Valencian Easter Bread

Ingredients

In this Valencian adaptation of Schiacciata di Pasqua, we incorporate Valencian ingredients and spices to infuse the bread with the flavors of the region. The traditional Italian recipe is enhanced with the addition of local Valencian saffron, which adds a vibrant yellow color and a subtle floral aroma. We also incorporate Valencian honey, giving the bread a touch of sweetness and a unique depth of flavor. We alse have the original recipe for Schiacciata di Pasqua, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 3 large eggs 3 large eggs
• 100g (½ cup) unsalted butter, melted 100g (½ cup) unsalted butter, melted
• 1 tsp Valencian saffron threads 1 tsp Valencian saffron threads
• 2 tbsp Valencian honey 2 tbsp Valencian honey
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• ½ tsp ground nutmeg ½ tsp ground nutmeg
• Zest of 1 orange Zest of 1 orange
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 8g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and a pinch of sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, saffron threads, cinnamon, nutmeg, orange zest, and salt.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, honey, and eggs. Mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until 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 until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F). Punch down the dough and shape it into a round loaf.
7. 7.
   Place the loaf on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
8. 8.
   Bake the bread for 30-35 minutes until golden brown and cooked through.
9. 9.
   Remove from the oven and let it cool on a wire rack. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Valencian saffron — To enhance the flavor and aroma, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the dough.

Tips & Tricks

• For a richer flavor, you can add a handful of chopped Valencian almonds to the dough.
• Serve the Valencian Easter Bread warm with a drizzle of Valencian honey for an extra touch of sweetness.
• If you prefer a spicier flavor, you can add a pinch of ground cloves to the dough.

Serving advice

Valencian Easter Bread is best enjoyed fresh and warm. Slice it and serve it as a delightful addition to your Easter brunch or afternoon tea. It pairs perfectly with a cup of Valencian horchata or a glass of sparkling Cava.

Presentation advice

To enhance the presentation, sprinkle some powdered sugar on top of the Valencian Easter Bread just before serving. You can also decorate it with a few saffron threads for an elegant touch.