Penia is a sweet bread of Italian origin traditionally made at Easter time.
Procedure
- Dissolve the yeast cakes in the warm water and set aside.
- Beat eggs until fluffy.
- Add sugar and beat.
- Add melted butter and beat, then add salt.
- Add the juices and spices.
- Add the water-yeast mixture, and stir until well blended.
- Add flour, then mix until ready for kneading.
- Knead thoroughly until dough springs back when finger-poked.
- Allow dough to rise overnight (12 hours) or until doubled in size.
- Divide dough into 7 portions.
- Shape each portion into the shape of dolls.
- Allow to rise for 2 to 3 hours.
- Bake at 275–300°F (140–160°C) for 15–20 minutes.
Notes, tips, and variations
- Yeast cakes seem to work better than dry yeast. But, you can use 2 packs of dried yeast instead of the yeast cakes.
- You can use 1 tbsp (13 g) lemon extract instead of the lemon juice.
- Alternately it is shaped into a couple of large rings with shell-on hard boiled eggs embedded in the dough at the cardinal points. The eggs were a symbol of resurrection and the four directions the sign of the cross.
- Don’t forget the sweet glaze; 1lb (450g) of confectioners’ sugar with enough water to make it spreadable. Spread on each loaf and cover generously with colorful sprinkles!