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Bussolai, traditional biscuits from Burano
Bussolai, traditional biscuits from Burano
Bussolà
ph. Eleonora Da Frè @_eledf via Instagram
These ring-shaped biscuits are very satisfying, and stay fresh over a long time. Originally they were prepared in Burano by fishermen’s wives as they were a rich snack for their husbands. Just don’t confuse them with bossolà, which are rings of crusty bread from the island of Pellestrina, in the Venice south lagoon.
The bussolai were originally ring-shaped biscuits, then they were shaped into a backword "s" to be easily dipped: the s-shape version, which takes the name of esse di Burano, is perfect to be dipped in milk or in dessert wine (such as Vin Santo).
A fan fact related to these biscuits? They were often kept in the drawers of a dresser because they made the clothing smell sweet and pleasant.
INGREDIENTS
12 egg yolks
6 hg sugar
a little vanilla
3 hg butter
a pinch of salt
PROCEDURE
- Mix egg yolks and sugar, then add a pinch of salt, butter and beat until combined, add flour and vanilla. Work the mixture with your hands until it turns into a smooth dough.
- Wrap the dough in plastic film or beeswax wrap and rest in the fridge for 1 hour. Divide the dough into 8-10 pieces, roll each into a log and shape into a backward ‘S’ or a circle.
- Bake the biscuits at 160°-180ºC (350ºF) for 15 - 20 minutes until golden-brown.
