Putizza

Method

Dissolve fresh yeast in warm milk with a pinch of sugar and leave for 10 minutes until foamy. In a large bowl, cream butter and sugar together, then beat in eggs one at a time. Add the yeast mixture and combine well. Gradually work in the flour and salt until a soft dough forms, then knead for 8-10 minutes until smooth and elastic. Cover and leave to rise for 1.5 hours until doubled. While dough rises, mix walnuts, figs, sultanas, honey, cinnamon, nutmeg, lemon zest and rum in a bowl. Knock back the dough and roll out to a large rectangle about 5mm thick, spread the filling over it, then roll up tightly. Coil the roll into a spiral and place in a greased round baking tin. Cover and leave to rise for 45 minutes. Bake at 180°C for 40-45 minutes until golden brown and the bread sounds hollow when tapped. Cool in the tin for 10 minutes, then turn out onto a wire rack.