Cream Venetians, super soft brioche buns with the addition of deliciously fragrant custard. Soft, delicious, and irresistible, they are perfect for breakfast or a snack 😋
The process is a bit long, but trust me, the time and effort will be rewarded by the unique taste of these brioches, which will fill your kitchen with a delightful aroma during baking.
For more sweet leavened recipes take a look here 😉😋⬇️
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
CREAM VENETIANS
- 4 cups Manitoba flour
- 1/2 cup sugar
- 2 1/4 tsp dry yeast
- 1 cup milk
- 5 tbsp butter
- 1 egg
- lemon zest
- 1 pinch salt
- 3 egg yolks
- 1/4 cup flour
- 1/2 cup powdered sugar
- 1 cup milk
- lemon zest
- as needed milk
- 1 egg yolk
- as needed sugar pearls
- as needed powdered sugar
CREAM VENETIANS
First, let the butter soften at room temperature.
In the bowl of a stand mixer, add the flour, sugar, yeast, and lemon zest. Start mixing with the hook attachment and add the milk, egg, and finally the butter. Then, add the pinch of salt. Knead until the dough is smooth and shiny, and it detaches from the sides of the bowl. Grease a bowl and place the dough in it to rise until doubled. Cover the bowl with plastic wrap to prevent the dough from drying out.
In the meantime, prepare the custard.
In a pot, heat the milk (it should not boil).
In another bowl, mix with a whisk the egg yolks, sugar, lemon zest, and flour. Slowly pour the hot milk in, continuing to whisk to avoid lumps.
Place back on the heat and thicken while stirring constantly.
Put the obtained custard in a bowl with plastic wrap in contact with its surface and let cool.
When the dough has doubled, divide it into 65g (approximately 2.3 oz) pieces and form smooth balls, shape and let them double on a tray covered with a cotton cloth.
Once doubled, brush the brioches with egg and milk, use scissors to make an X-cut in the center of each ball, fill the cut with plenty of custard, and top with sugar pearls. Bake in the oven at 350°F for about 20 minutes.
STORAGE
Once baked, they can be stored in a plastic bag for 2-3 days. I recommend a quick pass in the microwave to make them soft and delicious as fresh out of the oven 😋
