Silvester Brazedèl

A good luck dessert — the perfect recipe for the Christmas holidays

The Brazedèl is a traditional cake from Trentino, particularly from the Primiero Valley. Flour, milk, butter, sugar, eggs, yeast, and a touch of flavoring — just a few simple ingredients come together to create this soft and fragrant ring-shaped cake, generously sprinkled with sugar crystals!

The history behind this leavened dessert is deeply rooted in Primiero tradition. In the past, on New Year’s morning, children would go around the villages of the valley saying, “Bon dì e bon an, co la vòsa bona man” (Good day and Happy New Year, with your ‘good hand’): a cheerful greeting meaning “I wish you all the best for the coming year — if you give me something in return.”

And what was this “bona man”? The children would usually receive a few coins or some homemade sweets — like the Brazedèl. This custom is still alive in some villages today, especially in Mezzano, where the Bonamàn tradition continues, with the Brazedèl as its delicious symbol of good luck and prosperity.

The dialect word “Brazedèl” means “bracelet,” a romantic name inspired by its shape — and perhaps by the custom of gifting it on New Year’s Day, sometimes even by slipping it over the arm.

METHOD:

Starter dough

1. In a small bowl, dissolve the yeast in lukewarm milk. Add the flours and sugar, and mix until a smooth batter forms.
2. Cover with plastic wrap and let rise in a warm place for about 30 minutes.

Main dough

1. In a stand mixer*, combine the starter with the flour, sugar, milk, eggs (add one at a time), and softened butter, a little at a time. Add the grated citrus zest and finally the salt.
2. Knead until the dough is smooth and elastic. Transfer to a lightly floured surface; if it’s too sticky, add a little more flour.
3. Place the dough in a bowl, cover with plastic wrap, and let rise in a warm place until doubled in size (about 2 hours).
4. Once risen, transfer the dough to a 30–35 cm cake pan or a baking tray lined with parchment paper.
5. With buttered hands, gently form a hole about 10 cm wide in the center and place a greased ring mold in the middle to help maintain the shape during the final rise and baking.
6. Let the Brazedèl rest, covered with plastic wrap, for another 30 minutes.
7. Brush with beaten egg and sprinkle generously with sugar crystals.
8. Bake in a preheated static oven at 180°C (350°F) for about 30 minutes, until golden brown. *You can also knead the dough by hand if you prefer.

RECIPE BY: Silvia Coletto is a food blogger, food photographer, and passionate connoisseur of traditional products and recipes from Trentino Alto Adige, especially from the Primiero area. On her blog www.dolcimariemonti.it, she focuses on the careful selection of local ingredients. You’ll find traditional Dolomite cuisine as well as new and easy modern reinterpretations.
You can also follow Silvia and her “Dolomiti Kitchen” stories on her social channels: Instagram and Facebook.