Place the sugar and egg yolks in a bowl and whisk the mixture until it is almost white. In some versions, a little rum is also added.
Make a well in the flour on a pastry board, add the grated lemon or orange zest, a pinch of salt and vanilla.
Now add the egg and sugar mixture and the butter at room temperature.
Work the mixture well to obtain a smooth and homogeneous mixture, cover it with a sheet of cling film and place it in the refrigerator for approximately 30 minutes.
Once the time has passed, take some dough and make cords 15/20 centimeters long and give them the shape of them or a circle.
Continue preparing the biscuits until you use up all the mixture.
Bake in a preheated oven at 338 F = 170 C for approximately 15/18 minutes, until they start to brown.
Let the Buranelli biscuits cool before consuming them.

Notes

Bussolai are special breadsticks. They have a rounded shape and are famous for their amazing smell and delicious taste. These qualities come from the traditional ingredients used in making them. Years ago these biscuits were kept in the cupboards among the linen to perfume it given the exquisite scent they give off.

No doubt bussolai represent Venetian patisserie. With their typical rounded shape, they’re easy to make and perfect with sweet wines like the Vin santo or the Zibibbo.

What are the Bussolai cookies?

The bussolai di Burano are delicious biscuits from the Venetian tradition. They are also known as bussolà or Buranelli, and they are made in Burano, an island in the Venice lagoon.

When to eat the Bussolai biscuits?

You can eat Buranelli biscuits during holidays like Easter. So consider it the Easter dessert in Burano. The custom in Burano is that the ladies go to the bakeries and pastry shops on the island a few days before Easter, and have the dough cooked for their Easter compasses.

How do the Bussolai looks like?

Buranelli biscuits, also known as Bussolai di Burano, can have a shape similar to a donut or a variation called esse di Burano, which has an “S” shape.

The history of these biscuits

In the past, fishermen’s wives used to make a dessert called bussolà. So they would prepare it for their husbands, who spent long periods of time at sea fishing. The bussolà was important because it provided the sailors with energy to cope with their challenging life at sea.

How to use the Bussolai

The bussolà buranello is a tasty biscuit that was once used as a drawer freshener. It was a popular choice for making linens smell nice.

Buranelli or Bussolai that can be enjoyed as they are or dipped in wine or Marsala

Who would have thought that a biscuit could have a fragrant twist? Simple treats can be quite aromatic. You can enjoy them additionally dipped in, tea, milk, wine or Marsala!

Tips and other ways to make the Bussolai

I have made them many times with butter in their dough, so don’t even think about replacing it with oil!

Maybe you can make those biscuits for the International Cat Day

To make the pastry smooth and easy to work with, you can use a natural additive called inulin.

Bussolai of Burano, are yummy and you can stored them for a long time. Use various flours, but adjust the liquid accordingly. Be attentive while making them.

If you use chufa flour, you can omit the sugar.

Tonka beans are very aromatic berries. Often you can use them as a powdered alternative to vanilla in baking. You can buy them online.

CURIOSITIES

These pastries are a variation of an ancient bread called “bussolai.” They are like a combination of cookies and bread, with a crispy texture on the outside and inside.

The Bussolai Buranesi biscuits were baked by different bakeries under the supervision of the Serenissima, and were often served to German workers starting from the 1400s.

Venetians loved bussolai, a type of biscuit. They baked them in different bakeries under the supervision of the Serenissima, and served them to German workers starting from the 1400s.

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Taste the Sweet Delicacy of Bussolai: An Italian Recipe

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