질문하기
Spiraled Friulian pastry filled with nuts, raisins, and grappa is a holiday essential. This rich mediterranean dessert is a family tradition during Easter and Christmas.
Warm the milk to lukewarm (about 105°F) and stir in the yeast and a pinch of sugar. Let sit 5–10 minutes until foamy.
In a large mixing bowl, mix flour, salt, and 1/3 cup sugar. Add eggs and proofed yeast mixture, then knead in softened butter. Mix until a smooth, elastic dough forms (about 8–10 minutes kneading).
Cover and let dough rise in a warm spot until doubled in size, about 1–2 hours. Meanwhile, soak raisins in grappa and prepare the filling: combine chopped walnuts, hazelnuts, pine nuts, honey, 2 tablespoons sugar, zest, cinnamon, and the soaked raisins.
Punch down the dough and roll it out on a lightly floured surface to a rectangle about 1/4 inch thick. Spread the filling evenly, leaving a small margin at the edges.
Carefully roll up the dough jelly-roll style, then spiral it into a round pan lined with parchment. Cover lightly and let rise another 45–60 minutes.
Preheat oven to 350°F (175°C). Brush top with beaten egg and bake for 45–50 minutes, tenting with foil if browning too quickly. Cool in pan 20 minutes, then remove to rack.
