This amazing classic bread can be found all over Italy in Christmas time. Light, soft and rich, with the first bite you can taste the perfect combination between dry fruit and butter.
- Cover a baking dish with baking paper and spread some butter on it. Leave at least 9 cm of paper out of the tray.
- Sift the flour together with salt in a big bowl. Make a hole in the centre and mix the yeast with 60 ml of milk, then add the rest of the milk to the yeast.
- Pour the mix in the hole, add the eggs, mix all together with flour to make the dough and leave to rest in a warm place for 30 minutes.
- Add 1 yolk and the sugar , mix the dough again and add the softened butter and put the dough on a floury board. Work it for 5 minutes or until smooth and elastic. Put the dough in a oiled bowl and cover with oiled cling film. Let it prove in a dry cool place for 2 hours or until doubled in size.
- Turn the dough upside down on a floury board, work it with sultanas and zests. Give the dough a round shape and put it on the baking tray. Cover with oiled cling film and let it prove for 1 hour or until doubled in size.
- Pre-heat the oven at 190 degrees and brush the surface with melted butter. Make a cross with a sharp knife on the surface. Bake in the oven for 20 minutes then turn the temperature down to 180 degrees and bake for 30 more minutes or until golden brown. Let it cool down for 10 minutes.