Como's Sweet Easter Bread

 

Como's Sweet Easter Bread

Bakers and pastry chefs in and around the city of Como, which sits on the southern tip of the lake bearing its name in northern Lombardy, prepare this sweet bread every spring. The olive branch inside the loaf and the ear of wheat etched into its surface are meant to symbolize spring and rebirth, which renders it popular come Easter. 

Here's our recipe so you can recreate this springtime Easter sweet at home. 

Resta di Como
Serves 10-12
Time: 1 hour and 10 minutes + 4 hours and 30 minutes leavening
Vegetarian
Ingredients
4 cups all-purpose flour
2 Tbsp. flour for the surface
3/4 cup butter, softened and cut into small pieces
⅔ cup raisins

1⁄2 cup granulated sugar
1⁄2 cup mixed candied fruit (orange, cedar, cherry)
1 Tbsp. fresh brewer’s yeast
1⅔ tsp. salt
3 large eggs
acacia honey
lemon
powdered sugar

Directions:
Dissolve the yeast in 1⁄4 cup warm water, mix with ⅓ cup flour, form a loaf, and let rise for 1 hour.

Mix the dough with the remaining flour, granulated sugar, 1 tsp. honey, butter pieces, and eggs, incorporating them one at a time, then add the salt and the grated zest of 1 lemon.
Cover and let rise for 2 hours. Soak the raisins and cut the candied fruit into small pieces.

Work the leavened dough again on a well-floured work surface, add the drained raisins and candied fruit, and shape into 2 elongated ovals. 

Sprinkle with 2 Tbsp. flour mixed with 1 Tbsp. powdered sugar and use a sharp blade to etch an ear of wheat into the surface. Let rise for 1 hour and 30 minutes, then bake for around 30 minutes in a static oven at 350°F.