I dove into Pistoia’s Easter tradition and made Scole! These sweet buns were a delightful surprise for me. The prep is a bit long since you have to prepare the starter dough (biga) the day before, but ultimately, their assembly and baking are pretty straightforward, here’s how I did it.

Typical sweet loaves, arranged on a baking tray and baking paper, are sprinkled with syrup and granulated sugar, which gives them a slightly shiny appearance, have an oval shape, with a slightly golden and ridged surface, and have vertical slits that reveal the dough internal. They contain raisins and anise seeds. They are arranged neatly next to each other and look freshly baked.

Scole Pistoiesi: Sweet, Anise-Flavored Buns Speckled with Raisins.

Guido Pasquariello

Scole Pistoiesi are oval-shaped, sweet breads studded with raisins and aniseeds, featuring a sugary, slightly golden crust.

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Prep Time 1

Cook Time 20

Course Dessert

Cuisine Italian

Servings 16 Buns

Equipment

Mixing bowl
Plastic wrap
Rolling Pin
Baking sheet
Parchment paper
Small saucepan
Pastry brush

Ingredients

For the Biga (Pre-dough):

1 cup bread flour
1/4 cup water
A pinch of fresh yeast about 1/16 teaspoon

For the Dough:

4 cups all-purpose flour
1/2 teaspoon fresh yeast
1 cup warm water
5 tablespoons mild olive oil
1 1/2 teaspoons salt
1/2 cup granulated sugar
1 1/2 tablespoons anise seeds
1 1/2 cups raisins
A few tablespoons of sweet wine

For the Syrup:

1/2 cup granulated sugar plus extra for sprinkling
1/4 cup water

Instructions

Prepare Biga: Combine yeast, water, and flour. Cover with plastic wrap; let sit at room temperature for 20-22 hours.
1 cup bread flour, 1/4 cup water, A pinch of fresh yeast
Prep Raisins and Anise: Soak raisins in sweet wine and water mixture. Infuse olive oil with anise seeds.
5 tablespoons mild olive oil, 1 1/2 tablespoons anise seeds, A few tablespoons of sweet wine
Make Dough: In a mixing bowl, combine biga with flour. Dissolve yeast in part of the water with a teaspoon of sugar, then add to the mix. Gradually incorporate remaining water, sugar, and salt. Knead in olive oil with anise seeds. Mix in raisins until evenly distributed.
4 cups all-purpose flour, 1/2 teaspoon fresh yeast, 1 1/2 teaspoons salt, 1/2 cup granulated sugar, 1 1/2 cups raisins, 1 cup warm water
Rest and Shape: Let dough rest covered for 30 minutes. Then divide into 16 pieces, roll, and shape into elongated buns with pointed ends. Place on a parchment-lined baking sheet, allowing space between each.
Proof and Bake: Let buns rise, covered, for 2 hours. Preheat oven to 390°F (200°C) with a water-filled bowl inside. Before baking, make a lengthwise cut on each bun. Bake for 15-20 minutes.
Syrup Glaze: Boil sugar and water for the syrup. Brush hot buns with syrup and sprinkle sugar along the cut.
1/2 cup granulated sugar, 1/4 cup water

Notes

What’s an American kitchen-friendly substitute for fresh yeast in Scole Pistoiesi?

Replace fresh yeast with half the amount of active dry yeast or instant yeast. For the biga requiring 1/4 cup fresh yeast, use about 1/8 teaspoon of either yeast type. For the dough needing 1/2 teaspoon fresh yeast, use 1/4 teaspoon. Dissolve active dry yeast in warm water first, but mix instant yeast directly with dry ingredients.

What alternative can I use instead of sweet wine for soaking raisins in Scole Pistoiesi?

If lacking sweet wine, use apple juice or another non-acidic sweet fruit juice. Alternatively, mix water with a teaspoon of sugar. These substitutes help plump and sweeten the raisins effectively.

Enjoy these aromatic and slightly sweet buns as a special Easter treat, perfect with a cup of coffee or tea!

A Bite of Pistoia: The Enduring Legacy of Scole Pistoiesi

Embracing the heritage of Pistoia, I find the Scole Pistoiesi not just a recipe, but a narrative woven into the fabric of Italian culinary tradition.

These semi-sweet buns bridge the gap between the sacred and the communal, where the simplicity of their creation belies the depth of their history. Each bun is a homage to the days of communal bread ovens and a testament to the ingenuity born from necessity—the serendipitous invention from testing the capricious heat of wood-fired ovens.

The inclusion of anise and salt during the Lenten season is particularly poignant, offering a taste that is as rich in symbolism as it is in flavor. I cherish the way this delicacy encapsulates the essence of Pistoia’s Easter customs, serving as a delicious reminder of the grains of wisdom that tradition holds.

For those curious to delve deeper into the culinary wonders of Pistoia, the link provided is a treasure trove of local lore and flavors worth exploring here.

Scole Pistoiesi Recipe | Sweet Anise and Raisin Buns