There are various versions of citrus flavoured bread-cakes that are made in Italy for different occasions. Panettone and pandoro for Christmas and colomba di pasqua for Easter being the main ones. This recipe is inspired by all of them. This is a simple yeast leavened cake made without kneading, baked on the same day and totally beginner friendly. It looks beautiful and tastes great full of orange, vanilla, and rich with butter and honey. And the crispy almond and cocoa topping is something very special.
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There are various types of citrus flavored yeast leaven cakes that are made in Italy for different occasions paneton and pandoro for Christmas and Coloma the Pasa for Easter are some of the most common ones my recipe is inspired by all of them this is a super simple yeast leaven cake made without
Kneading baked on the same day and totally beginner friendly it looks beautiful it tastes great full of orange and vanilla flavors and Rich with butter and honey and that crispy almond and cocoa topping is something special so letβs get right to it let me show you
How itβs made so you can make yours starting with the ingredients weβll need some white bread flour milk an egg an egg yolk yeast salt some honey butter vanilla paste orange zest orange oil which is optional you can just add more orange zest instead weβll need some
Candied citrus peel and some rum for soaking if you donβt want to use alcohol swap the rum for orange juice for the crispy topping we we use the leftover egg white ground almonds sugar cocoa powder and some flour and to decorate we have some blanched almonds and pearl
Sugar and most of the ingredients can be adjusted to your taste and ingredient availability when it comes to the equipment weβll need a bowl scales a do scraper temperature probe a brush a whisk a fine grater for the orange zest and a cake tin for baking this one
Measures at around 16 cm or 6 and 1/2 in across and about 6 cm or 2 and 1/2 in deep alternatively make this cake in a 2B loaf tin okay so letβs get right to it letβs start by making the topping in a small bowl combine the sugar the cocoa
Powder the ground almonds and the flour give them a quick mix then add the egg white and whisk until smooth cover and leave in the fridge for later next letβs soak the candied citrus peel with the rum mix them together and leave to sit for around a couple of hours once all
The rum is absorbed we can move on to making the dough my kitchen was around 24Β° C or 75Β° Fahrenheit I want my final dough temperature to be about the same so Iβm using slightly cooler milk because the mix will warm up to make the dough in a large bowl combine the milk
The yeast the salt the egg the egg yolk the melted butter the orange zest the honey the vanilla paste the orange oil and the candied citrus peel basically everything except the flour give it all good mix and then add the flour grab your dough scraper and mix to a dough it
Will be very loose and sticky but thatβs normal wet your hands with water when hand Ling it and it wonβt stick give the dough a quick fold place it in a clean bowl and take its temperature at around 24Β° C or 75Β° F bug fermentation will take around an hour and a half
Punctuated by two folds at 30 minute intervals folding replaces kneading in a recipe like this to stop the dough from sticking to your hands wet your hands with water and also wet your dough scraper release the dough from the bowl then lift it up fold the edges down and
Push them back up into the center of the dough performing the fold up in the air Once the dough ball feels relatively tight place it back into the bowl cover it up leave it to ferment for another 30 minutes then give it the second fold which goes exactly the same as the first
Fold after the second fold place the D back into the bowl cover it up leave it to finish bulk fermentation another 30 minutes fold it one more time before placing it in the baking tin ready for final proofing which will take around 2 hours I did not cover the dough this
Time because itβs going to be glazed anyway during the final hour fermentation you want to preheat the oven 160Β° C 320 F fan on once the timer is up and the dough is nicely puffed up brush it with the topping then decorate with the blanched almonds and pearl
Sugar or any other decorations of your choice you can adjust this recipe in so many ways change the topping ingredients swap the candied Citrus pill for nuts or some dried fruit use lemon or lime instead of orange add some cinnamon or clove perhaps make it yours one thing I
Would suggest is lining your cake tin with some nonstick paper using my USA pan pull mantin and my nice Lloyd panss has given me a false sense of security I definitely regretted not lining my cake T after this okay baking will take around 50 minutes and if you unsure of
The dness of your bread take its temperature around 94Β° C or 200Β° F will tell you itβs done but there you have it thatβs how you make a quick and dirty imitation of an Italian Easter bread and the result is very good especially because it didnβt take barely any effort
To make this it is light and soft and flavorful I think that crunchy topping is my favorite part you could catch me just picking it off and eating it by itself if you want to check out more Easter bread recipes head over to the breads of Easter playlist on my channel
Youβll find plenty of other recipes perfect for the occasion sweet or savory and donβt forget you can share your Bak in our flicker group youβll find it linked in video description or in the pin comment below
11 Comments
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This looks and sounds delicious! The topping reminds me of your no-knead Panettone recipe from a few years back. Again, will plan to bake close to Easter to share at the office and at the family Easter gathering.
It's time for the Easter videos! πππ°π°π₯π₯ π§Ί This sounds so delicious β will make these at the end of the month.
Hi Team ChainBaker!! Charlie has 207K subscribers π€© β please continue to share your bakes with family, friends and colleagues and share photos on your social media channels (including links to Charlie's YT), asking your followers to subscribe to his channel. His dedication to help make us better bakers with his many educational and wonderfully delicious baking videos β slowly but surely we will to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viralβ¦..
Oh, I forgot β Happy St. Patrick's Day Everyone!!! ββββ πΊπΊ You should all try his new Soda Bread recipes for your meal today β they are truly exceptional!!!
Ooohhh I have just made a jar of candied lemon peel this week, this recipe will be purrrfect !
You really have a beautiful voice, I like listening to your voice as you work with the bread mixture
This is a lot easier than what I expected, you make it all so beginner friendly!
Sooo many ingredients, no thank you
I love recipes that I can use ingredients I have on hand. Thanks!
Instead of pearl sugar can you sprinkle demerara instead
Oh Charlie! Those egg yolks are an amazing color.π My chicken's egg yolks are a deep golden yellow, but NOT orange like your eggs! The bread looks SO delicious!π I've made a Guernsey Gauche, which looks similar. Now I've gotta try this one.ππ