Fugassa Veneta
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4.2
10 reviews
Good
Fugassa Veneta
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This traditional Easter sweet bread from Veneto is a delicious treat that is usually enjoyed during the holidays.
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Ingredients
- 500 gr flour
- 70 ml milk warm
- 4 egg medium at room temperature
- 20 g fresh brewer's yeast if you have time for longer leavening you can reduce the quantity
- 150 g sugar
- 100 g butter at room temperature
- Pinch salt
- 1 orange peel grated
- 1 lemon peel grated
Glaze (option 1)
- milk
- butter
- 2 tablespoons granulated sugar
Glaze (option 2)
- 1 egg white
- 2 tablespoons granulated sugar
- q.s. almonds
Instructions
- To prepare the leaven, in a glass container, dissolve the brewer's yeast in warm milk, adding 20 grams of sugar and 100 grams of flour. Mix everything vigorously to obtain a soft dough: wrap with a slightly damp cloth (or plastic wrap) and let it rest in a warm place for about an hour.
- After one hour, you can prepare the first dough. On a pastry board (or in a kitchen mixer), add the 200 grams of flour, the two eggs and 80 grams of sugar. Then, add the leavened dough and start working on everything until the dough is elastic. At this point, add the 50 grams of soft butter into small pieces (or melted in a bain-marie) and continue to work for about 30 minutes. Your mixture should be smooth and soft. Shape the mixture into a ball and let it rest covered in a warm place for 3 hours. (The volume should double at the end of this stage.)
- To prepare the second dough, on the pastry board (or in the kitchen mixer), add the remaining part of the flour (about 200 g), 50 grams of sugar, 2 eggs, salt and 50 grams of soft butter. Next, add the lemon and orange peels. Knead everything, then add it to the first dough, which will have risen in the meantime.
- Continue to work until the dough is smooth, soft and elastic, but without being sticky. It will take a little longer, even 45 minutes (the dough will be ready when it comes off in a single block).
- At this point, let it rest once again covered with a slightly damp cloth. (The dough must rest until the volume doubles. Preferably, you should let it rest overnight.)
- The next morning (or, when it has doubled), deflate the dough and form a ball. Put it in a special mold and leave it to rise again in a warm, covered place for another 3 hours. By the end of this time the dough should reach the edge of the mold.
- Leave the dough uncovered for 10-15 minutes, so that a light film forms on the surface. With a sharp knife, make a cross-cut.
- You have two options for the icing. The simpler one consists of brushing the surface with milk, adding a few pieces of butter, and sprinkling the surface with granulated sugar. The richer version consists of whipping an egg white with some sugar, brushing the mixture on the dough surface, and finally sprinkling the surface with granulated sugar and a handful of almonds.
- Preheat the oven to 350 F. When at temperature, place your dough in the oven.
- After approximately 15 minutes, or when the fugassa is beginning to change color, cover it with aluminum foil and bake for another 45-50 minutes. Once you remove the fugassa from the oven, let it cool.
Nutrition Information
Show Details
Serving
100g
Calories
3609kcal
(180%)
Carbohydrates
584g
(195%)
Protein
80g
(160%)
Fat
106g
(163%)
Saturated Fat
59g
(295%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
28g
(140%)
Trans Fat
3g
(150%)
Cholesterol
878mg
(293%)
Sodium
981mg
(41%)
Potassium
960mg
(20%)
Fiber
14g
(56%)
Sugar
203g
(406%)
Vitamin A
3563IU
(71%)
Calcium
288mg
(29%)
Iron
26mg
(144%)
Nutrition Facts
Serving: 1Fugassa
Amount Per Serving
Calories 3609 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 3609kcal | 180% |
| Carbohydrates | 584g | 195% |
| Protein | 80g | 160% |
| Fat | 106g | 163% |
| Saturated Fat | 59g | 295% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 3g | 150% |
| Cholesterol | 878mg | 293% |
| Sodium | 981mg | 41% |
| Potassium | 960mg | 20% |
| Fiber | 14g | 56% |
| Sugar | 203g | 406% |
| Vitamin A | 3563IU | 71% |
| Calcium | 288mg | 29% |
| Iron | 26mg | 144% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
10 reviews
Good
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