Fried Dough with Sugar and Cinnamon
Easy
Makes 1 Large Ring
Buccellato Taddeucci in Lucca sells the sweet bread that was said to be a favorite of the ancient Roman army and in fact are sometimes made as large as a Roman cart wheel! Bucellato is the standard confirmation gift to children from their grandparents. If you go, get there early to buy one so you won’t be disappointed.
This recipe was featured on Season 13 - Episode 1304.
Comments
Julie Fordyce
My mother and grandmother (as well as my sisters and I) made a bread we called “cricenta”, which is pretty much just like this. Our family is from Lucca. Seeing this has made me decide to bake some today!
b. woods
Great recipe! Fell in love with it when I first tasted it in Lucca two years ago- I modified it slightly to include 1.25 cups of raisins soaked in grappa overnight and .75 cup of sugar. It is very popular even with people who do not like anise and “their” favorite way to have it is to toast it slightly for breakfast. I like it cold with iced coffee on a summer day after it has been sitting in an airtight container in the fridge for a few hours.
linda guzzetta
where can I purchase the baking stone with sides shown in the video from episode 1304 for raisin anise bread ? thank you
Carla
My nonna used to make us buccellato all the time. As a treat we were allowed to dip it in wine and ginger ale.
Our family is from viareggio which is quite near the city of Lucca.
I’m so excited to have this recipe to surprise my dad and family with over the holidays. Thank you!
LD
I am here at Lucca love this small town . I stay as long as I want for few months
It is cold now n ventured to Tadducci Bakery at Piazza St Michele n bought one for my breakfast today w cappuccino delish☕️!!
I will make this as soon as go back USA few more weeks just in time for Thanksgiving
Ciao🇮🇹
Linda
My grandmother made a bread like this for us at Easter. I made this recipe this morning and it looks gorgeous and tastes even better!
Anna A Flores
I am looking for a recipe for the Ligurian Bucelato a cake, plain or with Jello Lemon Pudding for flavor. My grandmother used to make it over holidays & special occasions like my birthday. She never wrote the recipe and I was too young to remember…only it was super delicious. I remember flour, vanilla (for the plain cake), eggs, but not how much of each ingredients, or if there are more that I just do not remember. Please, can anyone help? Thank you.
Mary Ann Esposito
Anna,
Not sure on this one; the jello pudding surprises me
Carla Bianchi
My nonna used to make buccellato too all the time. What a treat it was to dip it in wine and ginger ale.
She was from Orbiccano. 🙂
Carla Bianchi
Here I am again baking during Covid. Have to keep busy!
Salute!
Shirley Manson
Could I make this in regular bread pans? Two perhaps for this reci?