Seal the pastry underneath and keep the centre open. Use a few shallow scores rather than cutting through to the filling. For the half yolk, beat a yolk separately and weigh out half; keep the remaining half for another cooked preparation. Wheat, eggs, dairy and nuts are present: check all ingredient labels.
Make ahead Refrigerate the dough and filling separately, covered, overnight. The schedule allows about 12 hours chilling and an hour cooling; these are planning estimates. The stated cook time includes toasting the nuts. Bake extra rings separately if they cannot fit with space around them.
Buccellato: Sicilian Fig Pastry Ring
Total 14 hr 25 min · Prep 45 min · Cook 40 min · Yield 1 ring
Method
Heat the oven to 180°C. Toast the hazelnuts for about 10 minutes and rub away loose skins with a clean towel. Toast the filling almonds and walnuts for about 7–10 minutes, until fragrant, then cool. Keep the finishing almonds and walnuts separate.Heat the oven to 350°F. Toast the hazelnuts for about 10 minutes and rub away loose skins with a clean towel. Toast the filling almonds and walnuts for about 7–10 minutes, until fragrant, then cool. Keep the finishing almonds and walnuts separate.
If the figs are hard, cover with hot water and check after 5 minutes. Drain, pat dry, remove the stems and chop. Pulse the filling nuts in a processor, then add figs, raisins, zest, the filling marmalade, honey, Marsala and cinnamon. Stop at a dense paste with small nut pieces. Cover and chill.
Beat the butter and sugar together. Incorporate the measured egg and yolk, then flour, baking powder and salt, mixing only until combined. Wrap the dough and chill separately from the filling overnight, allowing about 12 hours.
Heat the oven to 180°C. Divide the dough and filling equally between the number of rings you are making. For each ring, let the dough soften only enough to roll without cracking. On lightly floured baking paper, roll into a rectangle roughly 43 cm long and 23 cm wide. Keep the pastry cool; use the paper to support it.Heat the oven to 350°F. Divide the dough and filling equally between the number of rings you are making. For each ring, let the dough soften only enough to roll without cracking. On lightly floured baking paper, roll into a rectangle roughly 17 in long and 9 in wide. Keep the pastry cool; use the paper to support it.
Shape the filling into a log along the length. Fold the pastry around it and seal the long seam. Turn the seam underneath and bend the filled log into a ring on a baking tray. Join the ends firmly, moistening them with a little water if needed, and keep the centre open.
Make a few short, shallow diagonal scores in the top without cutting through to the filling. Bake for about 30 minutes, until the pastry is lightly golden and cooked through. Leave to cool completely before lifting.
Warm the finishing marmalade gently and sieve if coarse. Brush a thin layer over the cooled ring, then add the diced candied orange, citron and finely chopped finishing almonds and walnuts. Let the glaze settle before cutting small slices.
Equipment
- Kitchen scale and measuring spoons
- Food processor and mixing bowls
- Rolling pin and baking paper
- Baking tray, pastry brush and sieve
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