Here is the Pinza Goriziana Easter Cake. A soft and light dessert from Italy’s Friuli region.
- 2 lb all-purpose flour
- ½ lb sugar
- 1 cup milk
- 5 oz butter
- 2 eggs
- 9 egg yolks
- 1 ¾ oz fresh yeast
- Rum to taste
- citron essential oil to taste
- salt to taste
- Mix together 4 cups (100 g) flour, 2 tbsp sugar, yeast and about 1/3rd of the milk.
- Knead until the dough is smooth and uniform, then let it rise for 30 minutes
- Once the dough has risen, knead it again, adding half of the remaining flour, all of the remaining sugar, half of the butter (melted and allowed to cool), 1 egg, 6 egg yolks, half of the remaining milk and a pinch of salt.
- Mix together until you have a soft, uniform dough and let rise for another hour.
- After the dough has risen a second time, add the remaining flour, 3 egg yolks, the remaining milk, the other half of the melted butter, the citron oil and a little rum.
- Mix together until smooth and uniform, then shape the dough into a ball.
- Let rise for another hour.
- Place the dough in a baking dish lined with parchment paper.
- Whisk the remaining egg and brush it onto the dough.
- Bake the “pinza goriziana” in a 320° F oven for 40 minutes.
For the best results, use an electric mixer to knead the dough.
Source Academia Barilla