Fugassa Veneta

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To prepare the leaven, in a glass container, dissolve the brewer's yeast in warm milk, adding 20 grams of sugar and 100 grams of flour. Mix everything vigorously to obtain a soft dough: wrap with a slightly damp cloth (or plastic wrap) and let it rest in a warm place for about an hour.
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After one hour, you can prepare the first dough. On a pastry board (or in a kitchen mixer), add the 200 grams of flour, the two eggs and 80 grams of sugar. Then, add the leavened dough and start working on everything until the dough is elastic. At this point, add the 50 grams of soft butter into small pieces (or melted in a bain-marie) and continue to work for about 30 minutes. Your mixture should be smooth and soft. Shape the mixture into a ball and let it rest covered in a warm place for 3 hours. (The volume should double at the end of this stage.)
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To prepare the second dough, on the pastry board (or in the kitchen mixer), add the remaining part of the flour (about 200 g), 50 grams of sugar, 2 eggs, salt and 50 grams of soft butter. Next, add the lemon and orange peels. Knead everything, then add it to the first dough, which will have risen in the meantime.
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Continue to work until the dough is smooth, soft and elastic, but without being sticky. It will take a little longer, even 45 minutes (the dough will be ready when it comes off in a single block).
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At this point, let it rest once again covered with a slightly damp cloth. (The dough must rest until the volume doubles. Preferably, you should let it rest overnight.)
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The next morning (or, when it has doubled), deflate the dough and form a ball. Put it in a special mold and leave it to rise again in a warm, covered place for another 3 hours. By the end of this time the dough should reach the edge of the mold.
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Leave the dough uncovered for 10-15 minutes, so that a light film forms on the surface. With a sharp knife, make a cross-cut.
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You have two options for the icing. The simpler one consists of brushing the surface with milk, adding a few pieces of butter, and sprinkling the surface with granulated sugar. The richer version consists of whipping an egg white with some sugar, brushing the mixture on the dough surface, and finally sprinkling the surface with granulated sugar and a handful of almonds.
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Preheat the oven to 350 F. When at temperature, place your dough in the oven.
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After approximately 15 minutes, or when the fugassa is beginning to change color, cover it with aluminum foil and bake for another 45-50 minutes. Once you remove the fugassa from the oven, let it cool.

Ingredients

Glaze (option 1)

Glaze (option 2)

Equipment

Instructions