*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE DOUGH-----
    1       pk           Active dry yeast
    1 1/3   c            Warm milk
    3 3/4   c            Flour
      1/2   c            Sugar
    3                    Eggs
    6       tb           Butter -- melted
    1                    Lemon -- grated peel only
    1       pn           Salt
                         -----FOR THE FILLING-----
    2       oz           Golden raisins
    2       tb           Breadcrumbs
    4       tb           Butter
    4       oz           Walnut meats
    1       oz           Blanched almonds
    1       oz           Candied citron
    1       oz           Candied orange peel
    2       oz           Pine nuts
    1                    Lemon -- grated peel only
    1                    Orange -- grated peel only
    2                    Egg yolks
    1                    Egg white
                         Granulated sugar
   One of Italy’s very special Christmas and New Year’s
   dishes is this rich nut-and-fruit pastry, sometimes
   spelled “Putitza” or “Putizza.” DISSOLVE THE YEAST in
   1/4 cup milk. Add 1/2 cup flour and knead into a soft
   ball. Cover this with a towel and let it rise in a
   warm place. When it has doubled in bulk, add it to a
   bowl containing the rest of the flour, the sugar,
   eggs, melted butter, pinch of salt and grated lemon
   peel. Mix in enough milk to make a supple dough; knead
   well. Cover with a towel and let rise until doubled in
   bulk. Put the raisins in a small bowl and cover with
   hot water; let soften, then drain. Saute breadcrumbs
   in 3 tablespoons butter. Finely chop walnuts, almonds
   and candied fruits. In a large bowl, mix together the
   raisins, pignoli, grated lemon and orange peel,
   chopped nuts and fruits, sauteed breadcrumbs and 1 egg
   yolk. Whip the egg white into soft peaks and fold it
   into the mixture. Preheat oven to 375F. Butter a
   baking sheet. Roll dough into a sheet 1/8-inch thick.
   Spread filling over it, leaving 1 inch clear at the
   edges. Roll it into a cylinder and coil it on the
   baking sheet like a snail shell. Beat the remaining
   egg yolk in a small bowl and paint the surface of the
   dough with it. Sprinkle it with sugar and bake 35 to
   40 minutes, or until pastry is firm and golden brown.
   Makes 1 Loaf
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