Lemon Buccellato with Blackberry Sauce & Vin Santo

A delightful lemon buccellato served with a luscious blackberry sauce and Vin Santo.

Ingredients

1	pint fresh blackberries, rinsed and dried
200	sugar
2	tablespoons fresh squeezed lemon juice
400	all-purpose flour, plus more for kneading
50	unsalted butter, cubed and at room temperature
10	dry activated yeast, at room temperature
1	milk, at room temperature
1	pinch salt
2	baking soda
1	lemon, zest and juice
3	large eggs, lightly beaten
1	vin santo
1	barely sweetened whipped cream for garnish
1	additional whole blackberries for garnish, optional

Instructions

• 1. In a saucepan over medium heat, combine fresh blackberries and sugar. Cook, stirring occasionally, until the blackberries release their juices. Mash them with a spoon until soft and just boiling. Remove from heat and strain through a fine sieve. Refrigerate the sauce for up to 5 days.
  2. Place a large mixing bowl on a scale. Add and sift 400 grams of flour, then add 150 grams of sugar, and 50 grams of cubed butter. Blend using a fork or pastry blender until a dry, coarse sandy consistency is achieved.
  3. Mix a small amount of milk into the yeast to form a paste. Combine this with the flour mixture, along with salt, baking soda, lemon zest, lemon juice, and beaten eggs. Stir until just combined.
  4. Knead the dough on a floured surface until smooth and elastic. Shape into a ball, place in a buttered bowl, cover, and let it rest for 4 hours.
  5. Preheat the oven to 325°F. Transfer the dough to a floured surface, knead, and shape into a log. Bake for 40 minutes, then cool for 30 minutes before serving.
  6. To serve, cut and save the ends of the cake. Slice into 12 pieces. Dip each slice in Vin Santo. Serve 2 slices per plate, drizzled with blackberry sauce, topped with whipped cream, and optionally, whole blackberries.

Jul 19, 2024