Easter cake

  • Schiaccia di pasqua


200 g of flour W 330 Molino Rossetto
100 ml of water (21°C)
2 g of brewery’s yeast

For the dough

300 g of flour W 330 Molino Rossetto
100 g of sugar
3 medium eggs
50 ml of whole milk
50 ml of maraschino liquor (or other liquor that you like)
60 g of butter
50 ml of evo oil
8 g of salt
10 g dry mother yeast Molino Rossetto (or 5 g of dry brewery’s yeast)
Organic orange peel
Organic lemon peel


Knead all the first three ingredients and let it rise for about 1 hour in a lukewarm plce. When it is ready, add eggs, remaining flour, yeast, citrus fruits peels and knead to obtain a homogenous dough.

Add sugar, milk and liquor. When the dough is smooth, pour oil and soft butter. Add salt and go on kneading. the dough should be smoothy and without lumps. Let the dough rest for about 2 hours in the oven off with the light on. Take the dough and put it on a mold of 1 Kg. Let it rise until the dough reaches mold borders. Before you put it in the oven drizzle the surface with the mixture of eggs and milk. Cook at 180°C for about 45 minutes.

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