Build the first dough until it doubles, then knead the fruit and nuts through the soft dough for a full 10 minutes. Give the shaped ring its second rise before making five shallow cuts and glazing.
Make ahead Bake the ring earlier the same day and cool it completely. Slice to serve for breakfast or an afternoon snack; the dough is enriched with fruit and nuts rather than frosting.
Torcolo di San Costanzo
Prep 50 min · Cook 50 min · Rest 4 hr · Serves 6 · Difficulty Medium
Method
Soak the raisins in warm water for 15 minutes. Drain and squeeze them dry. Crumble the yeast into a little of the measured warm water.Soak the raisins in warm water for 15 minutes. Drain and squeeze them dry. Crumble the yeast into a little of the measured warm water.
Put the flour in a large bowl. Add the yeast mixture and the remaining water gradually, kneading until the dough has the soft consistency of bread dough. Cover and leave in a warm, draft-free place until doubled, about 1 hour.Put the flour in a large bowl. Add the yeast mixture and the remaining water gradually, kneading until the dough has the soft consistency of bread dough. Cover and leave in a warm, draft-free place until doubled, about 1 hour.
Turn the dough onto a lightly floured surface. Knead in the candied citron, drained raisins, pine nuts, olive oil, softened butter, sugar and anise seeds. Work the dough for about 10 minutes until the additions are evenly distributed.Turn the dough onto a lightly floured surface. Knead in the candied citron, drained raisins, pine nuts, olive oil, softened butter, sugar and anise seeds. Work the dough for about 10 minutes until the additions are evenly distributed.
Shape the dough into a ring in a buttered large ring pan or on a buttered baking tray. Cover and leave in a warm, dry place for at least 2 hours, until visibly risen.Shape the dough into a ring in a buttered large ring pan or on a buttered baking tray. Cover and leave in a warm, dry place for at least 2 hours, until visibly risen.
Heat the oven to 180°C. Brush the top with the egg yolk and make five shallow cuts around the crown. Bake for 45–50 minutes, until deep golden and firm. Cool on a rack for about 1 hour before slicing.Heat the oven to 350°F. Brush the top with the egg yolk and make five shallow cuts around the crown. Bake for 45–50 minutes, until deep golden and firm. Cool on a rack for about 1 hour before slicing.
