The Buccellato of Lucca is a typical sweet from Lucca, eaten all year round, especially during the September festivities with fairs, a very important event for our city.
The Buccellato with anise and raisins is a sweet bread suitable for any occasion, great for breakfast dipped in milk, excellent after meals perhaps accompanied by Vin Santo or for a genuine and delicious snack.
The Buccellato has a nice dark, shiny color, thanks to the brushing of egg and honey. There is no real recipe for Buccellato, everyone has their own. In ancient times, the shape of the Buccellato was a ring, but today it is also prepared in an elongated shape like mine.
In Lucca, you know what we say?
Those who come to Lucca and don’t eat Buccellato have never been here!!!!!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Buccellato of Lucca
- 4 cups All-purpose flour
- 3/4 cup Sugar
- 2 tbsp Dry yeast
- 1 glass Milk
- 1.8 oz Sultana raisins
- 1.8 oz Butter
- 1 Egg
- 1 Tablespoon of anise seeds
- 1 Pinch of salt
- Lukewarm water as needed
- 1 Egg
- 2 tablespoons Honey (or sugar)
Tools
- 1 Bowl
- 1 Baking pan
Preparation of Buccellato of Lucca
Soak the raisins in some lukewarm water to soften them, then drain. In a bowl, pour the flour in a well, add the sugar, butter at room temperature, yeast, 1 egg, salt, and start kneading, gradually adding the milk. If necessary, add a little water. Form a soft dough, then add the raisins and anise seeds, kneading well. Let rise for at least 3/4 hours. After the rising time, form 1 or 2 cylinders (or a ring), flatten them a bit, and make a cut on the top, leave to rise for another hour. At this point, beat the other egg with honey or sugar and brush the Buccellato, place on a baking sheet with baking paper and bake in a preheated oven at 340°F for about 50 minutes, until it becomes nicely colored.
Notes
Buccellato keeps for up to 5/6 days in a closed container or inside a bag like a bread bag, as it tends to dry out a little.
The recipe includes affiliate links
The recipe includes affiliate links
The recipe includes affiliate links
