This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.
FOR THE DOUGH:
1 1 1/4-oz. packet active dry yeast
1/4 cup sugar
1/8 cup milk, warmed
4 egg yolks
4 tbsp. butter, softened
3 1/2 cups flour
Grated zest of 1 lemon
Pinch of salt
2 tbsp. dark rum
FOR THE FILLING:
3/4 cup raisins
6 pitted prunes, chopped
6 dried figs, chopped
2 oz. dark rum
3/4 cup pine nuts, finely chopped
3/4 cup walnuts, finely chopped
1/2 cup hazelnuts, coarsely chopped
1/2 cup almonds, finely chopped
3 tbsp. grated semisweet chocolate
1 tbsp. candied fruits
4 tbsp. crushed amaretti cookies
4 tbsp. sugar
4 tbsp. butter, melted
1 tsp. vanilla extract
Pinch of salt
2 eggs, lightly beaten
1. For the dough: Dissolve yeast with 1 tbsp. sugar in 1/4 cup of the warm milk. Combine egg yolks, butter, and remaining sugar in the bowl of a standing mixer. Beat on medium until well mixed. Continuing to beat, add 3 cups of the flour, then add lemon zest, salt, rum, and yeast. Gradually mix in remaining 1/2 cup milk until dough is smooth.
2. Turn dough out onto a lightly floured surface and knead for 5-7 minutes. Transfer dough to a large bowl, cover with a kitchen towel, and set in a warm place until doubled in size, 1-2 hours.
3. For the filling: Combine raisins, prunes, figs, and rum in a large bowl and set aside to macerate for 1 hour, then mix in pine nuts, walnuts, hazelnuts, almonds, chocolate, candied fruits, amaretti, 3 tbsp. of the sugar, butter, vanilla, and salt.
4. Preheat oven to 375°. Roll out risen dough on a lightly floured surface into a 12'' x 16'' rectangle. Brush around edges with beaten egg, then spread filling evenly over dough, avoiding edges. Working from long side, roll up dough jelly-roll style, then curl into a spiral. Place on a baking sheet, cover with a kitchen towel, and set aside to rise for 30 minutes.
5. Brush with egg, sprinkle with remaining 1 tbsp. sugar, and bake until browned, about 50 minutes.