The Scarcella di pasqua. Apulian scarcella is a sweet loved by children because it can take various forms, depending on what your imagination suggests: a heart, a dog, a doll or a rabbit, the Easter symbol par excellence.
Let’s see how to make this delicious dessert that will make the Easter holiday even better and more fun.
Servings: Serves 6
- 1 lb all-purpose flour
- 5 oz sugar
- 1 egg
- 3 ½ oz extra virgin olive oil
- 3 ½ oz milk
- lemon zest, grated
- ½ package baking powder, in powder
- 7 oz confectioners sugar
- 1 egg white
- 2 eggs
- few drops of lemon juice
- 1 handful colored sprinkles
- Mix flour and yeast on a pastry board, then making a well in the middle, add the sugar and lemon zest.
- Into the well pour the oil, egg and a little warm milk.
- Mix gently, adding a little more milk if necessary.
- Knead the dough for ten minutes or so.
- Divide into three parts, and knead to form cylinders; then braid these.
- Shape the braid into a ring or an eight and arrange on a greased oven sheet.
- Press into the dough two eggs in their shells.
- Bake in a pre-heated oven, (350°F) for little less than an hour or until golden.
- Remove from the baking sheet and allow to cool.
- Make the frosting by mixing the egg white and lemon juice in a bowl, then adding the powdered sugar bit by bit, stirring with a wooden spoon and being careful to prevent lumps from forming.
- The mixture must be thick but smooth.
- Distribute it uniformly on the “scarcella”, but not on the two eggs.
- At the end, and before the frosting sets completely, sprinkle over the hundreds and thousands.