Pan Dolce (for Christmas)

Ingredients

• three pints of sifted flour
• two teaspoons of sugar
• one of salt
• half a cake of compressed yeast
• a pint of lukewarm water
• a pound of softened butter
• two cups of sugar
• a wineglass of sherry
• a tablespoon of orange-flower water
• a dessert-spoon of extract of anise
• a cup of pine-nuts
• a quarter of a cup of pistachio nuts
• a cup of sultanas
• half a cup of raisins
• half a cup of currants
• a piece of citron

Method

1. 1

   Make a sponge with flour, sugar, salt, and yeast dissolved in water.

2. 2

   Let rise overnight.

3. 3

   Knead, adding flour until stiff, then add butter, sugar, sherry, orange-flower water, and anise extract.

4. 4

   Mix in nuts, fruits, and enough flour to form a loaf.

5. 5

   Shape, place in a greased pan, let rise, cut a cross, and bake.

6. 6

   Glaze with egg yolk.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 83. The excerpt below is the record exactly as published.

PAN DOLCE (FOR CHRISTMAS)— ITALIAN Make a sponge of three pints of sifted flour, two tea- spoons of sugar, one of salt and half a cake of compressed yeast, dissolved in a pint of lukewarm water; let it rise over-night in a covered pan. In the morning knead well, adding flour until the dough is of a good stiff consistency; then add a pound of softened butter, two cups of sugar, a wineglass of sherry, a tablespoon of orange-flower water and a dessert-spoon of extract of anise ; when well mixed, add, little by little, a cup of pine-nuts, a quarter of a cup of pistachio nuts, a cup of sultanas, half a cup each of raisins and currants, a piece of citron

Cook this with the app: pantry check, scaling, and the assistant.