The Vicentine Bussolà for Christmas is a typical dessert prepared in the Vicenza area, very simple to make.
It resembles a classic donut but is less soft, and I recommend consuming it dipped in tea, which is certainly more pleasant.
This doesn’t mean that I recommend dipping it because it’s hard to digest; it’s just a denser and drier dough, which is how it should be, but still delicious.
During the holidays, with so many rich and indulgent recipes, a dessert like this can certainly be an alternative to the classic sweets.
Its preparation involves the use of flour, butter, eggs, sugar, and baking powder, but what sets it apart is the use of grappa or white wine, which gives the dessert a particular fragrance.
The Vicentine Bussolà is traditionally prepared in homes and local pastry shops during the Christmas period and pairs well with a good glass of mulled wine or a cup of hot chocolate.
Try making the Vicentine Bussolà for Christmas and I’m sure you’ll like it!
If you happen to make this or any of my other recipes from my blog, feel free to send me your photos, and I’ll post them on my FB page in your name.
Approximately 370 Kcal per person