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raditional Schiacciata di Pasqua: Tuscan Easter Sweet Bread
Schiacciata di Pasqua is a beloved Easter specialty from Tuscany, known for its tall shape, soft crumb, and delicate aroma. Although the word schiacciata often describes a flatbread, this festive version is anything but flat. It rises high in the oven, creating a light, fluffy bread with a golden crust and a tender interior.
What makes this bread truly special is its fragrance. The dough is enriched with eggs, butter, milk, and sugar, then flavored with citrus zest and a touch of anise, which gives it that unmistakable scent many Italians associate with Easter baking. As the bread bakes, the kitchen fills with a warm, sweet aroma that signals the holiday season has arrived.
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Prep Time 40 minutes
Cook Time 50 minutes
First & Second rise 5 hours
Servings: 2 Easter cakes
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 5 ½ cups (680 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 4 large eggs
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup whole milk, lukewarm
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 tbsp anise seeds or 2 tbsp anise liqueur
  • Zest of 1 orange
  • Zest of 1 orange
  • 1 tsp salt
  • 1 tsp vanilla extract
  • Powdered sugar for dusting (optional)

Equipment

  • Stand Mixer with Dough Hook (optional)

Instructions
 

  1. Activate the Yeast
    In a bowl, mix lukewarm milk, yeast, and 1 tablespoon sugar.
    Let it sit 5–10 minutes until foamy.
  2. Mix the Dough
    In a large bowl combine, Flour, Remaining sugar, Salt
    Add: Eggs, Yeast mixture, Vanilla, Citrus zest, Anise seeds or liqueur
    Mix until a soft dough begins to form.
  3. Add Butter
    Gradually add the softened butter, mixing until fully incorporated.
    Knead the dough 8–10 minutes until smooth and elastic.
  4. First Rise
    Place the dough in a lightly greased bowl.
    Cover and let rise 2–3 hours, or until doubled in size.
  5. Shape the Cakes
    Divide the dough into two equal portions.
    Shape each into a smooth ball and place into the molds.
  6. Second Rise
    Cover lightly and let rise again 1½–2 hours until the dough fills most of the mold.
  7. Bake
    Preheat oven to 350°F (175°C).
    Bake 40–50 minutes until golden brown and a skewer inserted comes out clean.
    If the top browns too quickly, cover loosely with foil during the last 15 minutes.
  8. Cool
    Allow the cakes to cool 20 minutes in the mold, then transfer to a rack.
    Dust with powdered sugar before serving.

Notes

Use room-temperature ingredients: Eggs, butter, and milk should be at room temperature before mixing. This helps the dough combine more evenly and improves the texture of the finished bread.
Be patient with the rising time: Traditional versions of this bread are known for their slow fermentation. Allowing the dough enough time to rise fully will give the bread its light, airy structure and richer flavor.
Knead the dough well: A well-kneaded dough develops gluten, which helps the bread rise properly and creates the soft, slightly elastic crumb that this Tuscan Easter bread is known for.
Adjust flour if needed: If the dough feels too sticky, add a small amount of flour, one tablespoon at a time. The dough should remain soft but manageable.
Do not overbake: Bake until the top is golden and a skewer inserted in the center comes out clean. Overbaking can dry out the bread and make it less tender.
Let the bread cool completely: Allow the cakes to cool on a rack before slicing. This helps the crumb set and keeps the bread from becoming dense.
Dust just before serving: If you plan to finish the bread with powdered sugar, add it right before serving so it stays fresh and visually appealing.

Nutrition Estimated Facts


Schiacciata di Pasqua


Tuscan Easter cake

Serving Size: 1 slice (1/12 of one cake)
Servings Per Recipe: 24 (2 cakes)
Nutrient Amount %DV
Calories 240 —
Total Fat 8 g 10%
Saturated Fat 4 g 20%
Cholesterol 55 mg 18%
Sodium 150 mg 7%
Total Carbohydrates 36 g 13%
Dietary Fiber 1 g 4%
Total Sugars 11 g —
Added Sugars 10 g 20%
Protein 6 g 12%
Most of the calories come from flour, sugar, and butter, while the fat comes primarily from butter and eggs. The sugar content contributes to the subtle sweetness, and the protein comes from eggs and milk. This combination gives Schiacciata di Pasqua its soft, rich, and tender texture, making it a festive and indulgent Easter treat.

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