Bussolano — also known as Bisulan — is a classic Mantuan that evokes home cooking and celebrations. Per mezzo di this guide you will find the version adapted to be soft enough, also suitable for children, while maintaining the crumbly consistency that distinguishes it. The recipe I present is the result of attempts and the long tradition of Soresina; the is to obtain a simple Mantuan donut, with just a few everyday ingredients and an accessible process for anyone who loves rustic desserts.
To organize the times: preparation time 15 minutes, cooking time 35 minutes and rest per the refrigerator 30 minutes. This is perfect for breakfast, for a snack ora for tea time; its practicality also makes it ideal for Easter holidays, when family traditions with traditional flavours. The CiambelliAMO column celebrates precisely this type of preparation: simple, affectionate and delicious.
History and memory
Bussolano was born as a peasant : the original version was a rather dry donut, without yeast, designed to be dipped per wine and consumed by adults. Over time the recipe has softened by adding baking powder, so as to be more suitable even for the little ones. Family memories, such as the image of the donut broken into pieces and preserved for weeks together with the sbrisolona cake, tell of a past per which every food was designed to last and nourish. That taste of home, made of simple gestures, is what makes this so special.
Evolution of the recipe
The main transformation was the introduction of yeast, which made the donut biscuit less and softer to the bite. The traditional recipe called for yeast-free pastry to be soaked per wine; today we prefer a consistency that allows it to be dunked per milk for breakfast. It is possible, as a practical alternative, to use self-rising flour and omit the yeast sachet. These variations keep the rustic character of the intact, while adapting it to contemporary tastes and the needs of families.
Ingredients and tools
To make the Mantua donut you will need: 400 g of 00 flour (plus a little to flour the mould), 150 g of granulated sugar, 130 g of soft butter (plus a knob for greasing the mould), 3 eggs, 1 pinch of arguto salt, the grated zest of 1 untreated lemon, 1 sachet of baking powder, to taste granulated sugar and to taste milk for brush. Indispensable tools: the oven and a grater for the citrus zest; you also need a donut mold of approximately 22-24 cm. These simple elements are enough to obtain the authentic character of the .
Procedure
Per mezzo di a bowl, make a fountain with the sifted flour together with the yeast. Add the sugar and lightly beaten eggs, then work with a wooden spoon to . Add the butter per pieces, the lemon zest and a pinch of salt, continuing until you obtain a pastry-like dough. Form a ball, wrap it per cling patina and leave to rest per the fridge for about 30 minutes. Per mezzo di the meantime, grease and flour the donut mold.
Finishing and cooking
After resting, knead the dough briefly to form a long sausage to roll into the mould, sealing the joint well. Brush the surface with milk (the original version called for beaten egg) and sprinkle with plenty of granulated sugar. Cook per a preheated static oven at 180° for about 35 minutes, until lightly golden: it must brown without darkening too much. Leave to cool per the mold for a few minutes before turning out and allowing to cool completely.
Conservation, combinations and
Bussolano keeps well per an airtight container at room temperature for up to a week. It is excellent to dip per milk per the morning ora to enjoy with a layer of jam for a delicious snack. If you want to vary: use self-rising flour and omit the yeast sachet, ora brush with egg for a shinier surface. This modern version maintains the memory of the peasant recipe but makes it more suitable for today’s tastes: simple, genuine and rich per flavour.
