Veneziane alla crema (Venetian Sweet Brioche Buns)

Veneziane alla crema (Venetian Sweet Brioche Buns) – Recipe and Video – GialloZafferano

This Recipe is brought to us by GialloZafferano and features Venetian Style Sweet Brioche Buns topped with Custard……….. Really Delicious….. Even to look at.

Veneziane alla crema (sweet brioche buns) – recipe – Venetian Sweet Brioche Buns – Give them a try and let us know how they turn out. We love to hear from you. 

For the starter

  • • 1/3 cup (40 g) of cake flour

  • • ½ cup (60 g) of bread flour

  • • ¼ cup (65 g) of water

  • • ¼ tbsp (3 g) of active dry yeast

For the dough

  • • 2 ¼ cups (300 g) of bread flour

  • • just under 1 cup (100 g) of cake flour + about 3 tbsp (25 g) for the mixing bowl

  • • 3 medium eggs

  • • 1/5 cup (50 ml) of fresh whole milk

  • • 1 ½ sticks (175 g) of butter

  • • ½ cup (100 g) of sugar

  • • ¾ tbsp (15 g) of honey

  • • the grated zest of an organic orange

  • • the grated zest of an organic lemon

  • • ½ vanilla pod

  • • ¼ tbsp (5 g) of table salt

For brushing

  • • 1 egg yolk

  • • 2 tbsp of heavy cream

For topping

  • • 3 tbsp (25 g) of cake flour or cornstarch

  • • 1 cup (250 ml) of milk

  • • 3 egg yolks 

  • ½ vanilla pod

  • • 1/3 cup (75 g) of white sugar

  • • pearl sugar, to taste

  • • powdered sugar, to taste


Combine the sifted bread and cake flour in a bowl, then dissolve the yeast in the water, mixing briefly, and add to the flours; knead until it forms a soft, yet smooth dough. Once the ingredients have come together, transfer to a work surface and knead with your hands. Place the resulting dough in the bowl, cover with cling film and let it rise at room temperature for at least 2 hours.

The starter has risen, now prepare the main dough, to which we’ll add the starter: in the bowl of a stand mixer fitted with the paddle attachment, put the bread flour, the cake flour and the sugar; break the 3 eggs into a separate bowl, then add the honey, the grated orange and lemon zest, the milk and the vanilla seeds, scraping them out with a knife. Beat well with a fork, turn on the mixer and pour in the egg mixture. Beat until well blended. Scrape the dough off the paddle, insert the dough hook and add the starter to the dough. Beat until fully incorporated. You can stop the mixer, and turn the dough over. When the dough is well blended, beat in the butter and the salt, you can add the salt to the butter, the butter should be softened but not too soft, and add one piece at a time, beating constantly, waiting for each piece to be fully incorporated before adding the next, making sure the speed is not too high, speed 2 is fine. After adding all the butter, sprinkle in a little more flour to clear the sides of the bowl. When the dough is wrapped around the hook, pull it off the hook and knead for a few seconds on a pastry board. Stop the mixer, flour the pastry board and turn out the dough; don’t add too much flour, just enough to avoid sticking. Knead briefly to shape the dough into a ball, a sort of loaf shape, bring in the edges while turning it; now dust a bowl with flour, cover with cling film and let it rise until doubled in size, it takes about 2-3 hours, depending on the temperature of the room. Here’s our dough after 3 hours of rising, put it as it is in the fridge for at least 8 up to 12 hours. I’ve already made it, of course, and I’ll show you how it looks. Take the dough, place on a work surface and knead to soften, as it will be pretty firm after cooling in the fridge. Roll into a log and divide into 12 equal portions, about 2,8 oz (80 g) each, or even smaller if you prefer, 2 oz (60 g) for example. You can weigh each piece for uniform size. Shape into balls by rolling with a circular motion, they should be nice and round and smooth, place on the work surface and continue until the dough is used up. After shaping, place the dough balls on a baking tray, space them out to allow room for rising, brush with the egg yolk, that has been beaten with a couple of tablespoons of cream, and allow to rise until doubled in size, it takes 2 or 3 hours, perhaps in the turned off oven with the light on. Here’s the risen buns, they are doubled in size and topped with custard that you can make using the ingredients given in this recipe and following the videorecipe on the Yellowsaffron channel or on the Giallozafferano App. Put the custard in a pastry bag, pipe it on top of each bun in a spiral design, and sprinkle with pearl sugar. Bake the veneziane in a preheated static oven at 350°F (180°C) for about 25 minutes, until nice and golden brown. Our veneziane alla crema are ready; all you have to do is sprinkle with powdered sugar and enjoy; it’s a time consuming recipe, I know, but it’s really worth it

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