Christmas Bread

Soften the raisins and chop the almonds, walnuts, and hazelnuts separately. Crush the fennel seeds until they are fine and uniform, so they will better distribute their flavor throughout the batter. Keep the pine nuts ready, but don't chop them, so they retain their texture after cooking.

Place the flour on a cutting board Form a well, or fountain, with a central cavity large enough to hold the ingredients. This arrangement allows for gradual incorporation of wet ingredients and powders, preventing the dough from spreading across the work surface.

Pour the eggs, sugar, bitter cocoa, softened butter, liqueur and the baking powder. Start collecting the flour from the edges towards the center and work the mixture until you obtain a smooth mass, without dry areas or lumps of cocoa.

Add the almonds, walnuts, hazelnuts, pine nuts, softened zibibbo grapes and crushed fennel seeds. Mix carefully until the dried fruit andraisins They are evenly distributed. The consistency should be normal, firm but workable, without being excessively liquid or dry.

Carefully butter a baking pan and flour it, covering the bottom and sides with a thin, even layer. This helps prevent the cake from sticking during baking and makes it easier to remove once it's cooled.

Transfer the dough into the baking pan and spread it evenly, leveling the surface without compressing it excessively. Check that the thickness is uniform: an even distribution favors balanced cooking, with a well-cooked center and not too dry edges.

Bake at 170°C (338°F) over medium heat for about 40 minutes. Check for doneness by looking at the surface, which should be set and dry; a toothpick inserted into the center should come out clean or with very few crumbs remaining.

Let the bread cool, then glaze the surface with the sapaSpread it evenly without weighing down the dessert, then serve it cold. The chilling allows the topping to adhere and the internal texture to stabilize.