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.
- 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.
- 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.
- 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…
- 80g stiff starter (40% hydration, refreshed 2 times every 4 hours at 29C)
- 90g sugar
- 100g water
- 2 eggs
- 80g butter
- 220g flour
- 120g flour
- 40g sugar
- 5g salt
- 25g egg yolks
- 90g butter
- 60g heavy whipping cream
- 15g honey
- 12g orange paste
- 3g vanilla paste
- 200g milk
- 20g yolk
- 50g sugar
- 30g flour
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.
- 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.