Buccellato-Italy #33

Buccellato- Italy #33

A sweet bread/dessert of Lucca, Italy. Buccellatum referred to the soldiers' bread in ancient Roman times and has evolved into meaning sweet bread. It is made from flour, yeast, sugar, water, raisins and aniseed.

Ingredients:

1-1/3c plus1T flour
3/4 c. sugar
10 g. yeast
1-1/2 c. warm water
1 egg yolk (save the egg white for glaze)
3-1/2 T. butter at room temperature-cut into pieces
1/3 c. raisins
3 T. aniseed
1/4 tsp. salt
olive oil

Glaze:

1 egg white
2 T. water
2 T. sugar

1. Soak raisins in 1/2 c. warm water.
2. Pour flour and sugar in mixer bowl, fitted with dough hook.
3. Dissolve yeast in 1/2 c. warm water.
4. Pour in flour and mix on low with dough hook, add 1/2 c. more warm water.
5. When the dough has completely absorbed the water, add the egg yolk and the butter.
6. Knead on low speed until the dough becomes smooth, but still slightly sticky.
7. Add aniseed, squeezed raisins and salt. Knead until blended.
8. With oiled hands, remove dough from bowl, collect on a well oiled wooden board. Form a ball and place in a oiled bowl. Cover with a damp cloth and proof for 3 hours in a warm place.
9. Return to oiled board and knead gently and form a long log.
10. Line a baking sheet with parchment paper, place a cup in the center and wrap the dough around it, then seal together the end, forming a circle.
11. Put slits in dough and let rest 1 hr.
12. Preheat oven 350F.
13. Melt sugar in hot water.
    
14. Pour over egg white. Beat until frothy.
15. Brush buccellato with syrup.
16. Bake 45 mins.
17. Cool completely before slicing.

Results: A bread dessert or a morning breakfast bread. Raisins can be soaked in marsala wine instead of water. I used water. This takes about 5-1/2 hours to make, between about 30 mins of mixing, the 3 hours for rising, then 1 hour resting and 45 minutes for baking, it's an all day event.Very good toasted, buttered and served with coffee.

Bottom Line: Good but not sure I'll get back to this one.