Candied peel (tutti frutti or candied orange peel)⅔ cup
Salt¾ tsp
Method
5 steps
1Mix 100 g flour, yeast and the milk to a sponge. Leave 1 hour until bubbly.
2Add the rest of the flour, sugar, honey, yolks, eggs, vanilla, zest and salt. Knead 10 minutes, then add butter bit by bit and knead until silky and stretchy.
3Knead in raisins and peel. Cover and rise slowly in the fridge overnight.
4Shape into a ball, drop into a tall paper mould and rise 3 to 4 hours until it reaches the top.
5Score a cross, add a knob of butter and bake at 180°C for 45 to 50 minutes. Hang upside down to cool.
Serve it like this
Cut into tall wedges and serve with mascarpone cream, coffee or a glass of spumante.