Buccellato - Traditional Italian Sweet Bread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 120ml (½ cup) warm milk 120ml (½ cup) warm milk
• 120ml (½ cup) warm water 120ml (½ cup) warm water
• 100g (½ cup) unsalted butter, softened 100g (½ cup) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 tsp orange zest 1 tsp orange zest
• 1 tsp lemon zest 1 tsp lemon zest
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• ½ tsp ground nutmeg ½ tsp ground nutmeg
• ½ tsp salt ½ tsp salt
• 100g (¾ cup) dried figs, chopped 100g (¾ cup) dried figs, chopped
• 100g (¾ cup) raisins 100g (¾ cup) raisins
• 100g (¾ cup) almonds, chopped 100g (¾ cup) almonds, chopped
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• 2 tbsp apricot jam (for glaze) 2 tbsp apricot jam (for glaze)
• Assorted decorative toppings (candied fruits, almonds, etc.) Assorted decorative toppings (candied fruits, almonds, etc.)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 55g, 25g
• Protein: 7g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and sugar.
2. 2.
   In a separate bowl, whisk together the warm milk, warm water, softened butter, eggs, vanilla extract, orange zest, lemon zest, cinnamon, nutmeg, and salt.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and knead in the dried figs, raisins, and almonds until evenly distributed.
7. 7.
   Shape the dough into a wreath or a round loaf and place it on a baking sheet lined with parchment paper.
8. 8.
   Cover the dough with a clean kitchen towel and let it rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Brush the dough with the beaten egg wash.
11. 11.
    Bake the Buccellato for 30-35 minutes, or until golden brown and cooked through.
12. 12.
    Remove the bread from the oven and let it cool on a wire rack.
13. 13.
    In a small saucepan, heat the apricot jam over low heat until melted. Brush the glaze over the cooled Buccellato.
14. 14.
    Decorate the bread with assorted toppings, such as candied fruits and almonds.
15. 15.
    Slice and serve the Buccellato as a delightful centerpiece for your table.

Treat your ingredients with care...

• Dried figs — Soak the dried figs in warm water for 10 minutes before chopping them to ensure they are plump and moist.
• Raisins — If the raisins are dry, you can plump them up by soaking them in warm water or rum for 10 minutes before adding them to the dough.
• Almonds — Toast the almonds in a dry skillet over medium heat for a few minutes until they become fragrant. Let them cool before chopping.

Tips & Tricks

• For a more pronounced citrus flavor, you can add extra orange or lemon zest to the dough.
• If you prefer a sweeter glaze, you can mix the melted apricot jam with a tablespoon of honey.
• Feel free to customize the decorative toppings based on your preferences and the occasion.
• To keep the Buccellato fresh, store it in an airtight container at room temperature for up to 3 days.
• Serve the Buccellato with a cup of hot tea or coffee to complement its flavors.

Serving advice

Slice the Buccellato into thick slices and serve it as a delightful dessert or a sweet breakfast treat. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Place the Buccellato on a decorative serving platter, allowing its wreath or round shape to shine. Dust it with powdered sugar for an elegant touch, and garnish with fresh mint leaves for a pop of color.