This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.
Yield: serves 12
For the Dough
- 1 (1 1/4-oz.) packet active dry yeast
- 1⁄4 cup sugar
- 1⁄8 cup milk, warmed
- 4 egg yolks
- 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
- 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.
- 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.
- 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.
- 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.
- Brush with egg, sprinkle with remaining 1 tbsp. sugar, and bake until browned, about 50 minutes.