MID-AUGUST BISCUIT, Tuscan dessert very soft with the scent of anise, a leavened donut typical of mid-August, simple to prepare, ideal for breakfast or a snack, a typical recipe you will surely like.
I had been wanting to try the Mid-August Biscuit for a while, one of those traditional desserts that smell of celebration and home. It’s called a biscuit… but it’s actually a soft leavened donut typical of Tuscany, made just for the occasion of Ferragosto. Its uniqueness? An intense scent of anise that captivates you at the first bite.
I prepared it thinking about Ferragosto breakfast, but it’s perfect also for an afternoon snack, accompanied by coffee, a cappuccino, or even a glass of vin santo. Making the Tuscan mid-August biscuit is very easy: just work the dough, let it rise, shape it into a donut and bake it… and in a few hours, you’ll have a very soft dessert, which stays tender for days.
This traditional Tuscan recipe is simple, genuine, and with few ingredients. I made it with fresh yeast, but you can also use dry yeast. The result? A mid-August breakfast dessert that instantly feels festive and disappears quickly from the table!
Follow me in the kitchen today there is the mid-August biscuit.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 8 Pieces
- Cuisine: Italian
- Seasonality: Ferragosto
Ingredients
- 2 cups flour (the one you usually use)
- 0.35 oz fresh yeast
- 2 eggs
- 1 egg yolk
- 0.25 cup sugar
- 1 teaspoon anise seeds
- 2 tablespoons extra virgin olive oil
- wine
Steps
P.S. I didn’t work the dough much on the second rise, resulting in a more rustic than smooth donut, intentionally.
Let the anise seeds rest in a small glass with the wine, about 1/4 cup.
Place the flour in a bowl, add the sugar, crumbled yeast, eggs, oil, and the wine with anise in the center along with a pinch of salt. Mix until you get a smooth and homogeneous dough.
Cover the bowl with plastic wrap and let it rest for a couple of hours.
After the time has passed, take the dough, work it a bit and shape it into a donut, place it in a pan lined with parchment paper or oiled and let it rest until it doubles, about an hour.
Brush with the yolk, I didn’t do it, and bake in a preheated oven at 350°F for 30-35 minutes.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
MID-AUGUST BISCUIT
Extra Tips
For a tasty touch, add soaked raisins or chocolate chips to the dough.
Brush the surface with milk and sugar before baking: it will create a slightly caramelized crust.
Serve it slightly warm with vanilla ice cream: it becomes an irresistible mid-August dessert.
If you want to respect the Tuscan tradition, accompany it with vin santo or an anise liqueur.
New: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM AND ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ MID-AUGUST BISCUIT
Why is it called Mid-August Biscuit if it’s a donut?
The name is tied to tradition: it was made during Ferragosto, and ‘biscuit’ in Tuscan referred generally to a baked dessert, not just classic dry cookies.
Can I use anise powder instead of seeds?
Yes, but the aroma will be less intense. Anise seeds released in the dough give a more authentic fragrance.
How long does the Mid-August Biscuit last?
If you store it well in a food bag or under a glass dome, it remains soft for 3-4 days.
Can the mid-August biscuit be made without anise?
Sure, you can replace it with lemon or orange zest for a more citrusy version.
Can I use both white and red wine?
Of course, but keep in mind that red wine will darken the dough.
