Sicilian citrus sweet bread
The flavor of sicilian citrus sweet bread is inspired by the Italian festive pastry of the Easter Pigeon (Colomba di Pasqua), which is similar in preparation and texture to panettone, but with a pigeon-shaped appearance. On Easter, it can be seen in all stores in Italy. The Easter pigeon is imbued with the sweetness of almonds and citrus, and it is unique and delicious to enjoy with a glass of Vin Santo, or paired with coffee or tea.
Pigeon bread and eggs are symbols of Easter in Italy. Add a pinch of candied orange peel to the panadony dough and bake in a pigeon-shaped baking pan. The sweet and crispy surface of the pearl sugar contrasts with the dense and soft bread.
There are lemon peels, orange peels, candied peels, dried cranberries, almond slices, and the surface layer without pearl sugar is turned into an almond paste, sprinkled with almond slices and roasted. The finished product has a thin crispy crust, on top of the crispy almond chips, and a dense and soft core that blends citrus sweetness with berry and almond slices.
I once made one for my husband to take to the company to entertain colleagues, and it is said that he was already eaten up when he wanted to share it with everyone. Colleagues ask him to be sure to reciprocate, your wife's bread is so delicious! This benevolent brother back ~ no thanks, this is delicious, I and my son ate a lot of unpalatable bread in exchange for ... . .
【Dough】
High gluten white flour, salt, caster sugar, quick yeast, whole milk, medium eggs, unsalted cream, shaved lemon peel, shaved orange peel, lemon juice, almond flakes, synthetic candied peel, dried cranberries
Note : Peel the orange peel with sugar.
【Shop Material】
Egg white, caster sugar, ground almond flour, sliced almonds
【Production Process】
Place the flour in a bowl of a blender, using a hook-shaped mixing head, sprinkle salt and sugar on one side of the bowl and yeast on the other. Add the milk, eggs and cream cut into small cubes.
Note: Medium egg mixture 200g
Stir at low speed, then at medium speed until a smooth and elastic dough is formed.
Pour the dough into a bowl and cover with plastic wrap.
Leave to let rise for 1 hour.
Note: The dough is finally 21.5 degrees Celsius, room temperature is 25 degrees Celsius, and fermentation is 1 hour.
Mix the lemon and orange peel, lemon juice, sliced almonds, candied peel and cranberries into the dough to complete the base fermentation.
Note: The procedure in the picture is wrong, directly put lemon and orange peel, lemon juice, almond slices, candy peel and cranberry on the fermented dough and mix well.
Mix them well with both hands.
Pour the dough into a round ball on a workbench sprinkled with a little flour and move to the inside of the creamy cake mold.
Note: Paul used a "23 cm" diameter movable cake mold, and took "80% dough" and put it into a "20 cm" movable cake mold. The other 20% dough is baked into small balls.
Let stand for 3 hours, or until the dough is full.
Note: Room temperature 25 degrees, fermentation for 2.5 hours.
Prepare the material with a gap. Take a bowl and whisk the egg whites, sugar and almond flour into a thick paste.
Preheat oven to 200 degrees Celsius. Place the dough in the middle of the oven and bake for 20 minutes.
Note: Baking times are the same.
Remove the bread and spread almond paste on the surface (some may flow to the side).
Sprinkle with sliced almonds and a pinch of granulated sugar.
Reduce the oven temperature to 180 degrees Celsius and return to the oven to bake for 20 minutes. If the surface of the bread is coloring too quickly, it can be baked loosely on aluminum foil until finished.
Note: Bake without foil for 22 minutes. (The second test is covered)
Place the bread in a cake mold and let it cool for 10 minutes, remove the perimeter round mold and move to a grid rack to cool completely.
【First trial of finished product】
Paul says the flavor of Sicilian citrus sweet bread is inspired by the Pigeon of Easter (Colomba di Pasqua)
This Italian festive pastry, the recipe and texture are similar to panettone.
The Easter pigeon is imbued with the sweetness of almonds and citrus, and it is unique and delicious to enjoy with a glass of Vin Santo, or paired with coffee or tea.
The surface layer without pearl sugar becomes a paste of almonds, sprinkled with slices of almonds and roasted. The finished product has a thin layer of crispy crust, topped by crispy almond chips.
Take a closer look at crispy & almond crisps
The dense and soft core is a combination of citrus sweetness and aroma and delicacy of berries and almond slices.
【Second trial of finished products】
Elegant Sicilian citrus bread
The finished product has a thin layer of crispy crust, topped by crispy almond chips.
There are lemon peels, orange peels, candied peels, dried cranberries, and cores of almond slices
Because Paul, the colleague said to the gentleman, your wife's bread is so delicious!!