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Holiday Breads
Carosello Easter cookie
Carosello (braided and coiled Molisani Easter log made with pasticcino dough, without yeast, Version II)
Originated from: Casacalenda, Molise, Italy
Occasion: Easter
Contributed by: Mary Melfi (Zia Rosina's recipe)

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Ingredients

For Pasticcino Dough [Makes 3 large cookies]

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

For Decoration

3 cooked hard-boiled small eggs in their shells
2 beaten egg yolks for brushing
Multi-colored sprinkles for decorating (optional)

* Measurement 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 about to 20 inches long and about 1/2 inch thick.

Braid the three logs, leaving ample space between the logs as the dough will thicken in the oven. Wrap the braided log around itself and pinch the ends together. The resulting carosello should be the size of a pasta plate.

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-based baking mat over it). *

Make another carosello, repeating the steps.

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

Serve at room temperature.




Notes

In Casacalenda, Molise, the braided Easter log was generally presented in a circular or coiled shape and given to young boys as gifts (Girls were given "pupatta" Easter cookies). The cookies were given on Easter Sunday, but they were actually supposed to be eaten on Easter Monday when families went to the countryside and there had picnics. Some cooks made the carosello with pasticcino or cookie dough others used sweet taralli dough (See recipe, Carosello Version II and Version III) Photo: Mary Melfi.

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