Roman Easter Sweet Bread
User Reviews
5.0
6 reviews
Excellent
Roman Easter Sweet Bread
Report
Roman Easter sweet bread, also known as “Panettone di Pasqua” in Italian, is a traditional Easter bread from the Lazio region of Italy.
Share:
Ingredients
- ⅔ cup + ¾ tablespoon milk - whole milk lukewarm (170 ml total)
- 1¼ teaspoon yeast
- 4 cups flour - all purpose or Italian 0 flour
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- ½ teaspoon cinnamon (optional)
- ⅓ cup + ¾ tablespoon granulate sugar (75 grams total)
- 1 pinch salt*
- 1 large egg
- 1 large egg yolk
- 3½ tablespoons butter softened
- 1 teaspoon vanilla extract
- 1 tablespoon rum
- ½-¾ teaspoon anise seeds (optional)
SIMPLE GLAZE
- 1-1½ cups powdered sugar (sifted)
- 2-3 tablespoons milk (more or less)
- 1-2 tablespoons nonpareils
Add to Shopping List
Instructions
- In a small bowl add the milk, sprinkle the yeast on top. Let sit for 10 minutes, then stir to combine.
- In a large bowl or stand mixer using the dough hook attachment, whisk the flour, zest, cinnamon and anise (if using), sugar and salt, add the eggs, butter, vanilla, rum and yeast mixture.
- Knead the dough for 18-20 minutes, the dough will be soft, smooth and elastic. Move the dough to a flat surface and form into a ball, place in a lightly greased bowl, cover and let rise in a warm, draft-free area for 2-3 hours or tripled in bulk.
- Place the dough on a lightly floured flat surface and pat it into a rectangle, fold the dough like an envelope then form it into a ball.
- Place the dough ball in an 8x4 inch / 21x11cm round cake pan, cover and let rise 1-2 hours or until the dough has doubled in bulk.
- Pre-heat the oven to 340F/170C.
- Bake in the pre-heated oven for approximately 40-50 minutes, if after 35 minutes the top is browning too much then cover it like a tent with foil. The bread is done when it sounds hollow when tapped on the bottom, or better still the internal temperature is 190F/88C.
- Let the bread cool in the pan, then move to a plate, pour the glaze on the bread and sprinkle with nonpareils before serving.
SIMPLE GLAZE
- In a medium bowl add the sifted powdered sugar and slowly add the milk, mix together until you have a smooth thick glaze.
Equipments used:
Notes
- To make the bread by hand -In a large mixing bowl whisk the dry ingredients, as stated above, then add the wet ingredients and combine with a fork or clean hands.
- Transfer the dough to a lightly floured surface and knead for 10-15 minutes, or until the dough is smooth and elastic. Form into a ball.
- Place the dough ball in a lightly greased bowl, cover and let rise in a warm, draft-free place for 2-3 hours, or until the dough has tripled in size. Then continue with the recipe as written.
- The baked cooled bread should be stored in an airtight plastic bag, and kept at room temperature, it will keep for up to 3-4 days if properly stored. It can also be frozen in a freezer safe bag or container. It will keep for two months in the freezer.
Nutrition Information
Show Details
Calories
3483kcal
(174%)
Carbohydrates
653g
(218%)
Protein
69g
(138%)
Fat
61g
(94%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
5g
Monounsaturated Fat
16g
Trans Fat
2g
Cholesterol
497mg
(166%)
Sodium
526mg
(22%)
Potassium
1010mg
(29%)
Fiber
17g
(68%)
Sugar
263g
(526%)
Vitamin A
2068IU
(41%)
Vitamin C
16mg
(18%)
Calcium
411mg
(41%)
Iron
25mg
(139%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 3483 kcal
% Daily Value*
| Calories | 3483kcal | 174% |
| Carbohydrates | 653g | 218% |
| Protein | 69g | 138% |
| Fat | 61g | 94% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 497mg | 166% |
| Sodium | 526mg | 22% |
| Potassium | 1010mg | 21% |
| Fiber | 17g | 68% |
| Sugar | 263g | 526% |
| Vitamin A | 2068IU | 41% |
| Vitamin C | 16mg | 18% |
| Calcium | 411mg | 41% |
| Iron | 25mg | 139% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Panna Cotta alla Menta con Salsa di Cioccolato (Roman Mint Panna Cotta with Chocolate Sauce)
Italian
0.0
(0 reviews)
