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Italian quick bread: Brazadela

manuela's picture

Italian quick bread: Brazadela

brazadela slicedsliced brazadela

This is a sort of quick bread that is traditionally made in the Emilia-Romagna region of Italy. It is dense without being dry or crunchy, barely sweet and flavored with lemon zest. It is a rustic dessert that is part of the peasant cooking of the region and usually eaten at the end of festive meals, dunked in the local wine, Lambrusco. It is however very good dunked in milk or hot chocolate as well.

To celebrate special occasions such as weddings, there is still the custom in that region to bake several "brazadela" rings of decreasing sizes, packaging them together and giving them as presents to family and friends. It is shaped like a ring, and its name "brazadela" in the local dialect refers to its shape. The word brazadela in turn is the dialect correspondent of the Italian word "Ciambella" of the same meaning. Incidentally the word "ciambella" is the origin of the old English word "jumble" which used to indicate a ring-shaped cookie.

It should be made with Italian 00 flour, but I have made it successfully with American AP flour, unbleached, as well.

500 g Italian 00 flour

200 g granulated sugar + extra to decorate

100 g butter, unsalted, softened

3 eggs + 1 yolk

zest of 1 organic lemon

1/8 tsp salt

1/4 cup of milk, or as needed

1/4 tsp cream of tartar

1/2 teaspoon baking soda


Sift the flour with baking soda and cream of tartar. Add the butter, sugar, salt, the beaten eggs and grated lemon zest. Knead, adding milk little by little (you might need a little more or less than indicated) until you have a smooth dough that is a little less stiff then pasta dough, supple and workable withut being sticky. An electric mixer works fine (with the dough hook) but is not indispensable.

Let the dough rest for 1 hour in a covered bowl, in a cool place. The rest period is important for the final texture of the bread and should not be skipped.

Preheat the oven to 350F. Line a cookie sheet with parchment or foil (lighlty grease the foil). Shape the dough on the cookie sheet in a ring, about 2 inches wide and with a diameter of about 10 inches.

Mix the yolk with about 2 tsp milk and brush the ring surface. Sprinkle generously with coarse granulated sugar and bake for about 35-40 minutes, until golden and cooked through. Tiny cracks will appear all over the surface. Let the baked ring cool on a rack.

It keeps for a long time in an airtight container or can also be frozen in freezer bags.


A note on the sugar: the sugar traditionally used in Italy to decorate this and other baked goods looks like small nuggets that are soft and melt in your mouth. I have never been able to find it in the US, if it is avalaible here I do not know. However, coarse granulated sugar works as well. Another possible substitute is made by crushing sugar cubes in a small plastic bag until they look like small nuggets and then sprinkling them on top of the ring before baking.


zolablue's picture

Manuela - Thank you so much for posting another interesting recipe. I love lemon and am crazy for any type of lemon dessert so this is very welcome. I'm also happy to have more recipes for trying the Italian 00 flour.


I mixed up some pizza dough with the 00 flour today and it is retarding overnight. I'm planning to make some pizzas tomorrow night to try it so that's going to be fun.


About the sugar for the brazadela, I'm not sure I know what you are referring to in the sugar nuggets but I have an idea. I'm thinking in lieu of the proper sugar that sanding sugar or something like turbinado could be used unless that changes the flavor too much. If I run across where to find the nugget type sugar I'll let you know and hope you do the same. Thanks again.


PS...I am going nuts browsing at some of the incredible recipes on your blog. I can't wait to try many of them! Very unique things.


manuela's picture


I am posting a picture of the sugar as soon as I can; but as you were saying both sanding or turbinado sugar work fine.

There is another recipe tha tI will post really soon, but I want to bake it again and take a picture  to include with the recipe.

zolablue's picture

Manuela, take your time. Your recipes are interesting and worth waiting for.