QUICK CASATIELLO Easter sweet with brewer’s yeast, simple and delicious, perfect for breakfast, great for an afternoon snack — a clever and indulgent Easter recipe.
Today I decided to make an Easter sweet a little different from the usual, starting from the classic Neapolitan version but making it much simpler and faster 😄 This is how this QUICK CASATIELLO Easter sweet was born: soft, fragrant and perfect when you want something traditional without spending too much time on long preparations.
The great thing about the QUICK CASATIELLO Easter sweet is that it keeps all the flavor of the original recipe but in a more practical version: few steps, manageable rising and a soft, indulgent result, ideal for both breakfast and snack during the holidays. Less fuss and no 6-day waits.
Follow me in the kitchen — today it’s quick casatiello Easter sweet.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 12 Hours
- Preparation time: 1 Hour
- Cooking time: 50 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 2 1/2 cups bread flour (for leavened doughs you usually use, e.g. Manitoba)
- 3/4 + 2 tbsp cup cake/weak flour (weak flour for cakes, the one you usually use (about 100 g))
- 1/3 cup milk (about 70 ml)
- 15 g fresh yeast (≈1 1/2 tsp active dry) fresh brewer's yeast
- 7 tbsp lard (or about 9 tbsp (≈4.6 oz) butter)
- 3 eggs
- orange zest
- lemon zest
- 1 tbsp Strega liqueur
- 1/2 tsp anise liqueur (optional)
- pinch ground cinnamon
- 1/2 cup granulated sugar (about 120 g)
- 1 egg white
- 3 drops lemon juice
- 1 cup powdered sugar (about 125 g)
- colored sprinkles (or nonpareils)
Steps
Dissolve the yeast in the milk and place it in the bowl of the stand mixer; add the weak flour, mix and let rest for about an hour, then add the strong flour, a pinch of salt, the eggs and knead again.
Add the lard (or the softened butter cut into pieces), the sugar, knead and let rest on the counter for 2 hours covered with a cloth.
Add the citrus zests, the Strega liqueur, the anise and the cinnamon, and knead again.
Shape into a ball and place it in a pan or tin of about 8 in (or 8 2/3 in) and let rise until doubled in size, roughly 6-8 hours.
Preheat the oven to 356°F (convection), bake for 30 minutes then lower the temperature to 320°F and continue for 20 minutes. In an 8 2/3 in pan times are reduced because the cake is lower.
Remove from the oven and let cool. Whip the egg white with the lemon drops and the powdered sugar, cover the cake, add the colored sprinkles and let the icing set.
Bon appétit
If you like the recipe click the stars at the bottom of the article. THANK YOU!
QUICK CASATIELLO Easter sweet
Useful tips
Use ingredients at room temperature for better rising
Don’t rush: let it rise well for a soft result
You can flavor it with lemon or orange zest
It stays soft for several days if well covered
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FAQ QUICK CASATIELLO Easter sweet
What’s the difference between sweet and savory casatiello?
The sweet one is more like a breakfast enriched dough, while the savory version is full of cured meats and cheeses.
How long should the sweet casatiello rise?
There are several rising phases totaling about 11 hours, until the dough doubles in volume.
Can I prepare the sweet casatiello in advance?
Yes, it keeps well for 2-3 days while retaining softness.
