(Italian Christmas brioche - Traditional recipe)

Time: preparation - some hours ........ cooking - 50 minutes 800 g (1 3/4 lb) white flour 15 g (1/2 oz) cake yeast 150 g (5 oz) unsalted butter 2 whole eggs 4 egg yolks 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 60 ml (2 fl oz - 1/4 C + 2 tablespoons) milk Very difficult recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

The day before, mix the yeast with 200 g (7 oz) white flour in a bowl, diluting with the warm milk. Shape into a ball, cover 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) 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) 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. Then squeeze of their soaking water 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 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 yolks. Even in this case you have tu put your small saucepan over a very low heat. At the end butter a baking tin (it must be large and deep; panettone
tins are available on the market).
Now knead again your risen dough on a 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 that 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.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".