One week to Easter so it’s definitely time for egg decoration, chocolate and lots of picnics.
This Easter recipe I am sharing with you today is typical from Naples, in Italy. It’s a very rich and nutritional dish made with bacon, cheese and hard boiled eggs.
For the bread the traditional recipe calls for a salty dough made with shortening, I prefer using my pan brioche recipe, reducing the amount of sugar to make it not sweet.
Let me know if you like it!
for the dough
- 50 g + 200 g flour
- 2 tsp instant yeast
- 20 g + 1 tbsp sugar
- 60 ml + 40 ml whole fat milk
- 45 g unsalted butter
- 2 eggs
for the filling
- 1/2 cup bacon, chopped
- 1/4 cup cheddar cheese
- 3 tbsp Parmesan cheese
- 4 hard-boiled eggs
Let’s start off with the sponge. Heat up 60 ml milk to lukewarm, then add yeast and 1 tbsp of sugar, stir it and let it stand on your counter for about 10 min or until it becomes all freaky and bubbling. Next up, add 50 g of flour and stir it until smooth
Cover with plastic wrap and let it rest for 30 min
In a separate bowl combine 200 g flour, 20 g sugar, the sponge and 1 egg
Add the melted butter and with your mixer on low, slowly pour in the remaining milk. Knead the dough until it gets soft and smooth (about 10 min).
Transfer it to a greased bowl, cover with plastic wrap and let it rest for 2 hours or until doubled in size
Cut off a small piece of dough
then roll up the rest into a rectangular. Chop up the bacon
and distribute it all over the dough
then sprinkle the Parmesan cheese and the chopped cheddar
Roll up the into a long snake shape
and place it into a well greased ring-shaped cake pan
Beat up the egg and lightly brush the top of the bread, then place 4 eggs on top. Roll the remaining dough and cut out 8 half cm thick strips, place 2 strips in a cross on top of each egg. Brush again with the egg, then sprinkle with colorful sprinkles.
Bake at 160 C (180 C for static oven) for about 40-45 min. Remove and let the bread cool down on a wire rack.
Slice it up and serve cold