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Italian

Buccellato

The traditional sweet leavened ring of Lucca: a lightly enriched dough perfumed with aniseed and studded with sultanas soaked in vin santo, baked to a deep glossy brown. Slice it for breakfast or dip it in a glass of sweet wine.

BreakfastDesserts
185 min150 prep · 35 cookMedium855 kcalper serving
Buccellato

Method

  1. Put 30 g of sultanas in a small bowl with 2 tbsp of vin santo and leave to swell for 30 minutes. Drain them well and pat dry, keeping any leftover wine for serving.
  2. Crumble 4 g of fresh yeast into 60 ml of warm water (about 35C) and stir until dissolved. Beat in 20 g of the flour to make a loose batter, cover and leave in a warm place for 20 minutes, until domed and frothy.
  3. Tip the remaining 100 g of flour onto a board with 30 g of caster sugar, 1 pinch of fine salt and 1 tsp of aniseed. Make a well, add the starter and 15 g of softened butter, and bring together with your hands.

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Per serving

855kcal
24gprotein
143gcarbs
22gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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