The italian easter dessert makes for a perfect dessert. It is typically cooked in the italian method but in the context of international cuisines you get to see it cooked in different ways.
- 1/4 cup warm water, 95 to 110 degrees F
- 2-1/4 tsp or 1pkg. (1/4 oz.) active dry yeast
- 1/2 cup sugar
- 1/2 cup soft butter or shortening
- 2 large eggs
- 1 cup milk, room temperature
- 3/4 tsp salt
- 4-1/2 cups bread flour, about
- 1 cup powdered sugar
- 1/2 tsp soft butter
- In measuring cup, add 1/4 cup warm water and yeast. Stir until yeast is dissolved. In large bowl, cream sugar and 1/2 cup butter or shortening. Mix in eggs, yeast water, milk, and salt. Mix in enough flour to make a soft dough that can be kneaded by hand. Turn dough out onto a lightly floured surface and knead for 8 minutes, adding more flour if necessary, until the dough is soft and not sticky. Place dough in greased medium bowl and flip dough over so that the top is also lightly greased. Cover with a clean kitchen towel and let rise for 1 hour in a warm, draft-free place.
- Punch down dough. Turn dough out onto lightly floured table and knead for 5 minutes. Roll dough out to about 1-inch thickness. Cut with round biscuit or cookie cutter. Place buns on greased cookie or baking sheets, cut a deep cross onto each bun, cover and let rise for 45 minutes in warm, draft-free place.
- Bake at 375 degrees F for 20 minutes or until golden brown. Remove from oven and let cool to warm on wired rack. While the bread is still warm, mix together the confectioner’s sugar, 1/2 tsp butter, and enough water to make a thick icing. Spread icing in the cross on each bun while still warm. Serve warm or cold.