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A cake made with yeast, pinenuts, citrus and Anise.
Prep Time2 hrs 45 mins
Cook Time45 mins
Course: Breakfast, Dessert
Cuisine: Italian
Keyword: Perugia Cake


  • 600 grams flour bread flour/strong flour
  • 330 grams warm water
  • 15 grams fresh yeast or 12 dry yeast
  • 160 grams sugar
  • 1/2 tsp salt
  • 150 grams candied citrus ideally citron
  • 75 grams olive oil extra virgin
  • 75 grams butter room temperature
  • 150 grams raisins soak to stop from burning
  • 100 grams pine nuts use less if to expensive
  • 10 grams anise seeds
  • 1 egg yolk for burshing on top


  • Begin by sifting the flour. Add the yeast to the warm water and leave for a few minutes. Pour the water and yeast mixture into the flour.
  • Mix together. Kneed for 3 minutes in a mixer or 5 by hand
  • Place the dough in a lightly oiled bowl and cover to protect in from any draughts. Leave it in a warm place until it has doubled, about an hour.
  • Leave the dough in the bowl and add the sugar, salt, butter, oil, citrus, raisins, pine nuts, and anise seeds. Kneed to combine and let rise for another hour.
  • It will probably need more flour add. I end up adding about 1/2 cup more before kneading.
  • On a floured surface shape into a ring. Use a soup bowl to keep it from closing.
    I use a metal ring that can go into the oven to keep the hole from closing up.
  • Turn the oven on to 350 F or 180 C. Let the dough rise while the oven warms up.
  • Brush the egg yolk on top of the Torcolo. Make 5 slashes for the 5 gates of Perugia.
  • Bake for 45 minutes.