Pane Di Pasqua
Preparation time: 2 hours (including resting time)
Cook time: 35-40 minutes
- 4 medium eggs
- 30g unsalted butter (softened)
- 30ml Filippo Berio Classic Olive Oil
- 360g plain flour
- 50g caster sugar
- 150ml warm milk
- 4g fast acting dried yeast
- 60g candied mixed peel
- 1/2 tsp vanilla extract
- 1 additional egg for glaze
Dissolve the yeast in the warm milk
Put the flour, sugar, butter, olive oil, salt and extract in the bowl, and make a well in the middle
Pour in the milk and yeast and mix together a little, then add in one egg. When the ingredients have come together, tip out onto a clean work surface to begin kneading.
After about 2-3 minutes the dough will start to come together and keep its shape, picking up all the stickier bits of dough left on your work surface
Knead for 5-6 minutes, the dough will be smooth and still a little tacky
Lightly oil the bowl, and place the dough inside. Cover with a linen tea towel or some cling film and leave to rest for 30 mins. This dough will not rise much.
While the dough is resting, prepare the cake tin by brushing on melted butter and tipping a little flour into the tin and swirling round
After the dough is rested, knead in the fruit, making sure it is spread out evenly throughout the dough
Divide the dough into three and roll each out into a long strand. The easiest way to ensure your strands are long enough to plait is to make sure they fit round the outside of your cake tin and the ends just meet.
Make a simple three strand plait. Pick up your plait gently and lay around the edge of the tin.