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Scarcella di Pasqua (Easter braided ring cake)

  • 1 hour and 30 minutes
  • Difficult
  • Desserts and Fruit
Puglia

Ingredients: Per 6 servings

  • 1 lb all-purpose flour
  • 5 oz sugar
  • 1 egg
  • 3 ½ oz extra virgin olive oil
  • 3 ½ oz milk
  • lemon zest, grated
  • ½ package baking powder, in powder
  • 7 oz confectioners sugar
  • 1 egg white
  • 2 eggs
  • few drops of lemon juice
  • 1 handful colored sprinkles

Preparation:

Mix flour and yeast on a pastry board, then making a well in the middle, add the sugar and lemon zest. Into the well pour the oil, egg and a little warm milk. Mix gently, adding a little more milk if necessary. Knead the dough for ten minutes or so. Divide into three parts, and knead to form cylinders; then braid these. Shape the braid into a ring or an eight and arrange on a greased oven sheet. Press into the dough two eggs in their shells. Bake in a pre-heated oven, (350°F) for little less than an hour or until golden. Remove from the baking sheet and allow to cool. Make the frosting by mixing the egg white and lemon juice in a bowl, then adding the powdered sugar bit by bit, stirring with a wooden spoon and being careful to prevent lumps from forming. The mixture must be thick but smooth. Distribute it uniformly on the “scarcella”, but not on the two eggs. At the end, and before the frosting sets completely, sprinkle over the hundreds and thousands.