Natalino

Pour the fresh yeast in one espresso cup of water and add two half teaspoons of sugar. Stir until it is distributed throughout the liquid, then let it rest for a quarter of an hour. Wait for it to the mixture it is well melted and ready to be incorporated into the dough.

Let the butter soften until it's easily workable. The consistency should be soft and creamy, without being completely runny: this way, it will mix evenly with the flour and help create a smooth dough.

Pour the flour into a bowl and add the softened butter, dissolved yeast, sugar, eggs, and salt. Knead continuously until the ingredients are fully incorporated. Continue until the mixture is smooth, homogeneous, and free of dry particles or lumps.

Place the dough in a star-shaped mold with high edges, spreading it out evenly without leaving any visible gaps. Cover it with a cloth and place it in a humid environment at 20°C (68°F). Let it rest for a little under an hour, until the dough has visibly risen.

Preheat the oven to 180°C (356°F), then place the pan in the oven. Bake for about 40 minutes, checking the cake regularly. The cake should be cooked through by the indicated time and have a uniform golden brown surface.

Remove the Natalino from the oven as soon as it is cooked and sprinkle it while still hot with the powdered sugar vanilla. Let it cool slowly before serving, so that the internal structure can settle without losing the shape it obtained in the mold.