Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1/2 cup raisins
- 1/4 cup anise seeds
- 1 teaspoon salt
- 2 eggs, beaten
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a small bowl, combine the yeast and warm water. Let it sit for 5 minutes until the yeast is activated.
2. In the bowl of a stand mixer, combine the flour, sugar, anise seeds, and salt. Mix on low speed until combined.
3. Add the yeast mixture, melted butter, milk, and beaten eggs to the flour mixture. Mix on low speed until a dough forms.
4. Add the raisins to the dough and mix until evenly distributed.
5. Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
6. Place the dough in a large mixing bowl and cover with plastic wrap. Let it rise in a warm, draft-free place for 1 hour or until doubled in size.
7. Preheat the oven to 350°F.
8. Line a baking sheet with parchment paper.
9. Punch down the dough and shape it into a round loaf. Place the loaf on the prepared baking sheet.
10. Bake for 30-35 minutes or until the loaf is golden brown and sounds hollow when tapped.
11. Remove from the oven and let it cool on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes 1 large loaf, serving size depends on how thickly sliced.
Nutritional information:
Calories: 220 per slice
Fat: 8g
Carbohydrates: 33g
Protein: 5g
Substitutions for ingredients:
- You can substitute dried cranberries or chopped apricots for the raisins.
- Fennel seeds can be substituted for anise seeds.
Variations:
- Add chopped nuts, such as almonds or walnuts, to the dough.
- Brush the top of the loaf with melted butter and sprinkle with coarse sugar before baking for a sweet crust.
Tips and tricks:
- Make sure the yeast is activated before adding it to the dough.
- Knead the dough until it is smooth and elastic for the best texture.
- Let the dough rise in a warm, draft-free place for the best rise.
Storage instructions:
Store the cooled loaf in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Slice the loaf and toast in a toaster or oven until warm.
Presentation ideas:
Serve the sliced loaf on a wooden board or platter.
Garnishes:
Sprinkle the top of the loaf with powdered sugar or drizzle with honey.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a fruit salad or cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it comes together.
Food safety advice:
Make sure the dough is cooked to an internal temperature of 190°F to ensure it is safe to eat.
Food history:
Buccellato is a traditional Italian sweet bread that originated in Tuscany.
Flavor profiles:
This bread has a sweet and slightly spicy flavor from the anise seeds and raisins.
Serving suggestions:
Slice the loaf and serve with butter or jam for breakfast or as a snack.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Sweet, Fruity, Anise, Nutty, Anise-Flavored