serves
12-14
prep
30 minutes
cook
1 hour
difficulty
Mid
serves
12-14
people
preparation
30
minutes
cooking
1
hour
difficulty
Mid
level
"In addition to walnuts and sultanas, the filling in my version includes bitter cocoa, cinnamon and orange zest, which apart from the cinnamon, follows my mother's recipe."
Ingredients
For the filling
- 150 g (1¼ cups) sultanas
- grappa or rum, enough to soak the sultanas
- 400 g (4 cups) walnuts
- 150 g honey
- zest of 1 orange
- 1 tbsp Dutch (unsweetened) cocoa powder
- 1½ tsp ground cinnamon
- 2 egg whites
- a few tbsp milk (as needed)
- sea salt
For the dough
- 500 g (3⅓ cups) plain flour, plus extra for dusting
- 2 tsp instant dried yeast
- 115 g (½ cup) caster sugar
- 190 ml milk
- 100 g unsalted butter, melted then cooled, plus extra for greasing
- 1 egg
- 2 egg yolks
- 1 tsp pure vanilla extract
- sea salt
- zest of 1 lemon
For brushing
- 1 egg yolk, beaten with a dash of milk
Soaking time: 1 hour (or preferably, overnight)
Resting time: 2 hours 45 minutes
Cooling time: 1 hour
Instructions
- To make the filling, soak the sultanas in grappa or rum, covering them so they are immersed. Do this the day before, if possible, otherwise at least 1 hour before using.
- To make the dough, place the flour, yeast and sugar in a large wide bowl and whisk to combine. Warm the milk in a saucepan or in the microwave until it is tepid (not hot, or it will destroy the yeast). Place the milk, butter, egg, egg yolks and vanilla in a jug and whisk to combine. Pour into the dry ingredients and stir with a spoon until the dough starts coming together. Add a good pinch of salt and the lemon zest and start kneading, initially in the bowl (it will be quite sticky), then on a well-floured surface. Knead for about 10 minutes, adding a bit more flour if it continues to stick to your hands, but keep in mind that it is a soft dough that will continue to firm up as you knead. (You can also make the dough in a stand mixer using a dough hook).
- Rest the dough in a covered container in a warm draught-free spot for about 2 hours, or until doubled in size.
- While the dough is resting, make the filling. Place the walnuts in a food processor and grind them to a medium-fine crumb. Tip into a large bowl. Add the drained sultanas and the remaining ingredients, except the milk. Also add a good pinch of salt. The filling needs to be a thick, spreadable paste, so add a bit of milk if needed. Set aside.
- Grease the base and side of a 26 cm round cake tin (mine has a removable base), then line with baking paper.
- Flour your work surface and roll out the dough with a rolling pin so that it measures about 40 x 60 cm. Spread the filling on the dough, leaving a border of about 8 cm along one of the long edges, and 2 cm on the other three sides.
- Starting on the long edge with the 2 cm border, roll the dough into a sausage. Shape into a loose spiral, then carefully lift into the cake tin. Cover with a clean tea towel and rest for 45 minutes in a warm spot.
- Preheat the oven to 170°C (150°C fan-forced). Brush the top of the loaf with the egg wash and bake for about 10 minutes.
- Reduce the oven temperature by 10°C and bake for 45–50 minutes, or until the top of the cake is deep golden and a skewer inserted comes out clean.
- Place on a wire rack and allow to cool completely, for at least 1 hour, before slicing.
Note
• Your putizza will keep in an airtight container in a cool place for 2–3 days.
Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia by Paola Bacchia, published by Smith Street Books (RRP $55.00). Photography by Paola Bacchia.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
"In addition to walnuts and sultanas, the filling in my version includes bitter cocoa, cinnamon and orange zest, which apart from the cinnamon, follows my mother's recipe."
