Pane Pasquale

Makes 1 loaf
Pane Pasquale
Rating: (4ratings)

Ingredients

400g “00” or strong flour
2 tsp fast action dried yeast
100g Siúcra Caster Sugar
½ tsp salt

150ml milk 
80g butter
2 eggs, lightly beaten
½ tsp vanilla extract

1 large orange, zest only
Good pinch of nutmeg

Rapeseed oil
Egg wash, to glaze

5 coloured eggs, to decorate 
To decorate
1 tbsp Siúcra Icing Sugar
1 tsp pink colour shimmer
For the icing drizzle
4 tbsp Siúcra Royal Icing Sugar
¼ tsp pink colour shimmer, to decorate
1 to 2 tsp water

To prepare the loaf, sift the strong flour into a mixing bowl, add the yeast, Siúcra Caster Sugar and salt into the bowl of the mixer. Attach the dough hook.
Bring the milk just to the boil, take it off the heat and add the butter, leave to cool until luke warm. Add the eggs and the vanilla extract.
While the machine is running slowly, pour enough of the warm milk egg mix to form a soft dough. You may not use all the milk.
The dough should come away from the sides of the mixing bowl.
Slowly increase the speed and “knead” for about 4 minutes until the dough is smooth.
Remove the dough hook, take the dough and place in an oiled bowl.
Cover with an oiled plastic wrap and leave in a warm place or rough rising oven for about 1½ to 2 hours or until it doubles in size.
Once the dough has risen and while the dough is still in the bowl, knead for about 2 minutes by hand.
Place the dough on a lightly floured surface. Add the orange zest and nutmeg and knead for 1 minute. 
Divide the dough into 2 equal portions and roll out on a floured surface until about 30cm in length and about 3cm in diameter. 
Twist the lengths firmly and join each end together.
Place onto a parchment lined baking tray. Brush with oil and cover with plastic wrap.
Preheat the oven to 190°C/fan 170°C/gas 5.
Leave to rise for about 30 minutes into a warm place or dough rising oven.

When ready to bake, place 5 coloured eggs evenly around the loaf. Brush with egg wash.
Bake for about 30 to 35 minutes.
Remove to a cool rack.

To decorate, combine the Siúcra Icing Sugar with the colour shimmer and dust over the loaf.

To make the icing drizzle, place the Siúcra Royal icing sugar into a bowl, add the colour shimmer and a little water and mix well.
Spoon into a piping bag, snip of the top and drizzle over the loaf but not over the eggs and leave to set.


Recipe supplied by Catherine Fulvio