The buccellato of Lucca is a typical sweet of Lucca, eaten all year round, especially during the September of Lucca, an event with fairs very important for our city.
The Buccellato with anise and raisins is a sweet bread suitable for any occasion, great for breakfast soaked in milk, excellent after meals perhaps accompanied with Vin Santo or for a genuine and delicious snack.
The Buccellato has a nice brown, 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 do not eat buccellato have never really been here!!!!!
- Difficulty: Easy
- Cost: Economical
- 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
- 1/3 cup Raisins
- 1/4 cup Butter
- 1 Egg
- 1 Tablespoon of anise seeds
- 1 Pinch of salt
- Warm water as needed
- 1 Egg
- 2 tablespoons Honey (or sugar)
Tools
- 1 Bowl
- 1 Baking tray
Preparation of buccellato of Lucca
Soak the raisins in a little warm water to soften them, then drain them. In a bowl pour the flour in a fountain shape, add the sugar, butter at room temperature, yeast, 1 egg, salt, start kneading adding a little milk at a time, if needed 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, let rise for another hour. At this point, beat the other egg with honey or sugar and brush the buccellato, place on a baking tray with parchment paper and bake in a preheated oven at 340°F (170°C) for about 50 minutes, it should become nicely colored.
Notes
The buccellato keeps for up to 5/6 days either in a closed container or inside a bag like a bread bag, as it tends to dry out a bit.
The recipe contains affiliate links
The recipe contains affiliate links
The recipe contains affiliate links
