Sweet Easter Bread from Terni (Pizza di Pasqua dolce ternana)

Name: Sweet Easter Bread from Terni (Pizza di Pasqua dolce ternana)
Total time: 43200 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 1 st DOUGH:; 0.9 oz fresh yeast (25 grams); 1/3 cup milk (80 ml); 1/4 cup water (60 ml); 2 egg yolks; 1/4 cup sugar (60 grams); 2 tablespoons unsalted butter (25 grams); 2 cups all-purpose flour (250 grams); 1 pinch salt; 2 nd DOUGH:; 1 st dough; 1 egg; 1/2 cup sugar (90 grams); 1 1/4 cups all-purpose flour (160 grams); 2 tablespoons unsalted butter (30 grams); 3 rd DOUGH:; 2 nd dough; 3/4 cup sugar (150 grams); 2 3/4 cups all-purpose flour (350 grams); 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 teaspoon anise seeds; Grated zest of 1 lemon; Grated zest of 1 orange; 1/4 cup vegetable oil (1/2 small glass); 1/4 cup white wine (1/2 small glass); 1 tablespoon rum (1/2 espresso cup); 1 tablespoon anise liqueur (1/2 espresso cup); 1 tablespoon Alchermes liqueur (1/2 espresso cup)

Pamy Fatto con amore @Pamyfattoconamore

A wonderfully fragrant sweet bread, flavored with a mix of liqueurs and spices typical of central Italy, traditionally prepared for Easter breakfast.

Pamy Fatto con amore @Pamyfattoconamore

A wonderfully fragrant sweet bread, flavored with a mix of liqueurs and spices typical of central Italy, traditionally prepared for Easter breakfast.

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Ingredients

12 hours

Serves 8 servings

1st DOUGH:
0.9 ozfresh yeast (25 grams)
1/3 cupmilk (80 ml)
1/4 cupwater (60 ml)
2egg yolks
1/4 cupsugar (60 grams)
2 tablespoonsunsalted butter (25 grams)
2 cupsall-purpose flour (250 grams)
1 pinchsalt
2nd DOUGH:
1st dough
1egg
1/2 cupsugar (90 grams)
1 1/4 cupsall-purpose flour (160 grams)
2 tablespoonsunsalted butter (30 grams)
3rd DOUGH:
2nd dough
3/4 cupsugar (150 grams)
2 3/4 cupsall-purpose flour (350 grams)
1 teaspoonground cinnamon
1/2 teaspoonground nutmeg
1 teaspoonanise seeds
Grated zest of 1 lemon
Grated zest of 1 orange
1/4 cupvegetable oil (1/2 small glass)
1/4 cupwhite wine (1/2 small glass)
1 tablespoonrum (1/2 espresso cup)
1 tablespoonanise liqueur (1/2 espresso cup)
1 tablespoonAlchermes liqueur (1/2 espresso cup)

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Steps

12 hours

1

First, combine the aromatics, liqueurs, wine, and oil in a small jar so they can infuse and blend together while the dough rises.
2

For the dough: Dissolve the yeast in warm milk. Add it to the flour, then gradually mix in all the ingredients for the 1st dough, adding the butter in pieces and the salt last.
3

Knead well (a stand mixer works best, but you can do it by hand). Cover the dough with plastic wrap and let it rise at room temperature for 5 hours.
4

After rising, add the ingredients for the 2nd dough to the first dough and mix well. Cover again with plastic wrap and let rise for another 5 hours.
5

For the final step, after the dough has risen, add the infused mix of liqueurs, spices, and aromatics, along with the sugar and flour for the 3rd dough.
6

Mix everything together well and place the dough on a work surface. Divide the dough in half, fold it several times to strengthen, shape into rounds using a dough scraper, and place into 500g paper baking molds. If you don’t have 500g molds, leave the dough whole and use a 1kg mold. Let rise until the dough is about 3/4 inch (2 cm) from the top, covered with plastic wrap.
7

Brush the top with an egg yolk mixed with a little milk. Bake the sweet Easter breads at 350°F (180°C) for 50 minutes on the lowest oven rack, placing a small bowl of water in the oven if you don’t have steam baking. Check doneness with a toothpick before removing from the oven. If the top browns too quickly, cover with aluminum foil.
8

Remove from the oven and let cool completely. You can decorate the Easter bread with a sugar glaze and colorful sprinkles. The sweet bread keeps for 4-5 days in a sealed food-safe plastic bag.