Impasto del Buccellato (Tuscan Sweet Dough)
Impasto del Buccellato (Tuscan Sweet Dough)
Equipment
- Equipment Needed
- Mixing bowls, stand mixer with dough hook (optional), baking sheet, parchment paper, small cup or bowl, pastry brush.
Ingredients
- Ingredients:
- For the Dough:
- 550 g about 4⅓ cups all-purpose flour
- 150 g ¾ cup granulated sugar
- 10 g fresh compressed yeast
- Approximately 220ml scant cup warm water
- 1 egg yolk
- 50 g 3½ tablespoons unsalted butter, at room temperature
- 50 g ⅓ cup raisins
- 20 g 3 tablespoons anise seeds
- ¼ teaspoon salt
- Extra virgin olive oil for greasing
- For the Glaze:
- 1 egg white
- 2 tablespoons water
- 2 tablespoons sugar
Instructions
- Method:
- Prepare the Raisins:
- Soak the raisins in warm water for about 10 minutes to plump them up. Drain and set aside.
- Mix the Dough:
- In a large mixing bowl, combine the flour and sugar.
- Dissolve the yeast in half of the warm water. Pour this mixture into the flour and sugar, and begin mixing on low speed using a dough hook. Gradually add the remaining water until the dough starts to come together.
- Incorporate Egg and Butter:
- Add the egg yolk and softened butter to the dough. Continue kneading on low speed until the dough becomes smooth yet slightly sticky.
- Add Flavorings:
- Gently fold in the anise seeds, drained raisins, and salt. Mix until evenly distributed throughout the dough.
- First Proofing:
- With oiled hands, shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for about 3 hours, or until doubled in size.
- Shape the Loaf:
- Transfer the risen dough to a greased surface. Gently deflate it and roll it into a long rope.
- Line a baking sheet with parchment paper. Place a small cup or bowl in the center and wrap the dough around it to form a ring, sealing the ends together.
- Make several cuts around the top of the dough to facilitate even rising.
- Second Proofing:
- Cover the shaped dough and let it rest for at least 1 hour.
- Prepare the Glaze:
- In a small bowl, combine the egg white, water, and sugar. Whisk until frothy.
- Bake:
- Preheat the oven to 180°C (350°F).
- Brush the dough with the prepared glaze.
- Bake for about 45 minutes, or until the bread is golden brown.
- Allow the buccellato to cool completely on a wire rack before slicing.
- Variations and Tips:
- Dried Fruits: Substitute raisins with dried cranberries or chopped dried figs for a different flavor profile.
- Spices: Add a teaspoon of ground cinnamon or nutmeg to the dough for a warm spice note.
- Nuts: Incorporate chopped almonds or walnuts for added texture.
- Dietary Substitutions:
- Vegan: Replace the egg yolk with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based butter alternative.
- Gluten-Free: Use a gluten-free all-purpose flour blend suitable for yeast breads.
Buccellato di Lucca is a traditional sweet bread from Lucca, Tuscany, Italy. This delightful treat is infused with raisins and anise seeds, offering a unique flavor that’s cherished by locals and visitors alike. In Lucca, there’s a saying: “Chi viene a Lucca e non mangia il buccellato è come non ci fosse mai stato,” meaning, “He who comes to Lucca and does not eat buccellato is as if he had never been there.”
When preparing the dough for Buccellato di Lucca, it’s essential to consider these factors to achieve the desired texture and flavor.
Here are some key points to note:
- Yeast Activation:
- Ensure the yeast is fresh and properly dissolved in warm water (about 37-40°C or 98-104°F) to activate it effectively.
- Flour Quality:
- Use high-quality all-purpose flour to provide the right gluten structure for the dough.
- Dough Consistency:
- Aim for a smooth, slightly sticky dough. Adjust the water quantity as needed to achieve the correct consistency.
- Incorporating Add-ins:
- When adding raisins and anise seeds, ensure they are evenly distributed to provide consistent flavor throughout the bread.
- Proofing Environment:
- Let the dough rise in a warm, draft-free area. Covering it with a damp cloth can prevent the surface from drying out.
- Shaping the Loaf:
- After the initial rise, gently deflate the dough and shape it carefully to maintain the air pockets formed during proofing.
