The Christmas Putizza My Way is a slightly personalized version compared to the original, and the name derives from the Slovenian verb “poviti” which means to roll.
Putizza is a dessert typical of the Trieste area, traditionally made during the Christmas season.
Indeed, the original recipe consists of a layer of soft leavened dough filled with walnuts, pine nuts, chocolate, and raisins, and scented with lemon and rum aroma, rolled and then arranged in a horseshoe or spiral shape.
The recipe I made is unfortunately not the original, as I only used almonds instead of walnuts and pine nuts, and of course, chocolate could not be missing as the main ingredient for the filling.
In the Christmas Putizza My Way, I didn’t include everything the original recipe requires, but I assure you it is really delicious even in this version.
I am not very fond of nuts in desserts, but obviously, you can add them to your taste.
If you try any of my recipes, send me the photos, and I will publish them on my page with your name.
Try making the Christmas Putizza My Way by following the step-by-step photo recipe and let me know if you liked it.
About 680 kcal per person
- Difficulty: Medium
- Cost: Expensive
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 10-12 people
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Friuli-Venezia Giulia
Ingredients to Make Christmas Putizza My Way
First Dough
- 18 g fresh brewer's yeast
- 3/8 cup whole milk
- 1 cup all-purpose flour
- first dough
- 3 medium eggs
- 7 tbsp butter
- 2/3 cup sugar
- 3/8 cup whole milk
- 5 1/2 cups all-purpose flour
- 1 grated untreated lemon
- 1 shot glass rum
- 1 pinch salt
- 7 tbsp butter
- 7 oz dark chocolate pieces
- 1/2 cup peeled almonds
- 1 1/2 tbsp rum
- to taste ground cinnamon
- 1 egg yolk + a dash of milk
- 1 1/2 tbsp sugar
Preparation of Christmas Putizza My Way
Prepare a first dough by dissolving the brewer’s yeast in 100 ml of warm milk and then adding 130 g of flour, knead well and leave to rise for 2 hours.
When the dough has doubled, it will be needed to add to the second dough.
Prepare the second dough with 3 eggs, 120 g of sugar, 100 g of butter, the grated zest of 1 lemon, 1 shot glass of rum, 100 ml of milk, salt, and 200 g of flour, used to slightly incorporate the dough, taken from the total 700 g provided for the second dough.
At this point, add the first dough and work it again, incorporating it well.
Add the remaining flour to obtain a soft ball, then let it rise for at least 2 hours.
Meanwhile, finely chop the almonds and set aside, then cut the dark chocolate into pieces and set aside.
When the rising is almost finished, start preparing the filling by putting the chocolate pieces, chopped almonds, butter, and ground cinnamon in a pan, and begin to melt over low heat.
When it almost becomes a cream, add the rum, stir, and remove from the heat, letting it cool.
Take the leavened dough and roll it out on a surface with a sheet of parchment paper, obtaining a rectangular shape about 3/8 inch thick.
Spread the filling over the dough and roll it up in width
… close into a ring.
Transfer the cake into a previously buttered and floured 12 1/2 inch ring mold, place a glass in the center to maintain the ring shape in the middle, and brush the surface with 1 beaten egg yolk + a dash of milk.
