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Ingredients for 2 cakes of about 500 g each

220 g of natural yeast 150 g of sugar 130 cl of water 150 cl of milk 1 egg 150 g of vegetable margarine 700 g of Manitoba flour 50 g of aniseed 200 g of raisins spices: aniseed, lemon and vanilla to taste a pinch of salt.


Preparation:Mix and knead together water and 00 flour, beer yeast and salt, then leave the dough to rest for 24 hours at a temperature no higher than 4/5C. Soften the dough with water and yeast at least a couple of times, at intervals of roughly 3 hours, until it doubles its weight, then put it into a food processor and mix in some tepid water (about 30C). Next add the sugar, the egg, the milk, the water, margarine and the spices, mixing them all together well. Next add the Manitoba flour a little at a time, together with the aniseed and the raisins. Mix it together evenly and cover with a damp cloth before leaving it to rise at room temperature for at least 3 and a half hours. Once it has risen, divide the dough in half and make the two pieces into a long loaf shape or a doughnut shape. Bake in the oven at 250C for about an hour, checking from time to time until they get a nice brown colour. Paint the two pieces with a syrup of sugar and water.

Vino suggerito

With this Buccellato the choice tends towards a good Colline Lucchesi or Montecarlo DOC Vin Santo.