Traditional Apulian Scarcelle Recipe
Category: Desserts
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 150g |
| All-purpose flour (Type 00) | 500g |
| Eggs | 60g |
| Extra virgin olive oil | 100g |
| Whole milk | 100g |
| Baking powder | 8g |
| Lemon zest | 1 |
| Egg whites | 50g |
| Lemon juice | 5g |
| Powdered sugar | 200g |
| Colored sprinkles | As needed |
| Whole eggs (for decoration) | 4 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Carbohydrates | ~60g |
| Protein | ~8g |
| Fat | ~10g |
| Fiber | ~2g |
| Sugar | ~25g |
Instructions
Step 1: Preparing the Dough
- Begin by placing the flour on a work surface, creating a well in the center. Add the baking powder and grated lemon zest to the flour.
- Gradually pour in the milk while mixing with your hands or a spatula until the ingredients combine.
- Add the sugar, olive oil, and eggs, kneading the mixture until it forms a smooth, elastic dough. Cover with a clean kitchen towel and let it rest at room temperature for 30 minutes.
Step 2: Preparing the Hard-Boiled Eggs
- While the dough rests, prepare the hard-boiled eggs. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cook for 9 minutes.
- After cooking, cool the eggs under cold running water and set them aside, leaving the shells intact.
Step 3: Shaping the Scarcelle
- After the dough has rested, divide it into four equal portions. Roll each portion into a rope approximately 30 cm long.
- Braid three ropes together, pinching one end to secure the braid. Repeat this process to create additional scarcelle.
Step 4: Decorating with Eggs
- Place each braided dough piece on a baking sheet lined with parchment paper. Nestle a whole egg (in its shell) into the center of each braid.
- To secure the eggs, cut two thin strips of dough and cross them over each egg, forming an “X.”
Step 5: Baking the Scarcelle
- Preheat your oven to 180°C (static) or 160°C (convection). Bake the scarcelle for 50-55 minutes in a static oven or 40-45 minutes in a convection oven.
- If the pastry begins to brown too quickly, cover it loosely with aluminum foil.
- Once baked, transfer the scarcelle to a wire rack to cool completely.
Step 6: Preparing the Glaze
- In a mixing bowl, beat the egg whites with a hand mixer. Gradually add the lemon juice and powdered sugar, a little at a time, until the mixture becomes glossy and thick.
Step 7: Glazing and Decorating
- Using a spoon or pastry brush, generously coat the cooled scarcelle with the prepared glaze.
- Sprinkle the glazed pastries with colorful sprinkles to give them a festive look. Allow the glaze to dry before serving.
Optional: Creating Custom Shapes
- For alternative shapes, roll out the dough to a thickness of approximately 0.8 cm on a lightly floured surface after resting.
- Use cookie cutters or a knife to create Easter-themed shapes, then transfer them carefully to a parchment-lined baking sheet.
- Decorate with hard-boiled eggs and secure them with dough strips as described earlier.
- Bake at 180°C for 20-25 minutes until lightly golden. Let cool before glazing and decorating as desired.
Tips for Perfect Scarcelle
- If you’d like, you can skip the sprinkles and instead opt for finely chopped nuts or dried fruits for a sophisticated touch.
- Customize the glaze by adding a few drops of food coloring to match your Easter theme.
- Store leftover scarcelle in an airtight container at room temperature for up to three days.
Celebrate Easter with these beautiful and delicious Apulian Scarcelle—a traditional dessert that’s sure to delight both the eyes and the taste buds!
