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Holiday.Cook's picture
This Buccellati tastes amazing. This lemony Italian bread with aniseed seasonings, Port or Marsala wine flavorings and meringue topping is a party rage ! Try this Buccellati and tell me if you like it.
  Active dry yeast 1⁄2 Tablespoon
  Warm water 2 Tablespoon (105°-115°F)
  Flour 2 Cup (32 tbs)
  Unsalted butter 3 Tablespoon, softened
  Sugar 3 Tablespoon
  Egg 1
  Aniseeds 1 Teaspoon
  Grated lemon peel 1 Teaspoon
  Marsala/Port wine 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Chopped candied lemon peel 3 Tablespoon
  Glaze 1 Cup (16 tbs)
  Egg white 1 (Beaten With 1 Tablespoon Water)

1 Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 1 cup flour, butter, sugar, egg, aniseeds, grated lemon peel, wine, and salt in mixing bowl. Mix thoroughly.
3 Add yeast mixture. Mix thoroughly. Add enough remaining flour to make a soft dough.
4 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour.
6 Knead in candied lemon peel. Let rest for 10 minutes.
7 Shape into round ball. Stretch dough to form a 4-inch hole in center. Place ring on greased baking sheet. Put greased custard dish in hole to hold shape.
8 Cover; let rise until double€”about 30 minutes. Make glaze and brush on loaf. Bake in a preheated 375°F oven 30€”40 minutes or until done.
9 Cool on wire rack.

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