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This is a wonderful Easter bread, enriched with butter, Ricotta and eggs and delicately spiced with cinnamon and fennel. Originally from Rome and traditionally cooked in a round tin like panettone, it makes a lovely gift baked in loaf tins and wrapped in clear cellophane and tied up with pretty bow. As this is a sticky, loose dough, it's better made in an electric mixer such as a Kenwood, or KitchenAid.
Any sherry or Marsala wine would be great here.
Typical values per serving:
This recipe was first published in April 2006.