Treccia d'oro

Treccia d'oro is a baked cake made of yeast dough and candied fruit, originally from the Italian comune (municipality) of Crema.

Origin
The treccia d'oro was invented in the years 1937–1938 and exhibited at the "Fiera di Padova" by the pastry chef Zironda, who later patented it and opened independently the shop "Pasticceria Zironda".

Vittorio Maccalli started to work there as an apprentice and when the owner decided to retire, Maccalli replaced him. Later he opened a shop in Piazza Garibaldi in Crema, named "treccia d'oro". The Lombardy region has recognised this treccia d'oro as a handmade product of Crema and its surrounding area, the Cremasco.

While the ingredients of the treccia d'oro are known, its preparation technique (mainly how to insert the candied fruits into the dough) remains a secret.

Ingredients
The cake is twist-shaped and the mixture contains:
 * flour;
 * butter;
 * sugar;
 * brewer's yeast;
 * candied fruit (orange and citron);
 * raisins;
 * water;
 * confectioners' sugar (on the top);
 * salt.

The cake can be conserved for up to two weeks.