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The classic Italian Crescia is baked in a pandoro (star) pan; a brioche pan is a good stand-in.
Place the following in a bowl; a stand mixer is very helpful here, since you’re going to beat the dough for 10 minutes.
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons instant yeast
3 large eggs, at room temperature
1 large egg yolk, white reserved
1/4 cup lukewarm water
1/4 cup (4 tablespoons) softened butter
1 teaspoon salt
1 teaspoon ground pepper (black if you don’t mind the specks, white if you do)
Click for full recipe and directions
Via Mariano Pallottini
