Season of Salt and Honey
Pitta ’Mpigliata SWEET BREAD ROSETTES WITH FRUIT AND NUTS
These stuffed bread scrolls originated in San Giovanni in Fiore, Calabria, and are served at Christmas.
Makes about 1 dozen small (about 6-inch-diameter) rosettes
1 cup pecans
1 cup almonds
11/2 cups raisins
1/2 cup dried figs
1/2 cup dates
1/4 cup honey
1/2 cup muscat or other dessert wine
1/4 cup extra virgin olive oil, plus more for drizzling
1/8 teaspoon sea salt
2 cups Italian flour (type “00”), plus more if needed
7 grams or one envelope of active dry yeast
Powdered sugar, for dusting
Roughly chop all the nuts and fruits. Add the honey, mix well, and set aside. Line a baking sheet with parchment paper.
In the bowl of a mixer fitted with a dough hook, combine the wine, olive oil, egg, and salt. In a separate bowl, sift together flour and yeast. Add the flour mixture and mix until a dough ball is formed (add more or less flour if necessary). Let the dough rest for 15 to 20 minutes.
Preheat the oven to 350°F. Taking a piece of dough at a time, roll into thin lasagna-like strips about 3 inches wide (the length is up to you; once rolled the length of the strips will determine the
size of the rosette). Trimming edges with a pastry jagger or fluted pasta cutting wheel will give a pretty edge.
Add nut and fruit mixture down the center of the strip and fold in half lengthwise. Carefully start coiling the filled strip into a rosette/pinwheel shape. If you choose to make larger rosettes you can secure the coils with toothpicks pushed horizontally into the sides.
Place the rosettes on the lined baking sheet and drizzle with olive oil. Bake for 25 to 30 minutes, depending on the size of the rosettes, until they are golden brown and fragrant.
Dust the baked rosettes with powdered sugar or serve warm with ice cream if desired.