Buccellato di Lucca {Tuscan Recipe}
Print Recipe


For the starter:

For the dough:

For brushing:

  • 2 tbsp sugar
  • 1 tbsp water


Starter dough:

  • Dissolve yeast in lukewarm water. Add flour a spoon at a time. Mix with a fork and as the dough becomes more dense transfer it to the work surface and knead with the hands until you get a smooth and elastic ball.
  • Place the dough in a bowl and cover with a plastic wrap.
  • Leave at room temperature for a few hours, then put it in the fridge overnight.
  • In the morning remove the starter dough from the fridge1-2 hours before making buccellato.


  • Let the raisins soak in lukewarm water for 30 minutes, then pat dry with a paper towel.
  • In a standing mixer with a dough hook add starter dough, active dry yeast, water, sugar and flour. Mix on low speed until combined.
  • Add a pinch of salt, butter and an egg. Mix on medium speed for about 5 minutes until the dough becomes smooth and elastic.
  • Add raisins and aniseeds. Mix on low speed a few seconds until raisins and aniseeds spread evenly in the dough.
  • Transfer the dough to a clean bowl covered with a plastic wrap.
  • Let rise in dark warm (but not HOT) place until double in size (1-2 hours).
    Past that time, line a baking sheet with parchment paper.
  • Turn the bowl with the dough upside down and gently helping with the hands let it “slide” down on the baking sheet.
  • Give it a round form and with your hands make a small hole in the center.
    Place a glass or a cup to keep the hole during second proofing.
  • Let buccellato rise on a baking sheet for another 40-60 minutes.
    Make sure to cover it with a lightly floured linen towel.
  • Remove the glass and bake buccellato in a preheated to 350F oven for 40-45 minutes.
  • Let cool and enjoy!