Buccellato (or puccellato) is a traditional Italian cake, with regional variations and a fascinating history. The name buccellato comes from “buccelatum” = bread to be turned into birds or bites.
It is an ancient bread that we can find both in Tuscany, also called “puccellato,” stuffed with raisins and anise, and in Campania, especially in the Benevento area. In Fragneto l’Abate, buccellato is an Easter cake stuffed with candied citron and raisins.
The history of this bread has been influenced by various cultures, both Arab and Norman, and the Sicilian buccellato is certainly among the richest preparations, but it differs greatly from other preparations.
- Difficulty: Easy
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 4 cups flour
- 7 tbsps butter
- 4 eggs
- 1/2 cup sugar
- 20 compressed yeast (Or sourdough starter)
- 2/3 cup raisins
- 2/3 cup candied citron
Tools
A bowl or stand mixer for kneading, baking tray.
- Stand Mixers
- Bowls
- Metal Scrapers
Steps
As I always recommend, prepare all the ingredients beforehand. Place the flour in the bowl or stand mixer.
Add the butter, sugar, and yeast, knead and meanwhile beat the eggs.
Which you will add a little at a time; you will get a soft and sticky dough.
Finally, add the citron and raisins, knead further and close the dough inside the bowl. Let it rest in the refrigerator until the next morning, or in the evening. I often recommend this step for risen dough; in the kitchen, there is not always time. With this method, you will achieve an initial rise that will improve your dough, use less yeast, and the texture will be softer.
Shape your buccellato, make sticks, and braid them, then form crowns as in the picture.
With this amount, you can make two crowns about 10 inches in diameter. Of course, you can make just one large crown, or small mini crowns. Let rise in a warm and humid place to prevent the surface from drying. I recommend using the oven with a pot of boiling water, which will act as a proofing chamber, and I assure you will use this method for other recipes too.
Bake your crown in a preheated oven at a temperature of 375°F for about 30 minutes.
Once it has a nice color, remove from the oven and let cool before slicing!
It can be stored at room temperature for two or three days. Even if it dries out, it is excellent for breakfast with a thin layer of jam. In Tuscany, buccellato is flavored with anise seeds. You can try both versions. I love citron; I also use my candied fruits, which makes them even more fragrant.
FAQ (Frequently Asked Questions)
If you have any questions, I will gladly answer them in this section.
Can I reduce the rising times?
Of course, yes. Once kneaded, let it rise until doubled outside the fridge, shape and proceed as described above.
