Easter Scarcella

Arrange the flour in a fountain shape on the work surface and mix it with the baking powderCombine the sugar and grated lemon zest, distributing them in the center of the flour. Create a well large enough to accommodate the liquid ingredients and keep the dough neat while kneading.

Pour the extra virgin olive oil into the center, add the egg, and gradually incorporate the warm milk. Knead gently, adding more milk only if necessary, until you obtain a smooth, workable dough. Continue kneading for about ten minutes, until the dough is uniform, soft, and free of dry patches.

Divide the dough into three equal portions and work each portion until it forms a smooth cylinder. Place the three cylinders side by side and braid them without overtightening, so the dough will expand during baking while maintaining a recognizable, compact structure.

Shape the braid into a donut or a figure eight, depending on the desired shape. Transfer it to a baking pan Grease the dough, arranging the ends so they remain joined. Then, place two whole eggs, still in their shells, on the surface and press them gently until they are inserted into the dough without breaking them.

Bake at 180°C (356°F) for just under an hour, checking the doneness toward the end. Remove from the oven when the surface appears golden and the pastry is visibly cooked and firm. Remove the scarcella from the oven. baking pan and let it cool completely before proceeding with the garnish.

Collect theegg white in a bowl, add a few drops of lemon juice and incorporate the powdered sugar little by little. Mix with a wooden spoon to dissolve the powder well and avoid lumps. Continue until you obtain a thick but still fluid icing, suitable for spreading.

Spread the icing evenly over the cooled scarcella, avoiding covering the two eggs with their shells. Immediately scatter the colored sprinkles over the entire surface, before the icing begins to set. Then let the decoration set until the icing feels firm to the touch.