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Whole pangiallo romano loaf sliced open, showing almonds, walnuts and candied peel under a golden saffron crust

Pangiallo Romano: Rome's Golden Christmas Fruit Bread

A dense, no-yeast Roman Christmas bread of toasted nuts, dried fruit and candied peel, bound with honey and finished with a golden saffron crust.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Dessert / Holiday Bread
Cuisine: Italian (Roman)
Calories: 300
Ingredients Method Notes

Ingredients
  

Dough
  • 200 g whole almonds, toasted and roughly chopped
  • 150 g walnuts, chopped
  • 50 g pine nuts
  • 200 g raisins, soaked in warm water 15 minutes and drained
  • 150 g dried figs, chopped small
  • 100 g candied citron peel, diced
  • 100 g candied orange peel, diced
  • 150 g dark honey (chestnut or wildflower)
  • 100 g all-purpose flour
  • 1 tbsp orange zest
  • 1 tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 pinch fine salt
Saffron glaze
  • 2 tbsp all-purpose flour
  • 3 tbsp warm water
  • 1 pinch saffron threads or turmeric for color only

Method
 

Make the dough
  1. Heat the oven to 160 C / 320 F. Spread almonds and walnuts on a sheet pan and toast for 8 minutes, until fragrant.
  2. In a large bowl, combine the toasted nuts, pine nuts, drained raisins, chopped figs, candied citron and candied orange peel.
  3. Add the orange zest, black pepper, cinnamon, cloves, nutmeg and salt. Toss to coat everything evenly.
  4. Warm the honey in a small saucepan over low heat until loose and pourable, about 2 minutes. Pour over the fruit and nut mixture.
  5. Add the flour and mix with a wooden spoon or your hands until you get a dense, sticky dough that holds together when pressed.
Shape and glaze
  1. Line a baking sheet with parchment or wafer paper. With wet hands, shape the dough into a flattened dome about 18 cm wide and 5 cm tall.
  2. Whisk the glaze flour, warm water and saffron into a thin, smooth paste.
  3. Brush a thin coat of glaze over the top and sides of the loaf. Let it set for 2 minutes, then brush a second thin coat.
Bake and rest
  1. Bake at 160 C / 320 F for 35 to 40 minutes, until the crust is deep golden and firm to the touch.
  2. Cool the loaf completely on the pan, at least 1 hour, before moving it.
  3. Wrap tightly and let it rest at room temperature for 24 hours before slicing thin to serve.

Notes

  • Toast nuts before mixing, raw nuts turn chewy and dull inside the dense dough.
  • Rest the baked loaf a full 24 hours before slicing for a cleaner cut.
  • Apply the saffron glaze in two thin coats to avoid cracking in the oven.
  • Wet hands when shaping, the honey dough is sticky and won't shape dry.
  • Store wrapped at room temperature, not in the fridge, to keep the crumb from drying out.