Bossolà Bresciano

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

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

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