a perennial favourite! well worth the effort. i soak the fruit in vermouth over night and toast the pine nuts. if using a stand mixer switch from paddle attachment to dough hook for incorporating the flour and fruit. you may have to knead it a bit by hand to work it all in. wrapped tightly it keeps well and improves with time. goes well with sparkling wine and prosciutto. dress it up, dress it down, it's a keeper!
Old-Fashioned Genoese Sweet Bread
Credit: Christopher Hirsheimer
(Antico Pandolce Genovese)
SERVES 8
Although light, airy adaptations of this Christmas sweet are now in vogue, this recipe from Marco and Maurizio Profumo's Pasticceria Villa di Profumo, a pastry shop on Genoa's famed via Garibaldi, produces this more traditional dense and crumbly version.
1⁄2 tsp. active dry yeast
1⁄2 cup warm milk
1⁄2 cup butter, softened, plus additional
for greasing
3⁄4 cup sugar
1 tbsp. fennel seeds
1⁄2 tsp. ground coriander
1 egg, lightly beaten
2 tsp. vanilla extract
4 tsp. orange flower water
3 1⁄2 cups flour
1⁄2 cup dried currants
1⁄3 cup golden raisins
1⁄3 cup finely chopped candied
orange rind
1⁄3 cup pine nuts
1. Dissolve yeast in milk in a small bowl. Set aside until foamy, about 10 minutes.
2. Meanwhile, beat butter in an electric mixer and gradually add sugar, beating until mixture is light and fluffy. Stir in fennel seeds and coriander, then add egg, vanilla, and orange flower water, and mix thoroughly. Add milk and dissolved yeast and mix. (Mixture may appear slightly curdled.)
3. Gradually add flour, mixing thoroughly. When dough is smooth, mix in currants, raisins, orange rind, and pine nuts (dough will be moist). Transfer dough to a large greased bowl. Cover with a clean dish towel and set aside in a warm place to rise for 3–4 hours. (Dough may only rise a little; this is a dense bread.)
4. Preheat oven to 375°. Wet hands (dough will be sticky) and transfer to a greased cookie sheet. Shape into a 6" round and bake until golden, 45 minutes to 1 hour. Cool completely. To serve, cut or break into small pieces and serve with sweet wine, if desired. (Store in an airtight container.)
Ratings & Reviews (1)
Old-Fashioned Genoese Sweet Bread
Reviewed by gene1314 on
.
a perennial favourite! well worth the effort. i soak the fruit in vermouth over night and toast the pine nuts. if using a stand mixer switch from paddle attachment to dough hook for incorporating the flour and fruit. you may have to knead it a bit by hand to work it all in. wrapped tightly it keeps well and improves with time. goes well with sparkling wine and prosciutto. dress it up, dress it down, it's a keeper!
Rating: 4
