Introduction: AUTUMN PANDOLCE ("sweetbread")
There is many kind of "pandolce" :with candy fruit, pine nuts, citrus...
I made this one with seasonal autumn fruit: chestnuts, orange, walnuts and raisins.
Is lightly sweet, so is good with butter for breakfast, but is also perfect with meat or cheeses.
Step 1: INGREDIENTS
20 chestuts (if you cant find them fresh you can buy the dry one and soak them in water);
1 small glass of marsala or rhum;
2 spun honey;
pinch of salt.
Step 2: PREPARE INGREDIENTS
boil chestnut for 10 minutes in pressure-coock, peel them and smash them ;
soak raisins in liquor for 30 minutes (or 15 if you warm up a little bit the liquor));
grate the orange peel and keep the juice;
open walnuts and brake them in pieces, not too small.
Step 3: MIX DRY INGREDIENTS
mix really well the flour, nuts, raisins(drain), orange peel, yeast, a pinch of salt and grit some cinnamon.
Step 4: ADD WET INGREDIENTS
add orange juice and water (more or less 80ml, depending of how juicy it is), stir with fork until are absorbed.
Step 5: KNEAD
knead for 15 minutes (so it will rise really well)
Step 6: LET RISE
let rise for two hours (or until double)
Step 7: BAKING
preheat oven at 200 Celsius degree, and cook for about 40 minutes.