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braided easter log
Braided Easter Log (made with pasticcio dough, without yeast, Version I)
Originated from: Casacalenda, Molise, Italy
Occasion: Easter
Contributed by: Mary Melfi (Zia Rosina's recipe)

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Ingredients

For Pasticcino Dough

4 large eggs
1/2 to 3/4 cup sugar
2 1/2 cups flour *
1/2 cup melted lard (e.g., Tenderflake)
1 tablespoon baking powder
Juice of 1 lemon
1 tablespoon finely grated lemon zest mixed with 1 tablespoon of sugar

For Decoration

1 hard-boiled small egg (in its shell)
1 or 2 beaten egg yolk(s) for brushing
Multi-colored sprinkles for decorating

* Measurement of the flour is approximate



Directions

Mix flour, sugar, melted lard, baking powder, lemon juice and lemon zest and work into a cookie dough (If the dough is too soft add more flour, if it's too hard add more lard).

Shape the dough into ball, lightly flour it, wrap it with clear plastic and then let it rest at room temperature for about an hour.

On a floured wooden board make three large taralli-style logs and one small one. Make the three larger logs 12 inches to 14 inches long and about an inch thick.

Braid the three longer logs, leaving ample space between the logs as the dough will thicken in the oven.

Add a hard-boiled egg (still in its shell) to the braided log, attaching the egg with tiny dough-strings made from the fourth dough portion.

Brush the top of the braided log with egg yolk (including the hard-boiled egg).

Add multi-colored sprinkles to the braided log and to the hard-boiled egg.

Place the decorated braided log on a cookie sheet that has been greased (or has a silicon baking mat sheet over it).

Bake in a 325 degree oven for about 20 or until the dough is golden (if it turns brown it will taste burnt).*

Serve at room temperature.



**For best results use an aluminum cookie sheet that is sold in "Dollar Shops" [e.g. "Titan Foil"] and then place a silicon-based baking mat [e.g. Professional Bakeware's thick red-colored one sold at Canadian Tire] on top of them. These cheaper aluminum cookie sheets do not conduct heat as well as the more expensive cookie sheets available in specialty shops which surprisingly is a good thing. In aluminum cookware the bottoms of the cookies don't cook faster than the tops, resulting in more evenly-cooked cookies (No burnt cookie bottoms!).






Notes

According to my aunt, Zia Rosina, as well as my parents, in Casacalenda, Molise, Easter logs and/or cookies came in many different shapes and were made with different types of dough. The one thing they had in common was that all the Easter cookies were decorated with hard-boiled eggs (still in their shells). Some households presented the Easter cookies as long braided logs. Some other households coiled the braided logs -- the resulting treat was then known as a "carosello." Carosello-shaped cookies were given to boys as gifts on Easter Sunday. Girls got Easter cookies shaped like dolls -- "puppata." Often, these "puppata" were also known as "zita" which is the dialect for "spouse" -- bride. In Casacalenda the doll-shaped cookies were decorated with silver sprinkles, while the "carosello-shaped" cookies were decorated with multi-colored sprinkles. In some households the same dough was also used to make cookies shaped as baskets or donkeys. The shape of the cookie determined its name (e.g., a cookie shaped like a basket was called "cestino" -- basket). Cookies shaped like men were called "uomo" (man) but sometimes they were referred to as "santi" -- saints. In any case, even though these sweets were given as gifts on Easter Sunday to nieces and grandchildren, they were actually supposed to be eaten on Easter Monday when families went out and celebrated "la pasquetta." To celebrate "la pasquetta" (Easter Monday) families (including aunts, uncles, cousins etc.) went picnicking in the countryside. This was known as "la scampagnata." According to my aunt, as well as my parents, many households gave gift baskets to teachers on Easter Monday. Most farmers included sausages, cheese and Easter cookies in their gift baskets. Photo: by the contributor.

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