Bossola

Heat the milk with half a vanilla bean, but don't bring it to a boil. Let it sit for about 30 minutes, so the flavor transfers to the liquid; then remove the vanilla bean. The milk should be lukewarm, not hot, before proceeding, to avoid compromising the effectiveness of the vanilla bean. fresh yeast.

Crumble the fresh yeast Add the milk to the lukewarm milk and stir until completely dissolved. Make sure there are no lumps and the liquid has a uniform appearance. Keep it at room temperature while you prepare the other ingredients, avoiding overheating it.

Sift together the white flour and the potato starchDo this directly in a bowl, so the powders are distributed evenly and don't form lumps in the mixture. The mixture dry it should appear uniform and light before being incorporated.

Mix the softened butter and sugar until light and fluffy. The mixture should be smooth, with no traces of hardened butter. This process incorporates air and prepares the cake base for the egg yolks and flours.

Add the egg yolks to the butter and sugar mixture, mixing them in one at a time. Then gradually add the sifted flours and mix thoroughly until you obtain a thick, smooth dough. Be careful not to leave any dry spots or accumulations of flour along the edges of the bowl.

Combine the grated zest of a lemon and the milk with the yeast, incorporating them until the mixture becomes smooth. Whip the egg whites to stiff peaks and add them with gentle movements from the bottom up. Stop when no white streaks remain and the mixture appears soft and airy.

Carefully butter a cake pan with the central hole and transfer the dough inside, distributing it evenly. Gently level the surface without deflating the egg whitesThe mold must be well coated with butter, so that the bossolà will be able to release more easily after cooking.

Cover the mold and proof Let the dough rise in a warm place for about an hour. Wait until the volume has visibly increased and the surface is puffed up and more uniform. Avoid drafts and sudden temperature changes during this phase, as they can slow the rising process.

Bake at 170°C (338°F) for about 40 minutes. The bossolà is ready when the surface is golden brown and the structure is firm. Maintain the indicated temperature to ensure even cooking; you may need to check the time at the end depending on the oven.