Oh So Sweet- Venetian Sweet Buns Focaccine Veneziane
Italian Sweet Buns - Italian Sugar Buns, Focaccine Veneziane, whatever you call them, these are great! This recipe is for a sweet Brioche like bun from Venice. We'd never made it before, so we took a chance to see what they are like. Pretty much every Italian recipe we found for these (from the 1800's - now) was pretty much exactly the same, so there isn't much variation in any recipes.
Ingredients
| Butter | 250 Gram | |
| Honey | 30 Milliliter | |
| Milk | 50 Milliliter | |
| Eggs | 5 Large | |
| Bread flour | 500 Gram | |
| Sugar | 65 Gram | |
| Salt | 3 Gram | |
| Active dry yeast | 7 Gram | |
| For glaze: | ||
| Egg | 1 | |
| Sugar | 1 Tablespoon |
Directions
GETTING READY:
1. In a pan over low heat, melt together the butter, honey, and milk.
2. Don’t overheat, you want it just above room temp so it blends together.
3. Whisk together the eggs.
4. In a stand mixer bowl stir together the flour, salt, yeast, and sugar.
5. Place the bowl into the mixer with a dough hook, and low speed pour in the eggs.
6. Slowly pour in the milk, and keep on low until the dough comes together.
7. Knead on medium for 8-10 minutes.
8. Remove dough from mixer, form into a ball and place in a covered bowl to double in size. (at room temp)
9. Punch down dough and divide into 8-12 even sized balls.
10. Form into buns, and place on a parchment lined baking sheet(s).
11. Cover and leave at room temp for about an hour.
12. Pre-heat oven to 180ºC (350ºF).
MAKING:
13. Just before baking glaze the buns by brushing a generous amount of beaten egg, and sprinkled sugar on top.
14. Bake for 20-25 minutes.
SERVING:
15. Serve and enjoy!
NOTES:
you know that buns/bread are cooked when an instant-read thermometer registers 90ºC (190ºF).
Recipe Summary
