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Contributed By: Alessandro | See all of Alessandro's recipes
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Active Time:  10 Hours
Total Time:  10 Hours
  6 1
Traditional recipe of the most loved Italian Christmas dessert
550-600 grams of double zero flour
10 grams of yeast
170 grams of sugar
4-5 whole eggs
3 egg yolks
150 grams of butter
150 grams of raisins
100 grams of candied citron
1 sachet of vanilla or cinnamon
rum (if you like)
This is an original italian recipe of my Grandmother Camilla.

The preparation is quite complex and consists of three

distinct phases. I advise you to start the day before.


the first phase, put about 80 grams of flour on your


table making a volcano shape, meanwhile dissolve about

8 grams

of yeast in a little warm water (no more than

50 ml).


a little water with yeast into the flour and

in the meantime

knead. The secret is to put little water,

flour will

became dough with more work but the end result

will be better.


pouring slowly water with

yeast and kneading

with patience. When the dough is homogeneous,

wrap it in one

or two wet and warm cotton cloths

and set to grow at a constant

high temperature place (over

20 degrees C, for example

in the preheated oven and then

off) for few hours. When

the dough will have doubled its

initial volume, begin the

second phase of the preparation.


a few grams of yeast

in very little warm water

(not more than 10 ml), knead

the dough obtained previously

with another 150 grams of flour,

yeast dissolved and

two whole eggs (both yolk and white

). Knead dough for

a long time until the dough detaches from

your fingers. Now

add about 50 grams of sugar and continue

kneading. Soften

about 50 grams of butter and add to the

dough. Now wrap

dough again in one or two warm and wet cloths

and put

again to grow for a few hours to more than 20

degrees C temperature.


the dough has increased twice

again, add

the remaining 2-3 eggs and about 450 grams of flour.


the dough and then add two egg yolks and, if you


a little rum. Continue kneading and add slowly about


grams of sugar. When the sugar is well absorbed by

the dough, add a pinch of salt, 80 grams of softened butter,

the vanilla (or cinnamon), raisins and candied citron.


kneading and when everything is fine homogeneous,


wrap it in cloths, let rise at about 30 degrees

C temperature

for 3-4 hours.

After the 3-4 hours make a


on the top of the dough with a knife and put 20 grams

of butter

remaining in the center of the cross. Furthermore,


a brush, spread on the top of the dough the

third egg and

bake at 200 degrees C for about 10-15 minutes,

then lower

the oven temperature to 180 degrees and continue cooking for about 45 minutes.

Date Added: 12/10/2013
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