(Easter ring cake from Apulia - Authentic Italian recipes)

Apulia scarcella, typical Easter ring cake

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500 g (1,1 lb) all-purpose flour, plus extra for dusting
150 g (5 1/2 oz) sugar
2 eggs
1 egg white
100 ml (8 fl oz - 1C) milk
1/2 envelope yeast, in powder
1 organic lemon
2 tablespoons granulated sugar
100 ml (8 fl oz - 1C) extra virgin olive oil
Salt

Time:
preparation: 30 minutes
cooking: about 40 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Mix flour, sugar, salt and yeast on a pastry board; then make a well in the middle and add the beaten egg and lemon zest. Into the well pour the oil and a little warm milk. Mix gently, adding the remaining milk. Add other milk if necessary. Knead the dough for ten minutes or so.
Preheat oven to 180°C (350°F). Line the bottom of a baking pan with waxed paper.
Divide the dough into three parts and put a little piece apart. Knead every part to form cylinders; then braid these. Shape the braid into a ring or an eight and arrange on the baking pan. Wash well an egg and press it in its shell into the dough; decorate it with the dough put apart.
Beat the egg white and brush the cake surface then sprinkle over the granulated sugar.
Bake for about 40 minutes or until golden.
Remove from the baking pan and allow to cool.

Note

- This is a typical Easter cake from Apulia especially from Bari.
- You can insert more eggs in the ring cake.
- Serve it at breakfast or at the end of the meal.
- You can also decorate this cake with hundreds and thousands.
- You can also prepare an icing after baking it; in this case you have not to use granulated sugar.