Torta di Natale

                  

Ingredients:

For the filling:

For the dough:

Topping:

Preparation:

For the filling:

Combine all filling ingredients in a glass bowl, cover and let sit overnight, covered, stirring occasionally.

For the dough:

Make a mound of 4 cups of the flour on a counter.

Make a well in the center, and using a fork, begin to add in the remaining ingredients.

Mixing the dry ingredients with the wet ones by stirring with the fork until you have created a soft dough.

Add additional flour if the dough is still too sticky.

Knead by hand for 3 to 4 minutes with a little additional flour as needed until the dough is smooth. Divide into 8 equal sized balls.

Covering the rest of the balls, take one and begin to run it through a pasta machine to flatten.

Continue to lightly flour and pass through increasingly narrow openings, until the dough is about 1/2 cm thick.

Number 3 to 4 on the roller.

Place the dough strip on the counter, and using a scalloped pastry wheel, run it along the outside edges of each side of the dough (we used a knife).

Next , cut the strip of dough in half lengthwise into two ribbons about 6 cm  wide.

On each half of the ribbon, sprinkle on some of the walnut, raisin mixture and fold to close.

Starting at one end, begin to roll up the dough into a coil, using toothpicks to support it as needed.

Continue until you have an 15 cm cake. Continue using all of the dough up in this manner.

Preheat the oven to 180°C. Place the cakes on a lightly floured baking sheet and bake for about 35 minutes or until lightly browned.

Melt the honey in a pot and brush each of the cakes lightly over the top. Bake an additional 5 minutes. (we ommited this)

Sprinkle with the candy sprinkles (we ommited this too). Let cool completely and then wrap in foil to store. To serve, remove the toothpicks and cut into wedges.