For the dough
300 grams (about 10 1/2 ounces) flour
100 grams (about 3 1/2 ounces) of sugar
25 grams (about 4/5 of an ounce) of live yeast
A bit of water
A handful of raisins
The zest of 1/2 lemon
Candied orange, cut in small cubes
200 grams (about 7 ounces) of almonds, chopped
200 grams (about 7 ounces) of walnuts, chopped
200 grams (about 7 ounces) of pine nuts
A pinch of powered spice [saffron]

For glaze
50 grams (about 1 2/3 ounces) of flour
50 grams (about 1 2/3 ounces) of sugar
A pinch of powdered spice [saffron]
2 tablespoons of vegetable oil

For greasing a small round-shaped baking pan
A knob of butter

For baking
A small round-shaped pan

Place in a saucepan 100 grams of sugar, a bit of water [about 1/2 cup] and let the sugar melt over low heat.

Place the yeast in the sugared water and slowly add 250 grams of flour.

Work ingredients into a very soft dough [add a touch more water if necessary].

Mix in the almonds, hazelnuts and pine nuts, raisins, candied orange, lemon zest, and a pinch of powered spice [saffron].

Shape the dough into a roundish loaf and keep it in a warm place until it increases substantially in volume (about 12 hours).



For the syrup

Melt the sugar in a little water

Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Actually, this amateur archivist and photographer, Mary Melfi, tried out this Italian cookbook recipe and did not have much success with it. The end result did not look much like a loaf, nor did it look like a nougat. It had the look of a flat bread. Most other recipes for this Christmas treat call for a greater amount of flour and sugar. Some recipes ask for honey. Possibly, in the last quarter of a century, an increasing amount of sugar (or honey) has been added to "traditional" recipes. In the old days most "holiday breads" were just that -- breads, with a touch of sugar in them. In the 21st century holiday breads have been re-defined as cakes for better or for worse.

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