Yeast cake from Vicenza
Fugazza 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 , the Panettone or castagnaccio chestnut cake 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 fugazza with granulated sugar and bake the fugazza vicentina at 170 C /340 F for 30 minutes.