Veneziana

ByNatalya Syanova
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Veneziana is a classic Italian pastry that is truly exquisite. This traditional treat is made with a stiff sourdough starter and does not require any commercial yeast. The dough is prepared in two phases, similar to making panettone. The first dough is mixed in the evening, while the second dough is prepared in the morning.

It took me almost 2 years to try this recipe, and I made it already 3 times in a past 2 weeks, because it is absolutely exquisite. And what most exciting, it made with zero commercial yeast.

The long fermentation and careful two-stage process create an incredibly soft, aromatic crumb with deep buttery flavor and delicate sweetness. Every bite feels light, rich, and beautifully balanced. Veneziana has quickly become one of my favorite naturally leavened pastries, and its elegant texture and flavor make it perfect for holidays, special breakfasts, or simply enjoying with espresso or cappuccino.

Important notes

  1. This is a 2-phase dough. The process is similar to  panettone making, first you mix the first dough in the evening and the second dough – in the morning.
  2. The dough will be very soft, so I recommend to bake the buns in silicone molds or in tart rings. You can bake them just on on a parchment paper, but note that the buns will spread a little during baking.
  3. Be patient, the process will take some time, but the result is incomparable to any baked goods you’ve ever tried before, it has cotton candy melt in your mouth texture…

First Dough

  • 80g stiff starter (40% hydration, refreshed 2 times every 4 hours at 29C)
  • 90g sugar
  • 100g water
  • 2 eggs 
  • 80g butter
  • 220g flour

Second Dough 

Custard

  • 200g milk
  • 20g yolk
  • 50g sugar
  • 30g flour 
  • Vanilla

Directions( first dough)

  • Mix water and sugar, add stiff starter and flour. Knead until dough will come up as a ball about 5 min in KitchenAid on stir setting.
  • Add butter, knead until well incorporated( about 10 min on speed 3-4 in KitchenAid, dough has to become strong)
  • Slowly add eggs, knead for 10-12 min on speed 3-4 in KitchenAid. Dough has to come up together and be strong.
  • Total mixing time about 25 min.
  • Round the dough and let it proof at 24-26C for about 12 hours.
  • Dough has to triple.
  • Transfer the dough to fridge to chill for 1 hour.

Directions (second dough)

  • Mix flour and a first dough, knead on speed 2 of KitchenAid for about 5 min, dough hast to come up together and clear the sides of the bowl.
  • Add sugar, knead on speed 2 of KitchenAid for about 5 min.
  • Slowly add egg yolks, salt and flavorings, knead on speed 3-4 of KitchenAid for about 10 min.
  • Incorporate butter, knead on speed 3-4 of KitchenAid for about 10-12 min.
  • Add heavy whipping cream, continue mixing until strong gluten and clear bowl.
  • Dough has to become strong, obedient, with clear windowpane.
  • Cover the dough and let rest for 30 min.
  • Spread butter on working surface, dump the dough on it.
  • Divide into 80g pieces, round each. Let rest uncovered for 30 min.
  • Round buns second time, transfer on tray covered with parchment paper, or into molds or tart rings.
  • Let buns proof for 4-5 hours at 28C.
  • Meanwhile prepare the custard: preheat the milk, in separate bowl combine yolk with sugar and flour. Mix with warm milk, cook over medium high heat until thickened. Let cool off before using.
  • Pipe custard on top of each Veneziana.
  • Bake at 350 for 25-27 min until golden.
  • Let Veneziana to cool down.

Enjoy!

Veneziana

Traditional Italian Veneziana

333kcal
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Prep 1 hour
Cook 27 minutes
Rise & Rest Time 18 hours 30 minutes
Total 20 hours 57 minutes
An exquisite, classic Italian pastry featuring an unbelievably soft, cotton-candy texture that melts in your mouth. Prepared in two distinct phases with zero commercial yeast, this rich brioche-style pastry relies entirely on a sweet, low-hydration stiff sourdough starter for its light oven spring. It is topped with a smooth pastry cream custard before baking to golden perfection.
Servings 12 Individual Pastries

