Today I propose the Bisciola in Air Fryer, have you heard of it? It’s delicious! The Bisciola is a sweet bread typical of 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 the artisan ovens of the province of Sondrio. Its recipe varies from valley to valley, each family and even each bakery has its own version, and perhaps that’s its charm: no Bisciola is ever the same, all smell like home and the main ingredients remain the same: simplicity, energy, and authentic flavors.
Besides panettone, the Bisciola has always been a staple on our Christmas table, one of my mom’s favorite desserts, and that’s why I wanted to try and make it with my own hands with the help of my Ninja Multicooker both for leavening and cooking: the result was surprising!
Legend attributes the creation of Bisciola to Napoleon, who allegedly requested a dessert made with local ingredients during a passage through 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 flavors harmonize. Try it with a cup of tea, with a piece of Valtellinese cheese, or simply on its own: it’s a journey into mountain flavors, perhaps after a good plate of pizzoccheri.
The recipe for 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 as the original recipe also included sourdough, you can still choose which to use. I also had to adjust the flour in the final phase, I’ll explain everything step by step to avoid mistakes. I’ll guide you both on leavening and traditional cooking, so it’s time to prepare the Bisciola, baked in Air Fryer or oven. I hope this Christmas dessert, rich in history and flavor, 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 2 tsp dry yeast)
- 2 tsp fresh yeast (only to be added if using sourdough starter)
- 5 tbsps butter (room temperature)
- 1/3 cup sugar
- 2/3 cup water (warm)
- 1/3 cup egg yolks (from about 3 medium eggs)
- 2 tbsps milk
- 1/2 tsp salt (about a pinch)
- 1 tsp honey (coffee spoon)
- 3/4 cup raisins
- 1 1/3 cups walnuts
- 3/4 cup dried figs
- q.b. grappa (about 1/2 cup 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 the 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 (as I did), activate it by dissolving it in a glass with a bit of 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 ball
1st rise
– in multicooker: place the dough in a baking dish. Pour 1 quart of water into the combi tray and place the dish with the dough on the grill. Set the switch to combi cooker (left) and select the proof program, set 77°F for 30 minutes (see photo n.4)
– without multicooker: let the dough rise for 30 minutes at room temperature inside the bowl, covered with a damp cloth or plastic wrap
(rising in multicooker)
After the first rise, add the sugar, the softened butter cut into pieces, and a teaspoon of honey (I used wildflower honey)
Also add the slightly beaten egg yolks and the milk. Adjust the consistency with the remaining flour, add it gradually until you get a soft mixture
2nd rise :
– in Multicooker : same procedure and same times and degrees as the first rise
– 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. Gather them in a bowl along with the raisins drained from the grappa without squeezing
Take your loaf and incorporate well the walnuts, figs, and raisins and proceed with the 3rd rise:
– in multicooker : same procedure and same times and degrees as the first and second rise
– 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
After the final rise, preheat the fryer on bake or air fry program at 320°F for 2/3 minutes. Transfer the loaf onto the grill and score it crosswise with a knife
Brush the surface with the egg yolk
Insert the drawer and bake at 320°F for 45 minutes
(the bisciola in baking)
Test with a toothpick in several spots, if it’s undercooked in the center continue for 2/3 minutes. Let it cool slightly and transfer 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 the Bisciola
Preheat the oven and bake at 356°F for 45 minutes
Storage and Tips
The Bisciola stays soft for 3/4 days when stored in a plastic food bag or covered on a plate with plastic wrap.
Yeast: if you use sourdough, you need to add 2 tsp of fresh yeast. If you use dry yeast like me, the total to use is 2 tsp (one packet).
Egg Yolks: the amount 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 the surface of the bisciola before baking.
