Italian Festive Pastry

Name: Italian Festive Pastry
Total time: 3 h 40 min
Yield: 1
Cuisine: European, Italian
Ingredients: 2.667 cups white Bread flour; 0.5 teaspoon salt; 2 tablespoons Fresh yeast; 0.5 cup warm milk; 2 eggs; 2 egg yolks; 6 tablespoons superfine caster sugar; 0.667 cup butter; 0.667 cup raisin; 0.667 cup chopped Candied peel; 1 lemon (finely grated zest); melted butter; powdered sugar

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Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 3 h. 40 min.

Ready in

Calories:

335

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	335 kcal	(16 %)
Protein	7.76 g	(8 %)
Fat	12.63 g	(11 %)
Carbohydrates	48.04 g	(32 %)
Sugar added	6.29 g	(25 %)
Roughage	1.15 g	(4 %)

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Vitamin A	138.85 mg	(17,356 %)
Vitamin D	0.47 μg	(2 %)
Vitamin E	1.22 mg	(10 %)
Vitamin B₁	0.5 mg	(50 %)
Vitamin B₂	0.23 mg	(21 %)
Niacin	1.18 mg	(10 %)
Vitamin B₆	0.04 mg	(3 %)
Folate	57.38 μg	(19 %)
Pantothenic acid	0.42 mg	(7 %)
Biotin	1.55 μg	(3 %)
Vitamin B₁₂	0.35 μg	(12 %)
Vitamin C	2.77 mg	(3 %)
Potassium	107.22 mg	(3 %)
Calcium	53.71 mg	(5 %)
Magnesium	2.6 mg	(1 %)
Iron	2.78 mg	(19 %)
Iodine	16.6 μg	(8 %)
Zinc	0.29 mg	(4 %)
Saturated fatty acids	7.11 g
Cholesterol	92.78 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cake

Ingredients: 2 ⅔ cups
white Bread flour; ½ teaspoon
salt; 2 tablespoons
Fresh yeast; ½ cup
warm milk; 2
eggs; 2
egg yolks; 6 tablespoons
superfine caster sugar; ⅔ cup
butter; ⅔ cup
raisin; ⅔ cup
chopped Candied peel; 1
lemon (finely grated zest)

For brushing: melted butter

To decorate: powdered sugar

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Preparation steps

Grease an 15 cm | 6" round cake tin, 9 cm | 4" deep. Line the tin with non-stick baking paper letting the paper come 7.5 cm | 3" above the top of the tin.

Sift the flour and salt into a mixing bowl and make a well in the centre.

Cream the yeast with 4 tablespoons of milk, then stir in the remaining milk.

Pour into the flour, add the whole eggs and mix to a thick batter. Leave in a warm place for about 30 minutes, until bubbles form on the top.

Add the egg yolks and sugar and mix to a soft dough. Work in the butter and turn out onto a floured surface. Knead for 5 minutes until smooth and elastic.

Put into a lightly oiled bowl, cover with oiled cling film and leave in a warm place to rise for about 2 hours until doubled in size.

Punch down the dough on a lightly floured surface and knead in the raisins, peel and lemon zest. Shape into a ball.

Put the dough into the tin, cover with oiled cling film and leave in a warm place to rise for about 1 hour, until doubled in size

Preheat the oven to 190°C (170° fan) 375°F gas 5.

10.

Brush the surface of the dough with melted butter and cut a cross in the top with a sharp knife. Bake for 20 minutes, then reduce the oven temperature to 180°C (160° fan) 350°F gas 4. Brush the top with butter and bake for a further 25-30 minutes, until risen and golden. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.

11.

Sift a little icing sugar over the top.