Baker-Pastry chef

Ciambella pasquale

Ciambella pasquale

Glaze

250 g icing sugar
5 g lemon juice
5 g water
Preparing the glaze
  • Mix 250 g of icing sugar, a few drops of lemon juice and enough water to obtain a mixture which is thick and runny but not too liquid.
  • Lightly heat the mixture to make it more homogenous.
  • Leave to cool.

Cake

1000 g flour (13 % protein)
380 g Full fat milk
190 g sugar
240 g Chopped nuts
5 g salt
120 g Heat resistant chocolate drops
80 g Natural yeast starter (Mother starter)
175 g Extra Incorporation Butter 82 % fat
200 g Candied orange cubes
Preparing the dough
  • Mix the flour, sugar and salt in the bowl of a dough mixer.
  • Dissolve the yeast in a small amount of milk and add to the mixer.
  • Pour in the rest of the milk and knead for 5 minutes on speed 2 in order to obtain a compact dough, not too sticky.
  • Add the chocolate drops, the candied orange pieces, the nuts and finally the Corman butter.

Creating the plaited nest
  • Knead the dough for a few minutes until it no longer sticks to the side of the bowl.
  • Cover and leave to rise for around 2 hours.
  • Once the dough has rested, fold it in order to knock it back.
  • Leave it to rest for 10 minutes then divide it into 3.
  • Form 3 strips each around 50 cm long, plait them and shape them into a round nest.

Topping

5 g icing sugar
5 g butter
5 g Almond
Cooking and decorating
  • Brush the plaited nest with the glaze.
  • Place it on a baking tray lined with greaseproof paper.
  • Leave the dough to rise again for around 45 minutes, at a temperature of 28°C and humidity level of 80%.
  • Cook for 30 minutes at 180°C, then brush the plait with melted butter, dust with icing sugar and decorate with whole almonds.
  • Return the plait to the oven and cook for another 10 to 15 minutes.

For an even more indulgent Easter plait, try making these delightfully soft and light plaited nests. This variation created by Corman produces a Ciambella Pasquale as tender as a Panettone or cramique raisin bread.

Corman's products of the recipe

Extra Incorporation Butter 82 % fat

Extra Incorporation Butter 82 % fat

The most Efficient Butter in use

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