The Modenese Bensone is a simple and rustic baked dessert considered the oldest sweet in the province of Modena. In other areas of Emilia Romagna, it is known by other names such as basulan or brazadela.
The Bensone can be found plain, without filling, or with fruit jam. The ingredients are simple: flour, sugar, eggs, butter, and in some areas, a bit of milk or Sassolino (a typical liqueur from Sassuolo) is added.
Once the dough is rolled out, it is given a rectangular shape, filled, and folded over, with a slight incision in the center to allow the dessert to open during baking.
The Bensone is enjoyed at breakfast with coffee and milk, but also dipped in Lambrusco.
Other Emilia recipes to try:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Electric Oven
- Cuisine: Italian Regional
- Region: Emilia-Romagna
- Seasonality: All Seasons
- Energy 557.29 (Kcal)
- Carbohydrates 93.41 (g) of which sugars 49.18 (g)
- Proteins 9.19 (g)
- Fat 17.89 (g) of which saturated 10.97 (g)of which unsaturated 6.53 (g)
- Fibers 2.12 (g)
- Sodium 26.49 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 3/4 cups sugar
- 2 eggs (whole)
- 1 egg yolk
- 5 oz butter
- 1 tsp lemon zest (grated)
- 1 tbsp Sassolino (or milk)
- 1 packet baking powder
- 9 oz jam (your favorite)
- 1/4 cup sugar granules
Tools
- Kitchen Scale
- Pastry Board
- Sifter
- Parchment Paper
Steps
Preheat the static oven to 350 degrees Fahrenheit
Pour the sifted flour onto the pastry board and make a well. Add sugar, baking powder, grated lemon zest, almost melted butter, the liqueur, and start kneading.
Once a dough ball is formed, roll it into a rectangle on parchment paper. Pour the jam and spread it, leaving 3/4 inch on the sides. Fold over like a book, sealing the seam and sides well, then turn it over using the parchment paper so the seam is underneath. Place it on a baking sheet using the parchment paper.
With the remaining egg white (or milk), brush the surface and sprinkle the sugar granules. With the tip of a knife, make a light incision in the middle of the Bensone. Bake at middle height for 35 minutes, ensuring it doesn’t get too colored. Once cooled, cut with a knife and serve.
Storage of Modenese Bensone
The Bensone keeps well as a pantry dessert under a cloche for a week
FAQ (Frequently Asked Questions)
What is the difference between Bensone and Brazadela?
Bensone is filled, while Brazadela, typical of Ferrara and other Emilia towns, is not.
Can I use whole wheat flour?
I would use half whole wheat flour and half all-purpose flour
