The Bossolà is actually a easy ring cake with a delicate taste, perfect for breakfast and snack. The Bossolà is a typical pantry cake from Brescia, but I know there is also another version where yeast is used in the dough.
This is the main Brescian dessert, linked to the Christmas tradition, and it seems its origins date back to the Celts. Its current shape is due to the creativity of the Piccinelli family, famous pastry chefs existing around 1870.
The Brescian bossolà is a soft, delicate cake with a pleasant citrus aroma, great for the whole family.
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read one sweet and one savory recipe!
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BRESCIAN BOSSOLÀ
The ASI kitchen
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients BRESCIAN BOSSOLÀ RECIPE
- 2 1/2 cups Flour
- 2 3/8 cups potato starch
- 1 1/4 cups sugar
- 1 packet baking powder packet
- 1 untreated lemon
- 1 untreated orange
- 7 oz butter
- 4 eggs
Tools BRESCIAN BOSSOLÀ RECIPE
#ADV
- Bowl
- Mixer
- Stand mixer
Preparation BRESCIAN BOSSOLÀ RECIPE
To prepare the BRESCIAN BOSSOLÀ crack the eggs and separate yolks and whites.
Sift the flour with the baking powder and the potato starch.
Add the sugar and the grated zest of the two citrus fruits, lemon, and orange, and mix the mixture well.
Also add the melted and lukewarm butter.
Now add the yolks, mixing everything well.
Whip the egg whites to stiff peaks and fold them into the batter with movements from bottom to top.
Pour the Brescian Bossolà mixture into a previously buttered and floured 22 cm (about 9 inches) diameter ring mold.
Bake in a preheated oven at 340°F for about 40/50 minutes or according to your oven’s characteristics.
When it’s cold, serve it simply as it is or sprinkle it with powdered sugar. Enjoy the Bossolà!
Annalisa
Tips and notes
Pantry cakes refer to all preparations without cream, all those cakes that can be stored in the pantry for a few days and are suitable for any time of the day, from breakfast to snack, and also as an afternoon sweet snack up to after dinner. On the blog, I recommend: BRAZADELA ROMAGNOLA, COROLLO DOLCE DELL’ISOLA D’ELBA.
