. Drizzle the glaze over the cooled cake.
11. 11.
    Slice and serve the Bollo de Pascua as a delightful Easter dessert.

Treat your ingredients with care...

• Candied fruits — Ensure the candied fruits are evenly distributed throughout the dough by gently kneading them in during the preparation process.

Tips & Tricks

• For a more pronounced citrus flavor, add a few drops of orange extract to the dough.
• If you prefer a sweeter glaze, add a teaspoon of honey to the powdered sugar and orange juice mixture.
• Serve the Bollo de Pascua with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• To enhance the presentation, garnish the cake with additional candied fruits before serving.

Serving advice

Slice the Bollo de Pascua into thick slices and serve it as a centerpiece dessert during Easter celebrations. It pairs well with a cup of hot tea or coffee.

Presentation advice

Present the Bollo de Pascua on a decorative cake stand or platter. Dust the top of the cake with powdered sugar for an elegant touch. Add a sprig of fresh mint or a few edible flowers as a garnish.