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Kiwilimón

Easter cake

Name: Easter cake
Prep time: 120 min
Cook time: 120 min
Yield: 12
Cuisine: Internacional
Ingredients: 6 eggs; 1 2/3 cups sugar; 1 cup olive oil; 2 tablespoons lemon zest; 3 tablespoons lemon juice; 2 tablespoons Orange zest; 1 cup milk; 7 packages active dry yeast; 7 cups flour; 1 egg, with 1/2 cup of water to decorate; 3 tablespoons lemon juice, for bitumen; 1 1/2 cups powdered sugar, for bitumen

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A typical recipe for the traditional Easter cake from Italy.

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Ingredients

12 portions

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Preparation

In a large deep bowl whisk eggs, sugar, lemon and orange zest and lemon juice for 5 minutes or until well blended.

In another deep bowl combine the yeast with the olive oil and milk and mix until combined, add to the egg mixture.

Add 6 cups of flour little by little incorporating each cup before adding the next. The dough should be soft but not sticky.

Knead the dough on a clean surface with a bunch of flour so it does not stick to the surface.

Place the ball of dough in a deep bowl greased with olive oil, cover with a damp towel and let it grow for 90 minutes.

Preheat the oven to 150 degrees Celsius and prepare 2 refractory baking cylindrical with vegetable spray, if you can not use 2 refractory to bake traditional bread.

Place the dough in the refractory and with a brush paint the top of the bread with the egg and water mixture.

Bake bread for 15-25 minutes until golden brown.

While baking in a deep bowl combine the lemon juice with the icing sugar.

Remove the loaves from the oven, allow them to cool, and decorate with the lemon bitumen.