* Exported from MasterCook * PUTITZA Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Italian Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FOR THE DOUGH----- 1 pk Active dry yeast 1 1/3 c Warm milk 3 3/4 c Flour 1/2 c Sugar 3 Eggs 6 tb Butter -- melted 1 Lemon -- grated peel only 1 pn Salt -----FOR THE FILLING----- 2 oz Golden raisins 2 tb Breadcrumbs 4 tb Butter 4 oz Walnut meats 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 One of Italy's very special Christmas and New Year's dishes is this rich nut-and-fruit pastry, sometimes spelled "Putitza" or "Putizza." 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 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 minutes, or until pastry is firm and golden brown. Makes 1 Loaf - - - - - - - - - - - - - - - - - -