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Antonia Scafidi's White Mussetti
- 1 heaping cup sugar
- 1 cup white raisins
- 1 cup mixed candied citrus fruit
- 1 cup pignoli or walnuts
- ½ bottle (1 fl. oz.) pure anise extract,
or one bottle (.125 fl. oz.) anise oil
- 1¼ cup milk (heated and cooled)
- 12 tablespoons butter
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- 4 eggs
- 5 cups sifted flour
- 4 teaspoons baking powder
- 1/8 teaspoon salt (optional)
- ½ teaspoon vanilla
- 2 tablespoons of water
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- Mix the sugar, raisins, candied fruit, nuts, and anise flavoring together. Cover and set aside for 2 hours.
- Combine and gently warm the milk and butter. Allow the mixture to cool.
- Pour the wet mixture over the other ingredients.
- After beating the four eggs, pour them over the other ingredients. Combine well.
- Sift the flour, baking powder, and salt together and add, one cup at a time, to the wet mixture.
- Turn the dough onto a floured board and knead until the dough no longer sticks. (You may have to add ¼-½ cup more flour.)
- Divide the dough into 4 or 5 equal pieces.
- On a lightly floured surface, roll each piece into a 13" football-shaped loaf.
- Place loaves on parchment covered sheets.
- Brush the loaves with ½ teaspoon of vanilla diluted with 2 tablespoons of water and top with colored sprinkles.
- Bake in a 375° oven for 20-25 minutes, until the loaf begins to split on top and brown on the bottom.
- Cool completely before slicing on the diagonal, at one-half inch intervals, into bars.
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