Italian cuisine · Breakfast & Eggs

Casatiello Dolce

Neapolitan sweet yeast wreath for Easter, flavored with lemon zest and thickly coated in icing.

Ingredients · for 8 servings

• 500 g flour (type 550)
• 1 cube fresh yeast (42 g)
• 180 ml lukewarm milk
• 120 g sugar
• 120 g soft butter
• 3 eggs
• 2 organic lemons (zest)
• 1 pinch salt
• 200 g powdered sugar for the icing
• 2 tbsp lemon juice
• 3 tbsp sugar sprinkles

Instructions

1. Dissolve the yeast in the lukewarm milk with 1 tsp of the sugar and let stand for 10 min, until a clear foamy head forms.
2. Add flour, remaining sugar, salt, the eggs and the grated lemon zest, knead for 10 min, then work in the soft butter piece by piece, until the dough is glossy and comes away from the bowl.
3. Let rise covered in a warm place for 1.5 hours, until doubled in volume - this is crucial for this butter-rich dough.
4. Briefly knead the dough again, roll into a 60 cm rope, close into a wreath and place in a buttered wreath pan; let rise another 45 min.
5. Bake at 170°C for 40-45 min; if the surface gets too dark, cover with foil after 25 min, and check doneness with a skewer test.
6. Let the wreath cool completely, stir powdered sugar with lemon juice into a thick icing, drizzle over it and sprinkle immediately with sugar sprinkles.