A traditional Easter sweet from our area is the Vicenza braid made with fugassa dough — would you like to try making it with me?
The Vicenza braid is a typical dessert from our area; it can be prepared by adding candied pine nuts and raisins to the dough. I preferred to make it with the fugassa dough, therefore without fruit but with a little spumadoro aroma that gives the typical fugassa scent.
Of course, if you can’t find spumadoro you can grate a little orange and lemon zest.
Other leavened desserts:
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 7 Hours
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/3 cups all-purpose flour
- 6 tbsp butter
- 7 tbsp granulated sugar
- 1/4 cup milk
- 4 eggs (small)
- 1 pinch sea salt
- 4 tsp active dry yeast (dehydrated (about 1 3/4 US yeast packets))
- 4 tbsp spumadoro flavoring
- 2 tbsp coarse sugar for sprinkling
Steps — Vicenza braid (fugassa dough)
Dissolve the yeast in the just-warm milk and add about 3/4 cup of flour; form a small ball in a bowl and let it rise for about 30 minutes in a warm place.
Then, in a stand mixer or in a bowl, add the rest of the flour, the eggs one at a time allowing each to be absorbed, the butter in pieces (also allowing it to be absorbed) and gradually add the sugar; finally add the pinch of salt and the spumadoro flavoring.
Knead well until the dough comes together, transfer to a work surface and shape into a smooth ball.
Put it back in a warm place to rise until it has doubled in size; this can take up to 3 hours.
At this point gently deflate the dough and, if you like, add raisins and pine nuts. Stretch the dough and fold it in two, rolling it into itself to braid. If you prefer, divide it into three ropes and braid in three strands.
Return it to rise, this time on a baking sheet lined with parchment paper, well covered with plastic wrap, again until doubled and warm.
Brush with oil and sprinkle the coarse sugar, then bake in a conventional oven at 356°F for about 30 minutes. Let cool on a wire rack.
Tips from Timo e Lenticchie
Store the braid tightly in a paper bag and then in a plastic bag, for about a week.
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