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Scarcella Recipe
Scarcella is a traditional Pugliese dessert for the Easter season.The dough of the scarcella is a kind of pasta frolla. It's a little soft inside because of the presence of yeast.The peculiarity of the Scarcella dough is that it is made with extra virgin olive oil and not with butter. After all, extra virgin olive oil is the flagship among Puglian products.
Ingredients
- 500 g flour 3 ⅓ cups of "00" flour
- 1 egg
- 1 yolk
- 150 g granulated sugar ¾ cup
- 100 g olive oil ⅖ cup, extra virgin
- 125 ml milk ½ cup
- ½ lemon zest, organic
- 10 g baking powder 2 ½ teaspoons
- 4 eggs hard-boiled
- rainbow sprinkles for decoration
Instructions
THE DOUGH
- To prepare the dough for these Italian Easter cookies with eggs, first pour the flour into a bowl. Then add the baking powder and granulated sugar. Then add the grated zest of the organic lemon.
- In a separate small bowl, lightly beat the whole egg and add it to the mixture. Mix with a fork, trying to incorporate the flour along the rim of the bowl a little at a time.
- Pour in the extra virgin olive oil in a drizzle and mix. At this point the dough starts to become thick and full-bodied. Best to continue kneading with your hands.
- Add the milk in several batches while continuing to knead. It's best to warm the milk slightly. But it should not be boiling hot.
- Once you have a firm and elastic dough, transfer it to a floured pastry board. Knead the dough for another couple of minutes. Form a smooth loaf and let it rest for about 30 minutes at room temperature. Cover it with a tea towel or plastic wrap.
- While the dough rests, place 4 eggs in a saucepan, cover them with cool water and let them cook for 8 minutes from boiling. Then cool them under cold water and keep them aside without peeling.
THE SHAPE
- At the end of the resting time, take the dough. With the help of a tarot, divide the dough into portions of about 70 g (2 ½ oz) each. Now, rolling with your fingers, shape each piece of dough into a string about 30 cm (12 inches) long.
- Take three strings of dough, join them at the ends and form a braid. Remember to keep some dough aside (about 40 g - 1.5 oz) to make the egg cage later.
- Join the two ends of the braid together by crushing the dough. Form the Apulian scarcella with a circular shape about 12-15 cm (5-6 inches) in diameter and a hole in the center. Continue in the same way for the remaining pieces until you have 4-5 scarcelle with the quantities indicated.
- Line a drip pan with baking paper and preheat the oven to 180°C (356°F). Then arrange the scarcelle on the drip pan, spacing them apart.
- Take the hard-boiled eggs and place them in the center of each scarcella. Then, with the dough set aside, make small rolled strings with your hands.
- "Cage" the eggs with two little strings arranged crosswise over the egg. Then in a small bowl, beat one egg yolk with two tablespoons of milk. With a kitchen brush, sprinkle the surface of the scarcelle.
- Spread the rainbow sprinkles over the scarcelle. These will stick thanks to the layer of egg and milk.
BAKING
- Bake in a preheated oven at 180°C (356°F) for about 45 minutes, until the scarcelle are well browned on the surface. Once golden brown, remove the Easter scarcelle from the oven and allow them to cool completely before enjoying them in all their simplicity and goodness.
Nutrition
Serving: 100gCalories: 938kcalCarbohydrates: 137gProtein: 22gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.02gCholesterol: 257mgSodium: 361mgPotassium: 283mgFiber: 4gSugar: 40gVitamin A: 417IUVitamin C: 7mgCalcium: 246mgIron: 7mg
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