Traditional Buccellato

- 400g Farina 00
- 250ml Milk
- 125g Granulated sugar
- 50g Bread dough or biga
- 50g Dry Marsala wine
- 40g Butter
- 15g Lard
- 1 tsp Baking soda
- Zest of 1 Lemon
- 2 Whole eggs
- Pinch of Salt

Mix the sugar, flour, lemon zest, and salt in a large bowl. Create a well in the center, add the eggs (reserving some white for glazing), softened butter, lard, baking soda, and a few drops of milk.

Combine well, then add the Marsala wine and milk gradually. Finally, knead in the bread dough.

Knead thoroughly until smooth, adjusting with a little water if needed. Shape into a ring, place into a greased mold, and let rise for about 1 hour in a warm spot.

Brush with the reserved egg white and bake at 300°F (150°C) for about 45 minutes. Allow to cool before unmolding.

Calories: 220 kcal
Carbohydrates: 35g
Protein: 5g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 150mg
Sugar: 12g

Berlucchi Franciacorta '61 Extra Brut
Tasting Notes: Crisp, elegant bubbles with notes of green apple, almond, and subtle toasty flavors.
Its dry finish perfectly balances the sweetness of Buccellato.