Easter Sweet Pizza

Maestro Achille Zoia, Accademico AMPI Maestro Achille Zoia, Accademico AMPI
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Ingredients

Preparation

This procedure requires two days.
It is recommended to prepare the dough on the morning of Good Friday. First prepare a small portion of dough with 100/150 g of flour and a little milk with dissolved brewer’s yeast. This dough must be soft and then must leaven all day long covered with a hand towel.
In the evening add the rest of the flour, eggs, sugar, softened butter, cinnamon, anise seeds, raisins and candied fruits to the well-leavened dough. Knead well and leaven for the entire night.
The next morning knead the leavened dough again. Place it into a buttered and floured pan and leave it to leaven for the third time.
Bake in the evening. The sweet pizza can be used as a tasty breakfast on Easter morning


 

 

 

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