Christmas dessert
Instructions
Knead the flour with the yeast dissolved in warm water, adding the other until you obtain a consistent dough.
Cover it and let it rise for about an hour, until doubled its volume.
Place remaining flour fountain, pour in the melted butter, wine, Marsala, orange flower water, sugar and a pinch of salt, adding if it is necessary to other warm water.
Got a slab consisting of mix it with that and work all leavened by at least a quarter of an hour.
At this point stretched the dough, put over the pine nuts, pistachios, raisins soaked, wrung out and dried, candied fruit and fennel seeds.
Knead the dough for a few minutes again, datele loaf shape and place it on the plate covered with baking paper.
Let rise the dough covered and in a warm place for a few hours, until he again doubled the volume.
Carve the pandolce surface with a cruciform cut and cook for an hour in the hot oven to 180 degrees.
NB.
The cake can be prepared a few days in advance.
Ingredients and dosing for 8 persons
- 500 g of flour
- 130 g of sugar
- 15 g of brewer's yeast
- 100 g of butter
- 30 g of pine nuts
- 30 g of chopped pistachios
- 30 g of sultanas
- 20 g of candied pumpkin
- 1 teaspoon of fennel seeds
- 1 tablespoon of orange flower water
- 1/4 cup of dry white wine
- 1/4 cup of dry marsala wine
- 1 pinch of salt