Tuesday, March 12, 2013

Recipe for Putizza Triestina (Holiday sweet bread from my hometown)


For the dough:
  • 4 cups unbleached all-purpose flour, plus extra
  • 1 tablespoon active dry yeast
  • 1 cup warm whole milk, plus extra
  • 3 eggs
  • ½ cup sugar
  • 5 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • Grated zest of 1 lemon
For the filling:
  • ½ cup golden raisins
  • 5 tablespoons unsalted butter
  • 1 cup fresh bread crumbs
  • 1 cup walnut halves, chopped
  • ⅓ cup blanched almonds, chopped
  • ½ cup pine nuts
  • ¼ cup diced candied orange
  • 1 tablespoon diced candied citron
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 1 egg, separated
To bake:
  • Unsalted butter for the pan
  • Unbleached all-purpose flour for the pan
  • 1 egg, beaten with 1 tablespoon water
  • ¼ cup sugar

Make the dough: Pour ½ cup flour in a large bowl; add the yeast and ¼ cup milk. Stir until smooth, adding milk if the dough is dry or flour if it is sticky. Cover; let rest until doubled, about 1 hour.
Stir the remaining flour and milk, the eggs, sugar, butter, salt, and lemon zest into the dough with a wooden spoon, adding milk if the dough is dry or flour if it is sticky. Knead 10 minutes, or until smooth. Place in a large bowl, cover, and let rise at room temperature until doubled, about 2 hours.
Meanwhile, make the filling: Soak the raisins in water to cover 30 minutes; drain and blot dry. Melt the butter in a 6" skillet over medium heat. Add the bread crumbs and cook 2 minutes, stirring. Mix the raisins, bread crumbs, walnuts, almonds, pine nuts, candied orange, candied citron, orange zest, lemon zest, and egg yolk in a bowl. Beat the egg white until stiff peaks form; fold into the walnut mixture.
Preheat the oven to 375°.
Roll out the dough into a 1/8"-thick circle on a lightly floured counter, spread the filling evenly over it, leaving a 1" border all around, and roll into a log. Coil the log around itself and seal the seam with your fingers.
To bake, butter and flour a 9" springform cake pan. Place the coiled log in the pan, brush with the egg, and sprinkle with the sugar. Bake 35 to 40 minutes, or until golden and slightly crisp. Cool on a rack and serve at room temperature.
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