Pinza Veneta - Traditional Italian Sweet Bread

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons honey 2 tablespoons honey
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1/4 cup (40g) dried figs, chopped 1/4 cup (40g) dried figs, chopped
• 1/4 cup (40g) dried apricots, chopped 1/4 cup (40g) dried apricots, chopped
• Zest of 1 orange Zest of 1 orange
• Zest of 1 lemon Zest of 1 lemon
• 1/4 cup (30g) chopped walnuts 1/4 cup (30g) chopped walnuts

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 40g (15g sugars)
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, olive oil, honey, cinnamon, nutmeg, and cloves to the dry ingredients. Mix well until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the risen dough and add the raisins, dried figs, dried apricots, orange zest, lemon zest, and chopped walnuts. Knead the dough gently to distribute the fruits and nuts evenly.
8. 8.
   Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
9. 9.
   Cover the dough with a kitchen towel and let it rise for another 30 minutes.
10. 10.
    Bake the Pinza Veneta in the preheated oven for 30-35 minutes or until golden brown.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Dried fruits — Soak the raisins, dried figs, and dried apricots in warm water for 10 minutes before adding them to the dough. This will help them become plump and moist, enhancing their flavor and texture.

Tips & Tricks

• For a more pronounced citrus flavor, add a few drops of orange blossom water or lemon extract to the dough.
• If you prefer a sweeter bread, drizzle some honey on top of the Pinza Veneta while it's still warm.
• Feel free to customize the dried fruits and nuts according to your preference. You can use cranberries, dates, or almonds instead.

Serving advice

Serve the Pinza Veneta sliced and slightly toasted. It pairs wonderfully with a cup of hot tea or coffee. Spread some butter or honey on top for an extra touch of indulgence.

Presentation advice

To enhance the presentation, dust the top of the Pinza Veneta with powdered sugar before serving. You can also garnish it with a sprig of fresh mint or a few slices of dried fruit.