Bossolà Bresciano

Brescian-Style ‘Panettone’

Preparation info
  • Serves


    • Difficulty


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.


First dough

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


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