Mix the flour with the sugar, then add 2 eggs, the butter at room temperature, the yeast dissolved in the milk and the lemon and vanilla flavours. Lastly, add the salt. Mix the ingredients in a planetary mixer or by hand until the mixture is soft and smooth.
With your hands, roll the dough on the worktop to form a cylinder and then close it into the typical doughnut shape. Flatten it down a bit with the palm of your hand. Allow to proof for about 2 hours in the fridge and another 20-30 minutes at room temperature. Brush the top with the beaten egg and sprinkle with the sugar pearls. Bake in the oven at 170C° until it is golden brown. You can add raisins to the mixture to make it even more gourmand.
An excellent breakfast treat or mid-morning snack accompanied by a good glass of Val di Fiemme or Trentino milk.
At New Year’s, it was, and still is, traditional in the Trentino valleys for godparents to gift their grandchildren with the “Brazedèl”, this super soft, doughnut shaped cake that takes its name from the fact that the gift was carried worn on the arm. The gift is a message of good will because if you eat Brazedèl at New Year’s, you will be happy all year long!