Pinza veneta

Recipe by Gianpaolo Gobbo.

Ingredients

• Stale bread: 0.5 kg (1 lbs)
• Milk: 0.5 l (2 cups)
• Flour: 100 g (0.25 punds)
• Sugar: 70 g (2.5 oz)
• Dried figs: 60 g (2 oz)
• Pine nuts: 40 g (1.5 oz)
• Raisins: 80 g (3 oz)
• Fennel seeds: 10 g (0.35 oz)
• Apple: 1
• Egg: 1
• Yeast: 1 tsp

Preparation

1. Soak raisins in warm water for at least 30 minutes.
2. Cut down the stale bread in small pieces and let it soaked with the warmed milk for about one hour.
3. Peel the apple and cut it to small pieces. Cut the figs to small pieces.
4. Once the bread is softened, knead it to cream. Add the egg and the sugar and continue kneading the mix. Add the flour and the yeast (after following instructions to activate the yeast if necessary).
5. Drain the raisins and add them to the mix along with pine nuts, figs and fennel seeds.
6. Cover a baking pan with parchment paper and pour the mix in. Bake for 40 minutes at 360F.