Introduction: AUTUMN PANDOLCE ("sweetbread")

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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

300g flour;
1 orange;
100s raisins;
20 walnuts;
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;
80ml water;
cinnamon;
2 spun honey;
7g yeast;
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.
Enjoy!

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