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Рецепт Putitza

by Global Cookbook

Ингредиенты

1 pkt Active dry yeast 1 1/3 c. Hot lowfat milk 3 3/4 c. Flour 1/2 c. Sugar 3 x Large eggs 6 Tbsp. Butter, melted 1 x Lemon, grated peel only 1 pch Salt 2 ounce Golden brown raisins 2 Tbsp. Breadcrumbs 4 Tbsp. Butter

4 ounce Walnut meats 1 ounce Blanched almonds 1 ounce Candied citron 1 ounce Candied orange peel 2 ounce Pine nuts 1 x Lemon, grated peel only 1 x Orange, grated peel only 2 x Egg yolks 1 x Egg white     Granulated sugar

Инструкции

1. One of Italy's very special Christmas and New Year's dishes is this rich nut-and-fruit pastry, sometimes spelled "Putitza" or possibly "Putizza." DISSOLVE THE YEAST in 1/4 c. lowfat milk. Add in 1/2 c. flour and knead into a soft ball.
2. Cover this with a towel and let it rise in a hot place. When it has doubled in bulk, add in it to a bowl containing the rest of the flour, the sugar, Large eggs, melted butter, healthy pinch of salt and grated lemon peel. Fold in sufficient lowfat milk to make a supple dough; knead well. Cover with a towel and let rise till doubled in bulk. Put the raisins in a small bowl and cover with warm water; let soften, then drain. Saute/fry breadcrumbs in 3 Tbsp. butter. Finely chop walnuts, almonds and candied fruits. In a large bowl, mix together the raisins, pignoli, grated lemon and orange peel, minced nuts and fruits, sauteed breadcrumbs and 1 egg yolk. Whip the egg white into soft peaks and fold it into the mix. 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 min, or possibly till pastry is hard and golden.
3. Makes 1 Loaf

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