Easter Bread – Casatiello Napoletano

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!

Ingredients:

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

for decoration

  • sprinkles
  • 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

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Cover with plastic wrap and let it rest for 30 min

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In a separate bowl combine 200 g flour, 20 g sugar, the sponge and 1 egg

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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).

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Transfer it to a greased bowl, cover with plastic wrap and let it rest for  2 hours or until doubled in size

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Cut off a small piece of dough

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then roll up the rest  into a rectangular. Chop up the bacon

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and distribute it all over the dough

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then sprinkle the Parmesan cheese and the chopped cheddar

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Roll up the into a long snake shape

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and place it into a well greased ring-shaped cake pan

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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.

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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.

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Slice it up and serve cold

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Love

– LittleDani

 

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.