Today I present to you the Bisciola in Air Fryer, do you know it? It’s delicious! The Bisciola is a typical sweet bread from Valtellina made with walnuts, raisins, figs, and honey. Also known as Valtellinese panettone, it is a rustic dessert from the alpine tradition that is still prepared today during the holidays and in artisanal bakeries in the province of Sondrio. Its recipe varies from valley to valley, every family and even every bakery has its own version, and perhaps this is its charm: no Bisciola is ever the same as another, they all smell like home and the main ingredients always remain the same: simplicity, energy, and authentic flavors.
Besides panettone, the Bisciola has always been a mainstay on our Christmas table, one of my mom’s favorite desserts and that’s why I wanted to try making it with my own hands using my Ninja Multicooker for both rising and baking: the result was surprising!
Legend attributes the creation of Bisciola to Napoleon, who allegedly requested a dessert made with local ingredients during a passage in Valtellina. Today it is a symbol of mountain cuisine and is appreciated for its rich and natural taste. Its rustic texture makes it perfect as an energy snack, winter breakfast, or accompaniment to Valtellinese red wine.
The Bisciola is at its best the day after when the aromas harmonize. Try it with a cup of tea, with a piece of Valtellinese cheese, or simply on its own: it’s a journey into the flavors of the mountain, perhaps after a good plate of pizzoccheri.
The recipe for the Bisciola in Air Fryer is not difficult to prepare but, being a leavened product, it requires several steps and rest times. I had to adjust the yeast since the original recipe also required sourdough, you can still choose which to use. I also had to adjust the flour in the final phase, I will explain everything step by step to avoid mistakes. I will guide you both on rising and traditional baking, so now it’s time to prepare the Bisciola, cooked in an Air Fryer or in an oven. I hope this Christmas dessert rich in history and taste will win you over.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 2 Hours 30 Minutes
- Portions: 8
- Cooking methods: Air Frying, Electric Oven, Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients
Ingredients for 8/10 servings of Bisciola
- 3 1/3 cups all-purpose flour
- 1 oz sourdough starter (or 1 oz fresh yeast or 0.35 oz dry yeast)
- 0.35 oz fresh yeast (add only if using sourdough starter)
- 5 tbsp butter (at room temperature)
- 1/3 cup sugar
- 2/3 cup water (warm)
- 3 tbsp egg yolks (from about 3 medium eggs)
- 2 tbsp milk
- 1/2 tsp salt (about a pinch)
- 1 tsp honey (coffee)
- 3/4 cup raisins
- 1 1/2 cups walnut halves
- 3/4 cup dried figs
- as needed grappa (about 3.5 oz for soaking the raisins)
- 1 egg yolk
Tools
Recommended tools
- 1 Air Fryer
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 1 Brush
Steps
Preparation of Bisciola in Air Fryer
First, soak the raisins in grappa for 1 hour
In a large bowl, sift 2 1/2 cups of flour and add both the fresh and natural yeast. If you choose to use dry yeast (like I did), activate it by dissolving it in a glass with a little water and a teaspoon of sugar, stir and let it rest for 5 minutes. After resting, add it to the flour
Knead by hand, gradually adding water until you get a smooth dough
1st rising
– in multicooker: place the dough in a pan. Pour 4 cups of water into the combi pan and place the pan with the dough on the rack. Set the switch to combi cooker (left) and select the proof program, set to 77°F for 30 minutes (see photo no.4)
– without multicooker: let the dough rise for 30 minutes at room temperature inside the bowl, cover with a damp cloth or plastic wrap
(rising in multicooker)
After the first rise, add the sugar, softened butter cut into pieces, a teaspoon of honey (I used wildflower honey)
Also add the slightly beaten egg yolks and milk. Adjust the consistency with the remaining flour, adding it gradually until you get a soft dough
2nd rising:
– in Multicooker: same procedure and times and degrees as the first rising
– without multicooker: cover the loaf with a damp cloth or plastic wrap and let it rest for 30 minutes at room temperature
(rising in multicooker)
Meanwhile, coarsely chop the walnuts and do the same with the figs. Combine them in a bowl with the raisins drained from the grappa without squeezing them
Take your loaf and incorporate the walnuts, figs, and raisins well and proceed with the 3rd rising:
– in multicooker: same procedure and times and degrees as the first and second rising
– without multicooker: cover the loaf with a damp cloth or plastic wrap and let it rest for 30 minutes at room temperature or until doubled
Once risen, preheat the fryer, set to bake or air fry at 320°F x 2/3 minutes. Transfer the loaf onto the rack, score a cross on it with a knife
Brush the surface with the egg yolk
Insert the tray and cook again at 320°F x 45 minutes
(bisciola during baking)
Test with a toothpick in several places; if it’s raw in the center, continue for 2/3 minutes. Let it warm slightly and transfer it to a plate to cool
Here it is ready! Now you can serve your bisciola✨🎄💫🥂🍾 but if you wait until the next day, it’s even better😍
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Oven Baking of Bisciola
Preheat the oven and bake at 356°F x 45 minutes
Storage and Tips
Bisciola stays soft for 3/4 days stored in a plastic food bag or covered on a plate with plastic wrap.
Yeast: if you use sourdough, you need to add 0.35 oz fresh yeast; if like me you use dry yeast, the total to use is 0.35 oz (one packet).
Egg Yolks: the quantity depends on the size of the eggs you use, lightly beat them with a fork and add the indicated weight, if there’s any left, use it to brush on the surface of the bisciola before baking it.
