Ingredients:
500 grams [3 ½ cups] flour
2 packets dry active yeast
200 grams of sugar
150 grams [1 ½ stick] of butter (room temperature)
100 grams of white raisins (soak for ½ hour in water, drain and dry before using)
100 grams of pinoli
40 grams [½ cup] of candied fruit
100 grams almonds
50 dl [½ cup] of milk
100 dl [1 cup] water of orange blossom (this can be made with 1 teaspoon of extract and water)
100 dl [1 cup] sweet Marsala
Preparation:
Warm the milk with a little bit of sugar. Dissolve the yeast in the warm milk and let sit for 10 minutes.
In a mixing bowl mix half of the flour with milk-yeast mixture. Cover with plastic wrap and let sit for 1 hour.
In a medium sized bowl mix the sugar, orange blossom water and marsala. Pour the remaining flour on the dough, add the marsala mixture and mix the dough. Work the butter into the dough with your hands or dough paddle. Cover and let rise about 2 hours.
Place the raisins, pinoli,almonds, and candied fruit pieces into a small bowl. Add 2 tablespoon of flour and mix together. Roll the dough to about 1 inch height and spread half the mix and roll the dough into a log. Roll the dough again to about 1 inch height and spread the remaining mix. Roll into a log again and then form into a ball.
Place in a heavily buttered baking pan, cover with a towel and let rise for at least 3 hours. If your kitchen is less than 75-78 degrees do this at night and let rise overnight.
Before placing the dough in the oven a triangle is cut in the top of the loaf to permit greater volume during the baking process. Preheat the oven to 425 degrees. Bake for 45 minutes. The crust should be rather dark and may require another 10 minutes.
500 grams [3 ½ cups] flour
2 packets dry active yeast
200 grams of sugar
150 grams [1 ½ stick] of butter (room temperature)
100 grams of white raisins (soak for ½ hour in water, drain and dry before using)
100 grams of pinoli
40 grams [½ cup] of candied fruit
100 grams almonds
50 dl [½ cup] of milk
100 dl [1 cup] water of orange blossom (this can be made with 1 teaspoon of extract and water)
100 dl [1 cup] sweet Marsala
Preparation:
Warm the milk with a little bit of sugar. Dissolve the yeast in the warm milk and let sit for 10 minutes.
In a mixing bowl mix half of the flour with milk-yeast mixture. Cover with plastic wrap and let sit for 1 hour.
In a medium sized bowl mix the sugar, orange blossom water and marsala. Pour the remaining flour on the dough, add the marsala mixture and mix the dough. Work the butter into the dough with your hands or dough paddle. Cover and let rise about 2 hours.
Place the raisins, pinoli,almonds, and candied fruit pieces into a small bowl. Add 2 tablespoon of flour and mix together. Roll the dough to about 1 inch height and spread half the mix and roll the dough into a log. Roll the dough again to about 1 inch height and spread the remaining mix. Roll into a log again and then form into a ball.
Place in a heavily buttered baking pan, cover with a towel and let rise for at least 3 hours. If your kitchen is less than 75-78 degrees do this at night and let rise overnight.
Before placing the dough in the oven a triangle is cut in the top of the loaf to permit greater volume during the baking process. Preheat the oven to 425 degrees. Bake for 45 minutes. The crust should be rather dark and may require another 10 minutes.