Ingredients

First Dough (Phase 1)
  • 80 g Stiff sourdough starter 40% hydration, refreshed twice every 4 hours at 29°C
  • 220 g Bread Flour
  • 100 g Water
  • 90 g Sugar
  • 2 Large eggs
  • 80 g Unsalted butter softened to room temperature
Second Dough (Phase 2)
  • All of the fermented First Dough
  • 120 g Bread Flour
  • 40 g Sugar
  • 5 g Salt
  • 25 g Egg yolks approx. 1 to 2 large yolks
  • 90 g Unsalted butter softened to room temperature
  • 60 g Heavy whipping cream
  • 15 g Honey
  • 12 g Orange paste or orange zest/extract blend
  • 3 g Vanilla paste or vanilla extract
The Custard Topping

Equipment

  • Stand Mixer with paddle and dough hook attachments
  • Silicone Molds or Tart Rings Recommended to prevent the highly enriched buns from spreading
  • Kitchen Scale
  • Pastry Bag & Tip for piping the custard topping
  • Parchment Paper

Method

First Dough Development
  1. In your stand mixer bowl fitted with the stir setting, mix the water and sugar together, then add your stiff sourdough starter and 220g of flour. Knead for roughly 5 minutes until the dough gathers together cleanly into a cohesive ball.
  2. Add the 80g of softened butter to the bowl. Increase the mixer to medium speed (speed 3-4) and knead for about 10 minutes until the butter is completely incorporated and the dough develops a strong structure.
  3. Slowly pour the eggs into the moving mixer bowl. Continue kneading on medium speed for an additional 10 to 12 minutes until the dough gathers together tightly and looks smooth and strong.
  4. Shape the dough into a smooth ball and place it in a greased container. Let it proof at 24–26°C (75–79°F) for roughly 12 hours, or until it has successfully tripled in volume.
  5. Transfer the container directly into the refrigerator to chill for exactly 1 hour before beginning the second mix.
Second Dough Emulsification
  1. Place your chilled first dough into the stand mixer bowl and add the 120g of flour. Knead on low speed for approximately 5 minutes until the flour integrates completely and the dough clears the sides of the bowl.
  2. Add the 40g of sugar and continue kneading on low speed for an additional 5 minutes.
  3. Slowly add the egg yolks, salt, honey, orange paste, and vanilla paste to the bowl. Increase to medium speed and knead for 10 minutes.
  4. Incorporate the 90g of softened butter chunks. Continue kneading on medium speed for 10 to 12 minutes until the fat is fully emulsified.
  5. Pour in the heavy whipping cream. Continue mixing on medium speed until the dough forms a clear, strong windowpane and pulls away completely from the bowl walls. Cover and let the dough rest undisturbed for 30 minutes.
Shaping, Custard & Baking
  1. Lightly grease your workspace with butter and tip out the rested dough. Use a kitchen scale to divide the dough into uniform 80g pieces. Round each piece into a smooth ball and let them rest uncovered on the counter for 30 minutes.
  2. Round the buns a second time to build surface tension. Transfer them onto a baking sheet lined with parchment paper, or place them inside individual silicone molds or tart rings. Let the buns proof for 4 to 5 hours at 28°C (82°F).
  3. While the buns are proofing, prepare the custard topping. Preheat the milk in a small saucepan. In a separate bowl, whisk the egg yolk, sugar, and flour together. Slowly whisk the warm milk into the egg mixture, then return everything to medium-high heat. Cook, stirring constantly, until the custard thickens. Remove from heat, stir in the vanilla, and let cool completely.
  4. Transfer the cooled custard to a piping bag and pipe a spiral or cross design directly onto the top of each proofed pastry bun.
  5. Preheat your oven to 350°F (175°C). Bake the pastries for 25 to 27 minutes until the tops are deep golden brown. Transfer to a wire rack to cool completely.

