14 g active-dry yeast (2 packets), dissolved in ¼ cup of lukewarm water
300 g (10.5 oz) sugar
Instructions
Pour water in a deep pot. Place over stove and turn on heat.
Add fennel seeds, orange zest, grated apples, figs, dates, grappa, lard, salt. Bring to a boil and let boil for about 10 minutes. Turn heat to low.
Add polenta flour in a steady and slow stream. Cook for about 20 minutes, mixing often.
Remove from the heat and pour in a bigger pot. Let it cool.
Add sugar and yeast. Squeeze water out of raisins and then add to mixture. Mix all ingredients with your hands and then add all-purpose flour. Continue mixing with your hands until all ingredients are well-combined. Cover pot with a towel and let rest for about 2-3 hours.
Line a baking tray with parchment paper. Spoon mixture onto baking tray. With wet hands, level the mixture and spread it across the pan. Let it rest for another hour.
Bake at 360°F (180°F) for 50-60 min or until golden brown.
Notes
- For this recipe we used a half-sheet baking pan.
Recipe by Very EATalian at https://www.veryeatalian.com/pinza-veneta/