Please enable javascript, or click here to visit my ecommerce web site powered by Shopify.

Pigne di Pasqua

Piatto Bread
Livello di difficoltà Capable Cooks
Metodo Baking
Portate Makes 15
No rating yet

This sweet bread is so delicious to eat either toasted for breakfast or as it is with a cup of coffee.



• 2 cups warm water
• 24 tsp dry yeast
• 6 kg plain flour
• 1 kg sugar
• 24 eggs, lightly beaten
• 1 cup oil
• 1 kg butter, melted and cooled slightly
• 600 ml cream
• 2 tsp vanilla essence
• Lemon zest, cinnamon & aniseed, to taste
• Rum (1 tbsp per egg)

1. Combine the yeast, warm water and 2 tbsp of flour. Set aside to prove for 20 minutes.
2. Meanwhile, on a large baking board combine all the remaining ingredients adding the yeast mixture once ready. Knead to form a soft, smooth dough.
3. Shape the dough into a ball shape, cover with several tea towels to keep warm and let rise for 2 hours.
4. Punch down the dough & knead for a further 5-10 minutes.
5. Divide the dough into small, round portions (the number of portions depends on how many you are making). Cover all portions and let rise for a further 2 hours.
6. Gently knead each round portion and shape into an oval. If desired, a boiled egg can be pushed into the centre of the oval.
7. Brush the pigne with milk and bake in a moderate oven for 35 minutes or until golden brown.