Nutrition

Calories333kcalCarbohydrates41gProtein6gFat16gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.5gCholesterol107mgSodium52mgPotassium88mgFiber1gSugar17gVitamin A554IUVitamin C1mgCalcium44mgIron1mg

Notes

  • Why Baking in Molds or Rings is Recommended: Because this luxury dough contains a high concentration of butter, egg yolks, and heavy cream, it becomes incredibly soft and delicate as it proofs at 28°C. While you can bake them directly on flat parchment paper, the buns will naturally spread outward. Baking them inside silicone muffin cups or individual tart rings forces the dough upward, ensuring they maintain their iconic, tall pastry shape.
  • Troubleshooting the Pastry Cream Custard: Several readers noted in the comments that adding the flour directly to the egg and sugar upfront can occasionally lead to a lumpy custard texture. To ensure a perfectly smooth finish, make sure you whisk your egg yolk, sugar, and flour vigorously into a uniform, paste-like consistency before adding any warm milk. Slowly streaming the milk in while whisking continuously will prevent the eggs from scrambling.
  • Flavor Modifications and Post-Bake Additions: If you do not have professional Italian orange paste on hand, you can substitute it by mixing the fresh zest of one large orange with a 1/2 teaspoon of pure orange extract. For a variation, these pastries can also be baked without the custard topping—simply brush them with egg wash, top with pearl sugar before baking, or pipe a dollop of hazelnut spread or almond cream into the centers after they cool.

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46 Comments

      1. The book “The Bread Bible” has an amazing chapter on sourdough and how to turn a liquid starter into a stuff starter ☺️

    2. So I just became a follower of you, and I’m sure this question has probably been asked, but I am tagging it on to the other one about the stiff starter…
      So I’ve tried Times to start sourdough starts out fine but I end up throwing it away. Is that what you’re talking about? What is a starter and how do you make it? That’s my question?

      Reply

  2. Curious what you mean my refreshing the starter twice? Is the 80grams of starter after the refreshments? Thank you!

    Reply

    1. 80 gr is the final starter needed for the recipe but you need to feed your starter twice before that, based on the instructions given

      Reply

  3. Omigosh these look wonderful!!! Can a stiff starter be made from a normal 100% hydrated starter? Or can I use my normal starter?

    Reply

    2. It can be but you have to bring your 100% hydrated starter to a 40% hydration instead as the outputs are different based on the % of water content

      Reply

    3. I took 113g of my normal 100% hydrated starter and added a mixture of 113g flour and 45g water (40% of 113) daily (removing enough so each day the starter contribution is 113g). After a week it was good to start the dough and I refreshed it twice that day with 4 hours between each. It is SUPER stiff and hard to combine but definitely works for these buns.

      Reply

      2. When you say you refreshed it twice, four hours in between, do you mean that you added 113g flour and 45g water each of those times?

  4. Hi there, I have stiff starter made as per instructions in your blueberry scrolls. Can I use this for this recipe instead? Just curious what you mean to refresh it twice at 40%? Thank you so much 😊

    Reply

  8. Where and when does the 60g of heavy cream get used in the second dough ingredient list? Assuming to brush before piping custard? Or to brush before baking? Thanks.

    Reply

    1. Hae which time are we adding the whipping cream because It is in the recipe but not noted in the second dough but not said where to put

      Reply

      1. I did not get a response on this site or on IG and after researching other recipes (more authentic), cream can indeed be an ingredient in the dough. I did not add because I couldn’t see it on any of the photos or videos for this recipe so I assumed there was some sort of error. The batch I made sans cream were just “meh”, not even close to “exquisite” – not worth trying again for me.

      2. I really wanted to try this but not a fan of grams/Celsius/metric, and most of the instructions are too technical for a novice like myself. I have no idea what a “stiff starter” is or hydrating & refreshing it means, even after reading your answer above. Usually photos help but even your pictures are more confusing than helpful. Why is it shown in a jar then a Rubbermaid container? Do you do both? The instructions don’t specify. It just says proof it for 12 hours then put it in the fridge. Do you proof in the jar then put it into the plastic container for the fridge? When you make the second dough, do you use all of the first dough or part of it? It says “add a first dough”. Is “a” dough a portion or all?

        Lastly, I don’t have a KitchenAid mixer. I have a Beautiful by Drew Barrymore. Instead of settings, is there a word that could describe what your KitchenAid does on setting 3-4? Slow, medium, hard, fast?

        These look amazing but they seem like more work than they’re worth. I wish I understood the directions better.

