Hello friends, today I present to you these delicious and soft Venetian cream buns. They are baked goods, mainly brioche filled with custard. Some say it’s a Milanese dessert and others say it’s a lagoon specialty, what matters to us is that it’s extremely delicious to enjoy on any occasion. Below you will find the recipe.
- Difficulty: Easy
- Cost: Economical
- Cuisine: Italian
Ingredients for Venetian Cream Buns
- 4 cups Nuvola Caputo flour (Or 2 cups of all-purpose flour and 2 cups of Manitoba flour)
- 2 Medium eggs
- 5.5 tbsps Soft or pomade butter
- 1 tbsp Honey
- 0.5 cup Granulated sugar
- 0.8 cup Room temperature milk
- 2 tsp Fresh yeast
- Grated lemon and orange zest
- 1 tsp Vanilla essence
- 1.5 tsp Fine salt
- 2 cups Whole milk
- 4 Egg yolks
- 7 tbsps Cornstarch
- 0.6 cup Granulated sugar
- 1 tsp Vanilla essence
- 1 pinch Fine salt
- Sugar sprinkles
Tools
- 1 Stand mixer
- 1 Dough hook
- 1 Bowl
- 1 Saucepan
- 1 Hand whisk
- 1 Rolling pin
- 1 Pastry board
Steps for Venetian Cream Buns
To make the Venetian cream buns, first prepare the brioche dough. For convenience, I used the stand mixer, but you can knead by hand in a bowl or use any other food processor. In the stand mixer’s bowl, add the Nuvola flour, yeast dissolved in a couple of tablespoons of milk, vanilla, granulated sugar, vanilla essence with grated orange and lemon zest, and knead for a few minutes on speed 1-2 using the dough hook. Then add the eggs and let knead for another moment. Gradually add the remaining milk and continue kneading on speed 2. Also, add the salt. Finally, slowly add the soft or pomade butter piece by piece, ensuring it is well absorbed, and continue kneading. To obtain a smooth and homogeneous dough, it will take about 15-18 minutes or until the dough is well kneaded. Let the dough rise in a large bowl covered with food wrap in the closed oven with the light on for about 3-4 hours or until doubled in size.
Pour the milk into a saucepan and place it on the stove to warm. In a separate bowl, beat the yolks with sugar and vanilla essence with a whisk. Then add the cornstarch and mix well. Pour the egg mixture into the milk and bring to a boil, stirring continuously with the whisk to prevent lumps and allow it to thicken completely. Remove from heat and place the food wrap in contact and let cool at room temperature for a few hours.
After rising, the dough will have doubled, so turn it onto a pastry board or work surface. Deflate it gently with your hands. Now, gently take portions of dough and form balls of about 2.8-3.2 oz each. Arrange the brioche on a baking sheet lined with parchment paper and let rise again for 1-2 hours or until doubled in size.
Place the cream in a piping bag fitted with a smooth tip and pipe spirals of custard on top, then sprinkle with sugar sprinkles and bake in a preheated static oven at 340°F for about 20-25 minutes or until golden. Remove from oven, let cool for 2 minutes, and while still warm, fill them with more custard.
And here they are, the Venetian cream buns are ready. I hope you like my latest recipe, see you next time friends.
STORAGE, TIPS AND NOTES
The Venetian cream buns can be stored in food bags or airtight containers for up to 2 days. If desired, you can also omit the cream filling after baking.
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