The Marsala Christmas Bread is a traditional sweet bread, a kind of panettone, made with a long fermentation and a dough rich in aromas. The base is bread dough, worked with butter, sugar, dry Marsala wine and a touch of orange blossom water, which gives the cake a warm and delicate fragrance.

Inside hides a mix of dried and candied fruit, pine nuts, pistachios, golden raisins, candied pumpkin and the characteristic fennel seeds, which add a slightly balsamic note and make each slice different from the other. The result is a soft and fragrant bread, perfect to serve at breakfast with coffee or tea, or after lunch, perhaps slightly toasted and accompanied by a glass of sweet wine.

It is a recipe that requires slow rising times but very little actual work: you knead, let it rest and let time do the rest. A simple way to bring an authentic-tasting Christmas dessert to the table, smelling of oven and celebration.

Christmas Cake

Christmas sweet bread, long-leavened, scented with Marsala and orange blossoms, enriched with dried fruit, candied fruit, and fennel seeds. A simple holiday dessert but full of character.

Print Recipe Vota la ricetta

Prep Time: 30

Cook Time: 20

Lievitazione totale: 1 6

Total Time: 35

Course: Dessert

Cuisine: Italian

Servings: porzioni

Ingredients

125 gr. Farina
125 gr. Zucchero
50 gr. Burro
50 gr. Pasta Di Pane Lievitata
25 gr. Pinoli, Pistacchi, Uvetta Sultanina, Zucca Candita
10 gr. Semi Di Finocchio
1 cucchiaino Acqua Di Fiori D'arancio
1/2 bicchiere Vino Marsala Secco
q.b. Sale

Instructions

Impastare metà farina con la pasta di pane; salare.
Mettere l'impasto in 1 terrina, coprirlo e far lievitare 18 ore.
Disporre la restante farina a fontana e incorporarvi: marsala, burro fuso, acqua di fiori d'arancio, zucchero e sale.
Mescolare e unire alla pasta lievitata lavorando per 20 minuti.
Incorporare finocchio, pinoli, pistacchi, zucca.
Dare forma all'impasto e porlo su 1 placca imburrata.
Far riposare 12 ore, infornare a 180 gradi.