Recipe Archives->Holidays->Putitza

 
Putitza
 
1 pkg active dry yeast
1 1/3 cup warm milk
3 3/4 cup flour
1/2 cup sugar
3 eggs
6 Tbsp butter [melted]
1 lemon [grated peel only]
1 pinch salt
  
2 oz raisins
2 Tbsp breadcrumbs
4 Tbsp butter
4 oz walnuts
1 oz blanched almonds
1 oz candied citron
1 oz candied orange peel
2 oz pine nuts
1 lemon [grated peel only]
1 orange [grated peel only]
2 egg yolks
1 egg white
granulated sugar

Dissolve the yeast in 1/4 cup milk. Add 1/2 cup flour and knead
into a soft ball. Cover this with a towel and let it rise in a warm
place.

When it has doubled in bulk, add it to a bowl containing the rest
of the flour, the sugar, eggs, melted butter, pinch of salt, and
grated lemon peel. Mix in enough milk to make a supple dough; knead
well. Cover with a towel and let rise until doubled in bulk. Put
the raisins in a small bowl and cover with hot water; let soften,
then drain.

Saute breadcrumbs in 3 tablespoons butter. Finely chop walnuts,
almonds and candied fruits. In a large bowl, mix together the
raisins, pignoli, grated lemon and orange peel, chopped nuts and
fruits, sauteed breadcrumbs, and 1 egg yolk. Whip the egg white
into soft peaks and fold it into the mixture.

Preheat oven to 3750 F. 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 minutes, or until pastry
is firm and golden brown.

Printable version: putitza.txt.