Putizza
Putizza is a spiral sweet yeast bread from Trieste filled with walnuts, dark chocolate, raisins and rum, directly derived from the Slovene potica.
- Prep
- 45 min
- Cook
- 45 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Round cake tin or springform pan
- •Rolling pin
- •Clean kitchen cloth
- •Mixing bowls
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 24 g
- carbs
- 54 g
- fibre
- 3 g
- protein
- 9 g
- calories
- 460 kcal
Instructions
- 1
Soak the raisins in the dark rum in a small bowl for twenty minutes.
- 2
Whisk the lukewarm milk, yeast, and one teaspoon of sugar in a jug until frothy.
- 3
Combine the flour, remaining sugar, salt, egg yolks, softened butter, and the yeast liquid in a large bowl.
- 4
Knead the dough on a lightly floured worktop for ten minutes until smooth, elastic, and supple.
- 5
Cover the dough and let it prove in a warm spot for ninety minutes until doubled in bulk.
- 6
Mix the ground walnuts, grated chocolate, honey, cinnamon, soaked raisins, and any remaining rum in a bowl.
- 7
Roll the proved dough out thinly on a floured tea towel into a large, even rectangle.
- 8
Spread the walnut filling evenly across the dough, leaving a two-centimetre clean border on all sides.
- 9
Roll the dough tightly into a long sausage using the cloth to help guide the turn.
- 10
Coil the rolled dough into a spiral snail shape inside a greased round cake tin.
- 11
Brush the top gently with beaten egg white and leave to rise for thirty minutes.
- 12
Bake at 180°C for forty to forty-five minutes until deep golden brown and fragrant.
Chef's tips
Using a floured kitchen cloth underneath the dough makes it easy to roll a tight spiral without tearing. If the top browns too quickly in the oven, cover it loosely with a sheet of aluminium foil after thirty minutes.
Ingredient substitutions
- dark rum → warm black tea with a drop of rum extract for an alcohol-free alternative
- walnuts → toasted hazelnuts, though walnuts give the authentic Giulian flavour
Storage
Wrap the cooled putizza tightly in greaseproof paper and store in a sealed tin at room temperature for up to five days.
Reheating
Warm individual slices in an oven preheated to 140°C for five minutes to soften the chocolate filling slightly before serving.
Common mistakes to avoid
- •Rolling the dough too thickly, which makes the baked cake heavy and hides the spiral pattern.
- •Using very warm milk when activating yeast, which can kill the yeast and prevent a good rise.
Serving suggestions
Cooked Putizza?
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