In my Brooklyn neighborhood, I’ve noticed the windows of Italian bakeries steadily filling with Easter cakes and breads during the past few weeks. While the marzipan lambs and braided loaves stuffed with dyed eggs are lovely eye candy, they only reminded me how badly I wanted to make my own Argentinian rosca de pascua this year. The brioche-like bread that is shaped into a ring, covered in pastry cream and topped with candied cherries or almonds is traditionally sold in Argentinian bakeries in the week leading up to Easter. Like the Italian version, hard-boiled eggs are sometimes baked into the bread, but chocolate eggs have become a popular substitute.
I decided to keep this recipe simple by brushing the loaf with a light glaze and then covering it with toasted almonds. Instead of dyed eggs, I added a few Jordan almonds for their shape and color. To ensure an even layer of rich cream throughout, I used pastry cream as the bread’s filling. If the Latin American rosca de reyes marks the end of the winter holiday season and its cousin the Mardi Gras Louisiana king cake signals the beginning of Lent, then the Argentinian rosca de pascua lets you pick …read more