A traditional Brescian dessert, bossolà is shaped like a donut. For this reason, many people equate it to the Mantuan “bisulan” or the Cremonese "bussolano,” but unlike these, it’s much lighter and fluffier. Typical of the Christmas holidays, it can be found in Brescia and its surroundings as early as All Saints’ Day, on November 1st. And at Iginio Massari’s Veneto bakery, they serve it all year long, because as the master says: “If a dessert is good, why shouldn’t we eat it year round?”
Some say that it was the Venetians who brought this dessert to the city, while others say it has even older origins. According to the most credible accounts, the term “bossolà” derives from the Celtic “bés 'mbesolàt,” which means coiled snake. This symbol of good luck harks back to the idea of power and rebirth and is present in many legends and tales from the valleys of Brescia.
With a base of eggs, butter and flour, bossolà requires a rather long process, but the result makes up for the time and effort put in to preparing this soft, cloud-like sweet. Massari’s recipe involves five stages and almost seven hours of leavening. But there’s also a simplified version you can make at home.
Ingredients to make bossolà (14 servings)
First dough:
5 oz. white flour (0 or 00), 1.5 oz. granulated sugar, 1.5 oz. butter, 1.5 oz. brewer’s yeast, 1 egg
Second dough:
9 oz. white flour (0 or 00), 2 oz. granulated sugar, 2 oz. butter, 2 eggs
Third dough:
1 lb. white flour (0 or 00), 5 oz. granulated sugar, 5 oz. butter, 1 tsp. salt, 1 tsp. vanillin, 6 eggs
Method
First dough
Pour the flour onto a pastry board, make a well, and place the crumbled yeast (melted in a bit of warm water), the softened butter, an egg, and the sugar in the center. Knead the dough until it’s dry and elastic. Form it into a ball and place it in a floured bowl, cover it with a napkin, and place it in a warm place, letting it rise for another hour.
Second dough
Combine the flour and sugar, form it into a well, add the eggs and softened butter to the center, then knead well. Add it to the first leavened dough and knead vigorously for about 15 minutes. Form the dough into a ball again and let it rise for 2-3 hours.
Third dough
Combine the flour, sugar, salt, and vanillin. Form a well and add the eggs and softened butter to the center. Knead for a few minutes, then add in the leavened dough and knead everything together vigorously for about 15 minutes, ensuring that you are pounding the dough hard against the pastry board. Place it in the baking pan and let it rise for another half hour. Afterwards, bake it in a preheated 375°F oven for 40-50 minutes.
Once ready, dust the bossolà with powdered sugar and serve after it has cooled. Ideal for breakfast or as an afternoon snack, its rustic taste goes great with milk and even better with tea. As a dessert at the end of a meal, you can pair it with sweet or fortified white wines.
