Ingredients

• 12 eggs
• 1 ¾ lb sugar
• extra virgin olive oil
• 6 oz butter
• lemon and orange zest
• 1 ¾ oz Vin Santo - holy wine (Italian dessert wine)
• 1 oz Marsala wine
• 1 oz Rosolio liqueur (rose liqueur)
• vanilla powder (or vanilla extract)
• all-purpose flour
• 1 ¾ oz fresh yeast

Preparation

45 minutes preparation + 45 minutes cooking

Pour the flour into a receptacle and make a well in the center, dissolve a cube of brewer's yeast in the hot milk and pour onto the flour, mix, and leave to rise for at least 2 hours or even more. Beat the eggs, add the grated rinds, the liqueurs and the herbs and add to the mixture made previously. Prepare a soft, elastic dough adding the remaining brewer's yeast. Leave to rest for two hours. Pour the dough into molds 6 inches high so that the dough fills them ¾ of the way up, and leave to rise until the dough reaches the lip of the container. Bake in a moderate oven (350°F) for about 45 minutes.