(Italian Christmas brioche - Authentic Italian recipes)

800 g (1 3/4 lb) all-purpose flour
30 g (1/2 oz) baking powder
150 g (5 oz) unsalted butter
2 whole eggs
4 egg whites
400 g (14 oz) sugar
80 g (3 oz) assorted candied fruit, diced
50 g (2 oz) sultanas (white raisins)
25 g (1 oz) vanilla sugar
Pinch of salt
30 ml (1 fl oz) milk

Time:
preparation - some hours
cooking - 50 minutes
Difficulty:
very difficult recipe
Nutrition Facts (amount per serving):
Calories: 513 (kCal) 26 % GDA - 2145 (kJ)
Protein: 10.5 (g) 20 % GDA
Total fat: 11.9 (g) 16 % GDA
Total carbohydrate: 96.9 (g) 36 % GDA
Sugars: 44.8 (g) 49 % GDA

The day before, mix the baking powder with 30 g (1 oz) of white flour in a bowl, diluting with the warm milk. Cover the dough with a tea cloth and let it rise overnight in a dry and warm place.
The day after knead the leavened dough at length on a lightly floured work surface, adding
100 g (3 1/2 oz) of flour and a few drops of warm water. Shape into a ball again, cover and let
it rise in a warm place for about 2 hours.
At this point knead again using 100 g (3 1/2 oz) of flour and warm water. The dough must be soft and springy. Cover and allow it to rise for other 3 hours in a warm place.
Meanwhile soak the sultanas in warm water for about 20-30 minutes. and dip into flour. Eliminate the excess of flour.
Before kneading the risen dough for the last time, melt the butter in a small saucepan over a low heat (preferably in a bain-marie); remember to leave aside a little to butter the baking tin!
Then, in another saucepan, dissolve the sugar and a pinch of salt in a little water, gently blending in the whole eggs and whites. Even in this case you have to put your small saucepan over a very low heat. At the end grease a baking tin (it must be large and deep; panettone tins are available on the market).
Now knead again your risen dough on the work surface, lightly floured, adding the remaining flour, the melted butter and the sugar and egg mixture, a little at a time. Continue kneading until the dough is even, springy and firm. Finally toss in the sultanas and candied fruit.
Transfer the dough into the buttered tin and let it rise for 3 hours in a warm place.
Preheat oven at 180°C (350°F). Bake for 45 minutes or until the top has become nice and brown. Remove from the oven, allow to rest in the tin for 5 minutes, then take the cake out
of the tin. Let it cool downwards (with the top down) in order to avoid the sultanas and candied fruit fall to the bottom of the cake.
When it is cool, you can sprinkle with icing sugar (if you like).

What's the right wine?

Our suggestion is: every Italian sweet sparkling wine is perfect especially Asti Spumante.

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