The sweet Easter pizza I offer you today is my great-grandmother’s recipe. Without any variation, just the original ingredients: extra virgin olive oil, milk, eggs, sugar, and flavors, moreover, it is handmade. In our family, Easter pizza is consumed for Easter breakfast accompanied by capocollo, corallina salami, offal with artichokes, hard-boiled eggs, and even chocolate eggs. Along with the Easter Pizza, another typically Easter dessert is prepared: the pammarito, softer and with a lighter texture than Easter pizza. If you love this kind of desserts, which I think are good all year round, I also recommend the sweet Easter focaccia, very soft and fragrant to be prepared even by hand, or the classic Colomba. For savory dishes, the cheese Easter focaccia and the Umbrian cheese Easter pizza. Don’t miss the Easter Menu!!!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 8 Hours
- Preparation time: 1 Hour
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 5 eggs
- 12 oz sugar
- 3.5 oz candied fruits (optional)
- 1.5 cups water (or milk)
- 1/2 cup extra virgin olive oil
- 1 oz fresh brewer's yeast
- 1 orange (zest grated)
- 1 lemon (zest grated)
- 2/3 cup liqueur (cinnamon rosolio)
- 1 pinch nutmeg
- 1 vanilla bean
- 1 tbsp rum
- 1 tbsp maraschino
- 3.7 lbs all-purpose flour
- 1 tbsp salt
Tools
- 1 Mixer
- 1 Container with hermetic seal
- 4 Bowls
Procedure
The night before, combine all the flavors and liqueurs in a container, mix well, close, and store at room temperature until ready to use.
This recipe can also be made with a mixer.
In a bowl, add the yeast, water, and sugar, dissolve well, then add the beaten eggs.
Add the oil, salt, and all the flavors, start adding the flour a little at a time, mixing with a spoon.
When the dough begins to dry, knead by hand on a lightly floured work surface.
Lastly, add the candied fruits to the formed dough.
The amount of flour 3700g depends a lot on its absorption, so it may be necessary to add more or reduce it.
The dough should be soft and well worked, not sticky to the hands.
Place the dough in a container covered with plastic wrap or lid.
Let rise in a warm place at about 72°F for 4 hours, it should double.
Deflate the dough and turn it out onto a work surface.
Divide into 3 pieces of 2.2 lbs each.
Form the loaves and let them rest for 30 minutes on the work surface, covered with plastic wrap.
Shape again, closing tightly underneath, and transfer them to buttered and floured molds.
Let rise until 1 cm from the edge, covered with plastic wrap, in a warm place at about 75°F (4-6 hours)
Brush with egg white and bake at 356°F for about 50 minutes.
Do the toothpick test.
Unmold and let cool on a cake rack.
Brush with sugar syrup and decorate with colored sprinkles.
Tips
It keeps up to 10 days in a closed bag.
It keeps up to 10 days in a closed bag.
It keeps up to 10 days in a closed bag.
It keeps up to 10 days in a closed bag.
Can I make soft brioches without lactose?
Sure, you can use water instead of milk, optionally even a plant-based beverage without added sugars like almond or rice.
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