Raisin Anise Bread / Buccellato di Lucca
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.
- 1 INGREDIENTSpackage active dried yeast
- 1/2 cup warm water (110 F)
- 1 cup warm milk (110 F)
- 3 large eggs at room temperature
- 1/2 cup sugar
- 4 tablespoons unsalted butter at room temperature
- 6 to 6 1/4 cups King Arthur™ Unbleached, All-Purpose Flour
- 1 cup raisins
- 1 tablespoon anise seeds, crushed
- 1 teaspoon fine salt
- DIRECTIONSDissolve the yeast in the water in a large bowl. Stir in the milk, 2 eggs, sugar, and butter. Stir in two cups of the flour, raisins, anise seeds, and salt. Add the remaining flour, a little at a time, until a soft ball of dough is created. Place the dough in a lightly greased bowl, cover tightly with plastic wrap and allow it to rise for 1 hour.
- Preheat the oven to 375 F.
- Transfer the dough to a floured surface and punch it down with your fists. Knead the dough for a few minutes, then roll it out into a 32-inch rope, and bring the ends together to form a ring shape. Place the ring on a lightly buttered cookie sheet. Cover with a clean towel and allow it to rise until almost doubled.
- Brush the dough with the remaining egg and bake until golden brown, about 35 to 40 minutes. Remove the buccellato to a cooling rack to cool completely.
- Option: To keep the center of the ring open during baking, place a well buttered custard-type dish in the center of the ring. After the bread is baked and cooled, carefully remove the dish.
This recipe was featured on Season 13 - Episode 1304.
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.
where can I purchase the baking stone with sides shown in the video from episode 1304 for raisin anise bread ? thank you
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!
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
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
Not sure on this one; the jello pudding surprises me
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. 🙂
Here I am again baking during Covid. Have to keep busy!
Could I make this in regular bread pans? Two perhaps for this reci?
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!