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Recipes

Romagna Easter loaf


Romagna loaf

Sarsina Easter loaf: the classic recipe (and with the Thermomix) to prepare a soft and fragrant leavened product to be served on Easter Sunday.

Do you want to try some typical Easter recipes different from the usual colomba? Today we offer you the recipe for Easter loaf, a sweet leavened product typical of the town of Sarsina , in Romagna. Soft, fragrant and not very sweet, the dough is simply enriched with raisins .

Traditionally this focaccia was prepared during Holy Week and then consumed for breakfast on the morning of Easter, accompanied by cured meats, blessed eggs (a bit like the Roman re-grown pizza ) and a glass of Sangiovese . Below you will find two recipes: the classic one and the one prepared with the help of the Thermomix.

Top view hand picking sultanas
Hand with sultanas – primochef.it

Preparation

Easter loaf with raisins

1

In a bowl, dissolve the yeast with about half the milk .

2

Add the flour , eggs , melted butter , sugar , vanillin , liqueur , remaining milk and a pinch of salt and start kneading with a spoon. As soon as the ingredients begin to blend, transfer the dough onto a pastry board.

3

Add the raisins and finish kneading. You should obtain a smooth and homogeneous dough. At this point you can divide it in two, as we did to speed up cooking, or leave it whole.

4

Score the surface with a cross cut and let it rise until doubled in size. It will take about 3 hours.

5

Just before baking, brush the two loaves with a beaten egg and cook at 180°C for 25 minutes . Once baked, let it cool completely on a wire rack before cutting and serving.

We also leave you a video recipe with all the steps to make this typical Romagna leavened product.

There are so many leavened products that, from North to South, decorate the tables of Italians. Among the most famous are the Umbrian Easter cake , the cheese crescia and the Neapolitan casatiello .

Preparation

Easter loaf with the Thermomix

1

Pour all the milk into the bowl, add the yeast and let it dissolve for 20 seconds. speed 2.

2

Add the eggs , liqueur , melted butter , sugar , sifted flour with vanilla , a pinch of salt and knead for 2 minutes in order. speed Ear.

3

Add the soaked and squeezed raisins and knead for 1 minute. speed Ear.

4

Transfer the dough to the pastry board and knead it briefly by hand, just long enough to compact it. As per the traditional recipe, divide it in two and form two loaves . Make an X-shaped cut on the surface of each one and let it rise until doubled in size (2-3 hours).

5

Brush the surface with the beaten egg and bake in the oven at 180°C for 25 minutes.

Conservation

We advise you to store the sweet Easter loaf for about 3 days away from humidity or to freeze it (already divided into slices): in this way it will last a few months .

Curiosity

Once upon a time, the Romagna loaf was prepared with a long leavening process using fermented dough, what we today call sourdough. Consider that to encourage leavening, the dough was often placed in bed, under the covers, together with the priest, an old-fashioned contraption into which the embers were placed.

The Easter loaf, as well as Sarsina , is typical of some neighboring municipalities such as Mercato Saraceno and Cesena but it is in the former that every year, the two Sundays before Easter, the Loaf Festival is held. Recently this Easter dessert was included among the Traditional Agri-Food Products (PAT) of the region.

Read also
Easter desserts: traditional Italian recipes

Riproduzione riservata © - WT

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