FLORENTINE SCHIACCIATA, carnival sweet recipe, easy to prepare, very soft, ideal for breakfast, also to fill, slow leavening.
The Florentine schiacciata carnival sweet is one of those desserts I make every year without thinking too much about it because I already know it disappears in an instant. Fragrant, very soft, and light, it’s the classic simple dessert that tastes of Tuscan tradition and home.
This version was a bit of an accident: I wanted a more digestible carnival schiacciata, so I reduced the yeast to only 4 grams and focused on a slow leavening. The result is an airy, soft carnival sweet that is not heavy at all, perfect also for the next day’s breakfast.
The dough is deliberately soft, almost creamy, nothing to do with a pan brioche. It is poured directly into the pan and left to rise slowly. I prepared it in the evening and let it rest all night: in the morning it was ready to be baked, swollen and full of bubbles.
The traditional carnival sweet schiacciata involves an initial yeast starter, but here I simplified everything by kneading the ingredients together. Fewer steps, same irresistible orange and vanilla scent.
Once cold, you can leave it plain with powdered sugar, or cut it in half and fill it: cream, whipped cream, or jam go perfectly. And the day after, it’s even better.
Follow me in the kitchen, I’ll explain the recipe for the Florentine schiacciata carnival sweet recipe.
Published
February 5, 2014, 10:13
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 4 cups flour (the usual one you use)
- 1 cup water
- 2 egg yolks
- 1 egg
- 0.14 oz fresh yeast
- 1 pinch salt
- 0.6 cup sugar
- 5.3 oz lard (or 3.5 oz of oil)
- orange zest (or lemon)
Steps
If you want to make the classic procedure, dissolve 1/2 cube of yeast in the water, add 125 grams of flour, mix and let rise until doubled.
When ready, pour the remaining flour into a bowl with the rest of the ingredients, mix well and let rest for about ten minutes, then pour the dough into the lined pan and let rise until doubled.
I did it this way:
Dissolve the yeast, only 5 grams, in the water, add the flour and the rest of the ingredients and mix everything with a mixer or by hand, pour the creamy batter into the pan and let rise overnight.Preheat the oven to 392°F and bake for 15 minutes. Let cool and dust with powdered sugar.
Bon appétit
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FLORENTINE SCHIACCIATA Carnival Sweet Recipe
👉 If you want a truly soft Florentine schiacciata, don’t add flour to “dry” the dough: it must remain soft and runny, this is what creates the internal texture.
👉 The slow leavening is the secret: a few hours are not enough. Letting it rest all night in the pan, covered, makes the dessert more fragrant and light.
👉 Use untreated orange peel, not aroma: in the Florentine schiacciata it makes the difference and immediately gives a scent of Carnival.
👉 If you want a tall and soft Florentine schiacciata, do not open the oven in the first 20 minutes: you risk deflating it.
👉 The next day it is even better: wrap it in plastic wrap and store it at room temperature, it stays soft for 2–3 days.
👉 For an even more delicious version, cut it in half only when cold and fill it: the Florentine schiacciata lends itself very well.
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FAQ FLORENTINE SCHIACCIATA Carnival Sweet Recipe
Is the Florentine schiacciata a Carnival sweet?
Yes, it is a typical Tuscan sweet prepared especially during the Carnival period.
Can I prepare the Florentine schiacciata the day before?
Absolutely yes, indeed with the slow leavening it improves in aroma and softness.
Can the Florentine schiacciata be filled?
Of course, it is excellent with cream, whipped cream, or jam, but also delicious plain.
Is the Florentine schiacciata light?
With little yeast and long leavening, it is much more digestible than quick versions.
