The Sicilian Buccellato is a traditional Christmas cake typical of Sicily, shaped like a donut, made with a base of shortcrust pastry and a filling of dried figs, raisins, nuts, and chocolate. Its origins are ancient and are said to derive from the Latin buccellatum, meaning nibbled.
Its origins are very ancient — some trace its roots back to the Middle Ages or the Arab-Norman era, thanks to the use of dried figs, nuts, honey, spices, and candied fruit, ingredients present in Mediterranean pastry traditions.
It is a typical product of the province of Palermo, in other versions, like in Collesano, the buccellato takes the form of an actual cookie also filled but covered with a decorated glaze.
Homemade buccellato is usually covered with glaze; the pastry shop version is covered with powdered sugar or candied fruit.
Some traditional versions instead emphasize that the Buccellato — once baked — can simply be “brushed with honey” or covered with powdered sugar, or left “naked” (without glaze), especially in older versions or in families that preferred it more “rustic”.
It should not be confused with
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, Winter
Ingredients
- 4 cups flour
- 3/4 cup sugar
- 2/3 cup lard (or butter)
- 2 eggs
- 1/3 cup milk
- 1 tsp baking ammonia
- 1 pinch salt
- to taste orange zest
- 3/4 cup raisins
- 1 cup dried figs
- 3/4 cup dark chocolate (55%)
- 3/4 cup almonds
- 1/2 cup walnuts
- 3/4 cup candied fruits (and for decoration)
- 2/3 cup honey (and for decoration)
- 1 shot sweet wine
- to taste ground cinnamon
- to taste ground cloves
- to taste candied cherries (for decoration)
- to taste candied orange zest (optional)
Tools
- 1 Bundt cake pan 9.5 or 10 inches
Steps
Prepare the shortcrust pastry
1. In a bowl, mix flour, sugar, baking ammonia, and grated zest.
2. Add the lard (or butter) in pieces and crumble with your hands.
3. Add the egg yolks, a pinch of salt, and milk little by little. Knead until you get a soft but compact dough.
4. Wrap with cling film and let rest in the fridge for 1 hour.
Prepare the filling
1. Coarsely chop dried figs, nuts, and candied fruits.
2. Put everything in a bowl with the raisins (soaked and squeezed), chocolate pieces, honey, sweet wine, cinnamon, cloves, and (optional) candied orange zest.
3. Mix well: the mixture should be moist and moldable.Form the buccellato
1. Roll out the dough on parchment paper into a rectangle about 16×8 inches.
2. Place the filling in the center evenly.
3. Close the edges and form a sausage shape, sealing the ends well.
4. Join the ends to form a donut (final diameter about 9.5-10 inches). Transfer to a baking sheet with parchment paper.
5. With a fork or scissors, make decorative cuts on the surface (traditionally in oblique “pinches”).Baking
• Bake in a preheated static oven at 350°F for 35–40 minutes, until golden.Decoration
• As soon as it is out of the oven, brush with warm honey.
• Decorate with candied cherries (or orange zest or chopped pistachios).
• Let it cool completely before serving.
