질문하기
Genoa's dense Christmas bread studded with candied fruits, pine nuts, and fennel seeds is a Ligurian holiday essential. This festive mediterranean cake carries centuries of baking tradition in every slice.
Warm the milk gently to about 110°F and dissolve the active dry yeast with 1 tablespoon sugar; let stand until foamy, about 10 minutes.
In a large mixing bowl, combine flour, salt, fennel seeds, and remaining sugar. Cut in softened butter using your fingertips until the mixture resembles coarse crumbs.
Add the eggs and yeast-milk mixture, mixing until a rough dough forms. Knead for 8–10 minutes until smooth and elastic.
Fold in the raisins, candied orange peel, candied citron, and pine nuts evenly. Form into a round loaf and place on a parchment-lined baking sheet.
Cover with a towel and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°F (175°C) during final rise.
Score the top of the dough with a triangle or cross, then bake for 45–50 minutes, until golden brown and a skewer comes out clean.
Cool on a wire rack, then dust with powdered sugar before slicing and serving.
