Shopping list
1 dozen organic eggs (at least 70g per egg)
250g caster sugar
250 ml milk
250 ml extra virgin olive oil
1 tablespoon vanilla extract
1 lemon, zest and juice
1000g self-raising flour
Today we bake Sguti Calabresi, Italian Easter bread rolls. They are baked from self-raising flour, not with bread flour and yeast, without butter but with olive oil. We want to make Easter Bunnies out of them, but you can see that they don't come from Italy. We still need years of practice!
How to make Sguti Calabresi
The preparations
Scrub 6 eggs thoroughly clean.
Grate and squeeze the whole lemon.
Measure and weigh all ingredients.
Break 5 of the eggs into a mixing bowl.
Mix the eggs until they are pale and frothy.
Add the sugar, milk, olive oil, vanilla and lemon zest.
Add the lemon juice too and mix all until combined.
Sift the self-raising flour into the mixture in the mixer, about 1 full tea cup at a time
Place the dough hook in the mixer.
Mix until the flour in incorporated.
Add tea cups with flour until it's gone.
If the dough is very sticky, gradually mix in some more flour
Preheat the oven to 180°C and place baking paper on the baking tray
Dust your workspace with flour.
Knead the dough for 5 minutes.
Divide the douh in equal pieces.
Roll the piece thickly.
Place an clean egg on top
Fold the dough in the middle.
Twist the top and bottom.
Make a cut in top and bottom.
Shape the ears and paws.
Place the rolls on a baking tray.
Brush the buns with beaten egg.
- Bake the rolls far apart because they will rise during baking
- Bake for 20 minutes until golden brown and if necessary turn the baking tray so that the buns colour evenly
- Let the Easter rolls bake for another 5-6 minutes but don't bake for too long or they will become dry
Leave the Sgute Calabresi to cool on a wire rack.
Happy Easter!