The “bussolà” in Venice is salty, a kind of friable breadstick closed in a circle that is used as a snack. Instead in Burano it is sweet, it is composed of a pasta rich in eggs and butter with a hard consistency, but very good!
Tradition considers the bussolà as an Easter cake, carefully prepared in the houses and brought to cook by the bakers. Then placed in the cupboards and closets, it perfumed the house and linen. In addition to the classic round shape, the cake dough can be given an “S” shape. It is a comfortable dessert from “mogiar” (dipping, soaking) in vin santo or passito and is the dessert that is served at the end of the meal in local restaurants.
The bussolà versions are many. The ingredients are always the same, instead the quantities of butter or those of sugar or the quantity of eggs vary. Those that are seen on the market are of a beautiful yellow color and for this you can use yellow-paste eggs.
Flour: 500 g (4 cups)
Sugar: 300 g (1½ cup)
Butter: 170 g (¾ cup)
Egg yolk: 6
Vanilla: 1 sachet (1 tbsp.)
Lemon: 1 vial
Rum: 1 vial
A pinch of salt
In a bowl mix the egg yolks with the sugar until creamy and well-combined, for about a minute. In a separate bowl whisk together flour, vanilla extract, lemon, rum and salt. Add the sugar/egg yolks cream.
Then add the butter into small pieces (softened to room temperature). Work the ingredients well until you have a pastry like shortbread. Mix the dough for approx. 30 minutes. Wrap the dough in plastic film and rest in the fridge for 1 hour.Take the dough out of the bowl and form ring-shaped or S-shaped cakes. Place them on the oven plate covered with parchment paper and bake at 180° for about 10 minutes. Lower the temperature to 150° and turn them. Leave in the oven for another 3-5 minutes. Turn off the oven and let it cool.