Pane Di Mattina Alla Siciliana
Submitted by John12377
Pane di Mattina alla Siciliana is a sweet Sicilian breakfast bread enriched with eggs, butter, lemon zest, fennel seed, and Marsala-soaked raisins and currants. Sicily’s answer to morning brioche.
YIELD
2 loavesPREP
1 hrsCOOK
40 minREADY
9 hrsA traditional Sicilian breakfast loaf that bears more resemblance to brioche or a small panettone than to anything Danish. The dough is enriched with butter, eggs, sugar, and warm milk, then studded with currants and golden raisins that have been plumped in Marsala wine. Lemon zest and fennel seed lift the whole loaf with bright Mediterranean character.
The fennel seed is the unexpected detail. Toasted and steeped in melted butter before being added to the dough, it releases a subtle anise-licorice note that balances the sweetness and gives the bread its distinctly Sicilian character. Skip it and you have generic sweet bread; include it and the loaf reads as Sicilian unmistakably.
This is a long-fermentation recipe by design. The first rise is a full 5 hours, building deep yeasted flavor and developing the dough’s silky texture. The second rise (in the loaf pans) can take another 3 hours. Plan for a full day; the time pays off in flavor.
Soaking the currants and raisins in Marsala for at least an hour is what brings the most personality. The wine plumps the dried fruit and infuses it with a slightly fortified, caramelly note that punches through the sweet bread crumb.
The double egg-wash brushing (5 minutes before baking, then again right before) creates a deep mahogany shine that makes these loaves look bakery-quality.
Serve sliced thick with strong coffee, butter, or jam.
Pro Tips
- Scald the milk and let it cool to about 100°F (38°C) before adding to the yeast. Hot milk kills yeast instantly.
- Don’t rush either rise. Sicilian breakfast breads rely on long, slow ferments for character; a fast rise gives you yeasty, flat-tasting bread.
- Knead the raisins and currants in only during the last 5 minutes of kneading. Overworking tears the fruit and stains the dough purple.
- Tap the bottom of a loaf to test doneness. Hollow sound means done; dull thud means a few more minutes.
Variations
- Substitute Vin Santo or sweet sherry for the Marsala for a slightly different sweet-wine profile.
- Add a teaspoon of crushed anise seed alongside the fennel for a more pronounced licorice note.
- Stir in a quarter cup of chopped candied orange peel along with the raisins for citrus brightness.
Ingredients
Directions
brush olive oil over surface of a large stainless steel bowl.
put yeast and 1 teaspoon sugar in bottom of bowl add 1 cup of scalded milk and stir to disolve the yeast.
set aside for 10 minutes then add 1½ cups flour and remaining milk.
knead by hand or with mixer and dough hook until dough is soft and silky, about 7 or 8 minutes.
cover and let rise for 5 hours.
while dough rises soak currents and raisins in marsala for at least 1 hour.
in a small sauce pan over low heat, melt butter and add 2 tablespoons shortening.
add fennel seed, remove from heat and let stand until cool.
add eggs one at a time to the fennel seed mixture and mix after each addition then add lemon rind and remaining sugar.
set aside.
when dough has risen 5 hours, add fennel seed mixture and mix well.
add salt and begin adding remaining flour, ½ cup at a time.
when dough is firm enough to knead turn out onto a lightly floured board and knead until soft and smooth about 10 to 15 minutes, adding as much additional flour as necessary to keep it from sticking.
during final 5 minutes knead in raisins and currents.
form dough into 2 loaves.
use remaining shortening to grease two 9-inch pans.
place dough in pans and cover and let rise until doubled in bulk.
this may take as long as 3 hours.
preheat oven to 375℉ (190℃).
brush egg wash on bread 5 minutes before baking.
brush again immediately before baking.
bake until loaves are golden brown and sound hollow when tapped, about 35 minutes.
turn out and cool.
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