Easter Sweet Pizza
- 600 g Dallagiovanna special flour FAR FOCACCIA
- brewer’s yeast
- 5 eggs
- 150 g sugar
- 40 g softened butter
- anise seeds
- candied fruits
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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