Buccellato from Lucca, an ancient sweet bread

Buccellato from Lucca, an ancient sweet bread could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 8 servings with 543 calories, 9g of protein, and 21g of fat each. For 97 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. If you have all purpose flour, extra virgin olive oil, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes. 13 people have made this recipe and would make it again. It is brought to you by en.julskitchen.com. Overall, this recipe earns a solid spoonacular score of 45%. Similar recipes are Ancient Grains Bread, Bread Baking: Ancient Grains, and Simple Tomato Salad With Fresh Bread Crumbs | Udi’s Ancient Grains.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Soak raisins in warm water.Pour the flour and sugar in the bowl of a stand mixer. Dissolve the yeast in a cup with half the water, then pour it in the bowl and knead on low speed with the dough hook, adding gradually the remaining water.When the dough has completely absorbed the water, add the egg yolk and the butter cut into small pieces. Knead on low speed until the dough becomes smooth, but still slightly sticky.Add eventually the aniseed, the squeezed raisins and salt and knead just enough to get them incorporated in the dough.With oiled hands, remove the dough from the bowl and collect it on a well greased wooden board. Form a ball and place it in a bowl previously drizzled with olive oil.Cover the dough with a damp cloth and let it proof for about three hours in a warm place.After this time, slide back the dough onto the oiled wooden board, knead it gently and form a long thin sausage.Line a baking sheet with parchment paper, place a cup in the centre and wrap the dough around it, then seal together the ends to form a donut.Cut the dough all the way around, so that it will rise better, and let rest for at least an hour.Preheat the oven to 180C (350F - gas mark 4). Melt the sugar into the hot water to make a syrup, then pour it over the egg white and beat with a fork until frothy.Brush the buccellato with the syrup of water, sugar and egg white and bake for about 45 minutes, until golden brown. Let it cool completely before slicing.

 

Step by step:

1. Soak raisins in warm water.

2. Pour the flour and sugar in the bowl of a stand mixer. Dissolve the yeast in a cup with half the water, then pour it in the bowl and knead on low speed with the dough hook, adding gradually the remaining water.When the dough has completely absorbed the water, add the egg yolk and the butter cut into small pieces. Knead on low speed until the dough becomes smooth, but still slightly sticky.

3. Add eventually the aniseed, the squeezed raisins and salt and knead just enough to get them incorporated in the dough.With oiled hands, remove the dough from the bowl and collect it on a well greased wooden board. Form a ball and place it in a bowl previously drizzled with olive oil.Cover the dough with a damp cloth and let it proof for about three hours in a warm place.After this time, slide back the dough onto the oiled wooden board, knead it gently and form a long thin sausage.Line a baking sheet with parchment paper, place a cup in the centre and wrap the dough around it, then seal together the ends to form a donut.

4. Cut the dough all the way around, so that it will rise better, and let rest for at least an hour.Preheat the oven to 180C (350F - gas mark 4). Melt the sugar into the hot water to make a syrup, then pour it over the egg white and beat with a fork until frothy.

5. Brush the buccellato with the syrup of water, sugar and egg white and bake for about 45 minutes, until golden brown.

6. Let it cool completely before slicing.

Nutrition Information:

covered percent of daily need