Recipe Details

Summary

Name: Pinza Sweet Easter Bread

Category: Easter

500 g (1 lb 2 oz) flour

20 g (0.7 oz ) fresh yeast

1 l (1 cup) warm milk

2 eggs

200 g (7 oz) sugar

1 tsp salt

1/8 tsp nutmeg

1/8 tsp allspice

grated zest of 1 lemon

120 g (4 oz) butter, softened

50 g (1.7 oz) candied lemon rind

1 egg yolk

Sift flour into a large bowl. Make a "well" in the middle. Add yeast and milk. Stir

with little bit of lour. 15 minutes Cover, let rise for 15 minutes.

In a separate bowl beat eggs with sugar, salt, nutmeg, allspice and grated lemon

zest. Add to flour mixture. Add butter and lemon rind. Knead the dough again,

cover and let rise for 30 minutes.

Put the dough greased 10 inch (26b cm) cake tin. Let rise for 15 minutes. With a

pair of kitchen scissors, make three 1 1/2-inch-deep, 3-inch long intersecting cuts

that meet at the center. The cuts should be quite deep (at least halfway through

the loaf) to allow the dough to rise up from the center and form the traditional

crests on the loaf.

Preheat oven to 190 C (375 F). Brush with the egg yolk over top and bake for 30-

40 minutes.