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Pigne di Pasqua Recipe

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This recipe for Pigne di Pasqua is from Ricetti De La Familia DeRosa, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 packages yeast
3/4 c lukewarm water
1 c milk
1/2 cup shortening
3/4 c sugar
1/2 t salt
3 eggs
1 T vanilla
7 c flour
1 cup white raisins
Directions:
Directions:
Dye uncooked eggs, counting on 4 (more or less) for each Pigne

Combine yeast & lukewarm water. Set aside until bubbling. Hear mil, shortening, sugar and salt until shortening is dissolved. Cool to lukewarm. Add yeast, slightly beaten eggs and vanilla. Stir well.

Put flour in large bowl-make a well in center Pour in liquid mixture. Blend until dough is formed. Knead 5 minutes, rest 5 minutes. Repeat, then knead 5 minutes more. Cover, let dough rise until double in bulk (about 1 1/2 hrs)

When double, turn out on floured board Cut off piece large enough to form desired shape. Make depressions in dough. Lay eggs in place. Use narrow strips of dough, crisscrossed, to hold egg in place. Let shapes rise until light

Brush with raw egg yolk mixed with little water. Add tiny sprinkles. Bake n preheated oven 350 degrees--about 40-45 minutes.


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Personal Notes:
Personal Notes:
This was Nan's famous Easter treat with the bread wrapped around the dyed egg.

 

 

 

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