-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 Italys very special Christmas and New Years 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