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We found your next spring baking project: Stanley Tucci’s Easter bread

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The host “Looking for Italy” included in his 2012 recipe collection a recipe for the seasonal bakery product. “Tucci’s cookbook” and explains that every year is a key pillar for his family.

“My grandmother Nonna Tucci baked this cake cake, decorated with eggs, every Easter,” Tucci says. “Now my cousin Maria Pia has taken over … She knows how soft and sticky the dough must feel to create a light and not too sweet bread and serves it along with other desserts and coffee. The leftovers are excellent for breakfast, too. ”

In Italy, as in many countries, there is the tradition of baking sweet and rich breads to celebrate the Easter holidays.
Maria Pia Easter bread with lemon icing.

Maria Pia Easter bread with lemon icing.

Books Gallery / Simon & Schuster

In the Tucci family, it’s all about easter ring, or Easter “ring,” which is stuffed with whole eggs before putting it in the oven.

If you want a festive look from the finished bread, you can dye the raw eggs before placing them in the dough; “They are baked along with the bread and can be taken out of the shells and eaten like hard-boiled eggs,” Tucci explains. No food dye? No problem: simple eggs will work just as well.

“When I was older, my grandmother, Nonna Tropiano, or my Aunt Angie would give us each of these breads as an Easter gift,” Tucci says in her book. “We would take them while eating the sweet dough for hours.”

We can’t imagine a better way to eat this spring.

Easter bread by Maria Pia from “Tucci’s cookbook”

Serves 10 people

Ingredients

9 large eggs, at room temperature

½ cup of granulated sugar

1 teaspoon pure vanilla extract

4 cups flour for all uses

½ teaspoon kosher salt

4 teaspoons copper powder

12 tablespoons butter (1 (sticks) softened

1½ cups of pastry sugar

2 tablespoons milk or water

½ teaspoon of pure lemon extract

Instructions

1. Preheat oven to 350 ° F.

2. In a medium-sized bowl, beat six of the eggs, granulated sugar and vanilla until pale yellow and frothy. Aside.

3. In a large bowl, stir three cups of flour, salt, and baking powder. Add the butter and mix with an electric mixer to form a crushed mixture. Slowly beat the egg mixture. Add up to ½ cup of the remaining flour to form a soft dough that is dry on the outside, but sticky on the inside.

4. Gently roll out the dough into a trunk about 15 inches long and 2 inches in diameter. Cut a 1-inch-long piece of dough and set aside. Place the trunk on a baking tray. Gather the ends of the register to form a circle, pinching the dough to seal the ends. Press one of the remaining eggs into the mass of this joint. In the meantime, place the other 2 eggs at a uniform distance on either side of the joint, pressing them gently into the dough at the same time.

5. Roll out the reserved dough into six strings about 30 inches wide and 4 inches long. Place two strings on each egg to form an X or a cross, gently pinching to seal the ends of the strings to the bread dough. Bake in the oven until the bread is clear and golden and there is a skewer inserted in the center that comes out clean, about 30 minutes. Remove from oven and allow to cool completely.

6. In a small bowl, mix the sugar, milk and lemon extract from the pastry until smooth. Sprinkle the icing back and forth over the bread to create a decorative icing. Let the icing stand for 30 minutes before cutting and serving.

From “Tucci’s Cookbook,” by Stanley Tucci. Copyright © 2012 by Stanley Tucci. Reprinted with permission from Gallery Books, a division of Simon & Schuster, Inc.

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