The San Biagio loaf and its cult are widespread throughout the Abruzzo region. Sweet ring cakes are commonly prepared, with anise as the essential ingredient, and they are very fragrant.
Traditionally, it was made with a bread dough base enriched with anise seeds. Currently, it is found throughout the Abruzzo region, with slight variations on the theme. It is available in various types of dough, also as a rich confectionery product.
In L’Aquila, the day of San Biagio coincides with the Anniversary of the earthquake on 03/02/1703.
Before this date, despite the calendar, Carnival is never celebrated out of respect for the victims of that event.
In honor of the Saint, sweet ring cakes decorated with sugar granules and candied cherries are prepared. There are different versions, yet all are very fragrant.
The recipe I propose to you is another variant of the San Biagio ring cakes.
Try to make it yourself for your family, excellent for a snack, breakfast, and a sweet treat to offer on all occasions.
Approx. 400 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 2 Hours
- Portions: 1 loaf for 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for making the San Biagio Loaf
- 4 1/3 cups All-purpose flour
- 0.63 oz Fresh yeast
- 6 oz Sugar
- 5 tbsp Softened butter
- 3.5 tbsp Whole milk
- 3 medium eggs
- 2 Grated lemon zest
- 2 tbsp Anise seeds
- 0.35 oz Sugar granules for topping
- 0.35 oz Sugar granules
- 1 egg yolk
- 2 tbsp milk
Preparation of the San Biagio Loaf
Dissolve the yeast in lukewarm milk, place the dissolved yeast in the food processor, mix well, and then add all the other ingredients, working them as much as possible in the processor, then finish the dough on the work surface.
Form a homogeneous dough and transfer the mixture into a large bowl, allowing it to rise until doubled.
Once risen, transfer it onto a surface and shape it into a loaf using a little flour, then place it on a baking tray lined with parchment paper, allowing it to rise for at least another hour, or until risen again.
Once risen, brush the loaf with the egg yolk and milk mixture, then sprinkle the surface with sugar granules.
