The Easter crown, a sweet recipe made with a soft and delicate leavened dough, I took it from Ci PIACE CUCINARE No. 318 (2025) and it’s the classic cake to bring to the table at breakfast and to enrich with jams or sweet creams as you like.
The dough for the Easter crown contains mascarpone and it is precisely this ingredient that gives the pastry its mild aroma and flavor when prepared with active dry yeast.
The Easter crown is a spectacular cake that we can finish with:
• hard-boiled eggs colored with natural dyes,
• royal icing,
• classic colored sprinkles or nonpareils,
• chopped dried nuts such as pistachios, hazelnuts or almonds,
• or candied cherries.
You can make the sweet Easter crown using only Manitoba flour, only type 00 flour, or a mix of these flours as you prefer.
I opened a recipes channel open to everyone and free on WhatsApp — no notifications and no sound — you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
Also under the SWEET LEAVENED EASTER THEME I leave other recipes right below and I remind you that at the top where you see the blog menu there is a magnifying glass 🔎 that allows you to enter an ingredient or the title of a recipe to find all preparations that include that title or ingredient. I hope you find recipes you like among them!
- Difficulty: Medium
- Cost: Low cost
- Rest time: 3 Hours 10 Minutes
- Preparation time: 25 Minutes
- Cooking time: 45 Minutes
- Portions: 14 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 3.4 oz milk (warm)
- 4 cups Manitoba flour
- 1 sachet active dry yeast
- 5 tbsp granulated sugar (it’s lightly sweet; increase if you prefer)
- 1 tsp salt
- 1 egg
- 1 egg yolk
- 1 cup mascarpone
- 10 dark chocolate eggs
- 1 tbsp powdered sugar (confectioners')
- 1 egg yolk (with a splash of milk to brush on the crown)
Tools
9.5-inch pan
- Stand Mixers
- Brushes
- Glasses
- Pastry Boards
- Pans
FOR THE PREPARATION OF THE EASTER CROWN SOFT AND DELICATE RECIPE
I warm the milk in the microwave, then I add the sachet of dry yeast with 1 tablespoon of sugar taken from the total indicated in the ingredients list.
In a bowl I mix the mascarpone with the egg and the yolk, creating a soft creamy mixture.
In the planetary mixer bowl with the dough hook I put the flour and granulated sugar and begin to mix to combine the dry ingredients.
At this point pour the milk and yeast mixture in a thin stream.
Spoon in the mascarpone and egg cream, kneading for at least 15 minutes to obtain an elastic and well-homogenized dough.
On the work surface form a ball, place it in a bowl, cover with plastic wrap and let it rise for 2 hours or until doubled in volume.After the rising time … I decide how to shape this Easter crown! I wanted to do something odd so I told myself…the braid, no, always the same thing; the “angelica” phew seen and seen again so in the end I made a mess that I didn’t particularly love but oh well!
I grease the pan with a release agent and then place my shaped dough in it according to my personal preference.
If anyone has already read here on the blog, some time ago I renovated the kitchen and I’m still looking for my bundt/springform pans so … I placed a well-greased glass in the center too, of course. Once my Easter crown is arranged, I brush it with the beaten yolk mixed with milk.
Now all that’s left is to bake at 347°F (static) and cook the soft and delicate Easter crown for 40/45 minutes or depending on the characteristics of your home oven.
When baked, I remove the Easter leavened cake from the oven and let it cool in the pan for the necessary time, then dust it with powdered sugar and we’re ready to taste it!
Very delicate: for me it needs to be accompanied by custard (crema inglese) for a decadent snack or with jams and preserves for an energetic, homemade breakfast!
Enjoy your meal! Annalisa
