Fruit Casatiello (Sweet Italian Easter Bread)
Casatiello is a traditional Italian Easter bread, and this sweet version combines the comforting flavors of rich dough and dried fruit with a sweet glaze to create a beautiful, festive treat perfect for any occasion. The fruit Casatiello is light, aromatic, and packed with the goodness of fruit, making it an irresistible dessert. Whether you’re hosting a celebration or simply indulging in a delicious homemade treat, this recipe is sure to impress!
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Amount |
|---|---|
| Manitoba Flour | 250g |
| All-Purpose Flour (00) | 250g |
| Sweetened Condensed Milk | 100g |
| Dry Active Yeast | 5g |
| Water | 350g |
| Fine Salt | To taste |
| Butter | 50g |
| Egg Whites | 1 |
| Dried Fruit (e.g., raisins, apricots) | 200g |
| Liqueur (Herb or Fruit-based) | 10g |
| Orange Juice | 2 |
| Egg Whites (for icing) | 70g |
| Powdered Sugar | 200g |
| Edible Glitter Sugar | To taste |
| Butter (for greasing) | As needed |
Instructions
Step 1: Prepare the Dough
Start by preparing the dough for the fruit Casatiello. In a stand mixer bowl fitted with a dough hook, combine the 00 flour and Manitoba flour, both sifted to ensure there are no lumps. Add the sweetened condensed milk to the flour mixture.
Set your mixer to medium speed and begin kneading the dough. Slowly add water in small increments until the dough starts to come together. Once the water is incorporated, sprinkle in the salt and continue kneading until the dough becomes smooth and elastic.
Next, begin adding the butter a little at a time, ensuring each portion is fully absorbed before adding more. Keep kneading until the dough is soft, well-formed, and slightly sticky to the touch.
Step 2: First Rising
Transfer the dough to a clean, lightly greased bowl, cover with plastic wrap, and let it rise for about 1 hour or until it has doubled in size.
Step 3: Prepare the Fruit Filling
While the dough is rising, prepare the dried fruit filling. Cut the dried fruit into rough pieces. In a small bowl, squeeze the juice from the oranges and mix in the liqueur of your choice (a herbal or fruit-flavored liqueur works best here).
Soak the dried fruit in this mixture for about 2 hours to allow the flavors to meld and the fruit to soften. Once the fruit is ready, drain it well and set it aside.
Step 4: Shape the Dough
Once the dough has doubled in size, remove it from the bowl and place it on a clean work surface. Gently flatten the dough with your hands, then stretch it out to form a rectangle approximately 30 cm by 40 cm in size. You won’t need a rolling pin as the dough should be soft enough to stretch by hand.
Evenly distribute the soaked dried fruit over the surface of the dough. Roll the dough into a tight log, starting from one of the longer edges.
Step 5: Second Rising and Shaping
Grease a 25 cm round bundt or cake pan and place the rolled dough inside, forming a circle. Allow it to rise again for about 45 minutes or until it has doubled in size.
Step 6: Baking and Decorating
Preheat your oven to 180°C (350°F). Once the dough has risen, lightly brush the top of the dough with some whipped egg whites.
In a separate bowl, beat the egg whites (70g) until stiff peaks form. Gradually add the powdered sugar, continuing to beat until you achieve a smooth, glossy glaze.
Carefully brush the glaze over the risen dough, then bake the Casatiello for 30-35 minutes or until golden brown on top and fully cooked inside. You can check doneness by inserting a skewer into the center—if it comes out clean, the bread is done.
Once the Casatiello is done, allow it to cool completely in the pan.
Step 7: Final Touch
For the finishing touch, sprinkle the Casatiello with edible glitter sugar for a festive look. This will give your Casatiello a beautiful, sparkling finish, making it even more enticing.
Tips for Success:
- Soak the Fruit: Be sure to soak the dried fruit in the liqueur and orange juice mixture for at least two hours. This step helps rehydrate the fruit and infuses it with flavor, contributing to the final taste.
- Rise Times: Ensure your dough has enough time to rise properly. If you are in a hurry, you can let it rise in a warm, draft-free spot in your kitchen, but don’t rush it—letting it rise slowly is key to achieving the best texture.
- Decorative Touch: The edible glitter sugar isn’t just for looks; it adds a touch of sweetness and makes this dessert visually stunning. If you prefer a simpler look, you can skip this step.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 5g |
| Carbohydrates | 58g |
| Fats | 12g |
| Fiber | 2g |
| Sugar | 20g |
| Sodium | 250mg |
Conclusion
Fruit Casatiello is a beautiful, sweet bread that pairs wonderfully with coffee, tea, or a glass of dessert wine. Its combination of soft, buttery dough, fruity filling, and sweet glaze makes it a perfect treat for Easter celebrations or any special occasion. The shimmering finish and the rich flavor will have everyone asking for seconds!
Enjoy baking and sharing this sweet Italian delight with friends and family. Buon appetito!
