Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Italian
Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FOR THE DOUGH-----
1 pk Active dry yeast
1 1/3 c Warm milk
3 3/4 c Flour
1/2 c Sugar
3 Eggs
6 tb Butter -- melted
1 Lemon -- grated peel only
1 pn Salt
-----FOR THE FILLING-----
2 oz Golden raisins
2 tb Breadcrumbs
4 tb Butter
4 oz Walnut meats
1 oz Blanched almonds
1 oz Candied citron
1 oz Candied orange peel
2 oz Pine nuts
1 Lemon -- grated peel only
1 Orange -- grated peel only
2 Egg yolks
1 Egg white
Granulated sugar
One of Italy's very special Christmas and New Year's
dishes is this rich nut-and-fruit pastry, sometimes
spelled "Putitza" or "Putizza." DISSOLVE THE YEAST in
1/4 cup milk. Add 1/2 cup flour and knead into a soft
ball. Cover this with a towel and let it rise in a
warm place. When it has doubled in bulk, add it to a
bowl containing the rest of the flour, the sugar,
eggs, melted butter, pinch of salt and grated lemon
peel. Mix in enough milk to make a supple dough; knead
well. Cover with a towel and let rise until doubled in
bulk. Put the raisins in a small bowl and cover with
hot water; let soften, then drain. Saute breadcrumbs
in 3 tablespoons butter. Finely chop walnuts, almonds
and candied fruits. In a large bowl, mix together the
raisins, pignoli, grated lemon and orange peel,
chopped nuts and fruits, sauteed breadcrumbs and 1 egg
yolk. Whip the egg white into soft peaks and fold it
into the mixture. Preheat oven to 375F. Butter a
baking sheet. Roll dough into a sheet 1/8-inch thick.
Spread filling over it, leaving 1 inch clear at the
edges. Roll it into a cylinder and coil it on the
baking sheet like a snail shell. Beat the remaining
egg yolk in a small bowl and paint the surface of the
dough with it. Sprinkle it with sugar and bake 35 to
40 minutes, or until pastry is firm and golden brown.
Makes 1 Loaf
