Soft, fragrant, and super delicious SWEET CASATIELLO with its glaze and colorful sprinkles on top, an Easter classic, the traditional Easter cake that cannot be missing from our Easter table. Brother to the savory casatiello, I find this sweet cake delightful, maybe because I love cakes with glaze, and then its magnificent aroma that makes you want to eat at least two good slices. To scent and flavor my sweet casatiello, I used Decorì Orange Aromas, an aroma that releases an intense orange flavor and fragrance, making my sweet casatiello even tastier and more fragrant. Now follow me in the recipe to prepare the sweet casatiello together, I’ll explain step by step how to do it.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 9-inch mold
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups 100% Manitoba flour
- 2 g Brewer's yeast
- 2 tbsp water (at room temperature)
- 1 tsp sugar
- 2 1/2 cups 100% Manitoba flour
- 3 g Brewer's yeast
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup butter
- 1/2 cup milk
- 4 eggs (medium)
- 1 vial Orange flavor
- 1/4 cup candied citron (Le Decorazioni Decorì)
- 1/4 cup candied orange
- 1 cup powdered sugar
- as needed water
- as needed Colored sprinkles
Steps
In a bowl, put the water, Decorì brewer’s yeast, and mix, add the Manitoba flour, sugar, and mix well. Let the mixture rest for an hour.
In the mixer, put the eggs and sugar, whisk until light and fluffy. Now add the pre-dough that has rested for an hour.
Start kneading by adding the Manitoba flour and all-purpose flour, knead for 5 minutes.
Add also the butter at room temperature cut into cubes, the remaining brewer’s yeast, orange flavor, milk, and the candied citron and orange.
Continue kneading for another 5 minutes; you need a smooth, elastic, and homogeneous dough. Add more all-purpose flour if needed.
Transfer the dough into a greased and floured mold, I used a ring shape, but you can use a round one as long as it has high walls of 4 inches. A 1 kg panettone mold is also fine.
Cover the dough with a cloth and let it rise for at least another 12 hours, until it reaches the edge of the mold.
Bake the sweet casatiello in a preheated static oven at 340°F for about 1 hour.
Once cooked, let it cool completely, and prepare the glaze. In a bowl, put the powdered sugar with a few drops of water, mix to obtain a smooth glaze, pour it over the casatiello and sprinkle with colored sprinkles.
Once the glaze has solidified, the sweet casatiello is ready to enjoy!