- Scoring the Dough:
- Making cuts on the surface before baking allows for controlled expansion and an attractive appearance.
- Baking Temperature:
- Preheat the oven to the specified temperature to ensure even baking and proper crust formation.
- Cooling:
- Allow the buccellato to cool completely on a wire rack to set the crumb structure and prevent sogginess.
By paying attention to these aspects, you’ll enhance the quality of your Buccellato di Lucca and enjoy a delicious, traditional Tuscan sweet bread Visit Tuscany.
Ingredients:
For the Dough:
- 550g (about 4⅓ cups) all-purpose flour
- 150g (¾ cup) granulated sugar
- 10g fresh compressed yeast
- Approximately 220ml (scant cup) warm water
- 1 egg yolk
- 50g (3½ tablespoons) unsalted butter, at room temperature
- 50g (⅓ cup) raisins
- 20g (3 tablespoons) anise seeds
- ¼ teaspoon salt
- Extra virgin olive oil (for greasing)
For the Glaze:
- 1 egg white
- 2 tablespoons water
- 2 tablespoons sugar
- > Go get the must-have equipment and ingredients for making a Savory #Impasto del Buccellato (Tuscan Sweet Dough) now.
Equipment Needed:
- Mixing bowls, stand mixer with dough hook (optional), baking sheet, parchment paper, small cup or bowl, pastry brush.
- > Go get the must-have equipment and ingredients for making a Savory #Impasto del Buccellato (Tuscan Sweet Dough) now.
Method:
- Prepare the Raisins:
- Soak the raisins in warm water for about 10 minutes to plump them up. Drain and set aside.
- Mix the Dough:
- In a large mixing bowl, combine the flour and sugar.
- Dissolve the yeast in half of the warm water. Pour this mixture into the flour and sugar, and begin mixing on low speed using a dough hook. Gradually add the remaining water until the dough starts to come together.
- Incorporate Egg and Butter:
- Add the egg yolk and softened butter to the dough. Continue kneading on low speed until the dough becomes smooth yet slightly sticky.
- Add Flavorings:
- Gently fold in the anise seeds, drained raisins, and salt. Mix until evenly distributed throughout the dough.
- First Proofing:
- With oiled hands, shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for about 3 hours, or until doubled in size.
- Shape the Loaf:
- Transfer the risen dough to a greased surface. Gently deflate it and roll it into a long rope.
- Line a baking sheet with parchment paper. Place a small cup or bowl in the center and wrap the dough around it to form a ring, sealing the ends together.
- Make several cuts around the top of the dough to facilitate even rising.
- Second Proofing:
- Cover the shaped dough and let it rest for at least 1 hour.
- Prepare the Glaze:
- In a small bowl, combine the egg white, water, and sugar. Whisk until frothy.
- Bake:
- Preheat the oven to 180°C (350°F).
- Brush the dough with the prepared glaze.
- Bake for about 45 minutes, or until the bread is golden brown.
- Allow the buccellato to cool completely on a wire rack before slicing.
Variations and Tips:
- Dried Fruits: Substitute raisins with dried cranberries or chopped dried figs for a different flavor profile.
- Spices: Add a teaspoon of ground cinnamon or nutmeg to the dough for a warm spice note.
- Nuts: Incorporate chopped almonds or walnuts for added texture.
- > Go get the must-have equipment and ingredients for making a Savory #Impasto del Buccellato (Tuscan Sweet Dough) now.
Dietary Substitutions:
-
- Vegan: Replace the egg yolk with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based butter alternative.
- Gluten-Free: Use a gluten-free all-purpose flour blend suitable for yeast breads.
Additional Information:
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Proofing Time: 4 hours
- Total Time: Approximately 5 hours 15 minutes
- Ease of Cooking: Moderate
- Servings: 12 slices
- Calories per Serving: Approximately 250 kcal
- Cost of Ingredients: Moderate; most items are pantry staples, with anise seeds being a specialty ingredient.
- Cuisine: Italian (Tuscan)
- Course: Dessert or Sweet Bread
Nutritional Information per Serving:
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | ~45g |
| Protein |
Sources
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
