Easter bun from Friuli

We are in the middle of Lent, for the Christians this is the time for reflection, fasting and abstinence. Many people I know use these 40 days to make a vow …  no chocolate, sugar, pizza  and unfortunately someone also no wine. But everybody foretastes the end of Lent to sit down at the table and enjoy the Easter lunch! Thinking about Easter and the Easter lunch, I am a bit tiered of the traditional  Eastern cake ( the “clolmba”)  and as am from Friuli I looked for a light but tasting and full of tradition local option and i found it! it is called Eastern bun.  I am taking about a simple cake born in the fifteenth century when the housewives did not have much and invented new recipes with the few ingredients they had available.

The preparation is quite easy but long. here below you can find the recipe but if you want to taste a good bun and you don’t have time to make it, let me know and I tell you where you can find good ones!

Of course, the bun must  be enjoyed with a good wine I am suggesting  the Verduzzoa and the Moscato d’Asti; I am also adding a third option that is peculiar but I am sure you will appriciate, the Recioto.

Enjoy

ciao
Ilde

Ingredients
500 g flower
150 g butter room temperature
150 g sugar
6 eggs room temperature
24 g bear yeast
1/2 glass of milk
1/2 small glass of Marsala
1 vanilla bean
1 lemon
1 pinch of salt
3 tablespoons granulated sugar for decoration and a bit of egg yolk for brushing the surface

Preparation:
First mix:
Dissolve the yeast in half a glass of warm milk and mix with 150 g of flower, the lemon peel and the vanilla in order to to obtain a soft dough; let it rise for about 1 hour; the dough should double.

Second mix:
Add the the first mix half of the left over flower, 75 g of sugar, 75 g of soft butter, 3 eggs and a pinch of salt. If necessary add a tablespoon of water. Knead the dough until it detaches from the hands. Let it rise for about 2 hour.

Third mix
Repeat the “second mix ” steps adding the Marsala.

Final step
Coat a baking pan with parchment paper. After the last rising time transfer the dough into the pan; brush the surface with egg yolk beaten with a couple of tablespoons of milk and if you like it sprinkle with granulated sugar. Cut a cross on the top of the cake. Bake in preheated oven at 180° C for about 35’ (check with a stick).