Cypriot-style Pan di Sorc

Ingredients

In this Cypriot adaptation of Pan di Sorc, we incorporate ingredients and flavors specific to Cypriot cuisine. The original Italian recipe is enhanced with the addition of Cypriot olive oil, local honey, and aromatic spices commonly used in Cypriot cooking. These modifications infuse the bread with the unique taste and essence of Cyprus, creating a delightful fusion of two culinary traditions. We alse have the original recipe for Pan di sorc, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 100g (½ cup) sugar 100g (½ cup) sugar
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• ½ tsp ground cloves ½ tsp ground cloves
• ½ tsp ground nutmeg ½ tsp ground nutmeg
• ½ tsp salt ½ tsp salt
• 120ml (½ cup) Cypriot olive oil 120ml (½ cup) Cypriot olive oil
• 120ml (½ cup) warm milk 120ml (½ cup) warm milk
• 2 large eggs 2 large eggs
• 60ml (¼ cup) Cypriot honey 60ml (¼ cup) Cypriot honey
• Zest of 1 orange Zest of 1 orange
• 60g (½ cup) raisins 60g (½ cup) raisins
• 60g (½ cup) chopped walnuts 60g (½ cup) chopped walnuts

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 48g, 20g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, cinnamon, cloves, nutmeg, and salt.
2. 2.
   In a separate bowl, whisk together the olive oil, warm milk, eggs, honey, and orange zest.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, mixing well until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
6. 6.
   Punch down the dough and knead in the raisins and chopped walnuts.
7. 7.
   Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
8. 8.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the bread for 30-35 minutes, or until golden brown and cooked through.
11. 11.
    Remove from the oven and let it cool before slicing and serving.

Treat your ingredients with care...

• Olive oil — Use a high-quality Cypriot olive oil for the best flavor.
• Cypriot honey — Opt for a floral and aromatic Cypriot honey to enhance the taste of the bread.
• Orange zest — Make sure to grate only the outer orange part of the peel, avoiding the bitter white pith.
• Raisins — Soak the raisins in warm water for 10 minutes before adding them to the dough to plump them up.
• Chopped walnuts — Toast the walnuts lightly in a dry pan for a few minutes to enhance their nutty flavor.

Tips & Tricks

• For a richer flavor, you can add a splash of Cypriot brandy to the dough.
• Serve the Cypriot-style Pan di Sorc warm with a drizzle of honey and a sprinkle of cinnamon for an extra touch of sweetness.
• If you prefer a softer crust, cover the bread with aluminum foil during the last 10 minutes of baking.
• This bread is best enjoyed fresh, but you can store it in an airtight container for up to 3 days.
• Toast leftover slices and serve them with a dollop of Cypriot yogurt for a delicious breakfast.

Serving advice

Serve the Cypriot-style Pan di Sorc as a centerpiece on a breakfast or dessert table. Slice it and arrange it on a platter, garnished with fresh orange slices and a dusting of powdered sugar. Pair it with a cup of Cypriot coffee or a glass of sweet Commandaria wine for a truly authentic experience.

Presentation advice

To enhance the presentation, sprinkle some powdered sugar on top of the bread just before serving. You can also decorate the platter with fresh mint leaves or edible flowers for a touch of elegance.