Pandolce from Bolzano

Wash dried figs thoroughly, raisins, sultanas, dates, almonds, walnuts, and pine nuts. Chop the figs, dates, and larger fruit into small pieces, keeping some of the walnuts and almonds whole for garnish. Collect everything in a large bowl, making sure the pieces are evenly distributed to distribute the flavors throughout the batter.

Combine the grated orange zest and juice with the fruit, then add the brandy and sugar. Stir thoroughly to evenly coat each ingredient. Cover the bowl and let it sit overnight: the fruit should be softer and more fragrant, with the liquid partially absorbed.

In the morning pour the rum over the macerated fruit and add whole cloves, cinnamon, allspice, and star anise. Mix until the spices are well distributed, without crushing the fruit too much. Let it flavor briefly, checking that the mixture should be moist and aromatic but not immersed in excess liquid.

Add the bread dough leavened with fruit flavored and works energetically the mixtureKnead until you obtain a compact, even dough, with the fruit distributed throughout without any dry areas or lumps. The final consistency should be firm, sufficient to hold its shape during cooking.

Divide the dough and form several pandolci about three centimeters thick, choosing an oval, round, or heart-shaped shape. Place the shapes on a baking surface and decorate with walnuts and almonds. Press the surface lightly so the nuts will stick together while baking.

Spennella i pandolci con miele e sciroppo di zucchero, distribuendo il rivestimento in uno strato uniforme. La superficie dovrà risultare lucida e ben coperta, senza accumuli che possano colare eccessivamente. Prepara una piastra unta con olio e trasferisci con attenzione le forme già decorate.

Inforna sulla piastra unta e cuoci per circa un'ora a (428°F) 220 °C. Durante la cottura, spennella nuovamente la superficie se necessario, per favorire una colorazione uniforme. Estrai i pandolci quando risultano ben dorati, con una superficie marrone e asciutta all'esterno, mantenendo l'interno ricco e compatto.

Lascia raffreddare completamente i pandolci prima di procedere alla finitura. Decora ancora con frutti candied fruit, quindi confeziona ogni dolce in carta trasparente o foglio di alluminio. Per un risultato più aromatico, preparali due o tre settimane prima di Natale: il riposo favorisce l'assorbimento del rum e consente la conservazione per alcuni mesi.