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Golden Brazzadelle Valtellinesi rings stacked on a wooden board, one split open to show the soft, pale crumb inside.

Brazzadelle Valtellinesi: Alpine Baked Bread Rings

Butter-enriched yeast rings from the Valtellina Alps, scented with lemon zest and fennel seed and baked until golden.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Breakfast Pastry
Cuisine: Italian (Northern Italy)
Calories: 280
Ingredients Method Notes

Ingredients
  

Dough
  • 500 g all-purpose flour
  • 90 g granulated sugar plus 1 tsp for the yeast
  • 100 g unsalted butter softened
  • 2 large eggs room temperature
  • 120 ml whole milk warmed to 105 F / 40 C
  • 7 g active dry yeast 1 packet
  • 1/2 tsp fine sea salt
  • 1 lemon zest lemon
  • 1 tsp fennel seeds lightly crushed
Topping
  • 1 egg beaten, for egg wash
  • 2 tbsp coarse sugar or pearl sugar

Method
 

  1. Warm the milk in a small saucepan to about 105 F / 40 C. Whisk in 1 tsp of the sugar and the yeast, then let sit 10 minutes until foamy.
  2. In a stand mixer bowl or large mixing bowl, combine the flour, remaining sugar, salt, lemon zest, and fennel seeds.
  3. Add the yeast mixture, eggs, and softened butter. Mix on low, then knead 8 to 10 minutes by hand or with the dough hook until smooth and elastic and passing the windowpane test.
  4. Shape the dough into a ball, place in an oiled bowl, cover with a kitchen towel, and let rise in a warm spot for 60 to 75 minutes until doubled.
  5. Punch the dough down and turn it onto a lightly floured surface. Divide into 10 to 12 equal pieces, about 75 g each.
  6. Roll each piece into a rope about 20 cm / 8 inches long. Form into a ring, pinching the ends together firmly to seal, and place on a parchment-lined 33 x 46 cm / 13 x 18 inch sheet pan, spaced 5 cm apart.
  7. Cover loosely and proof 20 to 25 minutes until the rings look puffy but haven't doubled.
  8. Heat the oven to 180 C / 356 F while the rings finish proofing.
  9. Brush each ring with the beaten egg and sprinkle with coarse sugar.
  10. Bake 18 to 22 minutes until deep golden brown and the rings sound hollow when tapped on the bottom.
  11. Cool on a wire rack at least 10 minutes before serving.

Notes

  • Dough should pass the windowpane test before its first rise.
  • Don't skip toasting the fennel, it changes the whole aroma.
  • Rings puff, they don't double, during the second proof.
  • Egg wash right before baking keeps the crust from drying out.