Holidays: Putitza by Recipe Cottage

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	Putitza

		Putitza 1 pkg active dry yeast 1 1/3 cup warm milk 3 3/4 cup flour 1/2 cup sugar 3 eggs 6 Tbsp butter [melted] 1 lemon [grated peel only] 1 pinch salt 2 oz raisins 2 Tbsp breadcrumbs 4 Tbsp butter 4 oz walnuts 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 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 3750 F. 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.