Casatiello: an easy and foolproof recipe

Place the sourdough starter or brewer's yeast, three-quarters of the water, 50 grams of lard, and all the flour in the mixer and knead. Gradually add the remaining water and salt, letting it absorb. Transfer the dough to a greased bowl and let it double in size at room temperature.

Hard boil three eggs, peel them, and cut them into small pieces. Roll out the dough thinly on a work surface, spread the remaining lard, and sprinkle all the filling ingredients, cut into small pieces. Roll the dough into a sausage shape.

Remove a small piece from the two ends to use for decoration. Brush the donut well with lard, then insert the sausage and pinch the two ends together. Wash the raw eggs thoroughly and place them on top of the dough. Roll out the remaining dough from the ends and cut out 6 strips.

Decorate the eggs by placing the strips in the shape of a cross and let the donut rise until doubled in size in the oven with the door closed.

Brush the surface of the donut with egg yolk diluted with a splash of milk and bake in a preheated oven at 180°C (350°F) for about 60 minutes. The baking time depends on your oven. Serve the casatiello immediately, hot, warm, or even cold.

The chef recommends:

Casatiello keeps very well at room temperature for about three days, covered with a cloth, unless eaten sooner.

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