VENETIAN FUGASSA, sweet Easter focaccia, easy recipe, soft, fragrant, perfect for breakfast or a snack on any occasion, with chocolate chips.
A traditional Easter dessert that’s very simple to prepare, the Venetian fugassa is very soft and tasty, made like all leavened doughs and a pleasure to eat.
The recipe for the Venetian fugassa is perfect for breakfast or a snack, it resembles the Neapolitan casatiello, simple, but this Easter dessert contains a beautiful aroma!
You have no idea the smell in the house when I took it out of the oven at 1:00 AM! Delicious and beautiful!
Follow me in the kitchen today there’s Venetian fugassa!
Published on 04/09/2014 10:22
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 10 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 g fresh yeast
- 3 tbsp milk (lukewarm)
- 1/3 cup all-purpose flour
- 1 egg
- 1 egg yolk
- 5 tbsp butter
- 1 1/4 cups all-purpose flour
- 1/3 cup Manitoba flour
- 1/3 cup sugar
- 1 tbsp Marsala
- 1 oz almond extract (cedar or almonds)
- 1/2 tsp salt
- 1/2 tsp vanillin
- to taste chocolate chips
- brown sugar
- to taste decorative sugars
Steps
Dissolve the yeast with lukewarm milk and the 1/3 cup of flour, then let it rest for 30 minutes.
Make the first dough with 1 egg, 1 3/4 tbsp of butter, 1 1/2 cups of flour, 2 1/4 tbsp of sugar, add the pre-ferment and knead the dough for 10 minutes until it’s smooth and elastic.
Place it in a bowl covered with plastic wrap in an oven preheated to 77°F and turned off, let it rise until the dough doubles in volume, about 2 hours.
Then prepare the second dough: place in the mixer 1 egg yolk, 1 3/4 tbsp of butter, 1 cup of flour, 2 1/3 tbsp of sugar, Marsala, cedar, vanilla, mix for a few minutes and combine the other leavened dough.
Add the salt and knead well for 15-20 minutes, the dough must be smooth and elastic, at the end of the kneading, add 1 3/4 tbsp of butter and knead until absorbed.
Put the dough in the mold, I used a 8-inch mold and let it rise in the oven preheated to 77-81°F and turned off.
Let it rise for a few hours (from 4 to 6 hours depending on room temperature, for me it took 8 hours).
I recommend reheating the oven at least every 2 hours, i.e., remove the dough from the oven, heat it to 77-81°F for a few minutes, turn it off and put it back to rise (this way you finish faster).
Dissolve a couple of tablespoons of sugar in a little boiling water, brush the fugassa, then make a couple of incisions with a sharp blade as done for panettone HERE and decorate with decorative sugars.
Bake in a preheated oven at 338°F for about 30 minutes, fan-assisted, and always do the skewer test.
You can make it with the Thermomix by inserting all the ingredients following each phase of the dough and rising processes, working with the spiga button for 5 minutes for the first dough and 10 for the second.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
I’m curious about traditions from other countries, whether Italian or not, it doesn’t matter, I like to know the typical recipes, and the fugassa taken here was really perfect.
