"All souls'day sweet bread"



  • 250 gr. flour
  • 25 gr yeast dissolved in a little warm milk
  • 50 gr. sugar
  • sultanina raisins or currants (as you like)
  • a pinch of salt
  • 3 eggs
  • 50 gr. butter
  • a handful of walnuts, a handful of almonds, a handful of pinenuts.


On a wodden work surface, make a mound of the flour with a crater in the centre into which add the yeast, sugar, salt, 2 eggs, butter and raisins or currants.

Mix well, then put in a bowl and let rise for 2-3 hours.

Then roll out the dough on a baking sheet and let it rise again for about an hour.

Next cover the dough with the nuts and brush with a mixture of a beaten egg and a little sugar.

Bake at 200° for aproximately 30 minutes.

Recipe taken from "Traditional recipes of Romagna cuisine"  Raffaelli Editore