Golden yolk-rich butter rings inspired by the traditional cookies of Burano, scented with lemon and vanilla.
Bussolai Buranelli
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 165 minutes: 35 hands-on, 60 chilling or resting, 40 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measures
- Mixing bowl and sturdy spoon or mixer
- Dough scraper
- Two 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
Golden yolk-rich butter rings inspired by the traditional cookies of Burano, scented with lemon and vanilla.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix the yolk dough
- 1Mix the yolk doughBeat butter and sugar just until smooth, without a long fluffy creaming. Stir in yolks, vanilla, lemon zest and salt. Add flour and press together into an even dough. Wrap and chill for 1 hour.
Form the rings
- 2Form the ringsHeat oven to 350°F (177°C) conventional or 325°F (163°C) fan. Divide into 24 equal portions, about 24 g each. Roll each into a 5-inch rope of even thickness and join the ends into a ring with a roughly 1-inch center opening. Pinch and smooth the joins.
Bake in two batches
- 3Bake in two batchesArrange 12 rings on each of two parchment-lined 13 × 18-inch sheets, 1 1/2 inches apart. Bake one sheet at a time 16–20 minutes, 40 minutes for both, until golden below and lightly golden on top. Do not bake until dark brown.
Cool the rings
- 4Cool the ringsLeave on the sheets 5 minutes before lifting onto a rack for another 25 minutes. Pack only when cold; they become crisp and firm as they cool.
Chef’s Science & Pro Tips
Ingredient science
Yolks give the characteristic warm yellow color and rich crumb.
Technique & texture
Allow very cold dough to soften slightly before rolling ropes to prevent cracks.
Finishing & serving
Keep all ropes the same thickness, especially at the pinched join.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Keep airtight in a cool dry room, away from soft cookies. |
| Refrigeration | Not needed | Baked rings keep better in a dry container. |
| Raw freezing | Up to 1 month | Freeze the wrapped dough disk, then thaw overnight in the refrigerator. |
| Baked freezing | Up to 1 month | Freeze cold rings in a rigid airtight container. |
| Restoring | About 1 hour | Thaw in the closed container at room temperature. |
Notes
- Yolks give the characteristic warm yellow color and rich crumb. Allow very cold dough to soften slightly before rolling ropes to prevent cracks. Keep all ropes the same thickness, especially at the pinched join. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Are bussolai always rings?
Burano cookies also appear as hand-shaped S forms; this recipe deliberately makes the ring version.
Are these the same as the large bussolà cake?
No. These are individual yolk-rich Burano cookies, not a large cake.
Do I brush them with egg wash?
No egg wash is included; yolks in the dough provide the color.
Follow The Cookie Index on Pinterest
Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
