Buccellato

Preparing the Dough In a large mixing bowl, combine the flour, sugar, and salt. Mix well.

2.In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes, or until foamy.

3.Make a well in the center of the dry ingredients and pour in the yeast mixture, beaten eggs, and melted butter. Mix until the dough comes together.

4.Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough becomes smooth and elastic.

5.Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Preparing the Filling Meanwhile, prepare the filling. In a food processor, combine the dried figs, raisins, walnuts, almonds, honey, orange zest, cinnamon, nutmeg, and cloves. Pulse until the mixture forms a thick paste.

Assembling the Buccellato Once the dough has doubled in size, punch it down and roll it out into a rectangular shape on a lightly floured surface.

8.Spread the filling evenly over the dough, leaving a small border.

9.Starting from one long side, roll the dough tightly into a log.

10.Seal the edges of the dough by pinching them together.

11.Transfer the rolled dough onto a greased baking sheet and shape it into a ring. Make sure to join the ends of the log to form a complete circle.

12.Cover the dough with a clean kitchen towel and let it rise for another 30 minutes.

Baking the Buccellato Preheat the oven to 350°F (175°C).

14.Bake the buccellato for 30 to 35 minutes, or until golden brown.

Preparing the Glaze While the buccellato is baking, prepare the glaze. In a small bowl, whisk together the confectioners' sugar, lemon juice, and milk until smooth.

16.Remove the buccellato from the oven and let it cool for a few minutes.

17.Drizzle the glaze over the warm buccellato, allowing it to drip down the sides.

18.Let the buccellato cool completely before slicing and serving.