Traditional South Tyrolean Anise Easter Bread
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/traditional-south-tyrolean-anise-easter-bread
Total time
3 Hours
Baking/cooking time
30 Minutes
Rest time
2 Hours
Difficulty
easy
Ingredients
Ingredients for 2 loaves
| For the dough: | ||
| 20 | g | ADAM - lievito madre natural yeast |
| 550 | g | Soft wheat flour type 0 no. 2 |
| 100 | g | warm water |
| 100 | g | warm milk |
| 2 | eggs | |
| 20 | g | vegetable oil |
| 100 | g | soft butter |
| 15 | g | anise seeds |
| 40 | g | sugar |
| 10 | g | salt |
| Additional ingredients: | ||
| q.s. | Anise seeds | |
| 1 | egg (for brushing) |
Preparation
- To prepare the Anise Easter Bread, place the Type 0 flour, Lievito Madre ADAM natural yeast, sugar, warm milk, and warm water in the bowl of a stand mixer.
- Stir roughly, then add the eggs and knead until the dough is almost smooth. At this point, add the salt, oil, soft butter (cut into pieces), and anise seeds.
- Continue kneading until the dough becomes elastic, smooth, and pulls away from the sides and bottom of the bowl. This process will take approximately 20 minutes.
- Shape the dough into a ball on a lightly floured surface, place it in a bowl, cover, and leave it to rise in a warm, draught-free place until doubled in size (about 1.5 hours).
- Next, divide the dough in half and shape each portion into a slightly flattened ball.
- Place the two loaves on a baking tray lined with parchment paper, cover with a damp cloth, and let them rise for another 30 minutes.
- Meanwhile, preheat the oven to 180°C (static mode).
- Once the resting time is over, use a fork to create a star-shaped pattern on the loaves.
- Brush them with the beaten egg and sprinkle with anise seeds.
- Bake at 180°C for approximately 30 minutes, until golden brown and until they sound hollow when tapped on the bottom.
- Remove the Anise Easter Bread from the oven, let it cool on a wire rack, and serve sliced, ac-companied by Easter ham and boiled eggs.
In collaboration with @passionecooking
Farina di grano tenero nr. 2 tipo 00 bio
La farina di grano tenero biologica tipo 00 nr. 2 è una farina versatile: è ideale per torta margherita, crostate, biscotti, grissini, pasta, omelette, spaetzle, pasta sfoglia, ma anche per raffinati impasti lievitati con un tempo di lievitazione fino a 8 ore. Questa farina di grano è prodotta a partire da chicchi di grano selezionati provenienti da coltivazioni biologiche certificate.
5000 g
€10.25
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