      3. you put the whipped cream when the pastry has risen and is ready to put in the oven

  9. Hae which time are we adding the whipping cream because It is in the recipe but not noted in the second dough but not said where to put

    Reply

  10. This recipe is divine. I did it yesterday. I used 7cm circles which turned out to be too small. I had a single 10cm circle which resulted in a nicer pastry. I made some without a circle and it is true that they stretch. No matter the taste, the sweetness and tenderness were there. Thank you for your lovely recipes.

    Reply

  11. I think the instructions for the custard may need to be re-worded. I have made a custard in the past and thought the instructions were a bit off but followed exactly and ended up with a white roux with bits of cooked egg in it. Giving it a 2nd try using instructions from another recipe to make the custard then adding in the flour last to thicken.

    Reply

  12. It seems everyone is asking what I came here to ask – what is a “stiff starter” and also the “hydrating and refreshing” twice part.
    I’ve just started to follow this recipe page (thinking it’s for everyone with an interest in baking) – but now I’m wondering if it’s either supposed to only be for advanced specialist bread bakers – or is it intentionally designed to make us regular bakers just feel wholly inadequate 😅 (yes we get it – you’re a great baker). But, if the page is truly meant for everyone of all baking levels (which I hope it is) – wouldn’t it be a good idea to perhaps link to an explanation somewhere on what these terms mean and how we can all do them?

    Reply

      1. A lot of Americans weigh their ingredients. I do and have for many years. I have found that weighing ingredients really makes a big difference in my baking, especially yeast and sourdough breads, even cakes and cookies. My baked items are much more consistent since I weigh everything. Especially when it comes to flour. If you scoop, you get a different amount each time. Check it out, I did and a few grams one way or the other makes a big difference. Also, you can check weights and measures on the internet. Put in, “How many cups of flour or whatever, are 200 grams? It also works the other way round, when I come across a recipe that is all in cups.

  13. Before I added the eggs, the first dough was looking promising but after mixing with eggs for nearly 20 minutes, the dough was not strong and I couldn’t round it because it was slightly runny. I’ve placed it into a bowl, covered it, and now I’ll wait til morning to see if spending the last 14 days making a sourdough for the stiff sourdough this recipe calls for is worth it.

    Reply

    1. I felt the same and left it covered just in case and found a beautiful dough the next morning. 🤤 I’ve made it twice now and it’s worth it.

      Reply

  14. Can I use vanilla and orange extract instead of paste? If so how much? paste isnt something i really usually have on hand

    Reply

    1. I used vanilla paste but think extract would have been fine. For the orange I used orange zest and orange extract and it was perfect.

      Reply

  15. For everyone wondering what a stiff starter is, the specific one she is referring to for this bread, as is used with most sourdough sweet breads such as challah, brioche and croissant is called a pasta madré or leivito madré starter.

    If you look up how to make one or how to convert part of your 100% hydration starter, it will take you down a rabbit hole that talks about these multiple refreshments required to make this bread as well as pannetone etc.

    Once you have an establish pasta madré, then you will be able to make this. Enjoy! 😊

    Reply

  16. I would really love clarification on this

    Directions (second dough)
    Mix flour and a first dough
    It was asked previously and unanswered. Hoping to get an answer here, thank you!

    Reply

    1. You have to make the first dough with your stiff starter and then use that to make the second dough. Is there anything else to clarify?

      Reply

  17. Hi I’m allergic to custard! What other sweet sauce can I use with this? They just look so light and very yummy! 💖💕

    Reply

    1. I’ve seen these made without custard. You could use pearled sugar.

      Or after cooking you could pipe on a little almond cream or Nutella.

      Reply

  18. Hi, I know you all use starts but if I want to use normal yeast what will be the amount to add to the recipe ? Thank you

    Reply

  20. I noticed the author doesn’t reply to any of the questions. It would be nice if she did. Because the stiff starter needs more in details.

    Reply

    1. I’m making it today.
      Natasha, Where and when does the 60g of heavy cream get used in the second dough ingredient list?
      Thanks.

      Reply

  21. The second dough ingredients include cream but the instructions don’t say when to add the cream to the second dough, can you please clarify?

    Do you add it the same time as the yolks and paste or when you add the butter or something else?

    Reply

  23. i really liked and want to try but before want to ask if have possibilities do it with dry east instead of starter. if do- can you please send reception?

    Reply

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