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Mix 120 g of flour, warm water, a tablespoon of sugar and yeast and leave to rise for an hour. After an hour, add eggs and sugar to the composition and mix well. Add the milk, melted butter, essence and finally the flour. It should look like a sticky coconut dough. When the yeast has risen, prepare the chocolate cream: melt the chocolates on the steamer, add the cocoa and then the milk and mix well, finally put the starch and leave it on the steam again until it becomes creamy. Remove from the heat and leave to cool well, then add the butter and mix well for about 5 to 8 minutes. At the end, add the crushed chocolate.
Divide the dough into 2: put half in the tray (the dough will not be easy to spread, but if it is impossible to add flour) Add the chocolate on top, leaving about 5 centimeters away from the edge and the other piece of dough. Press the edges well to stick. Bake at 180 degrees for 40-50 minutes. Whoever wants can glaze it with sugar (powdered sugar mixed with a little water until it becomes liquid), with colored candies or chocolate.
We also kept it in the freezer, it is very good after, it has the consistency of a stuffed gingerbread.
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1 sachet of yeast or raising agent for cakes
Prepare a pasta or dough of flour, sugar, 2 beaten eggs, olive oil (a little) and a couple of drops of aniseed essence or liqueur.
Mix well adding the yeast and work the pasta to form a pliable and smooth pastry.
Take two thirds of the pastry and form this into a round loaf or 'loaf'shape. Roll what remains into a thin strip.
Place an egg at the center of the loaf and hold it in place with two strips of pastry crossed over the egg.
Allow this to rise for 2 to 3 hours.
Once ready, place the bread on a floured oven tray and glaze it with the final beaten egg.
Preparation of ciociara easter pine cone
- Refresh the mother yeast for 3 consecutive days, using an equal amount of yeast and flour and half in water. I recommend not using sour yeasts!
- In a large bowl, place the mother yeast together with the warm milk, dissolving it completely.
- Then add the granulated sugar a little at a time and start kneading vigorously to absorb it from the dough.
- Add the eggs, one at a time, continuing to mix them with the ingredients.
- Then, add the liqueur, the previously grated orange and lemon zest and the chopped cinnamon with the help of a knife and the vanilla bean seeds.
- Add the flour little by little and continue to knead, until you get a smooth and homogeneous mixture.
- Add small amounts of lard at room temperature and work for another 20 minutes, then add the candied cubes.
- Put everything in the buttered and floured mold, covering the cake with a clean, dry kitchen towel.
- Leave to rise for 12 hours in the oven off, until it triples in volume.
- When the pine cone has become well swollen, bake it in the oven without preheating it to 175 ° C for about an hour and fifteen minutes.
- Once this time has elapsed, do the classic stick test to see if it is cooked and bake it, making it cool inside your mold.
- Meanwhile, prepare the icing sugar with the icing sugar to which you will add a little lemon juice and water.
- When the icing is ready, remove the pine cone from its mold and decorate it with freshly made icing sugar and colored confetti.
Sweet culinary thoughts
Good morning everyone! & # 128075 & # 128075 & # 128075
Easter is approaching and with it all the religious and culinary traditions! Today we open with a true classic of Campania cuisine. the sweet casatiello or pine cone from us in Caserta & # 128523 & # 128523 & # 128523
The Caserta Easter pine cone is a typical Caserta dessert spread in the cities of Marcianise, Curti and Macerata Campania.
The recipe that I put on the site was given to us by the nice and cheerful grandmother Maria (or my sister-in-law's grandmother) who every year kneads and bakes (from the wood oven) for relatives and friends this delicious dessert. We take this opportunity to thank you from the bottom of our hearts & # 10084 for sharing with us her personal and secret recipe. I have to say that the result was really great. The recipe is perfect! & # 128522 & # 128522 & # 128522
We just made a change by including the mother yeast (which we just can't give up for our yeasts) among the ingredients. & # 128521
With the use of mother yeast, however, the times lengthen a bit.
Well now after 40 hours of leavening and endless waiting here we are ready to taste our pine cone! E vaiiii & # 128513
Who likes a slice. & # 128521
P.s. In the photo you can also see a jar with the "wheat for the altar" planted in accordance with the traditions some time ago. You like it. And you do? Baciii & # 128536
Easter pine cone: the regions of origin
to Pigna pasquale has some name and recipe variants depending on the region of origin. For example, in the Marche it is called Crescia, in Tuscany it was known as Schiacciata di Pasqua. In Neapolitan it is called Casatiello dolce, while in lower Lazio and in Irpinia it is known as Pigna. In all cases, the dessert is a leavened donut-shaped product, usually scented with liqueur and lemon, and covered with an inviting icing, made even more delicious by the addition of colorful confetti.
The taste of this dessert is that of the classic homemade donut, fragrant, simple and perfect for breakfast, although it is considered a "poor" dessert, and is very much appreciated by everyone, young and old, even by those who are not particularly greedy for sweets!
