The briaccola is a typical north-italian winter sweet bread, not unlike the many other ancestors of the modern panettone.

It is traditionally eaten for breakfast on the last day of winter, as well as for dessert on Christmas or other winter holydays.


First dough

  • 65 g (firm) sourdough
  • 200 g flour
  • 100 g water

Final dough

  • 300 g flour
  • 100 ml water + rum
  • 50 g butter
  • 125 g sugar
  • 1 teaspoon salt
  • 40 g raisins
  • 30 g candied orange peel
  • 30 g candied citron peel
  • 30 g dried figs (3 figs)
  • 30 g unshelled and peeled almonds
  • 30 g walnuts (6 nuts)

12 hours ahead, prepare the first dough, form a smooth ball and leave it in a warm place to rise. Wash also the raisins, cover them with rum and leave to soak.

Then prepare the final dough; drain rum from the raisins in a graduated container (it should be about 24 g) and fill it up to the 100 ml mark with water, then combine it with the first dough, flour, butter, sugar and salt. Knead well until smooth.

Dice the orange and citron peel, slice the figs and cut the almonds and walnuts in small pieces; add also the raisins and mix well.

Place the dough on a floured surface, divide it in four parts, flatten one, cover it with a quarter of fruit mix, then a layer of dough and continue alternating. Knead well to distribute the fruit in the dough. Form a ball, flatten it a bit, place it covered on a baking tray and leave in a warm place to rise for 12 hours.

Preheat the oven at 200°C, bake for 15 minutes, then lower the temperature to 170°C and continue baking for another 50-60 minutes.

Let the briaccola cool on a rack (possibly overnight) to be able to cut it cleanly (but it is also delicious warm).

Serve at room temperature, or rewarmed and sprinkled with grappa.

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