Receta Putitza

Name: Putitza
Ingredients: 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

de Global Cookbook

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Ingredientes

1 pkt Active dry yeast
1Â 1/3 c. Hot lowfat milk
3Â 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
Â Â Granulated sugar

Direcciones

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.
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.
Makes 1 Loaf