Step 11
Mix with a fork
Step 12
Now add the yeast and mix.
Step 13
Pour the water
Step 14
Add flour
Step 15
Stir vigorously until the mixture is uniform and free of lumps. Use plastic wrap and release the new lever when the volume has doubled, about 30 to 40 minutes. You can set the bowl on four positions with the lights off and on to avoid sudden changes in temperature or drafts that could compromise assembly.
Step 16
Prepare the third pasta. In a bowl, mix the egg, yolk and sugar, mix with a hand mixer and pour in the milk; flavored with tobacco with orange peel and lemon flavor
Step 17
Pour in the cold, melted butter.
Step 18
Add the second well-fried dough.
Step 19
Add flour and a pinch of salt and mix with a mixer.
Step 20
Then transfer the dough to a floured board.
Step 21
Knead the dough with your hands hanging for 5 minutes, folding it several times.
Step 22
Shape into a bowl and transfer to a bowl on three levels, daily, until doubled in volume: ready for 1 hour.
Step 23
Soak raisins in warm water.
Step 24
Add 15 ml rum and set aside for 15 minutes.
Step 25
Blend in the evening using a food processor.
Step 26
Add Pins
Step 27
Add chopped dark chocolate
Step 28
Add dry cookie pieces to the cassettes.
Step 29
After a few seconds, add the raisins, squeezed well and covered with absorbent paper.
Step 30
Roughly blend everything to get a grainy mixture.
Step 31
Place the filling in a bowl and add the chopped candied orange.
Step 32
He sent spices
Step 33
pour in honey
Step 34
Season with the remaining rum.
Step 35
Mix all ingredients well
Step 36
Take well-cooked putizza dough.
Step 37
Transfer the iron to the dough and roll it out onto the dough, creating a rectangle.
Step 38
Spread the filling evenly, up to the loose edges.
Step 39
Start rolling the putizza along the long side, pressing it gently with the plate.
Step 40
Once that is done, you have finished the roll.
Step 41
Starting at one end, fold the roll inward.
Step 42
Roll the dough onto itself.
Step 43
Until a snail is formed
Step 44
Carefully arrange the putizza in a round pan and set aside, covered, for about 20 minutes.
Step 45
Brush the putizza with beaten egg. Cook for four hours at 180°C for 45 to 50 minutes; If you notice that the surface is too thick, cover it with aluminum foil.
Step 46
Remove the putizza from the oven and let it rest for at least 30 minutes, then cut it into pieces and season.
Step 47
In the first part, you will highlight the wonderful spiral of goodness created by the alternating dough and filling.
Preservation:
Putizza can be stored for 5 days in a covered tart pan.
