This yeast cake could also be called a sweet bread or focaccia. The recipe comes from Vicenza in the Veneto region where it is traditionally made around Easter. It is quite similar to the Colomba pasquale and the Panettone for that matter in the sense that it is a not too sweet bread spiced up with vanilla and lemon zest. As such it makes a welcome and tolerably healthy addition to the breakfast or tea table.
25 g yeast
100 ml water
120 g butter
pinch of salt
500 g flour
160 g cane sugar
2 tsp vanilla sugar
Grated peel of 1 lemon
2 tbsp granulated sugar
Dissolve the yeast in lukewarm water
Mix well with melted butter, a pinch of salt and half the flour.
Leave the dough to rise to double size under a moist tea towel
Knead the dough with vanilla, sugar, grated lemon peel, eggs and the remaining flour.
Pour the dough into a greased cake tin and let it rise for a couple of hours
Sprinkle the yeast cake with granulated sugar and bake the fugazza vicentina at 170 C /340 F for 30 minutes.
Other sweet bread recipes