Pigna Molisana
Pigna Molisana, also called pigna pasquale, is a tall, fragrant Easter sweet bread scented with aniseed and citrus, finished with glossy white glaze and colourful sprinkles.
- Prep
- 45 min
- Cook
- 45 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 395 kcal
Equipment
- •Tall panettone mould or deep cake tin (18 cm)
- •Stand mixer or large mixing bowl
- •Pastry brush
- •Small whisk
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 10 g
- carbs
- 68 g
- fibre
- 2 g
- protein
- 9 g
- calories
- 395 kcal
Instructions
- 1
Dissolve the crumbled yeast in lukewarm milk with one teaspoon of the sugar in a small bowl.
- 2
Whisk the eggs and remaining sugar in a large mixing bowl until pale and lightly frothy.
- 3
Pour in the yeast mixture, aniseed liqueur, grated lemon zest, orange zest, and fine sea salt.
- 4
Add the flour gradually, mixing thoroughly until a soft, slightly tacky dough starts to come together.
- 5
Incorporate the softened butter a little at a time, kneading until the dough is silky, supple, and elastic.
- 6
Cover the bowl with a damp cloth and let the dough rise in a warm spot for 3 hours until doubled.
- 7
Gently shape the dough into a smooth ball and place it into a tall 18 cm paper panettone mould.
- 8
Leave the loaf to prove in a draft-free space until the rounded top reaches the mould rim.
- 9
Bake in a preheated oven at 170°C for 40 to 45 minutes until deep golden and hollow-sounding when tapped.
- 10
Cool the bread completely on a wire rack before preparing the glaze.
- 11
Whisk the egg white and sifted icing sugar together until you have a thick, glossy white paste.
- 12
Spoon the glaze over the crown of the pigna and scatter coloured sprinkles immediately over the wet icing.
Chef's tips
For the authentic crumb, do not rush the second rise; let the dough climb right to the top of the mould. If the dome browns too quickly after 25 minutes, tent the top loosely with foil.
Ingredient substitutions
- aniseed liqueur → Strega herbal liqueur or 1 tsp crushed aniseeds steeped in warm milk
- unsalted butter → rendered pork lard (strutto), which is the historic rustic fat used in Molise
Storage
Keep the glazed bread wrapped tightly in a clean linen towel or food-grade bag at room temperature for up to 5 days.
Reheating
Serve at room temperature, or warm thick unglazed slices very briefly under a gentle grill.
Common mistakes to avoid
- •Pouring the sugar glaze onto warm bread, which melts the icing and causes it to run off completely.
- •Baking at too high a temperature, burning the sugary crust before the tall core cooks through.
Serving suggestions
Cooked Pigna Molisana?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Molise
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
