( italian Easter bread )


500g strong bread flour (13% proteins)

250g eggs

5g fresh Baker yeast (or 3g dry)

Make the preferment by mixing these ingredients and let it proof until triple size.

Final dough



25g sugar

10g salt

100g water

100g lard

5g fresh yeast ( or 3g dry)

Pinch of pepper


Mix the ingredients together in a stand mixer for about 15 minutes, or until the dough get strong, make a ball, let it rest 30 minutes covered, then fold it and wait further 30 minutes. Now roll the dough into a rectangle, sprinkle the mix of cheeses and meats on it and roll it on itself, close the 2 ends like a ringt and put it into a well greased oven pan ( I used a Dutch oven pan with 2 greased ramekins in the middle for keeping the ring shape),  let it proof til soft like a cloud, eggwash the top with a quick mix of 1 egg and 3 tbsp of milk, and pop into the preheated oven at 180°C until golden and reach 98°C in the middle! Let it cool thoroughly on a cooling rack before enjoying it!

Happy Easter from

The Sugarsmith and the white witch


Tags: Bread fruit SweetBread CakeNpastry

Added by: Giuseppe

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.