Buccellato di Lucca - Tuscan Fig Cake

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (150g) dried figs, chopped 1 cup (150g) dried figs, chopped
• 1/2 cup (75g) almonds, chopped 1/2 cup (75g) almonds, chopped
• 1/2 cup (75g) walnuts, chopped 1/2 cup (75g) walnuts, chopped
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Zest of 1 lemon Zest of 1 lemon
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 55g, 25g
• Protein: 8g
• Fiber: 4g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and pour in the yeast mixture.
3. 3.
   Add the softened butter, eggs, and vanilla extract to the well. Mix everything together until a soft dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 5-7 minutes until 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 1 hour or until doubled in size.
6. 6.
   Meanwhile, prepare the fig filling by combining the chopped figs, almonds, walnuts, honey, cinnamon, nutmeg, and lemon zest in a bowl. Mix well.
7. 7.
   Once the dough has risen, punch it down and divide it into two equal portions.
8. 8.
   Roll out one portion of the dough into a rectangular shape, about 1/4 inch thick.
9. 9.
   Spread half of the fig filling evenly over the dough, leaving a small border around the edges.
10. 10.
    Roll up the dough tightly, starting from the longer side, to form a log. Repeat with the second portion of dough and remaining filling.
11. 11.
    Place both logs on a parchment-lined baking sheet and shape them into a ring, connecting the ends to form a circle.
12. 12.
    Using a sharp knife, make diagonal cuts on the top of the dough, creating a lattice pattern.
13. 13.
    Brush the dough with beaten egg wash.
14. 14.
    Preheat the oven to 350°F (180°C) and let the dough rise for another 30 minutes.
15. 15.
    Bake the Buccellato di Lucca for 30-35 minutes or until golden brown.
16. 16.
    Remove from the oven and let it cool completely on a wire rack.
17. 17.
    Dust with powdered sugar before serving.

Treat your ingredients with care...

• Dried figs — Soak the dried figs in warm water for 10 minutes before chopping them to soften them slightly.
• Active dry yeast — Make sure the milk is warm, around 110°F (43°C), to activate the yeast properly.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a more pronounced citrus flavor, add a teaspoon of orange zest along with the lemon zest.
• If you prefer a sweeter cake, drizzle some additional honey over the baked Buccellato di Lucca before dusting with powdered sugar.
• Serve the cake slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This cake is best enjoyed within a day or two of baking for optimal freshness.

Serving advice

Slice the Buccellato di Lucca into thick wedges and serve it as a delightful dessert or a sweet treat with a cup of coffee or tea.

Presentation advice

Present the Buccellato di Lucca on a beautiful cake stand or platter, allowing the intricate lattice pattern to be the centerpiece. Dust the cake with powdered sugar just before serving for an elegant touch.