A typical recipe for the traditional Easter cake from Italy.
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Ingredients12 portions
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.
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