Ingredients :
FOR THE YEAST (FIRST DOUGH):
WATER 100 ml
FLOUR 00 OR OTHER STRONG FLOUR 100 grams
SUGAR 10 grams
FRESH BREWER’S YEAST 18 grams
FOR THE SECOND DOUGH:
EGG 1
EGG YOLK 1
FLOUR 00 OR OTHER STRONG FLOUR 100 grams
SUGAR 40 grams
WATER 50 ml
FOR THE THIRD DOUGH:
EGG 1
EGG YOLK 1
SUGAR 40 grams
MILK 100 ml LEMON FLAVOR
a few drops
ORANGE FLAVOR OR ORANGE ZEST to taste
00 FLOUR OR OTHER STRONG FLOUR 380 grams
SALT 1 pinch
FOR THE FILLING:
NUTS 150 grams
PINE NUTS 70 grams
RAISINS 150 grams
RUM 45 ml
BISCUITS 8
DARK CHOCOLATE 100 grams
ACACIA HONEY 40 grams
SPICE MIXTURE (CINNAMON, NUTMEG, CLOVES) 1 teaspoon
CANDITED ORANGE 20 grams
How to prepare the putizza:
Step 1
Prepare the yeast: crumble the fresh brewer’s yeast into a bowl
Step 2
Pour in the warm water
Step 3
Add sugar
Step 4
Stir to dissolve the yeast and sugar in the warm water
Step 5
Mix the flour
Step 6
Mix well until smooth and creamy.
Step 7
Cover the yeast with cling film
Step 8
Leave to rise in a dry, warm place for about 30-40 minutes, until the yeast has doubled in volume and the surface is full of bubbles.
Step 9
Now proceed with the preparation of the second dough: pour the egg and the yolk into a bowl.
Step 10
Add sugar
Step 11
Mix with a fork
Step 12
Now add the yeast and mix.
Step 13
Pour in the water
Step 14
Add the flour
Step 15
Mix vigorously to make the mixture homogeneous and free of lumps. Cover with cling film and let rise again until doubled in size, about 30-40 minutes. You can place the bowl in the oven with the light turned off and the light on, to avoid sudden changes in temperature or drafts that could compromise its rising.
Step 16
Now prepare the third dough. In a bowl mix an egg, an egg yolk and the sugar, mix with a hand whisk and pour in the milk; flavored with grated orange peel and lemon flavouring
Step 17
Pour in the now cold melted butter
Step 18
Add the second well-leavened dough
Step 19
Pour in the flour and a pinch of salt, then mix with a whisk.
Step 20
Then transfer the dough onto the floured pastry board
Step 21
Knead the dough with your hands for 5 minutes, folding it over itself several times
Step 22
Form a ball and transfer it to the bowl for the third leavening, always until the volume doubles: it will take about 1 hour
Step 23
Soak the raisins in warm water
Step 24
Add 15ml of rum and leave to soak for about 15 minutes
Step 25
Blend the nuts in the food processor
Step 26
Add the pine nuts
Step 27
Add the chopped dark chocolate
Step 28
Add the dry biscuits, still broken into pieces
Step 29
Also add the raisins, pressed well and dabbed with absorbent paper.
Step 30
Chop everything coarsely until you get a grainy mixture
Step 31
Transfer the filling to a bowl and add the chopped candied orange
Step 32
It smells like spices
Step 33
Pour in the honey
Step 34
Flavor with the remaining rum
Step 35
Mix all the ingredients well
Step 36
Take the well-leavened putizza dough
Step 37
Transfer it to the pastry board and roll it out with a rolling pin to form a rectangle.
Step 38
Distribute the filling evenly, leaving the edges free
Step 39
Start rolling the putizza from the long side, squeezing it gently with your hands.
Step 40
Once finished you will need to form a roll
Step 41
Starting at one end, fold the roll inward
Step 42
Roll the dough on itself
Step 43
Until it forms a snail
Step 44
Carefully place the putizza in a round mold and leave to rise, covered, for about 20 minutes
Step 45
Brush the putizza with the beaten egg. Bake at 180°C for about 45-50 minutes; If you notice that the surface tends to darken too much, cover the putizza with aluminum foil.
Step 46
Remove the putizza from the oven and let it rest for at least 30 minutes, then cut it into slices and serve it.
Step 47
From the first slice you will notice the wonderful spiral of goodness created by the alternation of dough and filling.
Storage:
The putizza can be kept for 5 days in a cake mold with a lid.