Fugassa d’la Befana

Jan 5
2 min read

Fugassa d’la Befana is a traditional Piedmontese Epiphany cake, deeply rooted in rural culture and in the rituals marking the passage from the old year to the new. The term fugassa derives from the Latin focacia and refers to a simple, soft and fragrant preparation, halfway between sweet bread and cake, made with humble yet symbolic ingredients.

Originally prepared in rural households at the beginning of January, it was meant as a wish for abundance, prosperity and fertility for the year ahead. One of its most fascinating traditions is the custom of hiding a coin and a dried fava bean inside the dough: whoever finds the coin is destined for good luck, while the fava bean has an apotropaic and playful meaning, often accompanied by the obligation to offer the cake the following year. The round shape, now the most common, symbolizes the cycle of the seasons and the continuity of life, while raisins, candied fruit and citrus zest represent wealth and light in the heart of winter.

Even today, Fugassa d’la Befana is not just a cake to be shared, but a true ritual gesture of conviviality and good fortune, passed down from generation to generation in Piedmontese families. 🍽️Serves: one round pan 28 cm diameter ⏲️Time: about 4 hours 🧺Ingredients:

350 g all-purpose flour
120 g sugar
140 g softened butter
3 medium eggs
140 ml warm milk
12 g fresh baker’s yeast (or 6 g dry yeast)
1 pinch of salt
Zest of ½ lemon
40 g raisins (optional, soaked in warm water)
60 g candied fruit (optional)
Powdered sugar, for dusting
1 coin, well wrapped in foil or food-safe film
1 dried fava bean, well wrapped in foil or food-safe film

🥣Instructions: 1. Activating the yeast

Dissolve the yeast in the warm milk, add 1 tablespoon of the sugar from the recipe and stir gently. Let it rest for 15–20 minutes until slightly foamy. This step ensures proper fermentation.

2. Preparing the dry ingredients

Sift the flour into a large bowl, then add the remaining sugar, salt and grated lemon zest.

3. Making the dough Add the eggs and softened butter in pieces to the dry ingredients and mix well. Gradually pour in the milk with yeast and knead until smooth, elastic and homogeneous. The dough should be soft but not sticky. 4. Adding coin and fava bean and rising Gently fold in the drained raisins and candied fruit, then add the coin and fava bean, already wrapped. Cover with a clean cloth and let rise in a warm, draft-free place for 1–2 hours, until doubled in size. 5. Baking Transfer the dough to a buttered and floured round pan. Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, until golden.

6. Cooling and finishing Let the cake cool completely before removing from the pan. Dust with powdered sugar just before serving, evoking the symbolic snow of winter. 💡Tips: