Aniseed and currant ring cake (Buccellato dì Lucca) from Gennaro's Italian Bakery / Panetteria (page 140) by Gennaro Contaldo

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Notes about this recipe

  • Eat Your Books

    Can substitute active dried yeast for fresh yeast.

  • Lepa on July 20, 2022

    I really enjoyed this simple cake. It's perfect for breakfast, as it's more like a sweet bread than cake (not very sweet). We ate it warmed up with a thick slick of butter. Some notes on making the cake: I added a bit of salt because I don't like cakes or bread with no salt. I added a pinch but I am guessing about 1/2 tsp would be ideal. Also, this rose slowly and it took about 2.5 hours to rise. I thought my yeast had gone bad but I think it's because it is an enriched bread with lots of fruit so it takes more time.

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