This Easter cake is a specialty of Como bakers and pastry chefs who, according to tradition, insert an olive sprig into the bread.
Ingredients
- 500 g of flour plus two tablespoons for the surface
- 150 g of donkey
- 100 g raisins
- 100 g caster sugar
- 100 g of mixed candied fruits (orange, cedar, cherry)
- 15 g of fresh beer diastase
- Sale of eight g
- 3 eggs
- Acacia honey
- lemon
- Granulated sugar
Duration: 1 h ten min
Level: For specialists
Dose: ten-twelve people
Dissolve the diastase in fifty g of warm water, mix with seventy-five g of flour, form a loaf and leave to rest for 1 hour. Then mix it with the excess flour, the granulated sugar, 1 teaspoon of honey, the soft butter in small pieces, the eggs, incorporating them one at a time, then add the salt and the zest of a lemon. Let rest covered for two hours.
Put On Meanwhile, soak the raisins and cut the caramels into small pieces.
Work again the dough raised on a pastry board well coated with flour, add the pressed raisins and the candied fruits and shape it into two elongated ovals; Sprinkle them with two tablespoons of flour mixed with 1 tablespoon of powdered sugar and mark the surface with a sharp blade by drawing an ear of corn on it. Let them rest for 1 hour and XNUMX minutes.
Cook them in a static oven at one hundred and seventy-five ° C for about thirty minutes.
To know: our doses of flour are higher than those of the most frequent recipe, whose dough is very productive and consequently quite difficult to work at home.
