Indonesian Chinese Style Spiced Buccellato

Ingredients

In the Indonesian Chinese adaptation of Buccellato di Lucca, the traditional Italian sweet bread is infused with Indonesian Chinese spices such as cinnamon, cloves, and star anise. The filling is also modified to include a mixture of dried fruits commonly used in Indonesian Chinese cuisine, such as dried longan, dried apricots, and candied ginger. These adaptations add a unique and aromatic twist to the original recipe, creating a fusion of flavors that is distinctively Indonesian Chinese. We alse have the original recipe for Buccellato di Lucca, so you can check it out.

• 500 grams (4 cups) all-purpose flour 500 grams (4 cups) all-purpose flour
• 7 grams (2 ¼ teaspoons) instant yeast 7 grams (2 ¼ teaspoons) instant yeast
• 100 grams (½ cup) granulated sugar 100 grams (½ cup) granulated sugar
• 240 ml (1 cup) warm milk 240 ml (1 cup) warm milk
• 60 grams (¼ cup) unsalted butter, melted 60 grams (¼ cup) unsalted butter, melted
• 2 eggs 2 eggs
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves ½ teaspoon ground cloves
• ½ teaspoon ground star anise ½ teaspoon ground star anise
• ½ teaspoon salt ½ teaspoon salt
• 100 grams (¾ cup) dried longan, chopped 100 grams (¾ cup) dried longan, chopped
• 100 grams (¾ cup) dried apricots, chopped 100 grams (¾ cup) dried apricots, chopped
• 50 grams (¼ cup) candied ginger, chopped 50 grams (¼ cup) candied ginger, chopped
• 50 grams (½ cup) chopped almonds 50 grams (½ cup) chopped almonds
• 50 grams (½ cup) chopped walnuts 50 grams (½ cup) chopped walnuts
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 25g
• Protein: 9g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, ground cinnamon, ground cloves, ground star anise, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, and eggs.
3. 3.
   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.
   Meanwhile, prepare the filling by combining the dried longan, dried apricots, candied ginger, chopped almonds, and chopped walnuts in a bowl.
7. 7.
   Once the dough has risen, punch it down to release the air. Roll it out into a rectangle shape on a lightly floured surface.
8. 8.
   Spread the filling evenly over the dough, leaving a small border around the edges.
9. 9.
   Roll the dough tightly from one end to the other, forming a log shape.
10. 10.
    Place the rolled dough onto a greased baking sheet and shape it into a ring, connecting the ends together.
11. 11.
    Cover the dough with a clean kitchen towel and let it rise for another 30 minutes.
12. 12.
    Preheat the oven to 180°C (350°F).
13. 13.
    Brush the surface of the dough with beaten egg wash.
14. 14.
    Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and cooked through.
15. 15.
    Remove from the oven and let it cool before slicing and serving.

Treat your ingredients with care...

• Dried longan — Soak the dried longan in warm water for 10 minutes before chopping to soften them.
• Candied ginger — If you prefer a milder ginger flavor, rinse the candied ginger under cold water before chopping to remove excess sugar.

Tips & Tricks

• For a more pronounced spiced flavor, you can increase the amount of ground cinnamon, cloves, and star anise.
• If you prefer a sweeter bread, you can add a bit more sugar to the dough.
• Feel free to customize the filling by adding or substituting dried fruits and nuts of your choice.
• Make sure to let the dough rise in a warm place to ensure proper fermentation.
• Serve the Indonesian Chinese Style Spiced Buccellato warm or at room temperature for the best taste and texture.

Serving advice

Slice the Indonesian Chinese Style Spiced Buccellato into individual portions and serve it as a dessert or a snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, dust the top of the baked bread with powdered sugar before serving. You can also garnish it with some extra chopped nuts for an added touch of elegance.