Issue link: https://maltatoday.uberflip.com/i/1543996
LIVE ENTERTAINMENT REENACTMENTS FOOD STALLS FREE MUSEUMS LIGHT INSTALLATIONS IMMERSIVE AREAS SATURDAY 28 TH MARCH 2026 CITTADELLA ,GOZO – 18:00 ONWARDS EASTER EDITION CITTADELLA BY CANDLELIGHT 5 TH EDITION ADDING NEW ATTRACTIONS FREE ENTRANCE Preparation of the dough and almond filling 1. If using active dry yeast, in a small bowl mix the sugar and yeast in the lukewarm milk and let the yeast activate for about 15 minutes until foamy. If using fresh yeast, crumble the yeast in the flour before starting mixing the dough. 2. To a mixer, with a dough hook, add all the dough ingredients. Mix on a low speed for about 5 minutes, then increase the speed to medium and mix for a further 12 minutes until the dough comes away from the bowl. If you are kneading by hand, knead until you get a soft and smooth dough, after about 15 minutes of kneading. 3. Form the dough, move into a bowl and let it rest in a warm place covered for an hour or two until it doubles in size. 4. For the almond filling, add all the ingredients together and mix well to get a paste. Wrap in cling film and refrigerate for an hour. 5. Line a baking tray with parchment paper. Set aside. Assembly and baking 6. On a floured work surface roll the dough into a rectangle, roughly 40 x 30cm. 7. With a spatula spread the almond filling over the dough. Make sure to cover all the dough by spreading the filling thinly. Sprinkle on top the chopped chocolate. 8. Roll the dough on itself to form a long roll. Cut the roll lenghtwise from the middle and twist both pieces together and close both ends to create the wreath. Cover and let rest for another 30 minutes. 9. Preheat the oven to 180°C or 350°F. 10. Brush with the egg wash and bake for about 20/30 minutes, until golden. 11. After cooling completely, drizzle with the thick royal icing and top with your favourite mini eggs. 12 gozotoday | FRIDAY • 20 MARCH 2026 FOOD For the dough 400g bread flour 50g butter room 1 medium egg 5 g salt 11g active dry yeast 25g caster sugar 150ml full fat milk lukewarm 30ml fresh orange juice orange zest of 1 orange For the filling 200g ground almonds 200g icing sugar 2 egg whites 1/2 tsp almond essence zest of half a lemon 50g chocolate Egg wash 1 egg yolk + a splash of milk Decoration 120 g icing sugar 2 tbsp water or milk Smarties and Mini Eggs INGREDIENTS Sweet almond bread Sweet almond bread METHOD Created by Yesenia Consoli from Apron & Whisk, this recipe combines a soft, buttery dough filled with a luscious almond filling and decadent chocolate, then twisted into a beautiful wreath shape