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Holiday Breads
Ciambella Siciliana Pasquale  Sicilian breaded Easter bread
Ciambella Siciliana Pasquale (Sicilian Braided Easter Bread flavored with cinnamon and vanilla)
Originated from: Sicily
Occasion: Easter
Contributed by: Adapted from "Sunset Italian Cook Book" (1981)

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Ingredients

1 package active dry yeast
1/4 cup warm water
2/3 cup warm milk
2 tablespoons butter, room temperature
1/3 cup sugar
3/4 teaspoon salt
3 1/2 to 3 3/4 cups all purpose flour
1/2 teaspoon powdered cinnamon
3/4 teaspoon vanilla extract
2 large eggs, beaten

1/4 cups of flour for dusting wooden board
For egg wash
1 egg yolk beaten with 1 teaspoon water

For decoration
5 hard-cooked eggs, preferablely colored red or deep rose




Directions

Mix yeast and warm water; let stand until frothy -- about 5 minutes.

Stir in milk, butter, sugar and salt until butter melts.

Add 2 cups of the flour and blend well.

With a heavy-duty electric mixer beat until dough is elastic (about 5 minutes).

Beat in cinnamon powder, vanilla extract and eggs.

Gradually add about 1 1/2 cups more flour to make a soft dough.

Knead the dough until it is springy and air bubbles develop under the surface -- about 15 to 20 minutes.

Form the dough into a ball, place in a greased bowl.

Cover and let rise in a warm place until doubled -- about 1 1/2 hours.

Punch dough down, turn out onto a lightly floured wooden board and knead lightly just to release air.

Divide into 3 equal portions.

On a clean lightly floured wooden board make 3 logs -- about 25 inches long.

Place the logs side by side and braid loosely.

Make a circle with the logs, pinching ends tighly to seal.

At evenly spiced intervals, press in the colored egs.

Cover lightly and let rise until very puff -- 40 to 45 minutes.

Brush bread lightly with the egg yolk and water mixture.

Bake in a 350 F. degrees oven until the Easter bread is nicely browned -- about 25 minutes.

Cover with aluminium foil and continue baking until the Easter bread is completely cooked -- another 10 to 15 minutes.

Remove and cool before serving.



Make icing (Optional).

Spread on eggs (Optional).

Decorate with sprinkles (Optional).


Notes

The recipe in this entry was adapted from one published in the cookbook, "Sunset Italian Cookbook" by the editors of Sunset Books and Sunset Magazine (Menlo Park, California: Lane Publishing, 1981). The cookbook can be borrowed for free on the on-line public library, www.openlibrary.org.... Photo: Mary Melfi.

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