Bossolà Bresciano

Name: Bossolà Bresciano (Brescian-Style ‘Panettone’)
Yield: Serves 8
Cuisine: Italian
Ingredients: 15 g caster sugar; 10 g fresh yeast; ¼ cup (40 g) pure icing sugar, sifted, plus extra for dusting; 135 g unsalted butter, at room temperature, plus extra for buttering; 50 g unsalted butter, softened; 75 ml water; 50 g caster sugar; 50 ml water; 35 g egg yolk (from about 2 x 60 g eggs); 25 g caster sugar; 60 g bread flour, sifted; 30 g caster sugar; ⅓ cup (50 g) bread flour, sifted; 1⅓ cups (200 g) bread flour, sifted; 2 tablespoons water; 5 g fine salt; 5 g cocoa butter, melted; ⅔ cup (100 g) bread flour, sifted; 10 g unsalted butter, melted

Brescian-Style ‘Panettone’

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

This may seem complicated – but it is easy enough if you follow the steps. It’s great served with coffee or as a dessert with Zabaglione, as pictured. Make sure you use bread flour, and start this recipe the day before to give the dough time to rest overnight.

Ingredients

First dough

⅓ cup (50 g) bread flour, sifted
15 g caster

Europe
Italy
Brescia
Dessert
Bread
Vegetarian
Mediterranean

Method

To prepare the first dough, place the flour, caster sugar, yeast and water in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 10 minutes. Cover with a clean, dry cloth and set aside for 35 minutes.

For the second dough, place the flour, caster sugar, water and melted butter in a separate bowl and mix with a wooden spoon until well combined. Add to the