Casatiello Dolce (Sweet Easter Ring Bread)

This is one of those true old-school Campanian Easter treasures—especially from the Phlegraean area and along the coast—made with criscito (refreshed sourdough starter).

It’s the kind of recipe families guard like gold: long, patient rises, intense citrus-and-floral aromas (very “pastiera vibes”), and that unmistakable softness you only get from natural leavening.

It’s delicate, fragrant, and absolutely perfect dipped in milk the next morning.

And thanks to the sourdough, it stays good for days—so it can follow you through the whole holiday.

DOWNLOAD PDF OF CASATIELLO DOLCE RECIPE HERE:

CasatielloDolceRecipe

Cooking Times + Servings

• Active prep: ~1 hour 30 minutes (total across 2 days)

• Rising/fermentation: 36–48 hours (varies a lot by temperature + starter strength)

• Bake: 45–50 minutes

• Glaze set: 6–8 minutes

• Servings: about 18–24 slices (makes two cakes)

Ingredients

(Metric included in parentheses for accuracy.)

Dough

• 8 ⅓ cups all-purpose flour (1,000 g)

• 1 ¼ cups refreshed sourdough starter / “criscito” (300 g)

• 9–10 large eggs, room temperature

• 2 ½ cups granulated sugar (500 g)

• 3/4 cup + 1 tbsp lard (traditional) (170 g)

  • Substitution: same amount unsalted butter, softened (flavor changes, but it works).

• 2 tsp vanilla extract (or 2 packets vanillin)

• Zest of 1 lemon + 2 Tbsp lemon juice (about ½ lemon’s juice)

• 2 small vials “millefiori” aroma (optional but traditional)

• 3 Tbsp Strega liqueur (about 45 ml — “a small shot glass”)

• Anise liqueur, to taste (optional — many skip it)

• 1/3 cup finely chopped candied citron + candied orange (60 g)

  • If you can’t find candied orange: use extra orange zest (from 1 orange).

For the pans

• Lard (or butter) to grease generously

Step-by-Step Instructions (Traditional 2-Day Method)

Before you start (important sourdough note)

For best results, refresh/“feed” your starter twice during the day before mixing (about every 3–4 hours). You want it strong, bubbly, and recently peaked.

Day 1 — First Dough (around 8:00 PM)

1. In a large bowl, add:

   • 1 ¼ cups sourdough starter (300 g)

   • 5 eggs

   • 2 Tbsp sugar (taken from the total)

2. Mix with your hands until the starter loosens and blends in.

3. Add 3 ⅓ cups flour (400 g) little by little, mixing and kneading by hand.

   • Don’t worry if it feels soft and sticky—this is normal.

4. Cover the bowl tightly with plastic wrap. Poke 3–4 tiny holes in the top (to release gases), and cover with a kitchen towel.

5. Let rise overnight in a turned-off oven (light on if your kitchen is cold) or a warm draft-free spot.

Day 2 — Second Dough (around 5:00 PM)

Your dough should be doubled.

1. Chop the candied citrus very finely (food processor works great). Set aside.

2. In a small bowl, mix together until creamy:

   • remaining sugar (everything except the 2 Tbsp used earlier)

   • lard (170 g)

   • vanilla, lemon zest + juice, Strega, millefiori aroma, and candied citrus

3. Back to the main bowl: add in stages, kneading well each time:

   • remaining 4 ½+ cups flour (550 g)

   • remaining 4–5 eggs (to reach the total 9–10)

   • the lard-sugar-aroma mixture

4. Knead until the dough looks smooth and uniform (no lumps). This takes effort—traditional “elbow grease” is part of it. 😉

Shaping + Final Rise

1. Grease two pans very generously with lard.

   • Traditional example: one 10-inch tube/ciambella pan (26 cm) + one 9-inch round pan (22 cm)

2. Divide dough between pans, filling each only halfway.

3. Cover with plastic wrap (poke a few holes) + a towel.

4. Let rise in a warm spot 14 to 24 hours (sometimes longer).

   • It’s ready when the dough is near the rim, doubled, and you see bubbles on the surface.

   • If it’s not there yet: don’t panic—give it more time.

Bake

1. Preheat oven to 350°F (180°C), static/conventional (not fan).

2. Bake 45–50 minutes.

   • If it browns too fast, tent loosely with foil and keep baking.

3. When done, remove from oven (leave oven on) and prepare glaze.

Lemon Sugar Glaze + Sprinkles

Ingredients

• 1 large egg white

• 1 ⅓ cups powdered sugar (160 g)

• Juice of ½ lemon

• Rainbow sprinkles (“diavolilli”)

Make it

1. Whisk egg white, gradually adding powdered sugar until thick, glossy, and pourable.

2. Add lemon juice. Adjust:

   • too thin → add more powdered sugar

   • too thick → a few drops lemon juice

Finish

1. Pour glaze over the cakes, add sprinkles.

2. Return to oven 6–8 minutes (top rack).

   • Goal: set and dry the glaze, not brown it.

   • If using a U.S. broiler, use LOW and watch constantly (often 1–2 minutes is enough).

Tips & Tricks (Nonna-level results)

• Temperature controls everything. If your kitchen is cool, use the oven light trick for a gentle warm proof.

• Eggs vary. Start with 9, add the 10th only if the dough feels too stiff.

• Don’t rush the last rise. The final proof is the soul of this cake—wait for the dough to reach the rim.

• Storage: wrap airtight in plastic wrap. It keeps beautifully for several days thanks to sourdough.

• Serving: incredible on its own, and legendary dunked in milk or coffee.

Nutritional Facts (Approximate)

(Based on 1 of 24 slices; actual values vary by egg size, exact pan sizes, and how much glaze you use.)