I finally managed to publish the recipe of traditional Roman buns with cream, soft buns stuffed with sweetened cream simply. Hands up who has never dreamed to have a snack or breakfast sinking your teeth into this riot of simple sweetness. The dough is slightly sweet currant, but absolutely not too sweet, soft and fragrant. They must be flavored with vanilla (vanilla, I said, and excellent quality) and, the oldest recipe, there is also in the mix raisins and, In this case, They are called Lent. Mostly in Rome you will find the simple version, without raisins, but in some bakeries as Regoli, area, The Lenten are regularly.
The cream is lightly sweetened, but I tell you now that I as good a little Sicilian abound’ with sugar, to be icing, otherwise you'll hear the pellets under the tongue. The preparation of the Romans buns with cream is not difficult, but it is a little’ challenging because of rising times: The recipe that I leave for the dough is that of Luke Montersino, but I have drastically decreased the amount of baking powder, because I prefer to put less and increase the rising times to get a lighter product that lasts longer.
I leave you, As always, doses with dry yeast, fresh and also with yeast. If you like the brioche not forget to try out with delight DANISH WITH CREAM AND RAISIN or crisp VENETIAN WITH CREAM, I recommend. And now, if you want to have them ready for tomorrow for breakfast, you have to run to the kitchen. Have a good day!
10 comments
Hello, I'll say this recipe is great! I just wanted a clarification. After the dough phase, say let the dough double before deflated and put it in the fridge. What are the timing of this first rise? Seeing that I have 1% yeast on the weight of flour, I raise about 8 hours at room temperature before deflated? And in the dough deflating phase with your hands just a couple of minutes? If I decided to avoid the first leavening I could put the dough directly in the fridge for 24/36 hours?
I know it's a lot of questions, but I'm very passionate about yeast and especially your recipes!
Hi James, I'm glad that you like my recipes and that the yeasts will appeal to you. Then, it is impossible to give precise times for leavening, because they depend on a lot of variables including the vibrancy of yeast, environment temperature, humidity rate. He thinks that the material of the container also influences the leavening. You have to observe and see a doubling of volume, in summer it's usually faster. Yet, deflage is just one gesture. Press the dough with your hand locked. If you want to ripen the dough in the refrigerator, put it in the cold right after kneading. I hope I have clarified your doubts. ADA
Hello, I wanted to know the procedure for the dough by hand. If I have to follow the same steps as the planetarium
Hello Donato, yes the procedure is the same. Obviously you have to knead for a long time and have a little’ patience because, when a dough has butter, knead it with your hands that are hot it's complicated. Let me know.
They came very good!
I am very happy!
Hello I appoint mother dried yeast I have to add as many g? Thanks in advance for the answer
hello Emma, honestly I never use it, but I believe it behaves more or less like the dry yeast… 2-3 grams should be sufficient. Let me know, ADA
Is’ a wonder cream filling
I've made children because the temptation to finish them all was too big…