This document provides a recipe for Pizza di Pasqua Abruzzese, a traditional Easter bread from Abruzzo, Italy. The recipe calls for flour, eggs, yeast, sugar, olive oil, aniseed, candied orange and citron, and raisins. The ingredients are mixed together and allowed to rise over several hours before being baked in panettone molds at 180 degrees C for 40 minutes.

1. PIZZA DI PASQUA ABRUZZESE

2. INGREDIENTS
● 500 grams of flour 00 more to knead
● 6 eggs
● 1 cube of yeast
● 150 grams of sugar
● 1/2 cup extra virgin olive oil
● 10 grams of aniseed
● 120 grams of candied orange and citron
● 50 grams of raisins
● 10 grams of salt

3. PROCEDURE
● Dissolve the yeast in half a cup of water and
mix it with 100 grams of flour and a teaspoon
of sugar.
● Form a batter that will cover with foil and
leave you rise until doubled (about an hour).
● Beat the egg whites until stiff with a pinch of
salt.
● Besides, assemble the egg yolks with the
sugar until they are foamy.

4. PROCEDURE
● We combine the two compounds stirring
from the bottom upwards. In a large bowl, put
the mass of yeast, mix the eggs and whip the
oil and 500 grams of flour and mix well.
● Cover with plastic wrap and let rise for 3
hours.
● After 3 hours, add to the mix anise, candied
fruit, raisins and leave to rise for another
hour and a half.

5. PROCEDURE
● Take two paper panettone molds and fill it
with the mixture up to half the height of the
mold.
● Let rise until doubled (about an hour).
● Bake in oven at 180 degrees for 40 minutes.
● Remove from oven, allow to cool completely
and serve.

6. COOKS AT WORK

7. NOW WE ... TASTE IT