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Impasto del Buccellato (Tuscan Sweet Dough)

Impasto del Buccellato (Tuscan Sweet Dough)

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Course Dessert
Cuisine Italian

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.
Keyword Impasto del Buccellato (Tuscan Sweet Dough)