Pangiallo Romano: A Traditional Italian Sweet Bread
Pangiallo Romano is a traditional Italian cake, beloved in the city of Rome and typically made during the winter holidays. It’s a rich, aromatic dessert packed with dried fruits, nuts, and spices, finished off with a beautiful saffron glaze. This recipe yields two hearty loaves that are perfect for sharing with family and friends during festive gatherings. Let’s dive into the ingredients and detailed instructions for making this delicious treat!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 200g |
| Fresh yeast (Lievito di birra) | 10g |
| Sugar (Zucchero) | 150g |
| Candied orange peel (Arancia candita) | 50g |
| Candied citron (Cedro candito) | 50g |
| Pine nuts (Pinoli) | 50g |
| Walnuts (Noci) | 50g |
| Almonds (Mandorle) | 100g |
| Hazelnuts (Nocciole) | 100g |
| Sultana raisins (Uva sultanina) | 150g |
| Ground cinnamon (Cannella) | 1 teaspoon |
| Extra virgin olive oil (Olio extravergine d’oliva) | 50g |
| Egg whites (Albumi) | 2 |
| Water (Acqua) | 300g |
| Saffron (Zafferano) | 0.25g |
| Extra virgin olive oil (Olio extravergine d’oliva) | 1 tablespoon |
| All-purpose flour (Farina 00) | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~5g |
| Carbohydrates | ~45g |
| Fats | ~20g |
| Fiber | ~3g |
| Sugars | ~20g |
Instructions
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Prepare the Raisins:
- Start by soaking the sultana raisins in 300g of warm water. Let them sit for about 30 minutes to soften, then strain and set aside, ensuring all excess water is removed.
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-
Activate the Yeast:
- In a small bowl, dissolve 10g of fresh yeast in 40g of warm water. Let it sit for a few minutes until it becomes frothy and activated.
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Make the Dough:
- On a clean surface, form a mound with the 200g of all-purpose flour. Create a well in the center and add the sugar and ground cinnamon.
- Pour the activated yeast mixture into the well and start incorporating the flour into the liquid, slowly mixing until you have a sticky dough.
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Add the Dried Fruits and Nuts:
- In a separate bowl, combine the pine nuts, walnuts, almonds, hazelnuts, candied orange peel, and candied citron.
- Add the fruit and nuts to the dough, along with the strained raisins, and the egg whites. Mix thoroughly to combine everything.
-
Shape the Loaves:
- Wet your hands with a little water to help prevent the dough from sticking. Divide the dough into two equal portions and shape each into a round loaf or small round shape, depending on your preference.
- Place the shaped loaves on a baking sheet lined with parchment paper.
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Let the Dough Rise:
- Cover the loaves with plastic wrap and place them in an oven that’s turned off but still warm (the residual heat will be enough). Let the dough rise for about 12 hours, or overnight, to allow it to develop its flavor and texture.
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Prepare the Saffron Glaze:
- While the dough is resting, prepare the glaze. In a small bowl, mix 1 tablespoon of olive oil with 0.25g of saffron and 1 tablespoon of all-purpose flour.
- Gradually add 40g of water and stir the mixture until it forms a smooth, thick paste. This glaze will give the Pangiallo its beautiful golden finish.
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Preheat the Oven:
- After the dough has risen, preheat your oven to 170°C (340°F). While the oven is heating, gently brush the saffron glaze over the top of the loaves, ensuring they are fully coated.
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Bake the Pangiallo:
- Bake the loaves in the preheated oven for about 45 minutes, or until the tops are golden brown and the cakes have a firm, bread-like texture.
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Cool and Serve:
- Once baked, remove the Pangiallo from the oven and let it cool completely on a wire rack. The result should be a beautifully glazed, nutty, and aromatic bread that’s perfect for slicing and serving.
Tips for Success:
- Resting time: The long resting period for the dough allows the flavors to fully develop, so don’t rush this step. It’s what gives the Pangiallo its signature richness.
- Nuts and fruits: Feel free to adjust the mix of nuts and fruits according to your preferences. Some variations use pistachios or dried figs for a different twist.
- Glaze consistency: If your saffron glaze is too thick, add a tiny bit more water to get a smooth consistency for easy spreading.
Pangiallo Romano is a wonderful, festive bread that brings together the flavors of nuts, dried fruits, and citrus in a delightful harmony. It’s perfect for the holiday season or as a treat for any special occasion. This hearty bread is not only rich in flavor but also steeped in tradition, representing the heart of Roman culinary history. Enjoy it with a hot cup of tea or coffee, and share it with your loved ones for a truly memorable experience!
