Schiacciata di Pasqua - Italian Easter Bread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 10g (2 1/4 tsp) active dry yeast 10g (2 1/4 tsp) active dry yeast
• 1 tsp salt 1 tsp salt
• 120ml (1/2 cup) warm milk 120ml (1/2 cup) warm milk
• 120ml (1/2 cup) warm water 120ml (1/2 cup) warm water
• 4 large eggs 4 large eggs
• 120g (1/2 cup) unsalted butter, softened 120g (1/2 cup) unsalted butter, softened
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1 tsp vanilla extract 1 tsp vanilla extract
• Colorful sprinkles or whole eggs for decoration Colorful sprinkles or whole eggs for decoration

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 47g, 16g
• Protein: 7g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center.
3. 3.
   Pour the yeast mixture, warm water, eggs, softened butter, lemon zest, orange zest, and vanilla extract into the well.
4. 4.
   Mix the ingredients together until a dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   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.
7. 7.
   Punch down the dough and divide it into two equal portions.
8. 8.
   Shape each portion into a round loaf and place them on a baking sheet lined with parchment paper.
9. 9.
   Cover the loaves with a kitchen towel and let them rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Decorate the loaves with colorful sprinkles or gently press whole eggs into the dough.
12. 12.
    Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
13. 13.
    Remove from the oven and let the bread cool on a wire rack before serving.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before adding them to the dough. This helps in achieving a better rise and texture.

Tips & Tricks

• For a more pronounced citrus flavor, you can increase the amount of lemon and orange zest.
• If you prefer a sweeter bread, you can sprinkle some powdered sugar on top after the bread has cooled.
• To ensure a tender and moist texture, avoid over-kneading the dough.
• If you don't have sprinkles, you can use colored sugar or leave the bread plain.
• Serve the Schiacciata di Pasqua warm or at room temperature with a spread of butter or Nutella.

Serving advice

Slice the Schiacciata di Pasqua and serve it as a delightful addition to your Easter brunch or as a sweet treat with a cup of coffee or tea.

Presentation advice

Present the Schiacciata di Pasqua on a decorative platter, allowing the colorful sprinkles or whole eggs to be the centerpiece. You can also wrap the bread in a festive cloth or parchment paper for a more traditional presentation.