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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
