Abruzzo Easter Ring Cake: the scent of a ritual that brings families together.
If I close my eyes and think of Easter in Abruzzo, the first scent that wraps around me is that of the Easter Ring Cake.
It’s not just a dessert; it’s a genuine collective ritual that crosses our villages.
In many towns of our region, you can’t even speak of a celebration if these large golden ring cakes don’t preside over the tables.
It’s a tradition so heartfelt that often, when people get to work, they get carried away and bake them in large quantities, ready to be gifted or shared with neighbors.
The beauty of this ring cake lies in its simplicity, even though, like all great leavened breads, it requires time.
It’s not a recipe to rush: it needs a slow, attentive rise to achieve that softness that distinguishes it, but I assure you the wait is well rewarded.
While the ring cake bakes in the oven it releases an unmistakable aroma that fills every corner of the house; it’s a scent of home and festive anticipation.
At those moments, the temptation to open the oven before it’s finished baking to try a slice is immense!
One of the reasons I love this ring cake is its versatility: during Easter festivities there are no set times — it’s eaten at breakfast dunked in milk, as an afternoon snack, or as a light end to the meal.
It’s exceptional in flavor, not too sweet, and with a texture that makes you reach for one more piece.
Making this ring cake following my recipe will let you bring a piece of authenticity to the table.
The instructions are simple and designed for those who want a perfect result from the first attempt.
I am sure that once you taste it you will make it often, not only at Easter!
Try making it and let me know in the comments if its aroma has conquered your home as it does mine every year.
Calories about 1000 per ring cake
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 2 ring cakes
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Abruzzo
- Seasonality: Easter
Ingredients to make the Easter Ring Cake
- 1 Medium egg
- 2 tbsp Butter or margarine (about 1 oz)
- 5 tbsp Sugar
- 2/3 cup Whole milk (150 ml)
- 10 g Fresh baker's yeast (10 g — about 0.35 oz; or approximately 1 teaspoon active dry yeast)
- Grated zest of 1 lemon
- 1 packet of vanilla or 1/2 teaspoon liquid vanilla extract
- to taste Ground cinnamon
- 3 1/4 cups Flour, type 0 (about 400 g)
- 1 Egg yolk
- 1 A splash of milk (about 1 tsp)
- 1 tsp Sugar
- to taste Colored sugar sprinkles
Tools
- Baking pans
Preparation of the Easter Ring Cake
In a stand mixer or planetary mixer dissolve the fresh baker’s yeast, then gradually add all the ingredients while mixing at medium speed.
Once all the ingredients are combined, add the flour a little at a time until you obtain a smooth, non-sticky dough ball.
If you use a hand mixer for pastries, work as long as possible with it, then transfer the dough to a work surface and finish kneading by hand.
Let the dough ball rise until doubled in size.
Then divide the dough to form 2 ring cakes which you will place each on a baking sheet lined with parchment paper and leave to rise in a warm place for at least 3 hours.
After that time, brush each ring cake with a mixture of egg with a pinch of sugar and a splash of milk. Decorate with colored sugar sprinkles as you like.
Bake at 356°F for about 30 minutes, checking for doneness.
It should be golden.
Pairing: If you want to follow the Abruzzo tradition to the fullest, serve it with a piece of dark chocolate from the Easter egg. The contrast is sublime!
