Putizza with Walnuts
Putizza alle Noci
The walnut putizza is a Friulian leavened cake, rolled and rich in walnuts, raisins, citrus fruits and rum.
Walnut putizza is a leavened dessert from Friuli-Venezia Giulia, designed to bring a soft texture and a rich, fragrant, and enveloping filling to the table. The pastry, enriched with butter, egg yolks, sugar, and citrus zest, offers a soft base that contrasts with the texture of the walnuts and theraisins. Boiling coffee or milk softens the dried fruit and binds the filling, while rum, heavy cream and citrus fruits define its aromatic profile. The preparation requires attention to the dough and the leavening times, essential to support the filling without weighing down the dessert. Baking in the oven at 180 °C (356°F) completes the roll with a golden surface and a soft bread crumb Soft, enclosing a moist, consistent filling. The version described uses walnuts as the defining ingredient of the filling.
Instructions
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9 steps · natural Italian voice
Activate the yeast
15 minPour the warm milk into a bowl and dissolve the fresh yeast with a tablespoon of sugar and one of flour. Mix until smooth, then let it rest for 15 minutes in a warm place. the mixture It should be slightly swollen and show the first signs of fermentation.
Prepare the creamy base
Beat the egg yolks with the sugar, butter, oil, salt, and grated lemon and orange peel. the mixture until smooth, light, and creamy, with no visible lumps of butter. This mixture should easily incorporate into the flour and activated yeast.
Knead and leaven
30 minSift the flour into a warm bowl, add the fermented yeast and the mixture of egg yolks. Knead and beat the dough vigorously for at least 30 minutes, until it becomes elastic and smooth. Cover and let it rise in a warm place until it has significantly increased in volume.
Prepare the nuts
Finely chop the walnuts and transfer them to a bowl. Blanch them in the coffee or boiling milk, stirring until the mixture becomes moist and fragrant. The liquid should be absorbed by the walnuts without leaving too much liquid at the bottom.
Work the filling
In a bowl, whisk the egg yolks with the sugar, butter, and grated lemon and orange peel until smooth. Add the blanched walnuts,raisins previously macerated in rum and the heavy creamMix until the ingredients are evenly distributed.
Incorporate the egg whites
Whip the egg whites to stiff peaks and incorporate them to the mixture of walnuts, gently folding them in from the bottom up. Do not deflate the mixture: the filling should become softer and airier, while still maintaining a consistency thick enough to spread.
Roll out and stuff
Lay it out bread dough fino a uno spessore di circa mezzo centimetro. Distribuisci il ripieno in uno strato uniforme, lasciando la superficie regolare per favorire una chiusura compatta. Arrotola il dolce su se stesso e, se desiderato, avvolgilo ancora formando una spirale; trasferiscilo in uno stampo.
Completa la lievitazione
45 minCopri la putizza e lasciala lievitare in un luogo tiepido per 45 minuti. Al termine dovrà apparire più gonfia e soffice, senza però perdere la forma arrotolata. Questo riposo consente alla pasta di sviluppare una struttura più leggera prima della cottura.
Spennella e cuoci
60 minSpennella la superficie con l'uovo sbattuto, distribuendolo in uno strato sottile e uniforme. Inforna in preheated oven a (356°F) 180 °C e cuoci per circa un'ora. La putizza sarà pronta quando avrà una superficie dorata e una struttura ben cotta all'interno.
Chef's Tips
La redazione consiglia di lavorare a lungo l'impasto e di rispettare entrambe le lievitazioni: una struttura ben sviluppata sostiene il ripieno ricco senza compromettere la sofficitĂ .
Ingredienti
- Ingredienti per 8 persone
- Per la pasta:
- (26.46 oz) 750 g di farina
- (4.94 oz) 140 g di burro
- (4.23 oz) 120 g di zucchero
- (4.23 oz) 120 g di latte
- (3.53 oz) 100 g di tuorli
- (2.82 oz) 80 g di fresh yeast
- (1 tbsp) 1 tablespoon d'olio,
- 1 pizzico di sale
- buccia grattugiata di 1 limone e di 1 arancia
- Per il ripieno:
- (17.64 oz) 500 g di noci
- (8.82 oz) 250 g di zucchero
- (5.29 oz) 150 g di burro,
- (5.29 oz) 150 g di raisins
- (5.29 oz) 150 g di egg whites
- (2.82 oz) 80 g di tuorlo
- rum,
- (3.53 oz) 100 g di heavy cream
- buccia grattugiata di 1 limone e di 1 arancia
- ½ bicchiere di caffè o latte bollenti
- 1 uovo sbattuto per la finitura
Can't find it in the US?
- fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
⚠️ Rilevamento automatico basato sugli ingredienti. Verifica sempre l'etichetta dei prodotti.
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