Venetian buns with limoncello cream

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Venetian buns with limoncello cream

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INGREDIENTS

dough:

  • 500 gr. flour
  • 7 gr. dry yeast
  • pinch of salt
  • 2 eggs
  • 100 g. sugar
  • 1 lemon peel
  • 200 ml. milk
  • 100g. butter

cream:

  • 200 ml. milk
  • 50 ml. limoncello
  • 1 egg
  • 75 gr. sugar
  • 40 gr. flour

STEP BY STEP RECIPE

BATTER:

Prepare dough best in the evening.

Mix flour with yeast. Add the rest of the ingredients (except the butter) and knead until homogeneous.

Now add melted butter. Knead well so that it becomes airy-smooth.

Place in fridge for 8-10 hours (overnight).

CREAM:

Venetian buns with limoncello cream

Bring the milk to a boil, pour the liquor.

Venetian buns with limoncello cream

Beat the egg with the sugar, add the flour, mix well.

Venetian buns with limoncello cream

Add hot milk, stirring constantly.

Venetian buns with limoncello cream

On a low heat, bring to a thickening, not stopping to stir.

Venetian buns with limoncello cream

It is also better to make the cream the day before, so that it cools down well.

Venetian buns with limoncello cream

In the morning take the dough out of the fridge, let it stand for 1-1.5 hours.

Venetian buns with limoncello cream

Then knead it a little, divide it into 12 equal slices, form round buns. Let stand for another 15-20 minutes.

Venetian buns with limoncello cream

Coat with a mixture of egg yolk and milk.

Venetian buns with limoncello cream

Make a cross-shaped cut in the top and fill with cream.

Bake at 180°C for 20-25 minutes.

Venetian buns with limoncello cream

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