La Pigna ciociara from lower Lazio to us
La Ciociaria, land of ancient peasant tradition, and bakers' ovens have seen many women bring this cake from bakers to bake. La Pigna ciociara, is a very significant dessert, and prepared traditionally, especially in the part of the territory that was once part of the Kingdom of Naples an ancient Easter cake that seems to have its own bell origins. Despite the birth, the Pigna ciociara looks a bit like a gentle and colorful panettone.
It is a fairly simple dough, composed mostly of flour, eggs, sugar, sourdough bread, or originated from the fermentation of yogurt. The inner aroma is due to liqueur essences, but can also be flavored with candied fruit, vanilla, or anise seeds. Pigna ciociara is a simple dessert to prepare, however it takes time and attention for a good success.
Pineapple ciociara recipe
Some use brewer’s yeast, or even instant yeast for cakes, and the variations lead to a more or less soft, higher or lower dessert even if for purists there is no soft pine cone, as it should be always compact as a bagel.
Some give it a classic cake shape, others a donut, but this cake must have its unmistakable scent, and not look like any other dessert, but he must remember only Easter. But let's look at the classic recipe, which is not at all difficult for experienced pastry chefs who want to try. We take three eggs, 200 g of sugar, 150 g of mother yeast, or use the one you feel best with. The important thing is that it is of good quality for a great success.
Preparation of the Pineapple ciociara
For a great success, get 50 gr. of lard, 50 ml of whole milk, and 50 ml of liqueur as elder, martini, or witch at will. Also get a vanilla bean to peel, a little grated orange, cinnamon, and at least gr. 500 g of flour. The ciociara pine cone should contain candied fruit, which doesn't seem to meet with too much liking, so adjust.
Some in the pine cone put inside the actual large candied fruit, but it depends on personal taste. Finally, decorated with icing sugar, and lots of colorful confetti. The preparation must be thorough in a hot kitchen, without drafts, and the oven must be turned on a little before it is a bit of a secret! You have to knead as for a donut and let the dough grow back properly.
How much should he cook? Each oven is different from the other, so you have to adjust, but keep in mind that the Pineapple ciociara cooks like a very donut compact and must grow trouble if the pine cone is low! Dear experienced pastry chefs, when you bake the Pigna ciociara, a typical scent will be released in the kitchen that you will notice is unique and not similar to other desserts!
It will smell sweet and delicate, as befits the typical dessert of the Easter breakfast. Serve the Pigna fredda, accompanied by coffee or hot coffee, eggs, salami and more, and Easter will be sweeter with your family or anyone you want.
to Easter pineapple is a traditional dessert Easter, very common in Central and Southern Italy.
It's one frosted donut, which enriches the morning breakfasts, is usually prepared in the week before Easter, but can also be made well in advance, because it keeps very well for days.
Some recipes for the Easter Pigna include the addition of candied orange, which gives the cake an even more intense aroma.
- FOR THE DONUT:
- 5 whole eggs
- 350 g of sugar
- 1/2 glass of Vermouth
- 1/2 glass of Witch liquor
- 500 g of flour 00
- 300 g of Manitoba flour
- 80 ml of seed oil
- 60 ml of water
- peel of a lemon
- lemon juice
- 2 sachets of baking powder
- 1 vanilla bean
- FOR THE GLASS:
- 1 egg white
- 180 g of icing sugar
- colorful confetti
to Ricetta della Pigna di Pasqua varies in name and in some of the ingredients, depending on the region of origin: it will be called grown in the Marche, Easter Crush in Tuscany, Sweet house in Neapolitan, Pigna in Friuli Venezia Giulia, in lower Lazio and in Irpinia. Here we propose the recipe of the Easter pineapple irpina: a dessert leavened donut-shaped, scented with liqueur and lemon and covered with a delicious icing of sugar and many colorful confetti.
It has a simple taste, perfect for breakfast and, despite being a 'poor' dessert, it is always very popular, both by gourmands and by those who do not particularly like desserts.
Traditionally, the dough was worked for a long time, with the strength of the arms and required a slow leavening, this recipe instead has a much more preparation easy e rapid .
Another great breakfast proposal to start Easter morning with a smile is the Ricetta dei easter egg cookies. To discover many other delicious Easter recipes, visit our section dedicated to anniversaries.
The ciociara pine cone is a traditional Easter sweet yeast, typical of the areas of lower Lazio. A fragrant Easter cake rich in history.
The ciociara pine cone has ancient origins and from village to village, from family to family, there are many different recipes and versions of this ancient Easter cake.
In Frosinate and lower Lazio, in general, this sweet yeast is served for Easter breakfast, often accompanied by cold cuts and cheeses, especially in the version without candies and raisins. Anise seeds are an ingredient that is used in most Lazio pine cone recipes, but I will not hide that there are also versions without anise seeds.
In short, the world of Lazio's Easter pine cones is very vast and satisfies everyone's tastes a bit !!
I made the ciociara pine cone with brewer's yeast but you, if you prefer, you can replace the yeast based on brewer's yeast with 200 g of mother yeast to the third refreshment.
Run to knead, Easter is just around the corner!