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.

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Prep Time 30

Cook Time 20

Lievitazione totale 1 6

Total Time 35

Servings: 4 porzioni

Course: Dessert

Cuisine: Italian

Ingredients Method

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

Method

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.