← Nouns Cooking · Italian

Ingredients

• 325 g Strong bread flour
• 7 g fast-action dried yeast
• 120 ml Milk, lukewarm
• 65 g Sugar
• 2 Eggs, at room temperature
• 60 ml light olive oil
• 1 tbsp Honey
• 1 orange, zest only
• 1 lemon, zest only
• ¾ tsp Salt
• 50 g sugar, for the glaze
• 60 ml Water
• 480 ml double or whipping cream, cold
• 3 tbsp Icing sugar, plus extra to dust
• 1 tsp vanilla extract

Method

1. Mix the flour, yeast, sugar and zests in a bowl. Add the warm milk, eggs, oil, honey and salt and knead for 10 min (or 6–7 min in a stand mixer) until smooth, soft and slightly sticky.
2. Cover and leave somewhere warm for 1½ hours, until doubled.
3. Divide into 8 pieces, roll each into a smooth ball, then into a short oval. Space them out on a lined tray, cover loosely and leave for 1 hour, until puffy.
4. Heat the oven to 180°C (350°F). Bake for 14–15 min, until golden brown. Meanwhile, simmer the glaze sugar and water for 2 min until syrupy, and brush it over the hot buns.
5. Cool the buns completely. Whip the cream with the icing sugar and vanilla to firm peaks.
6. Cut each bun along the top without slicing all the way through, open it up and fill generously with cream. Smooth the top with a palette knife and dust with icing sugar.

Tips

• Fill them just before serving so the buns stay soft rather than soggy.
• Unfilled buns freeze well; thaw and fill as needed.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Marcellina in Cucina Cooking with Manuela