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Bussolano di Soresina, the Lombard Easter donut

compassano donut

Here is the recipe for preparing bussolano, a classic dessert typical of the culinary tradition of Lombardy, to be served for breakfast or as a snack.

Bussolano is a typical dessert from Lombardy and in particular from Soresina, in the province of Cremona. It is nothing more than a soft donut that is traditionally served for breakfast on holidays such as Easter Sunday. In the ancient version it was a very hard cake, to be eaten dipped in vin santo, while today yeast is added to the dough and the result is decidedly softer .

I advise you to keep the dessert prepared following this recipe under a glass bell jar for 2-3 days at most . Here are all the preparation steps!

compassano donut
compassano donut

Preparation of the soft compass

  1. First wash the lemon, dry it and grate the zest.
  2. Pour a whole egg and an egg yolk into a bowl or mixer, then add the sugar, mix well and then add the butter at room temperature cut into cubes.
  3. Continue mixing with a hand or electric whisk, and work until the mixture is light and fluffy.
  4. Continue adding the salt, sifted flour and yeast and the citrus zest.
  5. Mix until the mixture is free of lumps , then add the milk.
  6. You must obtain a smooth, soft and compact dough, for this reason if it is too dry and grainy we recommend adding a little more milk .
  7. Give it the shape of a donut and place it on a baking tray covered with baking paper, or place it inside a special cake tin.
  8. Brush the surface of the cake with egg white and sprinkle with granulated sugar.
  9. Bake in a preheated oven at 170°C and cook for 30-35 minutes , doing the classic toothpick test before removing the cake from the oven.
  10. Once cooked, remove from the oven and let cool!

Alternatively, we recommend you try the Easter donut or other traditional Easter desserts .

And here is a video recipe to help you prepare:


We recommend storing the Easter cake for a maximum of 2-3 days in a cool place away from sources of light and heat, preferably under a sweet bell. We do not recommend freezing in the freezer.

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