Easter Sweet Pizza, a soft leavened sweet to eat for breakfast on Easter and Easter Monday, typical of the Umbria and Marche regions. Not being from the area and not having found a precise recipe for the various localities, I thought of creating my version, which is soft and delicious, so I flavored it with anise and filled it with candied fruits and raisins. The final result was amazing, better than I imagined, it came out tall and soft like a cloud, even though I typically used a small amount of yeast, precisely 6 grams for 600 g of flour. For the flour, I made a mix between all-purpose flour, which is not very suitable for soft leavened products, and Manitoba flour, a strong flour that is more suitable for long leavening and soft, light doughs. If you want to try it, I’ll leave you the recipe. Of course, you can make small changes to the filling, you can add chocolate chips, or if you don’t like it, you can remove the raisins or even the candied fruits. In many recipes, there are no candied fruits or raisins, but a neutral dough is prepared to accompany breakfast with cold cuts and eggs, just like the savory Easter pizza.
Other delicious typical Easter recipes.
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for Easter Sweet Pizza
- 10.5 oz all-purpose flour
- 10.5 oz Manitoba flour
- 4.2 oz sugar
- 2/3 cup milk
- 3 medium eggs
- grated lemon zest
- 1.4 oz mixed candied fruits
- 3.5 oz raisins
- 2 tbsp anise liqueur
- teaspoons anise seeds
- 5 tbsp butter
- 0.21 oz fresh yeast
- 1 pinch salt
Tools to Prepare Easter Sweet Pizza
- 1 Bowl
- 1 Spoon
- 1 Kneading board
- 1 Mold
- 1 Grater
- 1 Small bowl
Steps to Prepare Easter Sweet Pizza
Place the raisins in a small bowl soaked in anise liqueur.
In a large bowl, put the yeast and dissolve it with the milk, stirring with a spoon.
Add the 3 eggs to the milk and stir again.
Add the melted butter, I melted it in the microwave for 30 seconds at 1200 watts and stir.
Add the sugar and stir again.
Add the all-purpose flour and mix to obtain a cream. Mix quickly and well for a few minutes to get an elastic mixture.
Add the salt and stir again.
Add grated zest of 1 lemon, anise seeds, candied fruits, and the raisins with all the liqueur and stir again.
Finally, add the Manitoba flour little by little. Work with a spoon until the dough is soft, then continue on the kneading board. Work for 10-15 minutes until you get a nice elastic dough that is no longer sticky. Form a dough ball and let it rise in the bowl. If you don’t feel like working by hand, you can also use a stand mixer or dough hook, which will save you some work.
Let it rise for about 5 hours, in a warm corner, if it’s cold it takes longer. I put it in the oven with the light on and a pot of boiling water, which I heat up again halfway through the rising.
When the dough is well risen, take it back, spread it out on a slightly floured work surface, and do two sets of reinforcement folds, click for details. A sort of wallet fold to repeat a few minutes apart. Then reform a nice smooth dough ball and let it rise again, this time directly in the panettone mold for 1 kg, buttered and floured.
Let it rise again in the warm as before for about 2 hours or a little more, remembering to heat the water if necessary. When the dough is almost at the edge of the mold, we can proceed to cooking. Brush the surface first with water, then bake on the first lower shelf of the oven, in a preheated oven at 356°F, for about 55 minutes. After the first 30 minutes, cover with a folded parchment paper to prevent it from darkening too much on the surface. Do not open the oven before to prevent it from deflating.
After 55 minutes, remove from the oven, let it cool a little in the mold, then you can proceed to remove the Easter Sweet Pizza from the mold. At this point, it is ready to enjoy, if you wish you can cover it with meringue, or sugar glaze, or leave it like this, or as I did, brush it with a syrup of water and sugar, just dissolve the sugar in a little water, and then decorate with colored sprinkles.
Great to prepare the night before Easter, to enjoy it for breakfast. I recommend storing it in a bag once cooled, so it stays soft for days, serve it at room temperature, not too cold.
