CookEat Recipe
Presnitz
A loose pastry spiral filled with wine-soaked sultanas, chopped nuts, candied citrus and brioche crumbs.
Method
Steps
Step 1
Gather the ingredients: 160 g sultanas; 130 g sugar; 130 g shelled walnuts; 110 g plain stale brioche, without cream or other filling; 60 g blanched sweet almonds; 60 g pine nuts; 35 g candied citron peel; 35 g candied orange peel; 5 g ground spice mixture: about 3 g cinnamon, 1 g cloves and 1 g mace; 2 g salt for the filling, plus a small pinch for the dough; 100 ml sweet Cyprus dessert wine; 100 ml rum; 160 g plain flour, plus a little for rolling; 110 g butter: 80 g for pastry lamination, 10 g in the dough, 5 g for the pan and 15 g for glazing; About 65–80 ml water, added as needed; 2 teaspoons plain unflavoured vodka, a food-grade spirit for the dough; 1 egg yolk, for glazing.
Step 2
Pick over the sultanas and soak them, covered, in the Cyprus wine and rum in the refrigerator for about 3–4 hours, until beginning to swell. Keep all of the soaking liquid for the filling.
Step 3
Meanwhile make the pastry. Mix the 160 g flour with the 10 g dough butter, vodka, a small pinch of salt and enough water to make a dough neither stiff nor sticky. Knead thoroughly for about 25–30 minutes, form a rectangle, cover and rest in the refrigerator for 20 minutes. Flatten the separate 80 g butter into a smooth pliable block between baking-paper sheets and keep it cool; it should bend without melting.
Step 4
Roll the dough just large enough to enclose the butter block, seal the joins and press out trapped air. Roll gently into a rectangle about three times as long as wide, keeping the butter enclosed. Fold in thirds and roll again. Make six such three-fold turns in all, refrigerating for about ten minutes after every two turns or sooner if the butter softens. Make the final fold in half, then chill the covered pastry for 20 minutes. These steps develop the half-butter puff pastry used for this filling.
Step 5
Cut each pine nut crosswise into roughly three pieces. Finely dice the candied peels. Chop the walnuts and almonds to about the size of rice grains and grate or finely crumble the stale brioche. Mix these with the sugar, spice mixture, 2 g salt, whole soaked sultanas and all of the wine and rum. The filling should be evenly moistened.
Step 6
Heat the oven to 180°C and grease a 30–32 cm round baking pan with the 5 g pan butter. Roll the pastry into a long narrow strip about 2–3 mm thick. Arrange the filling in a continuous line and bring the long pastry edges together to seal a filled rope, aiming for about 10 cm circumference, roughly 3–3½ cm across. Curve it into a loose spiral in the pan, leaving small gaps between turns rather than squeezing them tightly together.
Step 7
Melt the remaining 15 g butter, cool to lukewarm and mix with the yolk. Brush over the pastry surface. Bake for about 50–65 minutes, until golden and the pastry is cooked through, covering loosely if the surface colours too quickly. Cool for at least 30 minutes before slicing. The cake contains wine and rum; baking is not a guarantee that all alcohol has gone.
Step 8
For two smaller pastries, divide both dough and filling equally and form two looser smaller spirals in separate greased pans, dividing the same glazing mixture between them. Begin checking after about 35–45 minutes and continue until both are golden and cooked through. Each half serves about 7–8 people; the full ingredient list makes both.
Step 9
Plain stale panettone may replace the brioche gram for gram in either size of pastry. Crumble it in the same way and keep the remaining filling quantities unchanged.
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