Here’s a simple Lucchese dessert to cook and enjoy at any time of the year. If you like anise and raisins and are interested in tasting how these two ingredients blend with the fragrance of bread, you’re in the right place, let’s cook!

The image displays a whole and sliced Buccellato di Lucca bread placed on a pale blue plate. The bread features a well-baked crust with dark, crunchy areas. The interior is beige in color, with a texture that appears soft and porous, and it's generously studded with raisins. Two slices have been cut and laid out in front of the whole loaf, showcasing the distribution of the raisins. The plate sits on a tablecloth with a detailed pattern, which contributes to an appealing presentation.

Buccellato from Lucca |Sweet Bread with Anise & Raisins

Guido Pasquariello

Italian sweet bread filled with raisins and anise seeds, a perfect treat for breakfast dipped in milk or as a snack with some Vin Santo wine.

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Prep Time 3 45

Cook Time 50

Course Dessert, Snack

Cuisine Italian

Servings

EQUIPMENT (PAID LINKS)

Ingredients

3 ⅔ cups all-purpose flour
¾ cup sugar
2 ⅓ teaspoons active dry yeast
½ cup milk lukewarm
⅓ cup raisins
3 ½ tablespoons unsalted butter room temperature
1 large egg
1 tablespoon anise seeds
1 pinch of salt
Warm water as needed

For the glaze:

1 large egg
2 tablespoons honey or sugar

Instructions

Soak Raisins: Place the raisins in a small bowl with warm water to soften. After about 10 minutes, drain them.
Mix Dry Ingredients: In a large bowl, create a well with the flour. Add sugar, softened butter, active dry yeast, one egg, and a pinch of salt around the well.
Combine Wet Ingredients: Start mixing by gradually adding the lukewarm milk to the flour mixture. If the dough is too dry, add a bit of warm water until it forms a soft dough.
Add Flavors: Knead the softened raisins and anise seeds into the dough until evenly distributed.
First Rise: Let the dough rise in a warm place for about 3 to 4 hours, or until it doubles in size.
Shape and Second Rise: Shape the dough into one or two cylinders or a traditional ring. Make a shallow cut along the top, then let it rise again for 1 hour.
Glaze and Bake: Beat the remaining egg with honey or sugar. Brush this glaze over the risen dough. Bake on a parchment-lined baking sheet in a preheated oven at 340°F (170°C) for 50 minutes, or until golden brown.

Notes

Anise Seeds Substitution: If anise seeds are unavailable, fennel seeds can be used due to their similar licorice flavor. Alternatively, a small amount of anise extract or ground star anise are suitable substitutes.

Dough Rising in Cool Kitchens: To accommodate dough rising without a naturally warm spot, you can warm your oven to the lowest setting for a few minutes, then turn it off and place the dough inside with the door closed. Another method is to place the dough on top of a refrigerator or near a warm appliance to achieve the gentle warmth needed for rising.

Buccellato can be stored for 5 to 6 days in an airtight container or a bread bag to prevent drying out. Enjoy this simple yet flavorful treat any time of the day!

Buccellato: Lucca’s Historic Bread Jewel

Two freshly-baked loaves of Buccellato with glossy, golden-brown crusts lie on parchment paper. The loaves are dotted with dark raisins visible on the surface, and they feature decorative scoring that has resulted in a patterned crust. The parchment paper beneath them has caramelized spots, evidence of the sugars baked onto it.

I’m wrapping up with a shout-out to the timeless Buccellato from Lucca, a humble yet flavor-packed sweet bread deeply rooted in tradition. Crafted from simple ingredients, its shiny crust belies the soft, fragrant interior bursting with raisins and anise seeds.

Whether enjoyed with morning coffee or as a post-dinner indulgence, Buccellato embodies the essence of Tuscan street food culture. Trust me, it’s a must-try!

Curious about other delectable offerings from Lucca? Dive into the link and prepare for a culinary adventure.

Buccellato Recipe: Anise and Raisin Bread from the age-old traditions of Lucca